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Generously season the steak on all sides with kosher salt and your preferred steak spice rub. Allow it to sit at room temperature for 15-20 minutes while you prepare the smoker and other ingredients.

Preheat your smoker to 225°F. Place the seasoned steak in the smoker and cook until its internal temperature reaches 100°F. This typically takes about 40-50 minutes, depending on the steak's thickness and smoker efficiency.

While the steak is smoking, prepare the Caesar dressing. In a medium metal bowl, combine the mayonnaise, minced garlic, anchovy paste, fresh lemon juice, Worcestershire sauce, and 1/4 cup of grated Parmesan cheese. Whisk vigorously until all ingredients are well combined and the dressing is smooth and creamy. Set aside.

Prepare the Caesar salad component. In a large bowl, add the chopped Romaine lettuce. Add about 1/2 cup of the prepared Caesar dressing and toss to coat the lettuce evenly. Stir in 1/2 cup of freshly grated Parmesan cheese.

Once the steak reaches 100°F internal temperature, remove it from the smoker. Preheat your grill to high heat, aiming for around 500°F. Once hot, transfer the steak to the grill and sear for 2-3 minutes per side, or until a beautiful crust forms and the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare).

Remove the steak from the grill and let it rest on a cutting board, tented loosely with foil, for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak. While the steak rests, slice the rustic buns in half horizontally. Brush the cut sides with olive oil or melted butter.

Place the brushed bun halves cut-side down on the hot grill. Toast for 1-2 minutes, or until golden brown and slightly crispy. Be careful not to burn them.

Thinly slice the rested steak against the grain. To assemble the sandwiches, spread a generous layer of Caesar dressing on the bottom half of each toasted bun. Arrange a portion of the thinly sliced steak over the dressing.

Sprinkle additional grated Parmesan cheese over the steak. Pile a generous amount of the prepared Caesar salad on top of the steak. Drizzle a little more Caesar dressing over the salad, if desired. Place the top bun half to complete the sandwich.

Serve immediately and enjoy your Steak Caesar Sandwich!


Generously season the steak on all sides with kosher salt and your preferred steak spice rub. Allow it to sit at room temperature for 15-20 minutes while you prepare the smoker and other ingredients.

Preheat your smoker to 225°F. Place the seasoned steak in the smoker and cook until its internal temperature reaches 100°F. This typically takes about 40-50 minutes, depending on the steak's thickness and smoker efficiency.

While the steak is smoking, prepare the Caesar dressing. In a medium metal bowl, combine the mayonnaise, minced garlic, anchovy paste, fresh lemon juice, Worcestershire sauce, and 1/4 cup of grated Parmesan cheese. Whisk vigorously until all ingredients are well combined and the dressing is smooth and creamy. Set aside.

Prepare the Caesar salad component. In a large bowl, add the chopped Romaine lettuce. Add about 1/2 cup of the prepared Caesar dressing and toss to coat the lettuce evenly. Stir in 1/2 cup of freshly grated Parmesan cheese.

Once the steak reaches 100°F internal temperature, remove it from the smoker. Preheat your grill to high heat, aiming for around 500°F. Once hot, transfer the steak to the grill and sear for 2-3 minutes per side, or until a beautiful crust forms and the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare).

Remove the steak from the grill and let it rest on a cutting board, tented loosely with foil, for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak. While the steak rests, slice the rustic buns in half horizontally. Brush the cut sides with olive oil or melted butter.

Place the brushed bun halves cut-side down on the hot grill. Toast for 1-2 minutes, or until golden brown and slightly crispy. Be careful not to burn them.

Thinly slice the rested steak against the grain. To assemble the sandwiches, spread a generous layer of Caesar dressing on the bottom half of each toasted bun. Arrange a portion of the thinly sliced steak over the dressing.

Sprinkle additional grated Parmesan cheese over the steak. Pile a generous amount of the prepared Caesar salad on top of the steak. Drizzle a little more Caesar dressing over the salad, if desired. Place the top bun half to complete the sandwich.

Serve immediately and enjoy your Steak Caesar Sandwich!
