Smoked Ribeye Steak
Juicy smoked ribeye steaks smoked low and slow at 225°F, then reverse seared in a hot cast iron skillet or grill for a crackly crust.
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.
Notes
Cook to temperature, not time. Thicker or bone-in steaks will take longer.
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