Premise of this recipe is really simple, low and slow smoked steak towards the perfection. This slow process will ensure that meat is smoked to perfection and cooked to your desired level of choosing.

You can use this method with nearly any type of the steak meat cut of the beef. I usually serve this over green beans.

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

AuthorPeterYields4 ServingsCategoryBarbecue, Beef, Meat

Ingredients

Name: Smoked Beef Steak
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: Any Steak will work; Seasoning Rub; ½ tsp Salt; ½ tsp MSG; ½ tsp Garlic Powder; ½ tsp Black Pepper

Any Steak will work

Seasoning Rub

½ tsp Salt

½ tsp MSG

½ tsp Garlic Powder

½ tsp Black Pepper

Directions

Seasoning

Don't over-salt or under-salt. It always depends on size and thickness of your steak

Create your MSPG spice mixture.
Apply rub, let sit for max hour to penetrate meat.

Smoking

Smoke steak between 150-225F for about 1-2 hours.

Level of smokiness depends from how long you are smoking
I’m using Slow’n’Sear setup with coal on the side
Using full fuel basket, properly lit from all sides
Smoking wood in the middle of the fuel basket under the coal.
Make sure to avoid dirty smoke, get a clean burn.

I'm using Meater to measure internal temperatures of the steak.

End smoking at 115F for rare
End smoking at 125F for medium rare
End smoking at 135F for medium
End smoking at 145F for medium well
End smoking at 155F for medium well

Searing

At the end of the smoking there should be still enough coal in the center.
I will use this coal for searing, with help of air pump i will make inferno out of them.
Searing approximately 2 minutes per side under that super hot coal.
You can serve it with chimichurri.