How to Cook Steaks on a Pellet Smoker

How to Cook Steaks on a Pellet Smoker

If you think you need a grill to cook a great steak, think again.

We don’t even own a grill.

Around here, Greg cooks all of our steaks on the smoker, and they turn out tender, juicy, and packed with flavor every time. Whether we’re cooking rib steaks, sirloin steaks, tri-tip steaks, or whatever happens to be in the freezer, this simple method works beautifully.

If you’ve ever wondered how to cook steaks on a pellet smoker, the process is surprisingly simple: tenderize, season, add a little butter, and cook hot and fast.

If you’re raising your own beef, buying from a local farm, or stocking up on quality grass-fed beef, this is an easy way to turn a good steak into a great meal.

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Why We Love Cooking Steaks on the Smoker

A few reasons this method has become our go-to:

• Fast and simple
• Works with several different cuts of steak
• Great for grass-fed beef
• No fancy marinades required
• Delicious smoky flavor
• Tender, juicy results

Most of our beef is grass-fed, and this method helps create a flavorful crust while keeping the inside tender.

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A Quick Word About Our Smoker

If you’re reading this recipe and your husband has been talking about buying a smoker, this may be your sign to encourage him.

Speaking from experience, a smoker has been one of the best additions to our cooking setup.

What is it about men and grills?? Or smokers, as the case may be.

For whatever reason, many men seem to gravitate to the process of smoking meat. Greg certainly does. And I’m perfectly happy with that arrangement because while he’s outside tending the smoker, I’m inside preparing the sides.

Everybody wins.

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We’ve used a Green Mountain Grills smoker for years and have been very happy with it. Our particular model was the Daniel Boone, which may no longer be available, but Green Mountain still offers similar pellet smokers.

This one looks similar and is available on Amazon. There is also this brand, which is highly rated and raved about online.  

If you’re shopping around, Greg’s biggest recommendation is to choose a wood pellet smoker. They’re easy to use, maintain consistent temperatures, and produce excellent results whether you’re cooking steaks, pork, chicken, or turkey.

If smoking meat becomes your husband’s new hobby, don’t say I didn’t warn you. The payoff is delicious.

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More Smoker Recipes to Try

Once you get comfortable cooking on a smoker, it’s hard to stop. What starts with an occasional steak dinner often turns into smoked turkey, pork roasts, and all sorts of other delicious meals.

If you’re looking for more ways to put your smoker to work, here are a few of our favorite recipes:

• Slow-Smoked Pastured Pork
• Brined and Smoked Ham
• Easy Grass-Fed Smoked Brisket
• No-Brine Smoked Turkey
• Brined and Smoked Turkey

And stay tuned—I’m gradually adding more smoked meat recipes to the site as Greg continues perfecting his craft.

Smoked Steaks Ingredients

• Steaks: Rib steaks, sirloin steaks, tri-tip steaks, or your favorite cut
• Sea salt: The foundation of the seasoning blend
• Black pepper: Adds a little bite and depth of flavor
• Onion powder: Brings savory flavor without overpowering the beef
• Butter: Helps create a rich, flavorful exterior

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The Simple Steak Seasoning Blend

Greg keeps the seasoning simple:

• 2 parts salt
• 1 part black pepper
• ½ part onion powder

For example:

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon onion powder

That’s it. Good beef doesn’t need much help.

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How to Cook Steaks on a Pellet Smoker

Preheat the smoker

Preheat your smoker to 500°F.

Tenderize the steaks

While the smoker heats, use a pronged meat tenderizer to tenderize the steaks. This helps break down tougher fibers and improves texture.

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Season generously

Sprinkle both sides of the steaks with the seasoning blend, then rub in.

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Add butter and smoke

Place the steaks on the hot smoker grate. Add a small dab of butter to the top of each steak.

When the butter melts, flip the steaks and add another small dab of butter to the second side.

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Check the temperature early

After about 2 minutes per side, begin checking the internal temperature with an instant-read thermometer.

Cooking time will vary based on the thickness of the steak and the specific cut.

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Remove and rest

Cook until the steaks reach an internal temperature of 145°F, then remove them from the smoker.

