Smoking wood used for Beef?

I grilled a prime rib chop over apple, came out great. The meat was so tender, smoking may have introduced more flavor but I didn't want to risk it on a $40 steak.

The chop was about 3 inch thick, cooked it about 12 min per side for med rare inside.

Oak, mesquite, apple - kind of depends on what's available locally. Where are you?

This seems like a really easy question but it isn't. People have such subjective tastes when it comes to strength of smoke flavor. The fruitwoods and nut wood tend to be mild. Mesquite being the strongest. My go to is to blend Hickory and a fruit/nut wood.

I alternate Mesquite and Hickory. Fruit and Nut woods are sweeter than I care for, but its all tasty :C

I grew up in Texas so I still prefer mesquite or oak for beef, as it gives a pungent smokey flavor. To my taste, fruit woods go better with pork or poultry because they add a sweeter flavor. It's still mainly about what YOU like.

Mesquite has a bite to it. I smoke exclusively with Mesquite but not sure if I'd use it on a high end cut of steak

For your first try, I'd go with a lighter flavor wood like maple, hickory mix. If the smoke flavor is light, no big deal, still good eats.
But if the smoke flavor is too strong, it's not going to as enjoyable.

Hickory, Apple, Pecan.

My go to wood for beef is Red Oak. Sometimes i will combine a little Mesquite with the oak for a bolder flavor. Be careful with how much Mesquite you use, I have found to much Mesquite will leave a bitter flavor.
Alder and Pecan are mild but have a nice smooth flavor. "Google Wood for smoking" you will get allot of good information.
Good luck and I hope it turns out great!!

I like hickory first and mesquite second for beef. Mesquite is a little stronger, but good.