Bergeron’s Smoke Can Grilled Steak Collection

These recipes are designed around ribeye, New York strip, filet mignon, sirloin, flank steak, skirt steak and flat iron steak. The best method is to expose the beef to flavored smoke over indirect heat, then finish it over high heat for a dark, flavorful crust.

Master Smoke-and-Sear Method

Servings: 4
Preparation: 15 minutes
Cooking time: approximately 10–20 minutes, depending on thickness

Basic ingredients

  • 4 steaks, preferably 1–1½ inches thick

  • 2 tablespoons neutral cooking oil

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 Bergeron’s Smoke Can in your selected flavor

Prepare the steaks

  1. Pat the steaks completely dry.

  2. Trim only excessive exterior fat.

  3. Brush lightly with oil.

  4. Season both sides and the edges with salt, pepper, garlic and onion powder.

  5. Refrigerate uncovered for 30 minutes to several hours when time allows.

  6. Remove from refrigeration while preparing the grill.

Prepare the grill

  1. Set up a two-zone grill with a cooler indirect side and a direct side heated to approximately 450–500°F.

  2. Activate the Bergeron’s Smoke Can according to the package directions.

  3. Place the steaks over indirect heat and close the lid.

  4. Smoke for approximately 5–10 minutes, depending on thickness.

  5. Move the steaks over direct heat.

  6. Sear for approximately 2–4 minutes per side.

  7. Briefly sear the fatty edges with tongs.

  8. Check temperature in the thickest portion, away from bone.

  9. Rest the steaks before slicing.

For food safety, USDA recommends cooking whole beef steaks to at least 145°F, followed by a minimum three-minute rest. A food thermometer is more reliable than judging doneness from color.

1. Apple & Honey Crisp Filet Mignon

Apple-Honey Dijon Filet

The mild, sweet smoke works especially well with tender cuts that could be overwhelmed by stronger wood smoke.

Ingredients

  • 4 filet mignon steaks

  • Olive oil

  • Salt and black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon chopped thyme

  • Apple & Honey Crisp Smoke Can

Apple-honey finishing butter

  • 4 tablespoons softened butter

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1 teaspoon concentrated apple cider or apple juice

  • ½ teaspoon chopped thyme

  • Pinch of salt

Directions

  1. Mix the finishing-butter ingredients and refrigerate until firm.

  2. Season the filets with oil, salt, pepper, garlic and thyme.

  3. Smoke them over indirect heat for 5–7 minutes.

  4. Transfer them to high direct heat.

  5. Sear for approximately 2–3 minutes per side.

  6. Rest each filet with a spoonful of apple-honey butter on top.

Best cuts: filet mignon, tenderloin medallions or petite sirloin
Serve with grilled apples, roasted carrots, sweet potatoes or asparagus.

2. BBQ Mesquite Ribeye

Bold Mesquite Cowboy Ribeye

Mesquite is robust enough for heavily marbled ribeye and thick cowboy steaks.

Mesquite rub

  • 1 teaspoon smoked paprika

  • 1 teaspoon coarse black pepper

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon ground cumin

  • Kosher salt

Mesquite finishing sauce

  • ⅓ cup barbecue sauce

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon melted butter

Directions

  1. Coat the ribeyes with oil and the dry rub.

  2. Smoke over indirect heat for 7–12 minutes.

  3. Move over high direct heat and sear for 3–4 minutes per side.

  4. Render the fat edge briefly.

  5. Brush with a very thin layer of sauce during the final 30–60 seconds.

  6. Rest before slicing.

Apply the sauce only near the end because its sugars can scorch.

Best cuts: ribeye, cowboy steak, tomahawk or Denver steak
Serve with grilled corn, baked beans, loaded potatoes or charred onions.

3. Bing Cherry New York Strip

Cherry-Balsamic Strip Steak

Bing Cherry smoke adds a subtle fruitwood note, while the sauce brings acidity and sweetness to the beef.

Cherry-balsamic sauce

  • ⅓ cup cherry preserves

  • ¼ cup beef stock

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon chopped rosemary

  • 1 tablespoon butter

  • Pinch of black pepper

Directions

  1. Combine everything except the butter in a saucepan.

  2. Simmer until slightly thickened.

  3. Remove from the heat and whisk in the butter.

  4. Season and smoke the strip steaks for 5–9 minutes.

  5. Sear over direct heat for 2–4 minutes per side.

  6. Rest, slice and spoon the cherry-balsamic sauce over the beef.

Do not apply the preserves-based sauce before searing because it can burn.

Best cuts: New York strip, top sirloin, flat iron or filet mignon
Serve with mushrooms, blue-cheese potatoes, asparagus or roasted Brussels sprouts.

4. Black Peppered Bacon Sirloin

Bacon-Wrapped Pepper Steak

This savory combination adds extra richness to leaner cuts such as sirloin or filet.

Ingredients

  • 4 thick top-sirloin or filet steaks

  • 4 thin bacon slices

  • 1 teaspoon coarse black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • Salt used lightly

  • Black Peppered Bacon Smoke Can

Bacon-pepper butter

  • 4 tablespoons softened butter

  • 2 tablespoons finely crumbled cooked bacon

  • ½ teaspoon Worcestershire sauce

  • ½ teaspoon coarse black pepper

  • ¼ teaspoon garlic powder

Directions

  1. Wrap one bacon slice around the edge of each steak.

  2. Secure with butcher’s twine or soaked wooden toothpicks.

  3. Season lightly because bacon contributes salt.

  4. Smoke over indirect heat until the bacon begins rendering.

  5. Sear both flat sides over direct heat.

  6. Carefully brown the bacon-wrapped edges.

  7. Watch closely for flare-ups caused by bacon fat.

  8. Remove the twine or toothpicks.

  9. Rest with bacon-pepper butter melting over the steak.

Best cuts: filet mignon, top sirloin, baseball-cut sirloin or tenderloin medallions
Serve with loaded potatoes, mushrooms, green beans or creamed spinach.

5. Hickory on Hickory New York Strip

Classic Double-Hickory Steakhouse Strip

This is the most traditional steak-and-smoke combination in the collection.

Steakhouse rub

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dry mustard

  • ½ teaspoon smoked paprika

Garlic-herb steak butter

  • 4 tablespoons softened butter

  • 1 minced garlic clove

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon Dijon mustard

  • ½ teaspoon chopped rosemary

  • ½ teaspoon chopped thyme

Directions

  1. Apply the steakhouse rub to all sides.

  2. Smoke the steaks over indirect heat for 5–10 minutes.

  3. Sear over direct heat for approximately 2–4 minutes per side.

  4. Rest with garlic-herb butter on top.

  5. Slice against the grain when serving.

Best cuts: New York strip, ribeye, porterhouse, T-bone or sirloin
Serve with baked potatoes, grilled asparagus, creamed corn or sautéed mushrooms.

6. Maple Brown Bourbon Flat Iron Steak

Maple-Mustard Bourbon-Style Steak

The maple and brown-sugar notes give flat iron or sirloin a rich, sweet-savory crust.

Maple glaze

  • 3 tablespoons pure maple syrup

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon brown sugar

  • 1 tablespoon butter

  • Pinch of cayenne pepper

Directions

  1. Combine everything except the butter in a saucepan.

  2. Simmer for 3–4 minutes.

  3. Remove from the heat and whisk in the butter.

  4. Season the steak with salt, pepper, garlic and a little dry mustard.

  5. Smoke over indirect heat for 5–8 minutes.

  6. Sear over direct heat for 2–4 minutes per side.

  7. Brush on a very thin layer of glaze during the final 30–60 seconds.

  8. Rest and slice against the grain.

  9. Serve additional glaze at the table.

Best cuts: flat iron, sirloin, New York strip or ribeye
Serve with maple-roasted carrots, sweet potatoes, squash or grilled pears.

7. Summertime Smoky Chipotle Skirt Steak

Chipotle-Lime Steak for Tacos and Fajitas

The smoky heat is especially effective with thin, strongly flavored cuts.

Chipotle marinade

  • ¼ cup olive oil

  • 2 tablespoons lime juice

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon chipotle sauce

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • 1 teaspoon honey

  • ½ teaspoon kosher salt

Directions

  1. Combine the marinade ingredients.

  2. Marinate the steak under refrigeration for 1–4 hours.

  3. Remove it from the marinade and pat it lightly dry.

  4. Activate the Summertime Smoky Chipotle Smoke Can.

  5. Smoke the steak over indirect heat for approximately 3–5 minutes.

  6. Finish over high direct heat for approximately 2–4 minutes per side.

  7. Rest before slicing very thinly against the grain.

  8. Finish with lime juice and chopped cilantro.

Best cuts: skirt steak, flank steak, flap steak or hanger steak
Serve with warm tortillas, grilled peppers, onions, avocado and cilantro-lime rice.

Steak Cut and Smoke Can Pairing Guide

Steak cut Recommended Smoke Can Why it works Filet mignon Apple & Honey Crisp Mild smoke respects the delicate cut Ribeye BBQ Mesquite Bold smoke matches rich marbling New York strip Hickory on Hickory Classic steakhouse flavor Top sirloin Black Peppered Bacon adds richness to a leaner steak Flat iron Maple Brown Bourbon Sweet-savory smoke complements beefiness Flank steak Summertime Smoky Chipotle Excellent for tacos and sliced steak Skirt steak Summertime Smoky Chipotle Bold heat matches the intense beef flavor Porterhouse Hickory on Hickory Balanced smoke for strip and tenderloin Tomahawk BBQ Mesquite Strong smoke suits a large, fatty cut Hanger steak Bing Cherry fruity acidity balances its deep flavor

Optional All-Purpose Steak Marinade

Best for flank, skirt, sirloin, chuck-eye and flat iron steak.

Ingredients

  • ¼ cup olive oil

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon apple-cider vinegar

  • 2 minced garlic cloves

  • 1 teaspoon Dijon mustard

  • ½ teaspoon black pepper

  • ½ teaspoon onion powder

Directions

  1. Combine the ingredients in a covered container or food-safe bag.

  2. Add the steak and refrigerate:

    • Flank or skirt: 2–6 hours

    • Sirloin or flat iron: 1–4 hours

  3. Remove the steak and discard the used marinade.

  4. Pat the meat dry before grilling.

  5. Reduce added salt because soy and Worcestershire sauces are already salty.

Tender cuts such as ribeye, strip steak and filet usually need only salt, pepper and smoke rather than a strong marinade.

Bergeron’s “Let Your Flavor Flag Fly” Steak Flight

Suggested Steak Flight

Prepare three smaller steak portions:
Hickory on Hickory strip steak with garlic-herb butter
Bing Cherry filet with cherry-balsamic sauce
Summertime Smoky Chipotle skirt steak with chipotle-lime butter

This provides a classic smoky option, a gourmet fruitwood option and a spicy Southwestern option.

Best Overall Recommendations

Best for filet mignon: Apple & Honey Crisp
Best for ribeye or tomahawk: BBQ Mesquite
Best gourmet pairing: Bing Cherry
Best for lean sirloin: Black Peppered Bacon
Best traditional steak flavor: Hickory on Hickory
Best sweet-and-savory pairing: Maple Brown Bourbon
Best for tacos and fajitas: Summertime Smoky Chipotle