Smoked Pastrami Steak

Got a pastrami craving but don’t want to wait days to cure a brisket? Smoked Pastrami Steak is the shortcut you need. You get all that bold, peppery pastrami flavor in a fraction of the time—no curing, no fuss. Just smoke, sear, and slice into steak perfection. Fire up the grill and let’s make this happen!

Making pastrami from scratch is a labor of love—curing, brining, and smoking that brisket takes serious time. But let’s be real, I don’t always have the patience for that. Skipping pastrami? Not an option.

That’s where Smoked Pastrami Steak comes in. No brining, no waiting—just bold, smoky, peppery goodness with a killer crust. It’s beefy, salty, spicy, and practically begging for a cold beer and some sides.

Do you want to make homemade pastrami from scratch? It’s so good, and if you have the time and fridge space it’s highly recommended!

We’ve got you covered, make sure to read our guide on How To Make Homemade Pastrami

Pastrami Rub Ingredients

These are the spices used to create that authentic pastrami flavor, minus the salt. That’s going to be used on the steak prior to applying this pastrami rub recipe.

• 3 tablespoons black peppercorns
• 2 tablespoons coriander seeds
• ½ teaspoon fennel seeds
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1/2 tsp chile flakes

For the best crusty bark, use whole seeds and peppercorns for the first three ingredients. A quick grind to a coarse finish in a spice grinder gives you that signature pastrami texture and bold flavor.

Where Is The Salt?

Through testing, we found that it’s best to salt the meat directly, rather than include it into this pastrami rub recipe.

• Steaks vary in size – Salt requirements can change dramatically depending on the steak you’re cooking. Also, some people look for lower salt options when it comes to recipes such as the smoked pastrami steak.
• Control over spices – This pastrami rub is pretty bold, so the ability to use it at your discretion is key.

How to Make Smoked Pastrami Steak

This process uses the revere-sear method, meaning that the steaks are smoked to a target temperature and then seared to a crisp.

NOTE: It’s not necessary to sear for this recipe, but it will add a crispier crust to the steak.

1. Prepare the pastrami rub. Grind the peppercorns, coriander, and fennel using a spice grinder. Add the ground spices to the rest of the ingredients in a small box and mix. Liberally salt the steak with Kosher salt, at least 1/2 teaspoon per pound, and then apply the pastrami rub. Use as much as you’d like, the amount will vary depending on the cut of steak.
2. (optional) Dry brine the steak for at least 2 hours. Setting the steak in the fridge uncovered during this time will promote a crispier crust from smoking, and allow the salt to deeply season the meat. This is highly recommended!
3. Smoke the steak at 225°F. Heat up the smoker and place the steak inside when it’s ready. Cook at this low temperature until the steak reaches your ideal target. Refer to the table below:

4. Sear to finish. Move the pastrami steak over the coals and sear, using the temperature guide above. If you’re using a pellet smoker, crank the heat up to 450°F and sear the steak.

What Steaks Are Best for Pastrami Steaks?

Any steaks that you’d smoke are ideal for smoked pastrami steaks. The reverse sear process isn’t ideal for thinner cuts, or fatty cuts such as skirt steak.

• T-bone or Ribeye
• NY Strip
• Tri tip
• Bottom round or Top round roasts
• Filets or beef tenderloins

Sides to Pair with Pastrami Steak

• Smoked Baked Potatoes
• Southwest Creamed Corn
• Grilled Sweet Potato Fries
• Smoked Potato Skins
• Grilled Broccoli Crunch Salad

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