Cedar Planked Steak - 107 Cedar plank… Steak? I know some of you had to read that a second time because you assumed that said salmon. Why is it that we only plank salmon? Why do we only infuse that oh so red fish (if it’s the good stuff) with that sultry cedar smoke? Or any kind of smoke for that matter? This recipe is part of my New Year’s Resolution to do more plank grilling. I know, nobody does their resolution, but this year I’ve been doing a pretty good job. I made planked beef tenderloin, maple planked pork chops, and planked pork loin. Dad helped the cause and planked scallops. I also planked shrimp with a sriracha remoulade, but I lost the darn pictures.

Cedar Plank Steak Ingredients:

1 massive steak
black pepper
granulated garlic
1 cedar plank

Cedar Plank Steak
I’d call that a massive steak! For perspective, the cutting board is more than an inch thick.

Don’t do this with a little, wimpy steak. It needs to be well over an inch thick, otherwise the planking process will take it straight to medium and then the sear will take it to well done. And yes, this is sort of a take on the reverse sear method.

First take the steak out of the fridge and set it on the counter and allow it to come to room temperature. In the meantime, drop a cedar plank into some water and soak for about an hour:

Cedar Plank
Yes, that’s our logo on the plank. You know you’ve made it when your name is in cedar!

If you need planks, check out my friends at Bob’s Smokin’ Hardwood. That’s where I buy all my planks, smoke woods and wraps. And you absolutely need to check the wrap grilling we’ve been doing with this Double Tequila Shrimp.

When the plank has been in the water for about an hour, prepare the grill for high heat grilling. In this case, I sparked up my Char-Broil Grill2Go:

Char-Broil Grill2Go
Char-Broil Grill2Go

Grilling planks are the perfect accessory for your gas grill because they bring that wonderful smoke flavor that is normally exclusive to a charcoal grill.

Now that the grill is hot, and I’m talking 700 degrees hot, take the plank out of the water and place on the grill and close the lid for about two minutes:

Cedar Plank
The Cedar Plank on the Grill

During that time, season the steak with coarse salt, black pepper, white pepper and a dusting of granulated garlic on both sides:

Cedar Plank Steak - 026

Head back outside, and open the lid on the grill and flip the cedar plank over. Put the steak on the plank:

Cedar Plank Steak

Here is the steak after smoking on the plank for about five minutes:

Cedar Plank Steak
Browning up nicely

Now here’s where I had a little problem. I ran out of fuel in the propane tank I was using and had to switch it over. Luckily those little cans are pretty cheap and I keep some extras around.

Smoke the steak on the cedar plank until it reaches an internal temperature of about 120 (which took about 12 minutes plus the tank switch over):

Cedar Plank Steak
120 degrees

And here we have the steak ready to come off the plank and get a nice sear:

Cedar Plank Steak
Ready to come off the Grill

Take the steak off the cedar plank and put back on the grill grates to get some grill marks:

Cedar Plank Steak

It shouldn’t take long to get some nice grill marks. Maybe 2-3 minutes. Now normally, I tell you to rotate 45 degrees, but the cedar plank steak was already at 120 when it went onto the direct heat, so just do a single hatch rather than cross hatch, and flip it over:

Cedar Plank Steak
Seared with some great Grill Marks

Get some grill marks on the other side and then remove from the grill and plate:

Cedar Plank Steak
Plated and Resting

Let the steak rest for at 3-4 minutes so the juices redistribute throughout the meat and don’t wind up a puddle on the plate if it is sliced too early.

But how does it look on the inside?

Cedar Plank Steak

And yet another final shot, just because I couldn’t decide which picture to use. A little meat porn never hurt anyone:

Cedar Plank Steak
Sliced, part deux

But how was it? It was definitely smoky and had more than a hint of cedar. Basically, if you’re one of those people that doesn’t like cedar plank salmon, then this recipe is not for you, but I would suggest using oak or maple and you will really dig it. Now if you like cedar plank salmon and you like steak, then you will love, Love, LOVE cedar plank steak! Oh, one more thing. This steak was UBER juicy. Juicier than just about any steak I’ve ever had.

As I was gobbling this steak down, my six year old came out and asked for a bite. He chewed swallowed and his eyes narrowed on me. “It’s smoky dad. I don’t like it.”

I responded, “It’s supposed to be smoky.”

“I don’t like it dad,” Finnegan responded.

“I do,” I replied and went to work on another bite while Finnegan watched me in silence for a minute or two.

Then he said, “Can I have another bite?” He had another bite and six more. It was different for the first bite, but after he got over that, he really dug it too and chowed with me.

If you have any questions or comments, feel free leave them below or shoot me an email.

5.0 from 1 reviews
Cedar Plank Steak
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 1
Cedar planks aren't just for salmon. Cedar plank steak is fantastic. Step by step, picture by picture, foolproof instructions on how to make cedar plank steak.
  • 1 massive steak
  • salt
  • black pepper
  • granulated garlic
  • 1 cedar plank
  1. Take the steak out of the fridge and allow to come up to room temperature
  2. Soak the cedar plank for about an hour in water
  3. Prepare the grill for high heat grilling and place the plank on the grill, closing the lid for about two minutes
  4. In the meantime, season the steak with salt, black pepper, white pepper and a dusting of granulated garlic
  5. Open the lid on the grill, flip over the plank and place the steak on it
  6. Close the lid for about 10 minutes
  7. When the steak reaches an internal temperature of 120, take the steak off the plank and sear on the hot grill grates
  8. Once grill marks appear (about 2-3 minutes), flip over and get grill marks on the other side, but only do a single hatch, not cross hatch
  9. Once both sides have grill marks, remove from the grill and plate, allowing to rest for 3-4 minutes
  10. Serve
And here is a photo collage of the process:

Cedar Plank steak





Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas


https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 2 years ago


This steak looks amazing. I absolutely love Cedar Plank Salmon, and infusing this subtle smokey flavor into a steak using a plank is brilliant! I will be trying this ASAP! Have pinning and will be sharing on FB. Thanks so much for sharing!


Can I plank a steak at one end and a salmon at the other?



Absolutely. Won’t effect either…


Scott…you were great in giving input on planking steak. Sooo much clearer, and detailed than any
site I’ve found. I was raised by charcoal cooking Irish, but they did not know planking. Thank you !


Scott. Love your article. First and only time I has steak on cedar was in Sweden. They called it steak on a plank. Since then I have tried it a few times and all I accomplished was burning up my cedar plank. I have let them soak for hours with same results. I was cooking on medium heat as well, what am I doing wrong ?????



The grill is too hot. Maybe the temp gauges are off and while you think you are at medium high, you are actually blazing hot. Another thing might be the plank is too big or steak too small. The more of the surface area that’s covered, the less likely it will catch on fire. The meat insulates the plank…


In California, it’s all about tri-tips. I plan to do this tonight using your method. FYI, I get untreated cedar fence boards from the local lumber yard and cut them as needed. A heck of a lot cheaper and thicker then the expensive foodie ones. Will rate once I try it.


I cook on a tripod over a fire pit. The tripod has a key that allows me to move the grill grate up and down over the fire so planking just about anything is very easy. I’ll be trying one this weekend. Thanks.


How big is “massive”?


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: