Gently caressed with oak smoke and then reverse seared in a screaming hot cast-iron skillet, this smoked steak is savory with the big beefy flavor ribeyes are known for.
2ribeye steaks or ribeye roastsbone-in, 1½ inches thick or thicker
1teaspoonkosher salt
1teaspoonground black pepper
1teaspoongarlic powderoptional
2tablespoonspeanut oilor another vegetable oil
Instructions
Follow the manufacturer's directions and set up your grill or smoker for indirect cooking. Preheat it to 250 °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 °F for medium-rare. Measure the temperature with an instant-read meat thermometer in the thickest part of the meat, not touching the bone.
Remove the steaks from the grill or smoker. To reverse sear them, heat a large cast-iron skillet on the stove 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 temperature.
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
Smoked Ribeyes Doneness Temperatures:
For medium-rare, remove the ribeyes from the smoker when the internal temperature reaches 125 °F, reverse sear them until they reach 130 °F, and let them rest until they come up to 135 °F.
For medium, remove the ribeyes from the smoker with the internal temperature reaches 135 °F, reverse sear them until they reach 140 °F, and let them rest until they come up to 145 °F.
For medium-well, remove the ribeyes from the smoker when they reach 145 °F, reverse sear them until they come up to 150 °F, and let them rest until they come up to 155 degrees °F.
This recipe works well on any type of 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 smoke my steaks on a Big Green Egg using the plate setter, sometimes called a ConvEGGtor, for this recipe and then reverse seared them in a cast iron skillet. If you prefer, after the steak has finished smoking, you can carefully remove the plate setter, increase the heat to 500 °F and sear the steaks on the BGE instead of reverse searing on the stove.
Ribeye steaks are my favorite, but you can substitute any steak, including filet mignon, New York strip, sirloin, t-bone, or porterhouse, as long as they are thick enough. You can even use this recipe for the popular, larger tomahawk or cowboy ribeye steaks.
This recipe specifies kosher salt. If you use regular table salt, reduce the amount by one-half.
This recipe works best with thick-cut ribeye steaks or ribeye roasts that are at least one and a half inches thick or thicker. Thinner steaks will dry out.