Smoked T Bone Steak : Easy Recipe for Perfect Steak! (2024)

Flavor-packed and juicy, Smoked T Bone Steak takes a classic steak and kicks it up a notch. You will love cooking your t-bone on a smoker much more than grilling or pan frying it, guaranteed.

We sometimes might think that smoking is reserved for massive hunks of fatty and tough meat that need to be cooked low and slow to break down all the connective tissue, but when correctly applied, smoking can add a great depth of flavor to an already tender piece of meat.

A smoked t bone steak is definitely an indulgence and the perfect entree for a special occasion.

What is a T Bone Steak?

The t bone steak is a cut of meat that includes the tenderloin and the strip loin. The t bone gets its name from the T-shaped bone that runs through the center of the steak. This cut of meat is one of the most popular steaks because it is very flavorful and tender. The t bone steak can be a delicious and satisfying meal when cooked correctly.

Ingredients for a Smoked T-Bone Steak

T-Bone Steak - This is a flavorful cut of meat. The thicker of a steak you purchase, the longer the cook times will be, but the more smoke flavor the meat will be able to absorb. I do recommend at least a ¾" thick steak for smoking.

Kosher Salt and Black Pepper - Salt and pepper are two common seasonings that are often used together, to add flavor to food. Salt is a mineral that consists of sodium and chloride, and pepper is a dried fruit that contains piperine. Both salt and pepper have been used for centuries to enhance the flavor of food.

Fun Fact - The terms "salt and pepper" are often used to describe a seasoning blend of finely ground table salt and coarsely ground black peppercorns. This blend is used to season food before or after cooking. The proportions of salt and pepper can vary depending on personal preference, but the most common ratio is 1 part salt to 3 parts pepper. Some people also add other spices to their salt and pepper blend, such as garlic powder, onion powder, or dried herbs.

What Type of Smoker Should I use to smoke Steak?

Use whatever you have. I like to use my Traeger pellet grill smoker. It has a fun feature called Super Smoke. All this does is produce a little more quantity of smoke when smoking at a low temperature. It can add a good amount of smoke flavor to a steak in a short amount of time. But any smoker will work, whether you have a wood pellet smoker, a charcoal smoker, or an offset stick burner. The key here will be to keep the temperature in the 200°F range. this allows for more time in the smoker without overcooking the steak.

Season the steak with Salt and Pepper, then place it directly on the grate in your preheated smoker. Insert a meat thermometer to easily monitor the internal temperature as the steak smokes. Close the lid and allow the steak to smoke at 200°F for about 60 to 75 minutes. It may be longer depending on the thickness of your steak.

How long does it take to smoke steak?

This is going to depend on the level of doneness that you prefer. I like my smoked t bone steak medium-rare. That will be a finished temperature of about 135°F. I will smoke the steak for about 60 minutes, or until the internal temperature reaches 120°F. Then I will reverse sear the steak. This will increase the temperature, and then I let it rest for five minutes before slicing it. The searing increases the internal temperature by about 10 degrees and it will continue to slowly rise as it rests. If you plan to reverse sear, take the steak out of the smoker when the internal temperature is 15 degrees F below your desired finished internal temp.

How to Reverse Sear a smoked steak

As the internal temperature of your steak is getting nearer to done, prepare a way to sear it. You can preheat a cast iron skillet, sear it over high heat on a grill, or you can sear it over a hot bed of charcoal. I prepared one chimney of charcoal and set it up in my weber kettle for a reverse sear. Remove the steak from the smoker when the internal temp is 15 degrees F away from your desired finished temp.

If you want a rare steak, pull it out of the smoker when the internal temperature reaches 110°F.

If you want a medium rare steak, pull it out of the smoker when the internal temperature reaches 120°F.

If you want a medium steak, pull it out of the smoker when the internal temperature reaches 130°F.

Then sear the steak over high heat either on a grill, in a cast iron skillet, or in the broiler. It only takes 75-90 seconds per side. Then let it rest for five minutes before you slice it.

Can I reverse-sear any steak?

You can also use this cooking method and style of smoking with a reverse sear for any of your favorite beef cuts. Whether it be a New York Strip, a tomahawk steak, a porterhouse steak, or even a tri-tip. The idea is to slowly cook over indirect heat so that the meat absorbs the flavor, then use the reverse sear method over direct heat to give a beautiful sear and crust to the meat.

How to remove the bone from a t-bone steak

In order to remove the bone from a t-bone steak, one must begin by utilizing the proper technique for filleting. To do this, one must carefully slice the meat away from the bone using a sharp knife and cutting board. It is essential that one takes care to maintain the structural integrity of the steak while separating it from its bone.

If you have leftover bones save them and make them into Instant Pot Bone Broth.

What to Serve with Steak

We served this with some sauteed zucchini and Caramelized Onions and Mushrooms.

Some of the other best side dishes for smoked t-bone steak include smoked baked potatoes, smoked mac and cheese, smoked onions, smoked asparagus, garlic zucchini, or loaded shrimp baked potatoes.

Then end the meal with a perfectly smoked dessert. My favorites are Smoked Peach Cobbler, Smoked Cheesecake, Smoked Smores, and Smoked Pumpkin Pie.

If you would like to try some other Traeger smoked steaks give these a try:

Smoked Ribeye Steak

Smoked Flank Steak

Smoked Sirloin Steak

For another amazing steak recipe try this Smoked Tomahawk Steak.

Recipe