Smoked Ribeye Recipe
Servings 2 people
Ingredients
- 2 ribeye steaks about 1.5" and 12oz each (or as close as you can get), boneless
- 1 tablespoon coarse sea salt divided
- 2 teaspoons olive oil
- Black pepper
Instructions
- If you can’t rub on the seasoning at least 40 minutes before cooking, put on the seasoning immediately before cooking. You can also put on the seasoning up to 24 hours in advance. If doing that, refrigerate it uncovered.
- Prepare your smoker for indirect cooking according to smoker instructions, using oak, hickory, apple, pecan, cherry, peach or pear wood. Set it to 225 °F (107 °C).
- Rub a teaspoon of salt on each steak, rubbing both the top and bottom.
- Pat dry with a paper towel, brush on olive oil, and sprinkle on the remaining teaspoon of salt (so ½ tsp per steak), and also pepper the steak.
- Place on the prepared smoker and smoke for 20-50 minutes or until the internal temp is 110 °F (43 °C). It’s important to cook to temperature and not time. The time varies so widely based on a number of factors.
- Remove the steaks from the smoker and tent with foil. Place the grill grates on the smoker and increase the temperature to 475 °F (246 °C). This will likely take around 10 minutes. So your steaks will be tented for about 10 minutes.
- Once it’s come to temperature, place the steaks on the grill grates and cook another 4-10 minutes per side or until it reaches 130 °F (54 °C).
- Remove the steaks from the smoker and let them rest for 10 minutes before slicing (this is so all the juice doesn’t run out when slicing). After the rest, the internal temperature (for medium-rare) should now be 135 °F (57 °C).
- Serve! If you have any left over, let cool completely and refrigerate in an airtight container for up to 3 days.
Notes
Cook according to temperature and not time! See the post for the different temperatures for everything from rare to well-done.