Smoked & Grilled Cowboy Steaks

Why You’ll Love This Recipe

This recipe combines the deep, smoky flavor of slow smoking with the satisfying crust of high-heat searing. The spice rub adds layers of flavor, while the Worcestershire sauce enhances the meat's natural umami. Whether you're grilling in perfect weather or braving a storm, these steaks deliver a hearty, comforting meal that's worth the effort.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 4 large ribeye or chuck steaks

• 2 tablespoon olive oil

• 2 tablespoon kosher salt

• 1 tablespoon black pepper

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne pepper (optional, for heat)

• 1 tablespoon brown sugar (optional, for a slight caramelized crust)

• 1 tablespoon Worcestershire sauce

• Wood chips (for smoking—hickory or mesquite recommended)

Directions

1. Prep the Steaks
   Pat the steaks dry thoroughly with paper towels—this helps achieve a proper sear later. Rub each steak with olive oil and Worcestershire sauce.

2. Make the Dry Rub
   In a bowl, mix together kosher salt, pepper, smoked paprika, garlic powder, onion powder, cayenne (if using), and brown sugar. Coat the steaks evenly on all sides with this seasoning blend. Let them sit at room temperature for 30 minutes to absorb the flavor and relax the muscle fibers.

3. Smoke the Steaks (Low & Slow Method)
   Preheat your smoker to 225°F (107°C). Add hickory or mesquite wood chips for a bold, smoky flavor. Place the steaks directly on the grate and smoke for 1.5 to 2 hours, or until internal temperature hits 125°F (52°C) for medium-rare.

4. Sear the Steaks for Crust
   Preheat a cast iron pan or grill to high heat. Once your steaks are smoked to your desired doneness, sear them 1-2 minutes per side to form a deep, golden-brown crust. You should hear a loud sizzle and see crust forming quickly.

5. Let Them Rest
   Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes before slicing.

Servings and Timing

• Servings: 4

• Prep Time: 30 minutes

• Cook Time: 1.5 to 2 hours

• Total Time: Approximately 2 to 2.5 hours

Variations

• Herb-Infused Butter: Top the steaks with a pat of herb-infused butter (e.g., garlic, rosemary, thyme) during the resting phase for added richness.

• Spice Rub Adjustments: Customize the spice rub by adding your favorite herbs and spices, such as cumin, coriander, or chili powder.

• Alternative Cuts: While ribeye or chuck steaks are recommended, you can also use other cuts like sirloin or T-bone, adjusting cooking times as needed.

Storage/Reheating

• Storage: Store leftover steaks in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently in a low oven (250°F or 120°C) until warmed through, or slice and reheat in a skillet over medium heat to preserve moisture and flavor.

FAQs

How do I know when the steaks are done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F (52°C) before searing; the temperature will rise slightly during resting.

Can I use a gas grill instead of a smoker?

Yes, you can use a gas grill with a smoker box or foil packet filled with wood chips to achieve a smoky flavor.

What wood chips are best for smoking steaks?

Hickory and mesquite are popular choices for their strong, smoky flavors, but you can also use oak or cherry for a milder taste.

Can I prepare the steaks in advance?

Yes, you can apply the spice rub and refrigerate the steaks overnight. Let them come to room temperature before smoking.

How long should I let the steaks rest after cooking?

Allow the steaks to rest for about 10 minutes after cooking to let the juices redistribute, resulting in a juicier steak.

What sides pair well with these steaks?

Classic sides like roasted garlic potatoes, grilled vegetables, or a fresh salad complement the rich flavors of the steaks.

Can I cook these steaks to a different level of doneness?

Absolutely. Adjust the internal temperature to your preferred level of doneness: 130°F (54°C) for medium, 140°F (60°C) for medium-well, etc.

Is it necessary to sear the steaks after smoking?

Searing adds a flavorful crust and enhances texture, but if you prefer a purely smoked steak, you can skip this step.

Can I use this method for thinner steaks?

Thinner steaks require less smoking time and may not benefit as much from this method. Adjust cooking times accordingly to prevent overcooking.

What's the purpose of letting the steaks sit at room temperature before cooking?

Allowing the steaks to sit at room temperature helps them cook more evenly and reduces the risk of overcooking the exterior while the interior remains undercooked.

Conclusion

Smoked & Grilled Cowboy Steaks offer a delightful combination of smoky depth and seared crust, making them a standout choice for any meat lover. With a flavorful spice rub and the perfect balance of smoking and searing, this recipe delivers a steakhouse-quality experience right in your backyard. Whether you're a seasoned grill master or a weekend warrior, these steaks are sure to impress.

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