1. Soak 2 cups (500 mL) wood chips in water for at least 15 minutes or according to label instructions. 2. Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). Turn off burner under drip pan. 3. Drain off water and place wood chips in the smoke box (if your barbecue is equipped), or wrap in a square of foil in a package and poke holes in packet to let smoke escape. Place smoker box or foil package on the grill grate above the burner that is lit for 10 to 20 minutes, or until starting to smoke. 4. Meanwhile, combine pepper, salt, smoked paprika, brown sugar, garlic and onion powder in a small bowl. Pat steaks dry with paper towel and rub all over with spice blend. 5. Place steaks on grill over the drip pan on indirect heat. Insert oven-safe meat thermometer sideways into centre of steak, avoiding fat or bone. Close lid and cook for about 10 to 12 minutes, or until the thermometer reads 120°F (49°C). 6. Move steaks to grill that is over the burner that is turned on. Cook for 4 to 6 minutes, turning once, or until evenly browned, and removing from grill when finished temperature reads 145°F(63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 7. Transfer steak to a cutting board and let rest for 5 minutes. Carve meat from the bone, then across the grain into slices.

Reverse-Sear Smoked Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Porterhouse Steak