Prepare your palate for a delicious smoked chuck steak made on the Ninja Woodfire Grill. Start with a well-trimmed, juicy chuck steak and season it generously with sea salt, black pepper, granulated garlic, and granulated onion to build a simple but flavorful crust.
Low-and-slow smoking at 200°F (93°C) imparts deep smoky flavor and helps break down the connective tissue in chuck steak, producing tender slices with rich beefy notes. Once the steak reaches the target internal temperature for rare, finish with a quick, high-heat sear to form a savory crust and lock in juices. The combination of gentle smoke and a hot sear creates a steak that’s both tender and full of complex flavor.
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Smoking a chuck steak is as much about patience and technique as it is about ingredients. Watching the steak transform from raw to perfectly smoked and seared is rewarding, and the final result is steakhouse-quality flavor you can recreate at home. Whether you use the Ninja Woodfire Grill or another smoker, this approach gives you a reliably tender, juicy steak with an appealing smoky finish.
Top Tip for Smoked Chuck Steak
Cold meat accepts smoke better—keep the steak chilled before placing it in the smoker for best results.
Recipe
Smoked Chuck Steak
Equipment
- 1 Ninja Woodfire Grill (any smoker will do)
- 1 Ninja Woodfire Griddle Plate
- 1 Temperature Probe (or wireless probe/instant-read thermometer)
- 1 Cutting Board
- 1 Knife
- Hickory Wood Pellets
- 1 Wire Rack
- 1 Pair of Tongs
Ingredients
- 1 lb Chuck Steak (see video for trimming tips)
- 1 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 3 tablespoons Beef Tallow
Instructions
- Trim your chuck steak if needed — refer to the video for a trimming demonstration.
- Season the steak liberally with sea salt, black pepper, granulated garlic, and granulated onion. Keep the steak cold in the refrigerator before smoking.
- Install the griddle in the Ninja Woodfire and place the wire rack on top. Load the grill with pellets and select the Smoker setting at 200°F (93°C).
- When the smoker reaches temperature and prompts you to add food, insert the temperature probe into the steak if available. Place the steak on the wire rack and close the grill.
- If using the Ninja Woodfire Pro Connect app, select a Probe Cook for beef set to rare (120°F / 49°C).
- When the steak reaches the target internal temperature, remove it from the smoker and take out the probe.
- Turn off the Woodfire mode and switch the unit to Grill HI (without the Woodfire enabled) to prepare for searing.
- Once hot, add the beef tallow to the griddle to melt, then sear the steak on all sides until a deep crust forms. This only takes a few minutes.
- Remove the steak and let it rest for 10 minutes to allow juices to redistribute.
- Slice thinly across the grain and serve.
Video
Notes
If you don’t have a Ninja Woodfire, any smoker set to 200°F (93°C) will work. Use a wireless probe or an instant-read thermometer if your smoker lacks a built-in probe.
For searing, you can use a cast iron pan with beef tallow if you prefer that approach—either method will deliver a great crust.
Nutrition
Carbohydrates: 15 g |
Protein: 89 g |
Fat: 105 g
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Ingredient and Equipment Links for Smoked Chuck Steak
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