smoked ribeye steak

The reverse sear is an incredible way to cook a steak. For this we are explaining the smoked reverse sear, by slow smoking a ribeye steak, then finishing it on a hot grill for char and flavor.

Reverse Sear Ribeye Steak

16 ounce 1 1/2 inch Thick Ribeye Steaks (We Love Snake River Farms)

Kosher Salt

Coarse Black Pepper

Dry Brine Steaks

Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)

Preparation:

Prepare Smoker

Preheat smoker to 225 degrees F (we like cherry wood), and remove the steak from the fridge.

Add Pepper and Smoke

Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour.

Smoking:

Prepare for Grilling

Prepare your cooker for direct heat targeting 500 degrees F over the direct heat. In this case we used a Weber kettle grill. You can also do this before the steak reaches 100 degrees (F). Or you can wait while you prep your sides.

Sear

Place the steak over the direct heat for about 3 minutes. You&#x27;re looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (some may want to re-season at this point, it&#x27;s up to you. We don&#x27;t. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It&#x27;s easier to add salt and flavor later rather than taking it away)

Rest

Flip the steak for another 3 minutes until the IT reaches your desired doneness, we like 125 degrees (F) for rare. Let rest for 10 minutes with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.

Grilling:

https://content.jwplatform.com/videos/Zk5ci2iq.mp4

Learn how to reverse sear for the best flavored steaks. Slowly smoke and then sear your steak over high heat. In this video we do this with ribeye steaks.

How To Reverse Sear a Ribeye Steak

Smoky, meaty, juicy and gobsmacking delicious! Today I&#039;m making Smoked Ribeye Steak on our Pit Barrel Cooker Company Smoker using charcoal briquets and hickory chips.

Smoked Ribeye Steak

lb ribeye steak

tsp kosher salt

tsp black pepper

garlic powder

Tbs A1 Steak Sauce

Put the charcoal and smoking chips on to start on your smoker and while that is starting, prepare the steaks.

On a clean cutting board, lay the steaks out. Sprinkle both sides evenly with the salt, pepper, garlic powder and A1 Steak Sauce. Using a fork, poke the steak repeatedly to tenderize.

When the charcoal is ready, insert a thermometer into the center of the meat (and into the drum of the smoker if you have a second prong for ambient temp). Smoke the meat at about 270-310 degrees until an internal temp according to the chart below. Remove from the smoker to a plate and tent aluminum foil over the top and allow to rest for 5-10 minutes.

https://embed.mediavine.com/videos/cnyrpksr76yaj0wd2mc7

Smoky, meaty, juicy and gobsmacking delicious! Today I'm making Smoked Ribeye Steak on our Pit Barrel Cooker Company Smoker using charcoal briquets and hickory chips.

Top 2 smoked ribeye steak recipes from across the web

The most viewed smoked ribeye steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Reverse Sear Ribeye Steak

Smoked Ribeye Steak

Top 2 smoked ribeye steak recipes from across the web

The most viewed smoked ribeye steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reverse Sear Ribeye Steak

Smoked Ribeye Steak

The most viewed smoked ribeye steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine