A shared steak supper
One Strip Steak for Two, Smoked Then Seared
A thick strip steak is easier to share than two oversized steaks. Start it gently in the smoker, brown it in a hot skillet and slice it across the grain for two plates.
- Makes
- 2 main portions from 1 pound raw boneless steak
- Preparation
- About 10 minutes
- Cooking or chilling
- About 40 to 65 minutes, plus at least 3 minutes resting
Get everything ready
Ingredients
2 main portions from 1 pound raw boneless steak
What you need
Smoker, cooking chamber thermometer, heavy skillet, tongs and food thermometer.
Time to cook
Method
Season and warm the smoker
Heat the smoker to 250°F and verify the cooking area with a thermometer. Pat the steak dry and season all sides with the salt and pepper.
Smoke to the searing stage
Put the steak on the grate. Cook about 30 to 50 minutes, checking the center from the side. Move to the next stage around 120°F to 125°F. This is an intermediate reading, not a safe serving temperature.
Heat the skillet before moving the steak
As the steak approaches that reading, heat a heavy skillet over medium high heat. Add the oil. Transfer the steak straight from the smoker to the hot pan rather than setting partly cooked meat aside.
Sear and reach the endpoint
Sear about 1 to 2 minutes per broad side, then hold the fat edge against the pan briefly with tongs. Check the center. Reduce the heat and turn every minute until it reaches at least 145°F before removal from heat. The final stage may take 5 to 10 minutes, depending on thickness and pan heat.
Rest before slicing
Put the steak on a clean board and rest at least 3 minutes. Slice across the grain, scatter with parsley and serve the lemon wedges alongside. Divide the slices between two plates.
Before you make it
Thickness is part of the method
A thin steak can overshoot while searing. Choose a steak around 1½ inches thick for this method. The pound includes any fat you leave on the plate, so the serving count remains an estimate.
Finish the sides first
Have the vegetables nearly ready before searing. The short final stage needs attention and the steak must still rest before slicing.
Temperature comes first
USDA gives beef and pork steaks, chops and roasts a minimum of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Find strip steak in the short loin area. Read cookware guidance for choosing and handling a heavy pan.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.