Oven Smoked Steak Recipes

SMOKY STEAK MARINADE

Smoky Steak Marinade image

This is a rich, smoky tasting marinade!

Provided by chaseplummer

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup Worcestershire sauce
¼ cup liquid smoke
1 ½ tablespoons salt
3 tablespoons seasoned salt
2 tablespoons garlic powder
2 ½ tablespoons onion powder

Steps:

Whisk together Worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved.
To use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. Seal the bag, and refrigerate overnight. The following morning, discard the marinade, and cook the meat as desired.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15.2 g, Cholesterol 0 mg, Fat 13.8 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 5017.2 mg, Sugar 5.9 g

EASY BAKED HAM STEAKS

Easy Baked Ham Steaks image

Quick and easy ham for any day of the week. Goes great with scalloped potatoes or mac and cheese! Also great in slow cooker!

Provided by chrissy_592

Categories Main Dish Recipes Pork Ham Brown Sugar

Time 40m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup water, or more as needed
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
5 whole cloves
2 slices ham steak

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
Bake in preheated oven until ham is tender, 35 to 45 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 24.7 g, Cholesterol 38.3 mg, Fat 3.7 g, Fiber 0.8 g, Protein 16.8 g, SaturatedFat 1.2 g, Sodium 1261.2 mg, Sugar 21.5 g

HICKORY-SMOKED PORTERHOUSE STEAKS

Hickory-Smoked Porterhouse Steaks image

The sugar in the rub will not add sweetness to the steaks. Instead, as it melts, the stickiness helps the smoke from the wood chips adhere to and permeate into the meat. The amount of wood chips listed here creates a lightly smoked flavor that complements the meat. For a deeper smoke, add a second handful of soaked wood chips halfway through the first cooking stage.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 2-inch-thick porterhouse steaks (about 3 pounds each)
1 1/2 teaspoons sugar
Kosher salt and coarsely ground pepper
Flaky sea salt, for sprinkling

Steps:

About 2 hours before grilling, pat the steaks dry and return to the refrigerator, uncovered.
Season the steaks all over with the sugar and 2 tablespoons each kosher salt and pepper. Let the steaks come to room temperature for 30 minutes. Meanwhile, soak 1 1/2 cups hickory wood chips in water, 30 minutes; drain.
Preheat a grill to very low and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 225˚ F, add the wood chips: On a gas grill, fill a smoke box with the chips and place over direct heat; on a charcoal grill, sprinkle the chips over the coals.
Place the steaks on the cooler side of the grill (indirect heat) with the strip side (the larger side) closest to the heat. Cover the grill and cook the steaks until an instant-read thermometer inserted into the centers registers 110˚ F, 1 hour 15 minutes to 1 hour 45 minutes. Transfer the steaks to a baking sheet and tent with foil to keep warm.
Increase the grill heat and prepare for direct cooking: On a gas grill, turn on all of the burners; on a charcoal grill, build a hot fire with new coals. Once the grill registers 425˚ F to 450˚ F, place the steaks over direct heat and cook, turning often and moving the meat around if it flares up, until a thermometer inserted into the center reaches 125˚ F for medium rare, 10 to 15 minutes.
Transfer the steaks to a cutting board and let rest at least 10 minutes before slicing. Sprinkle with flaky salt.