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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!
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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.

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword smoker, steaks, traeger
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