How Long To Smoke Steak At 225 Degrees: An Ultimate Guide

Smoking steak is an art that yields incredibly flavorful and tender results. Precise temperature control and cooking time are important to achieve that perfect smoky flavor and melt-in-your-mouth texture. This guide will delve into how long to smoke steak at 225 degrees Fahrenheit for a delicious, restaurant-quality meal!

How Long To Smoke Steak At 225 Degrees?

To smoke steak at 225°F for different doneness levels, consider the thickness of the steak. For a 1-inch thick steak, smoke it for about 45 mins to 2.5 hours. Different cuts will also require different smoking times. For example, a 2-inch thick Tomahawk steak requires 2-3.5 hours, while a 1-inch ribeye needs 30-70 minutes. Flank and skirt steaks at 1-inch thickness range from 30 minutes to 2.5 hours.

Optimal cuts for smoking include ribeye, T-bone, porterhouse, New York strip, filet mignon, sirloin, chuck eye, flat iron, tri-tip, and Denver steak. Smoking enhances flavor, tenderness, and juiciness while preserving moisture, creating a delightful bark, and offering a more nutritious cooking option.

How Long Is It to Smoke Steak for Different Levels of Doneness?

For medium rare

When smoking steak at 225 degrees F (107 degrees C) for medium-rare doneness, the cooking time will vary from 45 minutes to 2.5 hours, depending on the thickness of the steak. In particular:

• 1-inch thick steak: Smoke for about 45 minutes to 1 hour. Start checking the internal temperature after 30 minutes and adjust as needed.
• 1.5-inch thick steak: Smoke for approximately 1 to 1.5 hours. Start checking the internal temperature after 45 minutes and continue until it reaches your desired doneness.
• 2-inch thick steak: Smoke for about 1.5 to 2.5 hours or longer. Start checking the internal temperature after 1 hour and continue until you achieve medium-rare doneness. 

Remember that these are general guidelines, and actual cooking times can vary based on factors like your specific smoker, outdoor conditions, and the starting temperature of the steak. Always use a meat thermometer to check the steak’s internal temperature to ensure it reaches around 135-140 degrees Fahrenheit (57-60 degrees Celsius) for medium-rare.

For medium

When smoking a steak at 225 degrees F to achieve medium doneness, the cooking time will vary depending on the steak’s thickness. Here are approximate time ranges for different steak thicknesses:

• 1-inch thick steak: Smoking should take around 1.5 to 2 hours. Check the internal temperature after the first hour until it reaches the desired medium of doneness.
• 1.5-inch thick steak: Plan for approximately 2 to 2.5 hours of smoking. Monitor the internal temperature after 1.5 hours and continue until it falls within the medium doneness range.
• 2-inch thick steak: Smoking may require 2.5 to 3 hours or longer for a 2-inch thick steak. Begin temperature checks after 2 hours and continue until it reaches the desired medium doneness.

Using a reliable meat thermometer is crucial to ensure the steak reaches the desired internal temperature accurately (between 145-155 degrees Fahrenheit or 63-68 degrees Celsius). 

After reaching the preferred medium doneness, remove the steak from the smoker and allow the steak to rest for approximately 10 minutes. This resting period allows the juices to redistribute, resulting in a perfect steak when you slice and serve it.

For medium well

Here are approximate time ranges for various steak thicknesses when smoked at 225 degrees Fahrenheit:

• 1-inch thick steak: You should smoke it for approximately 2 to 2.5 hours. Check the internal temperature after about 1.5 hours and continue until it reaches the desired medium-well range.
• 1.5-inch thick steak: Plan for roughly 2.5 to 3 hours of smoking. Monitor the internal temperature after 2 hours and continue until it falls within the medium-well range.
• 2-inch thick steak: Smoking may take 3 to 3.5 hours or longer for a 2-inch thick steak. Check the temperature after 2.5 hours until it reaches the desired medium-well stage.

For accurate results, always use a dependable meat thermometer to confirm that the steak reaches the desired internal temperature (typically between 160-165 degrees Fahrenheit or 71-74 degrees Celsius). 

After achieving the desired medium-well doneness, remove the steak from the smoker and rest for approximately 10 minutes. 

How Long To Smoke Steak For Different Cuts Of Steak?

Tomahawk steak

Tomahawk steaks are typically cut thick, often around 2 inches or more. This thickness allows for slow, even cooking, making it ideal for grilling, smoking, or cooking in the oven.

