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