Smoked Ribeye Steaks
These Smoked Ribeye Steaks are slowly cooked at 225°F on a smoker or BBQ/grill, rested, then finished with a hot reverse sear for a beautifully browned exterior and juicy center.
Servings: 3 servings
Equipment
- smoker/grill
- grill-safe thermometer
- large plate
- paper towels
- large tray
- grill tongs
Ingredients
- 3 ribeye steaks approximately 1 to 1½ inches thick
- 2-3 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Unpack the ribeye steaks and pat them dry with paper towels. Place them on a large plate.3 ribeye steaks
- Sprinkle the salt and pepper over both sides of the steaks. Refrigerate for at least 1 hour or overnight.2-3 teaspoons salt, 1 teaspoon ground black pepper
- Preheat the smoker or BBQ/grill for indirect cooking at 225°F.
- Place the ribeye steaks directly on the grill.
- Cook until the steaks reach an internal temperature about 10-15°F below your preferred final doneness. For steaks cooked to 115-120°F during this stage, this took about 30-35 minutes.
- Remove the steaks from the grill and place them on a tray. Let them rest in a warm, draft-free area for 15 minutes.
- Increase the smoker or BBQ/grill temperature to 450°F and prepare for direct cooking.
- After resting, sear the ribeyes over direct heat for 2-3 minutes on each side.
- Serve immediately.
Notes
🥡 Storage
- Allow leftover steak to cool, then refrigerate it in an airtight container for 3-4 days.
♨️ Reheating
- Reheat the steak in an air fryer at 330°F for 5-6 minutes. Adding a tablespoon of butter and some herbs can help freshen the flavor.
❄️ Freezing
Yes, cooked Smoked Ribeye can be frozen. Allow the steak to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or freezer bag. Freeze for up to 2-3 months. For the best texture, freeze the steak whole rather than sliced. Thaw it overnight in the refrigerator before reheating. Avoid overheating the steak when reheating, since it can quickly become dry or cook past your preferred doneness.💡 Tips for Best Results
- Use a meat thermometer rather than relying only on cooking time.
- If you're using a BBQ or grill, use indirect heat for the initial 225°F cooking stage.
- Remove the ribeyes when they are 10-15°F below your preferred final doneness.
- Season the steaks at least 1 hour ahead. Overnight seasoning allows the salt more time to penetrate the meat.
- Don't underestimate simple salt and pepper. Ribeye already has plenty of beefy flavor.
- Steak thickness and preferred doneness will affect cooking time.
- Pat the steaks dry before seasoning.
- Don't skip the high-heat sear at the end.
🍳 Alternate Cooking Methods
BBQ/grill: A BBQ or grill can be used instead of a dedicated smoker. Set it up for indirect cooking at 225°F. Cook the steaks until they're about 10-15°F below your preferred final doneness, then rest them for 15 minutes. Increase the grill to 450°F, switch to direct cooking, and sear the steaks for 2-3 minutes per side. Oven: Prepare and season the ribeyes as directed. Place them on a wire rack set over a baking sheet and cook in a 225°F oven until they reach about 10-15°F below your preferred final doneness. Remove the steaks and finish them in a very hot skillet for about 2-3 minutes per side, or until nicely seared. Cooking time will vary depending on steak thickness and desired doneness. Air fryer: If your air fryer can be set to 225°F, cook the seasoned steaks at that temperature until they reach about 10-15°F below your preferred final doneness. Remove them from the air fryer and finish them in a very hot skillet for a nicely browned exterior. Air fryers vary considerably, so use a meat thermometer instead of relying on a specific cooking time. The oven and air fryer methods will not provide the same smoky flavor as cooking the ribeyes in a smoker or on a grill with smoke.♻️ Leftovers
- Slice leftover Smoked Ribeye and use it for steak fajitas, nachos, quesadillas, or burritos. Add the steak toward the end of cooking so it doesn't become tough from being cooked a second time.
📝 Notes
- The steaks used for this recipe are approximately 1 to 1½ inches thick.
- Smoking or grilling time varies depending on steak thickness and desired doneness.
- The steaks in the original recipe took about 30-35 minutes to reach 115-120°F during the initial 225°F cooking stage.
- The steaks rest for 15 minutes before being seared.
- A smoker or BBQ/grill can be used for the primary recipe.
- When using a BBQ/grill, cook the steaks over indirect heat first and direct heat for the final sear.
- For additional flavor, try salt, pepper, onion powder, garlic powder, minced onion, and smoked paprika.
- For extra heat, add chili powder or cayenne pepper.
- An oven or air fryer can be used for the low-temperature portion of the reverse-sear method, but these methods won't provide the same smoky flavor.
Nutrition
Serving: 1steak | Calories: 472kcal | Carbohydrates: 0.4g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 1668mg | Potassium: 615mg | Fiber: 0.2g | Sugar: 0.003g | Vitamin A: 38IU | Calcium: 20mg | Iron: 4mg