Allow them to rest for several minutes before serving.

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Tips for Success

Don’t cook by time

The exact cooking time can vary quite a bit. A good meat thermometer is the best way to ensure consistent results.

Start with cold steaks

Greg puts the steaks on the smoker straight from the refrigerator after seasoning.

Use quality beef

This recipe shines when made with grass-fed beef or locally raised beef. When the meat itself tastes great, simple seasonings are all you need.

Don’t skip the tenderizer

This may seem like an unnecessary step, but Greg considers it one of the keys to great smoked steaks. Using a pronged meat tenderizer helps break down tougher muscle fibers and results in a more tender steak. It only takes a minute or two and is especially helpful when cooking leaner cuts or grass-fed beef.

Let the steaks rest

A short resting period helps the juices redistribute throughout the meat.

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What to Serve with Smoked Steaks

When the garden is producing, a simple salad with freshly baked sourdough and a smoked steak make an easy summer dinner.

Otherwise, we love serving smoked steaks with favorite sides pictured below, from left to right:

1. Paleo Bacon Broccoli Salad
2. Gluten-Free, Dairy-Free Cornbread
3. Home-Canned Green Beans
4. Savory Oven Roasted Potato Wedges
5. Creamy Paleo Broccoli Slaw
6. Charred Broccoli with Garlic
7. Creamy Gluten Free Pasta Salad with Veggies
8. Perfect Baked Potatoes
9. Paleo Classic Potato Salad
10. Maple Glazed Kale with Red Onion
11. Honey-Sweetened Apple Slaw
12. Coconut Oil Roasted Sweet Potatoes
13. Potato Zucchini Skillet Hash (not pictured)
14. Fresh Garlicky Green Beans (not pictured)
15. Crispy Potatoes (pictured above, with steak meal)

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Frequently Asked Questions

Can I use this method with different cuts of steak?

Yes. We’ve successfully used this method with rib steaks, sirloin steaks, tri-tip steaks, and other cuts.

What kind of smoker do I need?

Any smoker capable of maintaining high heat should work, though we personally prefer a wood pellet smoker.

Can I use grass-fed beef?

Absolutely. We primarily cook grass-fed beef this way and love the results.

Can I use store-bought beef?

I haven’t tried it, but this recipe should work fine for any type of steak.

Final Thoughts

Now that you know how to cook steaks on a pellet smoker, you’ll never need a traditional grill to enjoy a delicious steak dinner. With a simple seasoning blend, a little butter, and a hot smoker, you can create tender, flavorful steaks that are perfect for weeknight meals or special occasions.

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How to Cook Steaks on a Pellet Smoker

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• Author: Kathleen | Roots & Boots
• Prep Time: 10 minutes
• Cook Time: 5-10 minutes
• Total Time: 0 hours
• Yield: 4 servings 1x

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Description

Learn how to cook steaks on a pellet smoker with this simple, family-approved method. Tenderized steaks are seasoned with salt, pepper, and onion powder, topped with butter, and cooked hot and fast for juicy, flavorful results. Perfect for rib steaks, sirloin, tri-tip, and other favorite cuts of beef.

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Ingredients

Scale 1x2x3x

Ingredients

• 2–4 steaks (rib steak, sirloin, tri-tip, or similar)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2–4 tablespoons butter (about 1 tablespoon per steak)

Cook Mode Prevent your screen from going dark

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Instructions

Instructions

1. Preheat pellet smoker to 500°F.
2. Tenderize steaks with a pronged meat tenderizer.
3. Combine salt, pepper, and onion powder; season both sides of the steaks.
4. Place steaks on the smoker and add a dab of butter to the top of each steak.
5. When the butter melts, flip the steaks and add more butter to the second side.
6. After about 2 minutes per side, begin checking the internal temperature with an instant-read thermometer.
7. Cook until the steaks reach 145°F internal temperature.
8. Remove from the smoker and let rest for several minutes before serving.

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Notes

• Don’t skip the tenderizer—it helps produce a more tender steak.
• Cooking time will vary based on steak thickness and cut.
• Use a meat thermometer for best results.
• Works well with rib steaks, sirloin, tri-tip, and other beef cuts.
• Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.

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