This smoked pastrami steak is the best way to enjoy pastrami without having to brine: It’s smokey, salty, spicy, tangy, and extremely beefy.
- 2 Porterhouse Steaks OR 1 Tomahawk Ribeye
- 1/2 tsp kosher salt per pound*
- 3 tbsp black peppercorns
- 2 tbsp coriander seeds
- ½ tsp fennel seeds
- 1 tbsp brown sugar
- 1 tsp mustard powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp chile flakes (optional)
- 2 tbsp grapeseed oil
- 2 tbsp grass-fed butter
- Mix the black peppercorns, coriander, and fennel seeds into a spice grinder and grind to a coarse texture. Combine the rest of the ingredients.
- Salt the steaks first, then add the pastrami rub. Allow to sit in the fridge uncovered, for at least 2 hours, preferably overnight.
- Set your grill for indirect heat, or preheat your smoker. You want to maintain 200-225˚F.
- Place the steaks on the smoker. Smoke the porterhouse steaks for roughly an hour until the internal temp is 115˚F. Let them rest with loose foil over the top.
- Heat up an iron skillet, on the stove or your grill. Add in the neutral oil and make sure the pan is rippling hot. Right before you add in the steaks, add in your butter (1/2 the amount if you’re searing 1 steak at a time). Sear for 30 seconds and flip, repeatedly, for approximately 5-6 minutes until the internal temperature is 127-130˚F (medium-rare). Let the steaks rest for a few minutes before slicing.
Rule of thumb for dry-brining beef is about 1/2 tsp per pound, so use accordingly.
Keywords: pastrami, steak, reverse sear, beef