I get a lot of pushback for smoking steaks at low temperatures. Folks tend to stick with tradition: cook hot and fast and don’t make waves. That’s not how I cook.
I like to experiment.
The first time I smoked a steak low and slow, I knew I’d discovered something special. Low-temperature smoking unlocks deep, consistent smoke flavor while keeping the interior tender and evenly cooked.
Below you’ll find a collection of smoked steak recipes with clear, practical instructions for a variety of cuts. Each entry explains how I prepare, season, and smoke the steaks to reach a juicy, flavorful finish.
Smoked Picanha in the PBC
This smoked picanha recipe highlights the sirloin cap—a lean cut capped with a thick, buttery fat layer. It’s ideal over hot wood coals to render that fat and build flavor. The technique brings a crisp exterior and a tender, smoky interior.
Get the recipe ▸ Smoked Picanha in the PBC
Brisket Style Tri Tip
This brisket-style tri tip changed how I think about the cut. Instead of treating tri-tip like a quick-steak, smoking it low and slow then finishing with a sear creates deeper bark, richer smoke, and incredibly tender slices.
Get the recipe ▸ Brisket Style Tri Tip
Smoked Beef Tenderloin
Smoked beef tenderloin makes an elegant holiday centerpiece. Although it lacks the fat of a ribeye, careful smoking and a brief high-heat finish preserve tenderness and deliver delicate smoke flavor.
Get the recipe ▸ Smoked Beef Tenderloin
Smoked New York Strip Roast
A smoked New York strip roast looks impressive and tastes even better. Low smoking and a final sear produce an eye-catching crust and a tender, flavorful interior—perfect for special occasions.
Get the recipe ▸ Smoked New York Strip Roast
Searing Steaks on a Charcoal Chimney
When smoking steaks I often reverse-sear: smoke low until nearly done, then sear over intense heat for a flavorful crust. This technique combines even internal doneness with a beautifully caramelized exterior.
Get the recipe ▸ Searing Steaks on a Charcoal Chimney
Smoked Skirt Steak Tacos – Carne Asada
Smoked skirt steak tacos are bold and beefy. With proper smoking and thin slicing across the grain, skirt steak becomes tender and flavorful—ideal for tacos and carne asada-style preparations.
Get the recipe ▸ Smoked Skirt Steak Tacos – Carne Asada
Hot Link Stuffed Tri-tip
This creative tri-tip variation is stuffed with spicy hot links for a rich, layered flavor profile. It’s a fun twist that combines smoke, spice, and juicy beef for a memorable main course.
Get the recipe ▸ Hot Link Stuffed Tri-tip
Smoked Rosemary Ribeye Cap Steaks
Ribeye cap steaks are the prized strip that surrounds the eye of the ribeye. Smoking them with rosemary enhances their natural richness and yields a tender, flavorful bite that’s hard to beat.
Get the recipe ▸ Smoked Rosemary Ribeye Cap Steaks
Smoked Tri Tip Recipe
Smoked tri-tip is a favorite when I want big beef flavor without an all-day cook. With straightforward seasoning and steady smoke, it delivers rich bark and juicy slices in a reasonable time.
Get the recipe ▸ Smoked Tri Tip Recipe