00743 11 40 C 11 55. 007431 69 40 69 C 47. This recipe for Smoked Ribeye Steak is for you bone in ribeye cast iron you are a hardcore carnivore or just love ribeye steaks. Gently caressed with oak smoke and then reverse seared in a screaming hot cast-iron skillet, this smoked steak is bold and savory with the big beefy flavor ribeyes are known for.
Two smoked ribeyye steaks on a cutting board. There aren’t too many things better grilled than a nice big ribeye steak or a Reverse Seared Ribeye Steak that is cooked in the oven. Add in the aromatic and delicious smoky flavor that permeates the meat and the right balance of seasonings, and you have the perfect steak. And, the best part, it couldn’t be easier! Two steaks, salt, pepper, and garlic powder on a cutting board. I think just a bit adds great flavor.
Here’s how to make this recipe: Set up your grill or smoker for indirect cooking and preheat it to 250 degrees F. Next, add wood chips that have been soaked or dry wood chunks directly onto the coals. Season the steaks on both sides with salt, pepper, and, optionally, a bit of garlic powder. Two raw ribeye steaks on a cutting board topped with salt and pepper.
Checking the temperature of steaks with a meat thermometer. Add about two tablespoons of peanut oil and rotate and tilt the skillet to coat the bottom with oil. Add the steaks to the cast-iron skillet and pan-sear them for approximately one to two minutes on each side, or until they reach the desired finished temperature. For medium-rare, that is 130 degrees F.
Two steaks being seared in a cast-iron skillet. A ribeye steak sliced on a cutting board. Frequently asked questions: What to serve with them? Ribeye steaks are so flavorful, you don’t need much seasoning.
A sprinkle of salt and pepper, and if you like, a bit of garlic powder, are all you need. How long does it take to smoke steaks? It all depends on how thick your steaks are, what the internal temperature is when they are placed on the grill or smoker, and what the temperature of your smoker is. That’s why it is important to smoke to the internal temperature and not to a specific amount of time. You can plan on anywhere from 30 minutes to one hour. What’s the ideal temperature for perfectly smoked steaks? For medium-rare, pull them off the smoker when they reach 125 degrees, reverse sear them until they reach 130 degrees, and let them rest until they come up to 135 degrees.
For medium, pull them off of the smoker with they reach 135 degrees, reverse sear them until they reach 140 degrees, and let them rest until they come up to 145 degrees. For medium-well, pull them off of the smoker when they reach 145 degrees, reverse sear them until they come up to 150 degrees, and let them rest until they come up to 155 degrees. Do you have to flip them while they are smoking? No, because the smoke completely surrounds them and permeates the meat. What kind of wood to use for smoking?
Beef can take a stronger smoke than chicken, fish, or pork, so I generally like to use oak. However, any mild-flavored fruitwood such as apple, peach, pear, or an even stronger flavored wood such as hickory or mesquite will also work. Sharon’s tips: This recipe works perfectly on any covered grill or smoker. If you use a covered grill, pile up your fuel on one side of the grill and place the steaks on the other side. For other types of grills or smokers, follow the manufacturer’s directions for smoking and indirect cooking. I used a Big Green Egg with the plate setter, sometimes called a ConvEGGtor, for this recipe.
After the steak has finished smoking, you can also carefully remove the plate setter, increase the heat to 500 degrees and sear the steaks on the Egg instead of using a cast-iron skillet. Ribeye steaks are my favorite, but you can substitute any steak, including filet mignon, New York strip, sirloin, t-bone, or porterhouse. You can even use this recipe for the popular tomahawk cut of beef. If you use regular table salt, reduce the amount by one-half. This recipe works best with ribeye steaks at least one and a half inches thick or thicker. For a great appetizer, try my Smoked Queso.