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Smoked & Grilled Cowboy Steaks

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Juicy, smoky, and deeply flavorful, these Smoked & Grilled Cowboy Steaks are perfect for meat lovers who crave both tenderness and a crusty char.

Ingredients

4 large ribeye or chuck steaks

2 tbsp olive oil

2 tbsp kosher salt

1 tbsp black pepper

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cayenne pepper (optional)

1 tbsp brown sugar (optional)

1 tbsp Worcestershire sauce

Wood chips (hickory or mesquite recommended)

Instructions

  1. Pat the steaks dry thoroughly with paper towels.
  2. Rub each steak with olive oil and Worcestershire sauce.
  3. In a bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar.
  4. Coat the steaks evenly on all sides with the seasoning blend and let sit at room temperature for 30 minutes.
  5. Preheat smoker to 225°F (107°C) and add wood chips.
  6. Place the steaks directly on the grate and smoke for 1.5 to 2 hours or until internal temperature reaches 125°F (52°C) for medium-rare.
  7. Preheat a cast iron pan or grill to high heat.
  8. Sear the steaks for 1-2 minutes per side to form a crust.
  9. Transfer steaks to a cutting board, tent with foil, and let rest for 10 minutes before slicing.

Notes

  • Top with herb-infused butter for extra richness during resting.
  • Customize spice rub with cumin, coriander, or chili powder.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a low oven or skillet to maintain moisture.
  • Use a meat thermometer for best doneness accuracy.

Nutrition

Find it online: https://recipesbyjanet.com/smoked-grilled-cowboy-steaks/