Pop artist Kelis, known for her iconic music and head-turning style that has influenced culture for decades, has embarked on an evolving journey that brings her artistic flair to sustainable living. After relocating to a remote farm outside of Los Angeles with her family in 2020, she’s been sharing her passion for food and agriculture with her followers. Through her engaging TikTok presence, she’s offered valuable insights on better eating habits and practical tips for both home gardening and smarter grocery shopping. In her latest cooking adventure, she’s sharing her expertise with a masterclass on smoking dry-aged steak.

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Culinary Expertise Meets Sustainability

Kelis combines her passion for music and style with a dedication to sustainable living, sharing tips on home gardening, conscious grocery shopping, and better eating habits through her social media platforms[2][5].

Educational Cooking Content

In her latest video, Kelis delivers a step-by-step masterclass on smoking dry-aged steak, demonstrating proper smoker setup, wood selection, and temperature control for optimal results.

Focus on Quality and Simplicity

She emphasizes the use of high-quality ingredients, minimal seasoning to let natural flavors shine, and detailed explanations about the benefits of dry-aging meat for enhanced tenderness and taste.

Farm-to-Table Presentations

Kelis incorporates homegrown produce—like peppers and greens—from her own farm, presenting a visually stunning dish of smoked steak, grilled vegetables, and fresh salad that celebrates both flavor and sustainability.

Actionable Cooking Tips

The video offers practical guidance such as maintaining a consistent smoker temperature, slicing steak against the grain, and allowing meat to rest before serving, making her expertise accessible for home cooks.

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@kelis

Let’s smoke some meat 💨 🥩 #chef #grill #grilling #smoke #cooking #cook

♬ original sound – Bounty & Full

In the video, Kelis demonstrates her expertise in meat smoking, starting with the preparation of her smoker using freshly chopped wood and natural charcoal. The focus of her demonstration is a dry-aged steak, which she explains can be temperature-controlled for varying periods, ranging from one week to as long as 60 days. She shares her knowledge about the aging process, explaining that it serves to intensify the meat’s flavor while allowing natural enzymes to break down the proteins, resulting in a more tender final product.

As the cooking process continues, Kelis incorporates homegrown peppers onto the grill alongside the meat. The culmination of her efforts reveals two perfectly cooked steaks, which she expertly pairs with a fresh salad. The final presentation showcases thinly sliced strips of the smoked steak accompanied by grilled peppers and a salad composed of fresh greens and grilled tomatoes, creating a visually stunning and appetizing plate that exemplifies her in totality.

We’ve included the full video above, and we’ve also curated our own Home & Texture tips on making the perfect smoked steak.

Tips for Smoking Dry-Aged Steak

• Temperature Control: Maintain a consistent smoking temperature between 225-250°F (107-121°C) for even cooking.
• Wood Selection: Use mild hardwoods like oak or hickory to complement rather than overpower the intense dry-aged flavor.
• Minimal Seasoning: Since dry-aged beef has concentrated flavors, keep seasoning simple with just coarse salt and black pepper.
• Internal Temperature: For medium-rare, smoke until internal temperature reaches 130-135°F (54-57°C), then let rest.
• Resting Time: Allow the smoked steak to rest for 10-15 minutes before slicing to retain juices.
• Slice Properly: Cut against the grain in thin slices to maximize tenderness.