Smoked Ribeye

Smoked Ribeye, for the tastiest, most tender ribeyes you will ever have! Easy to do and extra delicious!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 30

Searing Time 5

Total Time 1 35

Servings

Calories 253kcal

Author Lisa

60 minutes before smoking, salt your ribeye on both sides. I like to add a nice light covering of salt.
1 Ribeye, Coarse Salt
Preheat smoker to 220-225°F using your favorite wood chips, I like to use cherry, oak, or hickory. Place thermometer in steak.
Once your smoker is at temperature, place ribeyes in smoker. Cook steaks until they reach an internal temperature of 110-115°F, remove from smoker*. About 25-30 minutes.
Heat bbq grill to 400°F, or a pan on the stove top with 1 tbs of oil until oil shimmers and just starts to smoke. Place the ribeye on the pan or grill and sear for 2-3 minutes, it will be nicely seared, then flip and cook for another 2-3 minutes. Add a teaspoon of butter to the steak after you flip it for extra flavor. Pull the steak off the heat when it reaches your desired temperature of doneness- it will cook pretty fast. Pull off at 120°F for rare, and 130° for medium rare.*
1 teaspoon butter

Tips and Tricks

*You are going to pull the steak off the smoker before it is done cooking because you will reverse sear to finish cooking and get a nice crust. If you don’t want a nice crust then simply continue cooking steak until it reaches your desired temperature, but just be warned it will probably be grey in color.
*Pull the steak off the grill/pan 5°F before your ideal temp- it will continue to raise in temp by 5° after it is removed from heat.
*Hold your steak on it’s side for a minute in the pan or on the grill to help render any fat that still needs to be broken down.