Want to know exactly how long you should be smoking your steak for at 350°F?
Your in the right place, its my favorite ways to cook steak and have done this method thousands of times!
Traditionally the cooking method for steak is a hot grill or cast iron skillet.
But smoking allows you to infuse a smoky flavor into your cuts of meat while it cooks.
Some people find smoking steak tricky but I have a few tricks below that make it super simple!
Table of contents
How Long to Smoke Steak at 350°F?
Below are the average times for smoking steak with each type of doneness.
A rare steak smoked at 350°F will take 45 minutes – 1 hour
A medium steak smoked at 350°F will take 75 minutes – 90 minutes
A well-done steak smoked at 350°F will take 95 minutes -120 minutes
Keep in mind that you need a meat probe to accurately know the internal steak temp.
|45 minutes – 1 hour
|75 minutes – 90 minutes
|95 minutes – 120 minutes
How Long to Smoke a Steak at 350°F For Rare?
A rare steak will take approximately 45 minutes – 1 hour to cook when smoking.
How Is Smoking at 350°F Different From Grilling Steak?
The main difference between smoking and grilling steak is that grilling uses direct heat and smoking uses indirect heat from the smoke
Accurately Monitoring the Cooking Time at 350°F
We now know the average cooking time at 350°F but what else should be factored in?
Understand the Type of Steak You Are Smoking
I feel that just the term ‘steak’ is a tad bit vague.
Below I have highlighted the popular American steaks and their properties.
Some of these properties may affect the smoking time when cooking your steak!
A sirloin steak comes from the rear of the cow which has a variety of large muscles.
You can expect dense meat with a thick fat cap but little intermuscular fat.
Trim the cap to around 1/2 an inch and season well with kosher salt.
At 350°F the fat on the steak will render nicely and give you tender meat to enjoy!
A ribeye steak is from the side of the cow and has lots of connective tissue and fat.
A medium smoking temperature of 350°F should render most of the fat.
Just be aware of any stubborn sinew and fat that hasn’t been rendered.
The intermuscular fats will render into the proteins.
Resulting in tender and tasty meat!
A fillet steak is a prized cut that is known for its texture and low-fat content.
The smoking time may be quicker than you would expect.
As this cooking method is for tougher meat proteins and higher fat content.
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 Wagyu 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 thermomoeter.
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 350°F does create a mild crust full of delicious flavors.
If you want a thicker crust or grill marks, 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 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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