Rick's T-bone Steak Recipe | GE Profile Smart Indoor Smoker

T-bone steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin and flank cuts are leaner and more affordable alternatives.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a higher smoke point and is lactose-free.

Season the T-bone steaks with avocado oil to coat them.

Generously salt the steaks with diamond crystal kosher salt before smoking.

Place the steaks in the fridge to keep them cold for maximum smoke time.

Preheat the smoker to a cavity temperature of 170°F and prepare a wood blend with hickory.

Insert a probe into the middle of the meat and smoke the steaks until they reach an internal temperature of 120°F.

After about 50 minutes, check the temperature and rotate the steaks if necessary.

Once the steaks reach about 111°F, remove them from the smoker.

Heat avocado oil in a cast iron skillet over medium-high heat until shimmering.

Sear the steaks for about 1.5 to 2 minutes per side.

Reduce the heat and add butter, smashed garlic, and fresh rosemary to the skillet.

Baste the steaks with the melted butter and herbs for about 2 minutes.

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens