Sometimes we want a SMOKEY steak and want it now.
We don’t want to spend hours waiting.
But delicious smoky steaks are hard to resist.
It can be a challenge to get the depth of smokiness but without having to wait hours.
Liquid smoke could be the solution to the problem!
Table of contents
What Is Liquid Smoke?
Liquid smoke is a byproduct of burning wood.
The smoke and steam from a controlled wood fire are trapped, distilled, and filtered.
This leftover yellowy/red liquid becomes a product known as liquid smoke.
This liquid is a great way to inject the smoky flavors usually only achieved in a pellet smoker.
You can use it on anything from cuts of beef to vegetables, anything you want to add a smoky flavor.
It comes in flavors such as applewood, pecan, and mesquite.
The flavor is quite intense, so a little bit goes a long way.
Note: When I don’t have time to make my Pit Boss steaks, I just use this marinade to add that delcious smoky flavor.
Where Can I Buy It?
It’s located in most supermarkets, near the barbecue and spicy sauces.
Failing that, any barbecue goods store will stock it.
Look for an all-natural mix.
Natural versions use molasses, cider vinegar, and salt as a preservative.
Can’t find it? Here are some alternatives for liquid smoke you can use.
What Can I Use It On?
Liquid smoke is a fabulous way to add a kick of smoky flavors to anything you’d usually grill.
Poultry, fish, cheese, burgers, vegetables, and all types of steak can use a dash of liquid smoke.
It’s a great way to get the taste of the long outdoor smoking process when doing a quick grill.
How Is It Used?
The best way to use the liquid is in a marinade.
Mix in with the other simple ingredients and soak for several hours as usual.
Or mix with vinegar or water and brush on for a couple of minutes before cooking.
Marinating Steaks With It
Make up the steak marinade as normal, and add a small amount of liquid smoke.
Soak several pounds of meat cuts in the steak marinade, for at least 8-12 hours.
The longer it can soak, the more delicious the meat will be.
Marinade in general will how to tenderize the steak as well as give it a good flavor.
The addition of liquid smoke gives a smoky flavor profile for the tastiest steaks.
Recipe – Smokey Garlic Marinated Steaks
Ingredients:
4-6 steaks – NY strip steak, ribeye steaks, or T-bone steaks
3 tablespoons balsamic vinegar or apple cider vinegar
1/2 cup soy sauce
8 cloves garlic, minced or 2 tablespoons garlic powder
2 tablespoons brown sugar
1 tsp freshly ground black pepper
1 tsp onion powder
1 tsp Worcestershire sauce
1/2 tsp liquid smoke
1/4 tsp ginger powder
Method:
- Pat dry the steaks with a paper towel. Pierce each piece of meat several times with a fork and put it aside.
- Whisk together the remaining marinade ingredients. Cover the fork-pierced steak with the marinade, filling the holes.
- Place in an airtight container and cover with the remaining marinade.Refrigerate in the refrigerator for 12-24 hours.
- Preheat the grill to medium-high heat.Grill steaks in direct heat for 3-5 minutes on each side on a hot grill.Check the internal temperatures with a meat thermometer.
- Let the steaks rest for 5-10 minutes before serving.
- Serve with baked potatoes and some hearty beans.
Smokey Garlic Marinated Steaks
Equipment
- 1 smoker or grill
Ingredients
- 4-6 steaks – ribeye steaks or T-bone steaks
- 3 tablespoons balsamic vinegar or apple cider vinegar
- 1/2 cup soy sauce
- 8 cloves garlic minced or 2 tablespoons garlic powder
- 2 tablespoons brown sugar
- 1 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- 1/2 tsp liquid smoke
- 1/4 tsp ginger powder
Instructions
- Pat dry the steaks with a paper towel.
- Pierce each piece of meat several times with a fork and put it aside.
- Whisk together the remaining marinade ingredients.
- Cover the fork-pierced steak with the marinade, filling the holes.
- Place in an airtight container and cover with the remaining marinade.
- Refrigerate in the refrigerator for 12-24 hours.
- Preheat the grill to medium-high heat.
- Grill steaks in direct heat for 3-5 minutes on each side on a hot grill.
- Check the internal temperatures with a meat thermometer.
- Let the steaks rest for 5-10 minutes before serving.
- Serve with baked potatoes and some hearty beans.
- TIP: Thicken up the leftover marinade sauce for a great gravy to drizzle over the cooked steaks.
If you don’t have the luxury of an outdoor grill, but love the taste of slow-smoked food, give liquid smoke a try!
Smoke On!
Charlie
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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