Prepare to delight your taste buds with a standout smoked chuck steak recipe made on the Ninja Woodfire Grill. Start by choosing a well-marbled chuck steak and seasoning it generously with sea salt, black pepper, granulated garlic, and granulated onion to build a bold, balanced flavor.
Low-and-slow smoking at a controlled temperature infuses the meat with deep smoky notes while keeping the interior tender. When the steak reaches the desired rare temperature, a quick, high-heat sear locks in juices and creates a savory crust. The finished steak delivers a pleasing contrast: smoky, beefy richness inside and a flavorful caramelized exterior.
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Making this smoked chuck steak is as much about technique as it is about patience. Watching a tough cut like chuck transform into a succulent, sliceable steak is rewarding: the smoker develops flavor, and a hot sear finishes the job. The Ninja Woodfire Grill provides precision and convenience, but the method translates to other smokers as well. Whether you’re an experienced griller or trying something new, this approach produces a restaurant-quality steak that’s easy to replicate at home.
Top Tip for Smoked Chuck Steak
Keep the meat cold before smoking—cold meat absorbs smoke more effectively.
Recipe
Smoked Chuck Steak
Equipment
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Ninja Woodfire Grill (or any smoker)
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Ninja Woodfire Griddle Plate
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Temperature Probe (or wireless/instant-read thermometer)
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Cutting Board
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Knife
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Hickory or preferred wood pellets
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Wire Rack
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Tongs
Ingredients
- 1 lb Chuck Steak See video for trimming guidance if needed.
- 1 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 3 tablespoons Beef Tallow (for searing)
Instructions
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Trim or prepare your chuck steak. Refer to the recipe video if you need trimming guidance.
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Season the steak liberally with sea salt, black pepper, granulated garlic, and granulated onion. Refrigerate the seasoned steak so it stays cold before smoking.
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Install the griddle plate and place a wire rack on top of it inside the Ninja Woodfire. Load pellets and set the unit to the Smoker setting at 200°F (93°C).
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When the smoker reaches temperature and prompts you to add food, insert a temperature probe into the steak if using a probe-capable model. Place the steak on the rack and close the grill.
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On the Ninja app or your controller, choose a probe cook setting for beef rare (target 120°F / 49°C), or monitor with an instant-read thermometer until the desired internal temperature is reached.
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When the steak reaches its target temperature, remove it from the smoker and take out the wire rack. Remove the probe if used.
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Turn the Woodfire off, then switch it to the Grill HI setting with the Woodfire function disabled to prepare for searing.
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When the grill is hot, add beef tallow to the griddle to melt, then sear the steak on all sides until a deep crust forms. This takes just a few minutes per side.
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Remove the steak and let it rest for 10 minutes to allow juices to redistribute.
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Slice thinly across the grain and serve.
Video
Notes
For searing, use whatever method works best for your equipment. A cast-iron pan with beef tallow produces excellent crust and flavor if you don’t have a griddle plate.
Nutrition
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