Ingredients
- 2 1 1/2 inch steaks filet mignon, New York Strip, Porterhouse
- kosher salt to taste
- black pepper to taste
Instructions
- Start by seasoning your steak. A simple seasoning like kosher salt, pepper, and garlic works great. Allow your steak to sit at room temperature for 30 minutes before smoking it.
- Fire up your smoker to 225F. Use whichever flavor wood you enjoy the most. For me, I really like cherry pellets and pecan pellets on my Traeger.
- Place your steak on the smoker, insert a meat thermometer into the steak, and close the lid. Smoke the steak until it reaches your preferred internal temperature. I usually cook mine to 125F for a perfect medium rare.
- Remove the steak from the smoker. Then, fire up your gas grill to high heat, or cast iron pan on your stovetop.
- Place the steak on the grill or cast iron pan. Sear on each side, about two minutes per side. This will allow the steak to form a beautiful crust on the exterior, like in the above picture.
- Remove your steak from the high heat and allow it to rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. Then, slice against the grain, and serve.
Nutrition
Calories: 2kcalProtein: 0.2gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 1mgPotassium: 3mgVitamin A: 0.1IUCalcium: 0.1mgIron: 0.01mg
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