Smoked Ribeye Steak

This easy method for reverse searing smoked ribeye steak produces a beautiful light crust jam-packed with smoky, beefy flavor and the most tender bite.

Why this recipe works

There are many ways of cooking ribeye. Grilled steak, pan-seared steak, and even oven-baked steak are all great options, but let us tell you about reverse searing for a minute. Reverse searing ribeye after it’s been slowly smoked on the grill creates a tender, juicy, and oh-so flavorful cut of meat that just can’t be beaten.

Reverse searing isn’t difficult, all it really means is that you’re cooking your steak before searing it for that nice crust. You would typically sear your meat before slow roasting it, but doing it in reverse really does hold the juices in and make your ribeye even more tender.

Related Recipe – Reverse Sear Ribeye

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

STEAK – This recipe calls for ribeye. When choosing a ribeye, look for a well-marbled cut of meat at 1 1/2 inches thick. A ribbon of fat throughout the steak will intensify the flavor profile. Depending on the size and thickness of the steak you choose, time can vary slightly. For medium-rare, the internal temp should be 130-135F, for medium, it should be 135-145F.

SEASONING – We are seasonings with chili powder, paprika, sea salt, cracked peppercorn, salted butter, thyme, bay leaves, and garlic cloves. You can simply season with salt and pepper if you prefer, sometimes a good cut of meat doesn’t need extra seasonings, it boils down to preference here.

How to Make Smoked Ribeye

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Prepare your smoker. Lay a sheet of foil under the grill grates for easy clean up. Fill the hopper ¼ full with mesquite pellets. (We use a traeger)
2. Lay ribeyes onto a plate or cutting board. Brush both sides of ribeye with olive oil.
3. In a small bowl, combine chili powder, paprika, salt, and pepper. Generously season both sides of each ribeye. Rub the seasoning into the steak to help it adhere. Be sure to dip the sides of the steak into any spillover of seasonings. Let rest for 15 minutes as the smoker heats up.
   
   EXPERT TIP: This will allow the salt to absorb water out of the steak, which will dissolve as it smokes and be reabsorbed back into the meat, making it incredibly juicy and flavorful.
   
   
4. Preheat the smoker to 225F for 15 minutes with the lid closed.
5. Cut cold butter into tablespoons. Top each ribeye with 2-3 sprigs of thyme, 2 bay leafs, 2 garlic cloves, and 2 tbsp of butter.
6. Place ribeyes directly onto the grill grates in the center of the smoker. Smoke for 45 minutes, or until internal temperature has reached 120F on an instant read thermometer.
7. Remove ribeyes from the smoker and discard toppings. (Or save garlic to make a delicious smoked aioli). Increase the temperature to 450 and allow it to come to temp for 10 minutes as the steak rests.
8. Place ribeyes back onto the grill grates and sear for 1 minute per side. (This will cook the steak to medium rare. Add 1 min per side for medium) Remove from heat and let rest for 10 minutes.
   
   EXPERT TIP: Keep in mind the steak will finish cooking as it rests and will raise about 5* in temp. Depending on the size and thickness of the steak time can vary slightly.
   
9. Slice and serve with your favorite veggies. Enjoy!

Frequently Asked Questions & Expert Tips

Serving Suggestions

Ribeye pairs well with all sorts of sides, see below for some of our favorites.

• Twice Baked Potatoes
• Grilled Asparagus
• Grilled Corn on the Cob
• Homemade Dinner Rolls
• Baked Sweet Potato Fries
• Grilled Corn and Zucchini Salad with Feta

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Smoked Ribeye Steak

Reverse searing ribeye after it's been slowly smoked on the grill creates a tender, juicy, and oh-so flavorful cut of meat that just can't be beaten.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 4 servings

1 hour hr

Calories: 413

Author: Amanda Davis

Ingredients

• ▢ 2 boneless ribeye at 1 1/2 inchs thick
• ▢ 2 Tbsp extra virgin olive oil
• ▢ 1 Tbsp chili powder
• ▢ 1 Tbsp paprika
• ▢ 1 tsp sea salt flakes
• ▢ 1 tsp cracked peppercorn
• ▢ 4 Tbsp salted butter cold
• ▢ 4 sprigs thyme
• ▢ 4 bay leaves
• ▢ 4 cloves garlic

Things You’ll Need

• ▢
  Smoker
• ▢
  Tongs

Before You Begin

• Keep in mind the steak will finish cooking as it rests and will raise about 5* in temp. Depending on the size and thickness of the steak time can vary slightly. For medium-rare, the internal temp should be 130-135. Medium is 135-145.

Instructions

• Prepare your smoker. Lay a sheet of foil under the grill grates for easy clean up. Fill the hopper ¼ full with mesquite pellets. (We use a traeger)
• Lay ribeyes onto a plate or cutting board. Brush both sides of ribeye with olive oil.
• In a small bowl, combine chili powder, paprika, salt, and pepper. Generously season both sides of each ribeye. Rub the seasoning into the steak to help it adhere. Be sure to dip the sides of the steak into any spillover of seasonings. Let rest for 15 minutes as the smoker heats up. *This will allow the salt to absorb water out of the steak, which will dissolve as it smokes and be reabsorbed back into the meat, making it incredibly juicy and flavorful*
• Preheat the smoker to 225F for 15 minutes with the lid closed.
• Cut cold butter into tablespoons. Top each ribeye with 2-3 sprigs of thyme, 2 bay leafs, 2 garlic cloves, and 2 tbsp of butter.
• Place ribeyes directly onto the grill grates in the center of the smoker. Smoke for 45 minutes, or until internal temperature has reached 120F. Remove ribeyes from the smoker and discard toppings. (Or save garlic to make a delicious smoked aioli) Increase the temperature to 450F and allow it to come to temp for 10 minutes as the steak rests.
• Place ribeyes back onto the grill grates and sear for 1 minute per side. This will cook the steak to medium rare. Add 1 min per side for medium) Remove from heat and let rest for 10 minutes.
• Slice and serve with your favorite veggies. Enjoy!

Nutrition

Serving: 1serving (half a sliced steak) | Calories: 413cal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 193mg | Potassium: 403mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1870IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 3mg

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