Home » Smoked Reverse-Seared Steaks with Smoked Garlic Butter

Smoked Reverse-Seared Steaks with Smoked Garlic Butter

There’s nothing quite like the cooked low-and-slow smoke-infused flavor of smoked steaks, but when you top them with smoked garlic butter? Wow! Talk about knocking the flavor out of the park! These Smoked Reverse-Seared Steaks with Smoked Garlic Butter are so good, you’ll want to slather the butter on everything!

Vertical shot of Smoked Reverse-Seared Steaks with Smoked Garlic Butter.

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I love my Traeger grill/smoker, but to tell the truth, I use it primarily for smoking. With these steaks, I love to smoke them low and slow and then reverse-sear them in a screaming-hot cast iron pan. This way, I get smoke-infused meat with that caramelized crust I love so much.

Sure, you’re cooking outside and then finishing the steaks inside in a cast iron pan. You could crank your Traeger up to about 450-F and then sear the steaks, but in the time it takes to preheat and the amount of pellets it gobbles through to get there, I can be eating dinner. 

But this recipe is all about the smoked garlic butter. Smoked garlic is my new favorite thing EVER! I smear it on everything, whisk it into dips and dressings, and of course, make compound butter with it.

This butter is SO good! It has herbal notes and a touch of spice, but the real star is the smoked garlic flavor that’ll drape your amazing steaks in outstanding flavor.

Smoked Reverse-Seared Steaks with Smoked Garlic Butter on a round plate.

What You’ll Love About Smoked Reverse-Seared Steaks with Smoked Garlic Butter


  • Smoking and then searing gives you the best of both worlds! 
  • The smoked garlic butter adds a rich, decadent layer to each bite and it’s so easy to make.
  • Anyone can smoke a steak, but you’ll really stand out with these Smoked Reverse-Seared Steaks with Smoked Garlic Butter!

Ingredients

  • Steaks – I used New York Strip Steaks.
  • Montreal steak seasoning – Or your favorite steak spice.

For The Smoked Garlic Butter

  • Smoked garlic – Smoked garlic is so easy to make!
  • Parsley
  • Chipotle powder
  • Butter

How To Make Smoked Reverse-Seared Steaks With Smoked Garlic Butter

  1. Temper your steaks. This means bring them out of the fridge at least an hour before smoking so that they come to room temperature. This will make them smoke and cook much more evenly.
  2. Preheat your Traeger smoker to 180-F.
  3. Season the steaks generously on both sides with the Montreal steak seasoning or your choice of steak spice.
  4. Place the steaks on the smoker and cook until the internal temperature reaches about 125 degrees Fahrenheit for a medium-rare finish.
  5. Remove the steaks and set them aside to rest while you heat a cast iron skillet over high heat until it is smoking hot. 
  6. Sear the steaks for about 1 minute per side until they are brown and caramelized. Set aside to rest.
  7. Top with a slice of the cold Smoked Garlic Butter and let it melt over the top.
  8. Dig in and enjoy!
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To Make The Smoked Garlic Butter:

  1. Remove the smoked garlic cloves from the head by gently squeezing the softened garlic into a food processor.
  2. Add softened butter, parsley, and chipotle powder to the garlic. Pulse until well combined.
  3. Transfer the mixed butter to a sheet of plastic wrap and roll it into a cylinder.
  4. Refrigerate for about 20 minutes or until firm.
  5. Slice into ¼-inch thick coins and place on top of the hot steak.

Step-By-Step Process

Chef Jenn’s Tips

  • Make the smoked garlic ahead of time.
  • Always let your steaks reach room temperature before placing them on the smoker for more even cooking. This is called tempering and is essential for an even smoke.
  • Use a reliable meat thermometer to ensure perfect doneness without the guesswork.
  • Let the steaks rest after the initial smoke and again after searing to help retain their juices.
  • For the garlic butter, use real butter for its flavor and melting properties; margarine won’t give the same results.

Make It A Meal

These sumptuous steaks pair beautifully with a side of grilled asparagus and a hearty baked potato fully loaded with sour cream, chives, and crispy bacon bits. For a lighter touch, a simple arugula salad dressed with olive oil and lemon juice complements the rich flavors of the meat. Don’t forget a robust red wine, like a Cabernet Sauvignon, to round out this gourmet meal.

Smoked Reverse-Seared Steaks with Smoked Garlic Butter on a white plate.

Storage

Leftover Smoked Reverse-Seared Steaks should be stored in the refrigerator within two hours of cooking. Place them in an airtight container or wrap them tightly in aluminum foil. They will keep for up to three days. For the smoked garlic butter, it can be refrigerated in an airtight container for up to 4 weeks or frozen for up to three months, providing a delicious addition to future steaks or even to spread on warm bread.

Vertical shot of Smoked Reverse-Seared Steaks with Smoked Garlic Butter.

Smoked Reverse-Seared Steaks with Smoked Garlic Butter

Chef Jenn
Get big, bold beefy flavor when you reverse sear your smoked steaks. Topped with Smoked Garlic Butter, these steaks will knock your socks off!
No ratings yet
Prep Time 5 minutes
1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 steak I used New York Strip Steaks, about 1-inch thick
  • Montreal steak seasoning or your favorite steak spice, about 2 teaspoons per steak

For the smoked garlic butter:

  • 1 whole head of smoked garlic
  • 2 tablespoons parsley
  • ½ teaspoon chipotle powder
  • 1 stick butter

Instructions
 

  • Temper your steaks. This means bring them out of the fridge at least an hour before smoking so that they come to room temperature. This will make them smoke and cook much more evenly.
  • Preheat your Traeger smoker to 180-F.
  • Season the steaks generously on both sides with the Montreal steak seasoning or your choice of steak spice.
  • Place the steaks on the smoker and cook until the internal temperature reaches about 125 degrees Fahrenheit for a medium-rare finish.
  • Remove the steaks and set them aside to rest while you heat a cast iron skillet over high heat until it is smoking hot.
  • Sear the steaks for about 1 minute per side until they are brown and caramelized. Set aside to rest.
  • Top with a slice of the cold Smoked Garlic Butter and let it melt over the top.
  • Dig in and enjoy!

To make the smoked garlic butter:

  • Remove the smoked garlic cloves from the head by gently squeezing the softened garlic into a food processor.
  • Add softened butter, parsley, and chipotle powder to the garlic. Pulse until well combined.
  • Transfer the mixed butter to a sheet of plastic wrap and roll it into a cylinder.
  • Refrigerate for about 20 minutes or until firm.
  • Slice into ¼-inch thick coins and place on top of the hot steak.

Notes

Chef Jenn’s Tips

  • Always let your steaks reach room temperature before placing them on the smoker for more even cooking. This is called tempering and is essential for an even smoke.
  • Use a reliable meat thermometer to ensure perfect doneness without the guesswork.
  • Let the steaks rest after the initial smoke and again after searing to help retain their juices.
  • For the garlic butter, use real butter for its flavor and melting properties; margarine won’t give the same results.
Keyword smoker, steaks, traeger
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