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. Place the steaks on a plate or open container in the fridge for 2-4 hours. When the brining is complete, remove the steaks from the fridge and set aside.

Step 2

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 3

Prepare the smoker for cooking at 225°F (107°C) with indirect heat and cherry wood for smoke. Pecan or oak are also great choices. If your smoker uses a water pan, fill it up.

Step 4

Place the steaks on the smoker grate and let them smoke cook for about 1.5 to 2 hours or until they reach 120°F (49°C) in the center as measured by a digital meat thermometer. Remove the steaks from the heat and let them rest with foil tented over them for about 10 minutes.

Step 5

Meantime, heat an iron skillet over high heat and once water will spit in the pan, it is ready to use. Pour a little vegetable oil in the center of the pan and place the steak in the pan rotating it to spread the oil out. Sear each side for about a minute or until they have reached the color that you like.

Step 6

Serve immediately.