Tea Smoked Steaks Tea Smoked Steaks

Tea Smoked Steaks

Picanha, rump or sirloin steaks marinated in a Japanese style marinade; then smoked in a bamboo steamer with loose, smoky Lapsang Souchong tea leaves.

prep time
15 mins

cook time
20 minutes

4 people

To Cook Rare: 10-12 minutes

To Cook Medium: 15-20 minutes


  • 4 x 175g thin cut picanha or bistro rump or sirloin steaks
  • For the Marinade:

  • 4 tablespoons Japanese mirin (rice wine) or dry sherry
  • 1 tablespoons sesame oil
  • 1 teaspoon Japanese 7 spice seasoning (or shichimi togarashi) or Chinese five spice powder
  • For the Tea Smoked Steaks:

  • 6 tablespoons Lapsang Souchong tea leaves
  • 5 tablespoons uncooked, dry rice
  • 3 tablespoons dark brown sugar
  • 1 tablespoons sunflower oil


  1. Score the steaks with a sharp knife and transfer to a plastic food bag.
  2. Add the mirin or sherry, soy sauce, sesame oil and 7-spice powder. Seal and marinate for 2 hours, or overnight in the fridge, if time allows.
  3. Heat the sunflower oil in a non-stick frying pan and lightly sear the beef. Transfer to a plate and set aside.
  4. Line a wok or large saucepan (with a lid) with a triple layer of foil. Mix together the tea, rice and sugar. Spread in a layer on top of the foil.
  5. Place the steaks inside the steamer then set this in the wok or saucepan and cover tightly with a lid or double layer of foil. Heat the wok until smoking hot, reduce the heat to medium, cover and cook for 10-12 minutes for rare, 15-20 minutes for medium.


Why not experiment with different loose tea leaves like the delicate Earl Grey?