This recipe for Smoked Ribeye Steak is for you whether you are a hardcore carnivore or just love ribeye steaks. Gently caressed with oak smoke and then reverse seared in a screaming hot cast-iron skillet, this smoked steak is bold and savory with the big beefy flavor ribeyes are known for.
In reverse searing, the steak is slowly brought up to temperature over low heat, and then it is quickly seared over high heat.
There aren’t too many things better grilled than a nice big ribeye steak. Add in the aromatic and delicious smoky flavor that permeates the meat and the right balance of seasonings, and you have the perfect steak. And, the best part, it couldn’t be easier!
Here’s what you need:
- Ribeye steaks – are the king of steaks. Beautifully marbled with a wonderful taste and tender texture, they are perfect for this recipe.
- Kosher salt – enhances the flavor and brings all of the beefy flavors together.
- Ground black pepper – works with its partner salt to enhance the flavors.
- Garlic powder – is an optional seasoning, but I think just a bit adds great flavor.
- Peanut oil – is used to coat the cast-iron skillet and keep the steak from sticking.
Here’s how to make this recipe:
- Set up your grill or smoker for indirect cooking and preheat it to 250 degrees F. Next, add wood chips that have been soaked or dry wood chunks directly onto the coals.
- Season the steaks on both sides with salt, pepper, and, optionally, a bit of garlic powder.
- Brush the grill grates with oil to prevent sticking and add the steaks. Close the lid.
- Let the steaks smoke on the grill until they reach an internal temperature of 125 degrees F. for medium-rare. Measure the temperature with an instant-read meat thermometer in the thickest part of the steak, not touching the bone.
- Remove the steaks from the grill or smoker and heat a large cast-iron skillet over high heat for at least five minutes, or until it is screaming hot.
- Add about two tablespoons of peanut oil and rotate and tilt the skillet to coat the bottom with oil.
- Add the steaks to the cast-iron skillet and pan-sear them for approximately one to two minutes on each side, or until they reach the desired finished temperature. For medium-rare, that is 130 degrees F.
- Remove the steaks, cover them loosely and let them rest for five to ten minutes before serving. Typically, the temperature of the steak will rise three to four degrees while it is resting.
Frequently asked questions:
I like to serve either my Classic Southern Potato Salad, Twice Baked Potatoes, Easy Creamed Potatoes, or Grilled Vegetable Kabobs with these Smoked Ribeyes. Also, they pair nicely with my Southern Cucumber and Tomato Salad, Easy Southern Corn Salad, Smoked Baked Beans, or Southern Broccoli Salad.
Ribeye steaks are so flavorful, you don’t need much seasoning. A sprinkle of salt and pepper, and if you like, a bit of garlic powder, are all you need.
It all depends on how thick your steaks are, what the internal temperature is when they are placed on the grill or smoker, and what the temperature of your smoker is. That’s why it is important to smoke to the internal temperature and not to a specific amount of time.
You can plan on anywhere from 30 minutes to one hour.
For medium-rare, pull them off the smoker when they reach 125 degrees, reverse sear them until they reach 130 degrees, and let them rest until they come up to 135 degrees.
For medium, pull them off of the smoker with they reach 135 degrees, reverse sear them until they reach 140 degrees, and let them rest until they come up to 145 degrees.
For medium-well, pull them off of the smoker when they reach 145 degrees, reverse sear them until they come up to 150 degrees, and let them rest until they come up to 155 degrees.
No, because the smoke completely surrounds them and permeates the meat.
Beef can take a stronger smoke than chicken, fish, or pork, so I generally like to use oak. However, any mild-flavored fruitwood such as apple, peach, pear, or an even stronger flavored wood such as hickory or mesquite will also work.
Sharon’s tips:
- This recipe works perfectly on any covered grill or smoker. If you use a covered grill, pile up your fuel on one side of the grill and place the steaks on the other side. For other types of grills or smokers, follow the manufacturer’s directions for smoking and indirect cooking.
