How to cook the perfect steak on the smoker grill.

How to cook the perfect steak on the smoker grill.


Perfectly Smoked Steak (Filet Minon)

Plow & Hearth                , Inc.

Smoking is better

I'm using thick cut filet steaks, but any steak will work when smoked the way I'm going to show you. But in my opinion, filet minon is the best steak to smoke. Hitting the steak with a some smoke low and slow gives it a great flavor, but then searing at high temp up at the end is what keeps it juicy!

Once you smoke a steak, you will never go back to simply grilling them again. The smoke flavor really sets these smoked steaks apart!



The Steak:

Like I said, I'm using thick cut filet mignon I purchased from Omaha Steaks. I like the meats there since I don't have a good butcher near me. I have included the links check out their site for great sales and home delivery. very convenient and great quality 

Don't have filet minon? Not to worry, this technique will work with any steak. Some of my favorites are flank steak, strip steak, flat iron steak, and Ribeye.

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The smoker

I'm smoking these steaks on my classic offset smoker .  smokers are an easy and great way to impart fantastic smoke flavor on your steaks and other meats. 

A traditional offset smoker, like this classic offset smoker can also be used when making smoked steaks. Grab your favorite wood and get your smoke fired up.

My favorite wood to use when smoking steaks is a oak or hickory. Mesquite is another great choice when cooking steak. When making steak on a pellet grill, competition blend pellets are also a great choice because they use several different types of wood.


hickory wood chunks



When it comes to steaks, I tend to keep it simple with the ingredients. A seasoning of salt and pepper gives them a great flavor. If you have a steak seasoning you really like, feel free to sprinkle that stuff all over the steak. I love the Fat Boy Cajun for a little spice.  Allow the steak to rest for 30 minutes before smoking.


Fat Boy Cajun Rub - Seasoning


Smoking the steak

Pre-heat your smoker to 225°F, place the steaks directly on the smokers rack and smoke without flipping for 15 minutes. Smoking too long at low temps will dry out the steak and make it tough, 15 to 20 minutes will impart a nice smoky flavor and won't dry it out.

After 20 minutes, pull the steaks OFF the smoker and put to the side. Tent loosely with aluminum foil and turn the smokers heat up to 450°F.

If you have searing racks, place them in the smoker now. If you do not have searing racks, you can cook directly on the smokers rack, it just might not get grill marks and sear well. Another option is a cast iron skillet with a little butter in it.

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Searing racks

Place searing racks on the smoker with the ridge side facing UP. These will get hotter than the grill racks in the smoker and will give grill marks to the steak. I love these and use them ALL the time. What we will be doing is reverse searing these filets.

A lot of time you sear steaks first and then slowly cook. But when smoking steak, you want to let that smoke permeate the meat first and then reverse sear (searing after smoking) to lock in those juices and get a nice crust on the outside.

No searing racks

That's fine, simply smoke directly on the smokers rack. If you want sear marks, you can either sear at the end on a gas grill, charcoal grill, or use the open flame option on your smoker (I also like the Kamado Grills)



Grilling the steaks

Once the smoker reaches 450°F, place the steaks back on the smokers rack or searing rack and grill on high heat for 5-9 minutes a side. Cooking time will vary depending on steak thickness; always cook to temperature, NOT time.

I like to reverse sear ribeyes for about 5 minutes on one side, flip and cook 5 minutes on the other side. I then check the internal temperature with a instant read thermometer and keep cooking until my desired smoked steak temp is reached.

Note: The temperature will continue to rise several degrees after removing the steak from the smoker/grill, so it's a good idea to pull them 3-5° before your desired temp.

In general, smoked steaks will take about 30 minutes to cook. Not all of this time is smoking though. If you smoke them too long they will not turn out tender, and no one wants a tough steak.

Use this smoked steak temp chart to cook your steak to perfection. Not sure how you like your steak? No worries, you can't go wrong cooking it to medium. That's my favorite way to have beef prepared.


Since I used the searing racks, my steak is already seared and ready to slice and eat. If you didn't use searing racks, cook your steak to about 10°F BELOW your desired internal temperature and sear on both sides over an open flame.

As mentioned before, either use a cast iron skillet,  gas grill on high, charcoal grill, or the open flame option on your pellet smoker.


Allow your smoked ribeye steak to rest for 10 minutes before slicing/eating to allow the juices to redistribute throughout the meat. This will help the steak stay nice and juicy!

Old pro tips

  • Add butter to the top of the steak after cooking and allow to melt, this will give the smoked steak a really good flavor.
  • Sear over open flame to get the best crust on the steak. I love a good char on my steak.
  • Pull the steak from the grill 5°F before your desired internal temperature, it will finish cooking while it rests.


What's the difference between prime and choice steak?

Prime steak will have more fat within the meat and is more expensive. It will be more tender and flavorful than choice steak.

How long does it take to cook a steak?

Always cook steak to a certain internal temperature, not time. With that said, it should take 6-9 minutes a side at 425°F to cook a steak.

Do you close the smoker lid when cooking steak?

Yes, you want to make sure you have the lid closed when cooking.


Prep Time:20 minutes
Cook Time:35 minutes
Temperature Increase:20 minutes
Total Time:1 hour 15 minutes
Course: Main Course
Cuisine: American
Type: Smoked Meat


Servings: 4 servings
Calories: 473kcal

Author: Ed

Cost: $50


  • 3 lb Filet Minon
  • Dry Rub Ingredient - Fat Boy Cajun


Classic barrel smoker grill
  Charcoal starter pot
Charcoal igniter pot
Meat Thermometer
Sear plates with grill spatula
Sear Plates

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    • Pre-heat smoker to 200°F.
    • Season steaks with Fat Boy Cajun on all sides.
    • Place steak directly on smoker and smoke for 20 minutes at 180°F. After 20 minutes, remove from the smoker and put on plate. Tent with aluminum foil.
    • Place grill grates on smoker and increase temperature to 450°F. Once heated, place steak on grill grates and cook until desired internal temperature, test with thermometer.
      Always cook to temperature and not time. However, It should take about 6-9 minutes a side for medium.
  • When steak reaches desired temperature, remove from smoker and allow to rest 10 minutes before slicing.

Pro Tips

  • Add butter to the top of the steak after cooking and allow to melt, this will give the smoked steak a really good flavor.
  • Sear over open flame to get the best crust on the steak. I love a good char on my steak.
  • Pull the steak from the grill 5°F before your desired internal temperature, it will finish cooking while it rests.


Calories: 473kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 893mg | Potassium: 617mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Calcium: 19mg | Iron: 4mg
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Try these smoked dishes!

BBQ Pork Chops.                      Beer Can Chicken         Smoked Burnt Ends          

BBQ pork Chops           Beer Can Chicken        Burnt Ends on the Kamado Smoker Grill

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