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Smoked Pastrami Steak

This simple smoked pastrami steak combines tender steak with the bold, smoky flavor of pastrami. Experience the best of both worlds in each bite.


smoked-pastrami-steak

I love a good smoked pastrami, but let’s be honest, it’s very time consuming. When I’m craving the bold flavor of pastrami, I reach for this quick and easy alternative. This steak is seasoned with our homemade pastrami spice blend and then smoked to perfection.

Why this recipe works

  • Time: Smoked pastrami steak takes much less time than a whole smoked brisket pastrami.
  • No brine/cure: You won’t need to brine or cure this steak with prague powder for hours. You’ll simply pre-salt the steak, then season with a spice rub, and cook it!
  • It’s delicious: The steak will have a delicious pastrami-like flavor, and is a great alternative to satisfy your craving.

The trick to achieving that slightly cured flavor is pre-salting the steak.

Why you should pre-salt steak

Pre-salting allows the salt to penetrate deep into the meat, flavoring it from the inside out. It extracts moisture, which is then reabsorbed back into the meat along with a salt flavor. Another benefit of pre-salting is its tenderizing effect. As the salt draws out moisture, it also breaks down proteins, producing a tender texture.


Pastrami Spice Rub

Steaks to use for this recipe

  • New York Strip Steaks
  • Ribeye Steaks
  • T-Bones/Porterhouse Steaks
  • Top Sirloin
  • Filets
  • Flat-Iron
  • Picanha Steaks (thick cut)

Recipe Ingredients

  • 2 New York strip steaks (thick cut)
  • Pastrami rub (ground fine) – this rub contains spices like coriander seed, mustard seeds, whole black pepper, paprika, garlic, etc.
  • Morton kosher salt
  • Olive oil (for skillet searing)
  • Instant-read thermometer or temperature probe

Wood recommendations

  • Oak: is a classic choice for smoking meats, especially pastrami. It offers a moderate to strong flavor that enhances the rich smokiness of pastrami steak. We recommend using this on thick-cut steaks.
  • Pecan: is sweeter and milder than oak. It will produce a pleasant smokiness but won’t overpower the pastrami steak, allowing the beefy flavors to shine.

Should I use a binder?

Yes, you can apply a binder like yellow mustard or Worcestershire sauce on a pastrami steak, but it isn’t necessary. However, if you plan to use a coarse ground rub, the binder will help keep the seasonings in place.


Steak on a pellet grill

How to make pastrami steak

  • Prepare your pellet grill or smoker for a temperature of 250°F.  For a smoker, charcoal grill (or kamado), set up a two-zone fire.
  • Cook the steaks: Next, place the seasoned steaks on the grill grates, secure the temperature probe, and close the lid.
  • Temperature check: Once the internal temperature reaches 115-118°F, it’s time to sear the steak. You can do this using your grill, side burner, or on a stovetop in a cast-iron skillet. 

Pellet Grill or Smoker

  • Prepare your pellet smoker or charcoal grill for a temperature of 250°F.  For a smoker or kamado, set up a two-zone fire.
  • Cook the steaks: Next, place the seasoned steaks on the grill grates, secure the temperature probe, and close the lid.
  • Temperature check: Once the internal temperature reaches 115-118°F, it’s time to sear the steak. You can do this using your grill, side burner, or on a stovetop in a cast-iron skillet. 


Reverse searing pastrami steak – cast-iron method

  • Remove the pastrami steak from the grill and place it on the cutting board.
  • Increase heat: For the pellet grill, increase heat to 500 degrees F. If using a kamado grill or smoker, place the skillet on the hot side (direct cooking area).
  • Prepare the skillet: Heat 1 tablespoon olive oil in a cast-iron skillet until it’s hot.
  • Reverse sear: Place the pastrami steaks in the skillet and sear each side for 2-3 minutes, until they reach an internal temperature of 130 degrees F.
  • Rest the steaks: Transfer the pastrami steaks to a clean cutting board and rest them for 8-10 minutes before serving.

Other ways to serve pastrami steak

  • Steak charcuterie board: Arrange pastrami steak slices alongside mustard, toast rounds, swiss cheese, grilled vegetables, and Russian dressing.
  • Pastrami Hash: Transform leftover pastrami steak into a hearty breakfast or brunch option by making a pastrami hash. Our Brisket Hash recipe will get you started!
  • Loaded Smoked Potatoes: Use chopped steak on baked potatoes and sour cream, chives, cheese, butter, and more.
  • Pastrami Steak Salad: Create a vibrant salad featuring sliced pastrami steak. Toss together a bed of fresh greens, cherry tomatoes, and cucumbers, and drizzle with a dreamy, delicious Comeback Sauce.
  • Pastrami Sandwich, deli style on rye bread with sauerkraut, or make a pastrami burger!

Smoked Pastrami Steak

Storing Leftovers

Store smoked pastrami steak in an airtight container in the refrigerator for up to 3 days. Freeze in vacuum-sealed bags for up to 3 months. Thaw in refrigerator before reheating.

What to serve with pastrami steak


smoked-pastrami-steak-featured
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Smoked Pastrami Steak

Pastrami steak is the perfect fusion of tender steak and bold, smoky pastrami flavor. Experience the best of both worlds in each mouthwatering bite.
Course Main Course
Cuisine American BBQ
Keyword pastrami steak, smoked pastrami steak
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 253kcal

Ingredients

  • 2 New York strip steaks or boneless ribeye steaks
  • 2 tablespoons pastrami rub ground fine
  • 1 teaspoon Morton kosher salt (1/2 teaspoon per 1 pound of meat)
  • 2 teaspoons Olive oil for skillet searing

Instructions

  • Pre-salt: Rub each steak with 1/2 teaspoon of salt, coating both sides. Cover with plastic wrap and refrigerate for 4 hours. For steaks thicker than 2 inches, leave on for 8 hours.
  • Season: Remove steaks from the refrigerator 30-45 minutes before cooking, unwrap, and season evenly with fine-ground pastrami spice rub.
  • Prepare your pellet grill or smoker for a temperature of 250°F.  For a smoker or kamado, set up a two-zone fire.
  • Cook the steaks: Next, place the seasoned steaks on the grill grates, secure the temperature probe, and close the lid.
  • Temperature check: Once the internal temperature reaches 115-118°F, it's time to sear the steak. You can do this using your grill, side burner, or on a stovetop in a cast-iron skillet.
  • Remove the pastrami steaks from the grill and place it on the cutting board.
  • Increase heat: For the pellet grill, increase heat to 500 degrees F. If using a kamado grill or smoker, place the skillet on the hot side (direct cooking area).
  • Prepare the skillet: Heat 1 tablespoon olive oil in a cast-iron skillet until it's hot.
  • Reverse sear: Place the pastrami steaks in the skillet and sear each side for 2-3 minutes, until they reach an internal temperature of 130 degrees F.
  • Rest and serve: Transfer the pastrami steaks to a clean cutting board and rest them for 8-10 minutes before serving with your favorite sides.

Nutrition

Calories: 253kcal | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 4128mg | Potassium: 355mg | Calcium: 29mg | Iron: 2mg

The post Smoked Pastrami Steak appeared first on BBQ & Grilling with Derrick Riches.


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https://manstuffnews.com/backyard-grilling/50-best-smoker-recipes-to-try-beef-pork-lamb-chicken-more