Smoked Ribeye Steak (Easy Reverse Sear Recipe)
Juicy smoked ribeye with a golden, crackly crust. Smoke low and slow, then sear hot for a ribeye steak that tastes like it came from a Kansas City steakhouse.
This post is sponsored by Price Chopper. As always, all opinions and recipes are my own. Thank you for supporting the brands that help keep this site cooking!
This smoked ribeye is the steak I make when I want a steakhouse dinner without leaving the house, or changing out of my sweatpants! I live in Kansas City, so I know my barbecue. And, I grew up on good beef! My uncle was a meat processor in rural Missouri, so we always had homegrown, high-quality beef in the freezer.
When I moved to Kansas City after college, it took me a while to find meat that tasted like it did growing up. But, I eventually figured out that great beef comes from the best cattle, and that’s where Price Chopper comes in!
Price Chopper has Certified Angus Beef® at their meat counters, and the marbling makes all the difference. This smoked ribeye recipe combines the best things that Kansas City beef has to offer. Tender, well-marbled beef, a smoky flavor, and a seared crackling crust!
What Makes Certified Angus Beef Ribeye Different?
Here’s something that surprised me. “Angus” on its own is just a cattle breed. By itself, it doesn’t promise anything about quality.
Certified Angus Beef® is a brand that starts with Angus cattle, then layers on 10 quality standards that the beef has to pass. The biggest one is marbling! It needs a certain amount of marbling with a fine texture to it, which means the marbling is up there with the very best beef available.
When smoking beef, the marbling really matters! Those thin white ribbons of fat melt slowly as the steak comes up to temperature. It keeps the steak juicy and also gives the smoke something to cling to.
How to Pick the Best Ribeye for Smoking
I grabbed my ribeye at my local Price Chopper in Parkville. The meat counter there is excellent, and I’ve been getting help from the employees there for years now! They are always happy to help me pick out the right cut, and they truly enjoy what they do.
Here’s what I look for:
- Thickness: I look for steaks at least 1 inch thick, up to 1 inches thick. Anything thinner may cook through before it picks up enough smoke! If you don’t see the thickness you want, you can always ask their butchers to cut it for you.
- Marbling: Look for fine, even flecks of fat throughout, not just a thick band of fat around the edge of the steak.
- Bone-in or boneless: Both work fine. Bone-in is a bit more impressive, but it will take a few extra minutes to cook. Boneless ribeye will be easier to slice and serve.
- Color: A bright, cherry red color is ideal.
Availability always varies by location, so you may want to give your local Price Chopper meat counter a call to see if they have the cut you need!
Why Sear at the End?
Normally, I love to sear meat first, then slow cook it until it’s done. But, I use the reverse sear for this smoked ribeye recipe. In simple terms, you will smoke the steak first, then sear it last!
Using the reverse sear method helps ensure maximum smoke gets to the meat. Smoke clings best to a raw surface. Also, after its time on the smoker, the surface of the steak will be nice and dry. A dry surface helps the steak sear hard and fast with no foaming from extra moisture.
What You Need
The ingredient list for this recipe is short on purpose! Here’s what you’ll need:
- Certified Angus Beef® ribeye steaks
- Kosher salt and coarse black pepper
- Garlic powder
- High smoke point oil, like avocado oil, for searing
- Butter, garlic cloves and fresh thyme or rosemary, for basting
- A smoker (pellet, electric, charcoal, whatever you have)
- Wood chips. Oak, hickory and cherry are my favorites for beef.
- A cast iron skillet, or a hot grill for searing
- An instant-read meat thermometer
Smoked Ribeye Temperature and Time Chart
Please cook to temperature, not time. Every smoker runs a little differently, so use these times as a starting point and trust your thermometer.
| Doneness | Pull from Smoker (Fahrenheit) | Final Temp after Sear (Fahrenheit) |
|---|---|---|
| Rare | 105-110 | 120-125 |
| Medium-rare | 115-120 | 130-135 |
| Medium | 125-130 | 140-145 |
| Medium-well | 135-140 | 150-155 |
You should know that the USDA does recommend cooking whole cuts of beef to 145 degrees Fahrenheit with a 3 minute rest. Most steak lovers (including me) prefer medium-rare, but choose what you’re comfortable with.
Searing on the Grill
If you don’t have a cast iron skillet, or prefer to just cook it outside, you can absolutely finish the steak on the grill. Pre-heat your grill to high heat and sear the steaks over direct heat for 1-2 minutes per side.
Serving Smoked Ribeye for a Crowd
This decadent smoked ribeye is one of my go-to recipes for holiday entertaining! Smoke several steaks at once, then sear them in batches right before dinner. Slice against the grain, then fan them out on a large platter with flaky salt and pan butter.
Serving pre-sliced lets people choose the doneness they prefer, and takes the pressure off me for having to buy an entire steak for each person! Plan for about 6-8 ounces of steak per person. If you need help figuring out how many steaks to buy, your Price Chopper meat counter can definitely help!
What to Serve with Smoked Ribeye
Since the smoker is already rolling, you might as well make the sides on it too! I recommend my Smoked Potatoes and Smoked Mac and Cheese.
I also like to serve ribeyes with a wedge salad and my Drunken Mushrooms.
Frequently Asked Questions
At 225°F, a typical thick-cut ribeye takes about 45-55 minutes to reach medium-rare before searing. Thicker or bone-in steaks could take longer.
225°F is the sweet spot. It’s low enough to give the steak plenty of time to absorb smoke without overcooking the outside.
Oak and hickory give a classic, bold smoke flavor. Cherry is milder with a slightly sweet edge and a gorgeous color.
Yes! A smoked steak without a sear tastes great but looks a little gray and soft. The quick sear gives you the crust.
You can smoke the steaks, chill them, then sear straight from the fridge right before serving. Add a few extra seconds per side.
Warm thin slices in a skillet with a little butter for 30 to 60 seconds, just until heated through. Or serve it cold on a salad or sandwich.
Smoked Ribeye Steak
Ingredients
- 2 Price Chopper Certified Angus Beef® ribeye steaks, about 1½ inches thick (about 1 to 1¼ pounds each)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter, melted (optional)
- 3-4 garlic cloves, smashed (optional)
- 2 sprigs fresh thyme or rosemary, (optional)
Instructions
- Remove the steaks from the refrigerator about 20 minutes before cooking to take off the chill. Pat each side with salt, pepper and garlic powder.
- Preheat the smoker to 225°F.
- Smoke the steaks until they are 10 to 15 degrees below your target temperature, about 40-50 minutes for medium-rare (pull at 115 to 120°F). Allow to rest for 10 minutes before searing.
- Near the end of the smoking time, heat a cast iron skillet over high heat until smoking, or pre-heat your grill to high heat.
- Sear the steaks in the skillet or on the grill, 60 to 90 seconds per side, then hold them on their edge to render the fat cap.
- If searing in a skillet, add the butter, garlic and herbs, and baste over the top of the steak for a few seconds. If searing on the grill, the butter, garlic and herbs can be added to a small skillet and heated over medium heat for 1-2 minutes, then poured over the top of the steak before serving.
- Rest 5 minutes, slice against the grain and serve.
