Smoked and Grilled Steak by Evan LeRoy. Credit: Jake Hatfield

Smoked and Grilled Steak by Evan LeRoy

Name: Smoked and Grilled Steak by Evan LeRoy
Prep time: 300 s
Cook time: 9000 s
Total time: 20100 s
Yield: 1
Cuisine: American
Ingredients: 2.5-3lb steak: 1; Kosher salt: to season; Black pepper: to season

22 May 2025

Evan LeRoy

Chef

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Difficulty

Easy

Total Time

5H 35MIN

Cuisine

American

Ingredients

2.5-3lb steak: 1

Kosher salt: to season

Black pepper: to season

“We started making these steaks at the restaurant and it has become a smash hit with guests who even get a special pit tour as part of the dinner,” says LeRoy. His pro tip: never ever skip the resting process; it’s critical for a juicy steak.

How to make Smoked and Grilled Steak

01.

Season the Steak

Coat the steak heavily with salt and let it sit for 2 to 3 hours in the refrigerator before you fire up the grill.
Once the grill is hot, lightly coat the steak with black pepper.

02.

Smoke and Serve

Smoke the steak over low heat (about 200–225°F) for 2 to 2.5 hours, or until the internal temperature reaches about 120°F.
Rest the steak for 20 minutes, then sear it over a very hot wood or coal fire for 1 to 2 minutes per side.
Rest again briefly before carving.
Serve with your favorite steak sauce.

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22 May 2025

The Chef

Evan LeRoy is an Austin-based chef and pitmaster known for his inventive, “new school” barbecue. He co-owns LeRoy and Lewis Barbecue, a Michelin-starred restaurant redefining Texas smoked meats.

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