With all these fancy smokers on the market, it’s no wonder you’re eager to smoke a steak!
Smoking brings out the natural and delicious flavors in a piece of meat.
If your planning on smoking yours 225°F, your in the right place. Ill show you EXACTLY how long it will take for each level of doneness.
Table of contents
How Long to Smoke Steak at 225°F?
Below are the average times for smoking steak with each type of doneness.
A rare steak smoked at 225°F will take 45 minutes – 1 hour
A medium steak smoked at 225°F will take 75 minutes – 90 minutes
A well-done steak smoked at 225°F will take 95 minutes -120 minutes
Keep in mind that you need a meat probe to accurately know the internal steak temp.
|30 minutes – 45 minutes
|45 minutes – 1 minutes
|60 minutes – 75 minutes
|75 minutes – 95 minutes
The above timings are averages so read further for exact internal temperatures.
How Long to Smoke a Steak for Well Don at 225°F?
A well-done steak will take approximately 75- 95 minutes minutes
How Is Smoking at 225°F Different From Grilling Steak?
To smoke a steak at 225°F is very different from traditional grilling with direct heat.
The main differences are;
– The steak is cooked with indirect heat rather than direct heat
– The flavor is infused in the steak via the smoke.
– No grill/sear marks on the surface of the steak. You can get this if you sear the steak afterwards.
Understand the Type of Steak You Are Smoking
Many cuts of meat can be called a ‘steak’.
From filet mignon to a large tomahawk steak, many of which have different properties.
These properties may affect the smoking time in your cooking methods.
Let’s take a deeper look.
225°F is indirect heat that can take a while to render down the thick fat cap on a sirloin steak.
Trim the fat cap to reduce the time it takes to smoke these cuts of steak.
Note: You can render the fat cap before adding the steak to the smoker.
Get a cast iron skillet white hot and season the cap with kosher salt.
Push down the cap onto the high heat to start rendering the fat!
Like sirloin, ribeye steak has a high-fat content with even more intermuscular fat.
Smoking the perfect steak at 225°F will take a long time if not trimmed properly.
Trim and render the fat on a ribeye steak before cooking on a pellet smoker at 250°F.
Know the Exact Weight & Thickness of the Steak
The thickness and overall weight of your steak will affect the time it takes to smoke.
Ultimately a meat probe will be used to determine when the meat is ready to eat.
The above timings were based on an average 1-inch steak weighing 2 pounds.
Check and adjust if you are smoking a thicker steak.
The Grade of Meat Will Affect Smoking Time
The grade of your steak will make an impact on the overall cook time.
It is common for prime and Waguy grades to contain more intermuscular fat.
This fat is easier to render no matter the temperature you are smoking it at.
The outer fat cap and silver skin are found on the cheaper grade beef.
This is more stubborn and takes longer to render.
What Internal Cooking Temperature Does the Meat Need to Be?
Below are the exact internal temperatures for each level of doneness.
Remember that monitoring these temps is the best and only way to know if your steak is done.
Internal Temperature Gradients for Doneness
Rare – 125°F on a meat thermometer.
Medium – 135°F on a meat thermometer.
Well-done – 155°F on a meat thermometer
Accurately Monitoring the Internal Temperature With a Meat Probe
Arguably the most important tool in all your cook time!
Have calibrated temperature probes to accurately monitor the internal temperature.
Forming a Crust With the Reverse Sear Method
Smoking at 225°F won’t create the crust you are used to.
If you want the traditional crust then you can reverse sear after smoking.
– Remove the smoked steaks from your smoker.
– Seal on red hot grill grates or a skillet for 30 seconds on each side.
– Check for crust formation.
Resting the Steak & Carryover Cooking
Rest the smoked steak when it reaches 10°F below the desired internal temp.
All cuts of meat need to rest for at least 10 minutes covered in aluminum foil.
This ensures the meat juices are absorbed back into the proteins.
Resulting in tasty and tender meat.
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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