Below are approximate time ranges to achieve different levels of doneness with a 2-inch thick Tomahawk steak at 225 degrees Fahrenheit:

Ribeye steak

Smoking a ribeye steak at 225 degrees Fahrenheit can produce juicy and flavorful meat with a smoky twist. The cooking times for achieving different levels of doneness may vary based on the thickness of the steak and personal preferences. 

Here are some approximate guidelines for smoking 1-inch thick ribeye steaks at 225 degrees for various levels of doneness:

Flank steak

Smoking a flank steak at 225 degrees Fahrenheit for different levels of doneness primarily depends on the thickness of the steak. Here are approximate guidelines for smoking a 1-inch thick flank steak to different levels of doneness:

Skirt steak

Smoking a 1-inch thick skirt steak at 225 degrees Fahrenheit for different levels of doneness can be achieved with the following approximate smoking times:

Why Should You Smoke A Steak? 

Smoking steak is a culinary technique that delivers a unique and flavorful experience for several reasons: 

• Exceptional Flavor: Smoking imparts a rich, smoky essence to the steak, enhancing its taste profile. This slow, low-temperature cooking method allows the meat to absorb the aromatic qualities of the wood or charcoal, resulting in a delectable smokiness that beautifully complements the steak’s natural flavors.
• Tender Texture: Smoking, particularly at lower temperatures, effectively breaks down the meat’s tough muscle fibres and connective tissues. This slow cooking process results in a remarkably tender and mouthwatering steak, even for traditionally less tender cuts.
• Retained Juiciness: Smoking is renowned for preserving the steak’s moisture content. The gradual cooking prevents excessive drying, ensuring each bite remains succulent and flavorful. Additionally, the smoke envelops the meat, creating a protective seal that locks in the juices.
• Desirable Bark: Smoking yields a flavorful and crispy outside of the steak, often called the “bark” or “crust.” This textural interplay with the tender interior adds excitement to each bite.
• Oil-Reducing Cooking: Smoking eliminates the need for excessive oils or fats, and the slow cooking technique aids in rendering fat from the meat. Additionally, having control over the ingredients in your rubs and marinades allows for more nutritious meal preparation.

What Are The Best Steaks For Smoking?

Choosing the right cut of meat is crucial for smoking steaks, as it greatly influences the flavorful dish’s tenderness and overall quality. Here are some of the best steak cuts for smoking: 

• Ribeye steak: Often considered the pinnacle of steaks, ribeye boasts generous marbling and high-fat content. This marbling adds flavor and ensures that the meat remains moist and tender throughout the smoking process. Ribeye steaks are renowned for their exceptional taste and succulence when smoked.
• T-bone steak: The T-bone steak is an excellent choice for smoking, comprising two distinct cuts – the tenderloin and the strip steak – separated by a T-shaped bone. This steak is characterized by its richness, ample marbling, and great smoking performance.
• Porterhouse steak: Similar to the T-bone, the porterhouse steak offers both the tenderloin and the strip steak. It’s a larger cut, making it ideal for smoking and sharing. Thanks to its high-fat content, it retains moisture and flavor exceptionally well.
• New York strip steak: New York strip steaks are known for their bold, beefy flavor and well-distributed marbling. These steaks smoke beautifully and are favored by those who appreciate a rich, savoury, and grilled experience.
• Filet Mignon steak: While it is a leaner cut with less marbling, it’s celebrated for its tenderness. Smoking filet mignon can introduce a subtle smokey essence while preserving its delicate texture. Wrapping it in bacon can further enhance the smoky flavor.
• Sirloin steak: Sirloin steaks are leaner than ribeyes and New York strips but can still be successfully smoked. They offer a robust, beefy taste and are often a cost-effective choice.
• Chuck eye steak: Sometimes referred to as the “poor man’s ribeye,” chuck eye steaks are carved from the same muscle as ribeyes and share a similar flavor profile. Although they may not be as thick, they provide an economical option for smoking. 
• Flat iron steak: Flat iron steaks are known for their flavor and moderate marbling. While relatively thin, they cook quickly, making them suitable for smoking if you’re short on time. 
• Tri-tip steak: Tri-tip steaks, popular on the West Coast, feature a triangular shape and a good balance of lean meat and marbling. They smoke well and are often sliced thinly when served.
• Denver steak: This lesser-known cut is gaining popularity for its richness and tenderness. It’s suitable for smoking and can pleasantly surprise your guests with its smoke flavor.

FAQs

References:

• Wikipedia – Smoking (cooking) – https://en.wikipedia.org/wiki/Smoking_(cooking)