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how to smoke a t-bone steak
Shawn Hill

Smoked T-Bone Steak

5 from 2 votes
Smoked steak is an incredibly simple and flavorful way to prepare T-bone steaks. The smoke is one of the distinctive flavors of the recipe so you can amp up the flavor by mixing spice rub flavors with wood chips or keep it simple with fresh cracked black pepper and kosher salt to let the smoke flavor shine.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 2
Course: Beef
Calories: 321
Ingredients Method Notes

Ingredients
  

  • 2 Tbone Steaks 1/2 Inch Thick With Nice Marbling
  • Seasoning Blend Of Your Choice Or Simply Salt And Pepper
  • Wood Chips Of Your Choice - We Used Mesquite

Method
 

  1. Let steaks rest at room temperature for thirty to forty-five minutes.
  2. Meanwhile, preheat your smoker to 225°F. 
  3. Gently but thoroughly pat the steaks dry with a paper towel. 
  4. Then season each steak, measuring the amount of spices with your heart. There's no one perfect amount of seasoning but be sure the steak is covered on all sides. 
  5. Place your steaks on the smoker grates, place your thermometer probes, close the lid, and smoke the meat until the steaks reach about 10 degrees below your preferred doneness / internal temperature.
  6. Preheat a large cast iron skillet over high heat. Once it’s ready, lightly coat the bottom of the skillet with either butter or a high heat-oil (like avocado oil).
  7. Sear the steaks for 30 to 60 seconds on each side, then remove them from the heat.
  8. Let the steaks rest, tented aluminum foil, for ten minutes.
  9. Serve with your favorite sides and enjoy!

Notes

Monitor your internal temp while searing them after they've smoked. If you leave them on too long, you'll have well-done steaks and most people don't want that. I like to pull mine off a few minutes before my wife's steak to have something that's almost between rare and medium-rare.