How to Reverse Sear Smoked Ribeye Steaks

Step 1

Dry brine the steaks by sprinkling about 1 tsp of kosher salt on the top. If they are extra thick, do the bottom as well.

Step 2

Place the steaks on a plate or open container in the fridge for 2-4 hours. The thicker the steak, the longer it takes.

Step 3

When the brining is complete, rinse the steaks and set aside.

Step 4

Season the steaks, top and bottom with Jeff's Texas style rub and let them come to room temperature while you get the smoker ready.

Step 5

Prepare the smoker for cooking at 225°F with indirect heat and cherry wood for smoke. Pecan or oak are also great choices.

Step 6

Place the steaks on the smoker grate for about 1.5 to 2 hours or until they reach 120°F in the center as measured by an accurate digital thermometer.

Step 7

Remove the steaks from the heat and let them rest with foil tented over them for about 10 minutes.

Step 8

Meantime, heat an iron skillet over high heat and once water will spit in the pan, it is ready to use.

Step 9

Pour a little vegetable oil in the center and place the steak in the pan rotating it to spread the oil out.

Step 10

Sear each side for about a minute.

Step 11

Let the steaks rest for about 5 minutes, no foil this time and then serve to your guests.