Smoked Pastrami Steak – Derrick Riches

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

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.

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.

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!

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

• 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

• 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.

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