How do I prepare my steak for smoking?
Steaks always taste best seasoned with a little salt, anywhere from 30 minutes to 24 hours before cooking. Pat dry before smoking. A fattier cut like sirloin or ribeye is the most delicious for this.
What do I need?
The wood chips
You don’t want to smoke the steak for very long as it shouldn’t cook through in the hot smoker. Therefore you want the most intense hit of flavour in the shortest time. That’s why we’ve chosen hickory wood chips (which the Cameron Smokers come with a pot of).
How do I smoke infuse my steak?
Just place your steaks in your stovetop smoker on the hob, and cook on a very low heat. You want just enough heat to start the wood chips smouldering, but not so high that the steak cooks through.
Smoke the steaks for 10 to 15 minutes over a very low heat.
The image below is the steak after it's been seared! When it comes out of the smoker, it should look pretty similar to when it went in...
What size smoker should I use?
Once your steaks are infused with smoke, heat a little oil in a frying pan over high heat. Sear the steaks quickly on both sides. Remember the steaks will have started cooking whilst in the hot smoker, so don’t cook them for as long as you usually would.
Leave to rest for a few minutes and enjoy. We like them topped with a little garlic butter. Though too much will mask the smoke flavour, so go easy with the quantities!
For the garlic butter (serves 6)
- 60g butter, at room temperature
- 2 garlic cloves
- 2 tbsp chives
- 1/4 tsp fine salt
Mix together the butter, garlic, chives and salt. Spoon over the steak to serve.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.