Ever wondered how to make the perfect smoked steak on a Green Mountain Grill? I’ve got a juicy story for you. So, the other day, my buddy Joe and I decided to have a backyard barbecue. We were tired of the same ol' burgers and hot dogs, so we thought, why not go big? Let's smoke some steak! Boy, did we dive into a smoky, meaty adventure that day. And lemme tell you, the results were finger-lickin’ good.
How To Make Smoked Steak On A Green Mountain Grill
First things first, you gotta pick the right cut of steak. Joe’s a ribeye man, through and through, while I’m more of a New York strip kind of guy. Whatever floats your boat, just make sure it’s thick and marbled—those are the magic words.
1. Prep the Meat: Pull your steak outta the fridge about 30 minutes before you plan to cook it. This helps it cook more evenly. Season it generously with salt, pepper, and a dash of garlic powder. If you're feeling adventurous, add some smoked paprika or even a coffee rub. Yep, coffee! Trust me on this one.
2. Fire Up the Grill: Preheat your Green Mountain Grill to 225°F. This low-and-slow method lets the smoke really penetrate the meat. The anticipation builds, and you can almost taste the smoky goodness already.
3. Choose Your Wood/Pellets: Hickory and oak are my go-tos for steak. They add a rich, hearty flavor that pairs perfectly with beef. If you’re looking for something milder, pecan or cherry work wonders too. Avoid mesquite, though—it’s a bit too intense for a long smoke.
4. Smoking the Steak: Place your steaks directly on the grill grates and insert a meat probe. Smoke until the internal temperature reaches about 110°F. For me, that’s around 45 minutes to an hour, depending on the thickness of the steak. You might be tempted to peek, but resist! Keep that lid closed to trap all the smoky flavor.
5. Sear to Finish: Crank up the heat on your grill to 450°F for a quick sear. Sear each side for about 2-3 minutes until you get those beautiful grill marks. This step seals in the juices and gives the steak a nice crust.
6. Rest and Serve: Let your steak rest for about 10 minutes. This is crucial, folks! It lets the juices redistribute throughout the meat, making every bite a succulent delight. Slice against the grain and serve.
Additional Tips
- Patience, Grasshopper: The best smoked steak takes time. Don’t rush it.
- Keep it Moist: Baste the steak with a little butter or a mix of beef broth and herbs halfway through the smoking process. It adds extra moisture and flavor.
- Experiment with Rubs: Don’t be afraid to try different rubs. I once used a cocoa and chili powder mix—sounds weird, but it was a game-changer.
What to Serve
Now, what’s a perfect steak without the right sides? Joe’s wife, Lisa, whipped up some killer garlic mashed potatoes and grilled asparagus. A crisp Caesar salad and some buttery dinner rolls didn’t hurt either. If you’re feeling fancy, a glass of red wine—Cabernet Sauvignon or Malbec—is the way to go. But hey, a cold beer works just as well!
What to Do with Leftovers
If by some miracle you have leftovers, here’s what you do:
- Steak Sandwiches: Thinly slice the steak and throw it on a hoagie roll with some melted provolone and sautéed onions. Heaven.
- Steak Salad: Toss the leftover steak with some mixed greens, cherry tomatoes, blue cheese crumbles, and a balsamic vinaigrette. Healthy and delicious!
- Breakfast Hash: Dice the steak and mix it with some potatoes, bell peppers, and onions. Top with a fried egg and you’ve got a breakfast worth waking up for.
Overall, there’s nothing quite like a perfectly smoked steak from a Green Mountain Grill. It’s an experience—one filled with mouth-watering flavors, shared laughter, and maybe a beer or two. Thanks for sticking around and happy grilling! Catch ya on the flip side!
OTHER RECIPES YOU'LL LOVE
Green Mountain Grill Steak
Ingredients
Steak and Marinade:
- 2 thick-cut ribeye or New York strip steaks 1 ½ - 2 inches thick
- ¼ cup olive oil
- 3 cloves garlic minced
- 2 tablespoon fresh rosemary chopped
- 2 tablespoon fresh thyme chopped
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon coffee grounds optional but amazing
Basting Butter:
- 4 tablespoon unsalted butter
- 1 clove garlic minced
- 1 tablespoon fresh thyme chopped
Instructions
Preparation
- In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, black pepper, kosher salt, brown sugar, and coffee grounds.
- Rub this marinade all over the steaks. Place them in a resealable plastic bag or a covered dish and let them marinate in the fridge for at least 2 hours, or overnight for the best flavor.
Preheat and Prep the Grill
- Preheat your grill to 225°F. For the pellets, use a mix of hickory and oak for a robust flavor.
Smoking the Steak
- Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
- Place the steaks directly on the grill grates and insert the meat probe.
- Smoke until the internal temperature reaches 110°F, which usually takes about 45 minutes to an hour.
Searing and Basting
- Prepare the Basting Butter:
- In a small saucepan, melt the butter with the minced garlic and thyme. Keep it warm.
- Sear the Steak:
- Once the steaks hit 110°F, remove them and crank up the grill to 450°F.
- Sear each side of the steak for 2-3 minutes to get those perfect grill marks.
- While searing, baste the steaks with the garlic-thyme butter using a basting brush.
Resting and Serving
- Remove the steaks from the grill and tent with aluminum foil. Let them rest for about 10 minutes.
- Slice the steak against the grain and serve with the smoked baby potatoes and asparagus. Don’t forget a sprinkle of fresh herbs on top for an extra burst of flavor.
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