Smoked Top Round Steak

A light seasoning and a gentle smoke with Sassafras, and this top round steak will be one for the record books!

Course Main Course

Cuisine American

Prep Time 5 minutes

Smoking Time 2 hours

Total Time 2 hours 5 minutes

Servings people

Calories 319kcal

Author Jason

Equipment

Smoking Wood Chips

Ingredients

1 lb Top Round Steak
¼ cup Steak Seasoning I used Burnt Sacrifice Santa Maria Rub

Instructions

Heat the grill to 250 degrees using indirect heat.
Cover the steaks with your favorite steak seasoning. Make sure to get the sides too.
Add wood chips to the grill and place the top round on the grate.
Add the steak to the smoker for about 30 minutes per pound to reach a temperature of 135 degrees for a medium rare. Use a wireless thermometer to make sure you don't overcook the meat.
A gentle, billowing smoke will leave an amazing flavor while the low temperature will slowly break down the connective tissue.
REVERSE SEAR OPTION: Once you have it smoked, remove the top round from the grill and remove the plate setter, if using the Big Green Egg. Otherwise turn on all the burners and heat up to 450 degrees or so. Remember to get a crust and sear marks, it has to be HOT, not 350 degrees. Once it is brought up to temperature, place the steak on the grill and sear it for 1-2 minutes each side.

Notes

Reverse Sear Option: Once you have it smoked, remove the top round from the grill and remove the plate setter, if using the Big Green Egg. Otherwise turn on all the burners and heat up to 400 degrees or so. Remember to get a crust and sear marks, it has to be HOT, not 350 degrees. Once it is brought up to temperature, place the steak on the grill and sear it for 1-2 minutes each side.

Wood Choice: Choose your wood carefully. Sassafras and Hickory are going to give you the most robust/strong smoke flavor. It will smell like you stepped into a BBQ joint. If your family prefers a little smoke then grab a couple pieces of fruit wood instead.

Storage: Store leftovers in a sealed container for up to 3 days in the refrigerator.

Reheating Options: Take it out of the refrigerator a few minutes early and slice it before microwaving it. Then the outside and ends won't overcook while you are still trying to heat up the middle.

Oil and Clean the Grill Grate: Always clean and oil the grill grate before placing the meat directing on top. It will minimize the chance of sticking.

Maximize Tenderness: Slice the steak against the grain for maximum tenderness.

Best Temperature to Smoke: Shoot for 225 degrees when smoking. We do 225-250. When you do 225 it takes a bit longer (not much) but you are giving the meat longer to tenderize. Don't go above 250 though or it will cook too fast and be very tough.

Nutrition