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
1 cedar plank
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:
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:
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:
During that time, season the steak with coarse salt, black pepper, white pepper and a dusting of granulated garlic on both sides:
Head back outside, and open the lid on the grill and flip the cedar plank over. Put the steak on the plank:
Here is the steak after smoking on the plank for about five minutes:
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):
And here we have the steak ready to come off the plank and get a nice sear:
Take the steak off the cedar plank and put back on the grill grates to get some grill marks:
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:
Get some grill marks on the other side and then remove from the grill and plate:
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?
And yet another final shot, just because I couldn’t decide which picture to use. A little meat porn never hurt anyone:
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.
- 1 massive steak
- black pepper
- granulated garlic
- 1 cedar plank
- Take the steak out of the fridge and allow to come up to room temperature
- Soak the cedar plank for about an hour in water
- Prepare the grill for high heat grilling and place the plank on the grill, closing the lid for about two minutes
- In the meantime, season the steak with salt, black pepper, white pepper and a dusting of granulated garlic
- Open the lid on the grill, flip over the plank and place the steak on it
- Close the lid for about 10 minutes
- When the steak reaches an internal temperature of 120, take the steak off the plank and sear on the hot grill grates
- 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
- Once both sides have grill marks, remove from the grill and plate, allowing to rest for 3-4 minutes