Cedar Plank Smoked Steak

Cedar Plank Smoked Steak

Disclosure: I received complimentary Fire & Flavor products used in making this Cedar Plank Smoked Steak. All opinions are my own. 

It’s National BBQ Day, that’s pretty much every day in Texas (yes, even in the winter and rain), so I felt inspired to experiment a bit with ye olde gas grill. Sometimes I don’t have the time or feel like stoking up the big wood burning grill, but I still want that great smokey flavor. I had these wonderful cedar planks from Fire & Flavor and thought I would try using them for something other than salmon. I happened to have a thick steak in the fridge that needed to be cooked and voila…Cedar Plank Smoked Steak. It always feels good when a “what if” turns out to be an “oh yeah!”

Fire and Flavor
Fire & Flavor’s 11″ sustainably sourced center cut Western Red Cedar plank

Ingredients per steak:

  • 1 cedar plank
  • 1 thick cut steak (I used a NY Strip because thought it was lean with the right amount of fat; I love a big fatty ribeye but don’t recommend this method; a filet would work well also)
  • coarse sea salt
  • coarse ground pepper
  • garlic powder


Soak plank in water for at least one hour; or as instructed on the product.

I placed a cup full of water on top to make sure the plank was fully submersed.

Remove steak from the refrigerator and let set to room temperature. Turn the gas grill on high and close the lid. Of course you could use a wood/briquette burning grill; however, that would kind of be a moot point. Just sayin’. 🙂

Season both sides of the steak liberally with salt, pepper, and garlic powder.

No fancy rubs or marinades needed.

Remove plank from water and place directly on hot grids. Allow the plank to char for about three minutes. Flip and repeat. Turn the heat down to medium (should be about 350°F). Place steak directly on plank (no oil or anything else needed) and close the lid. LEAVE THE LID CLOSED. I know you will be tempted to peak – I know I was! Lol.

Let cook for 15 minutes. Flipping is not necessary. Carefully remove wooden plank and steak from grill – it will be hot! – and set aside. Turn grill back up to high heat. Sear steak on both sides to to seal in the juices and get that beautiful crust while maintaining a pick center. This smoke then reverse-sear method should result in a juicy mid-rare cook.

The steak was so incredibly juicy and flavorful. I’ve used all kinds of woods to cook meat with before and never would have thought how fantastic cedar would enhance the natural goodness. I hope you enjoy and comments are always welcomed. Cheers!

NOTE: Cooking times will vary slightly depending on how big and thick the steak is, how many you’re cooking at one time, the temperature and heat distribution of your grill. and of course how you like your steak cooked. You know your grill and its hot spots. If it doesn’t turn out right the first time, try again. I feel like I was extremely lucky. Remember to always have fun with food!

Serving suggestion.

Fire & Flavor’s amazing products can be purchased online HERE. For online purchases only add promo code DAWN15 at checkout for 15% off your entire order. Fire & Flavor has everything for your grilling needs: wood chunks, wood chips, cedar planks and wraps, seasonings and brines, and more. Products also available at Texas Central Market stores.

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1 thought on “Cedar Plank Smoked Steak”

  • Just wanted to let you know I tried this method with a thick aged ribeye and it turned out great. Keep on grilling!

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