- I used a Big Green Egg with the plate setter, sometimes called a ConvEGGtor, for this recipe. After the steak has finished smoking, you can also carefully remove the plate setter, and increase the heat to 500 degrees and sear the steaks on the Egg instead of using a cast-iron skillet.
- Ribeye steaks are my favorite, but you can substitute any steak, including filet mignon, New York strip, sirloin, t-bone, or porterhouse. You can even use this recipe for the popular tomahawk cut of beef.
- This recipe specifies kosher salt. If you use regular table salt, reduce the amount by one-half.
- This recipe works best with ribeye steaks at least one and a half inches thick or thicker.
Related recipes:
If you like to grill as we do, you may also like these family favorites: Smoked Burgers, Smoked Beef Short Ribs, Smoked Shrimp, Smoked Chicken Thighs, Smoked Spatchcock Chicken, Easy Grilled Beer Can Chicken, Smoked Ham, and Grilled Bone-In Pork Chops.
For a great appetizer, try my Smoked Queso. And, if you would like even more recipes cooked on the grill, check out all of my recipes here.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Smoked Ribeye Steak Recipe
Ingredients
- 2 ribeye steaks bone-in, 1½ inches thick or thicker
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder optional
- 2 tablespoons peanut oil or another vegetable oil½
Instructions
- Set up your grill or smoker for indirect cooking and preheat it to 250 degrees F. Next, add wood chips that have been soaked or dry wood chunks directly onto the coals.
- Season the steaks on both sides with salt, pepper, and optionally, a bit of garlic powder.
- Brush the grill grates with oil to prevent sticking and add the steaks. Close the lid.
- Let the steaks smoke on the grill until they reach an internal temperature of 125 degrees F. for medium-rare. Measure the temperature with an instant-read meat thermometer in the thickest part of the steak, not touching the bone.
- Remove the steaks from the grill or smoker and heat a large cast-iron skillet over high heat for at least five minutes, or until it is screaming hot.
- Add about two tablespoons of peanut oil and rotate and tilt the skillet to coat the bottom with oil.
- Add the steaks to the cast-iron skillet and pan-sear them for approximately one to two minutes on each side or until they reach the desired finished temperature. For medium-rare, that is 130 degrees F.
- Remove the steaks, cover them loosely and let them rest for five to ten minutes before serving. Typically, the temperature of the steak will rise three to four degrees while it is resting.
Video
Notes
- For medium, pull them off of the smoker with they reach 135 degrees, reverse sear them until they reach 140 degrees, and let them rest until they come up to 145 degrees.
For medium-well, pull them off of the smoker when they reach 145 degrees, reverse sear them until they come up to 150 degrees, and let them rest until they come up to 155 degrees. - This recipe works perfectly on any covered grill or smoker. If you use a covered grill, pile up your fuel on one side of the grill and place the steaks on the other side. For other types of grills or smokers, follow the manufacturer’s directions for smoking and indirect cooking.
- I used a Big Green Egg with the plate setter, sometimes called a ConvEGGtor, for this recipe. After the steak has finished smoking, you can also carefully remove the plate setter, and increase the heat to 500 degrees and sear the steaks on the Egg instead of using a cast-iron skillet.
- Ribeye steaks are my favorite, but you can substitute any steak, including filet mignon, New York strip, sirloin, t-bone, or porterhouse. You can even use this recipe for the popular tomahawk cut of beef.
- This recipe specifies kosher salt. If you use regular table salt, reduce the amount by one-half.
- This recipe works best with ribeye steaks at least one and a half inches thick or thicker.
Goodness, this made my mouth water and it sounds delicious. I have two ribeye’s in the fridge right now. WEH got them from the Farmers Market out Thomasville RD. The meat guy is from GA and we have never tried his meats but I’ll let you know how we liked them.
Carolyn
Hey Carolyn,
I hope you enjoy them!