Equipment You’ll Need
- Sturdy Roll of Tin Foil
- Grill Grates
- Fireboard 2.0 Thermometer
- Hickory Wood Pellets
- Large Baking Sheet or BBQ Tray
- BBQ Tongs
- Louisiana Grills Black Label 1000
- Yonedas Okami Chef Knife
- BBQ Cutting Board
Ingredients
- 2 each Bone-in Ribeye Steaks
- ¼ cup Spiceology Black and Bleu Seasoning
- 2 tbsp Boar’s Night Out White Lightning
- ¼ cup Butcher BBQ Steak House Flavour Grilling Oil
Instructions
1. Preparation
- Preheat your smoker to 500°F or the maximum heat setting.
- Take the steaks out of the refrigerator and let them sit on the counter for 30 minutes to come to room temperature.
- Coat the steaks in a light layer of grilling oil, followed by a light coating of Boar’s Night Out White Lightning.
- Generously coat the steaks with Spiceology Black and Bleu Seasoning. Don’t be afraid to cake it on — the steak can handle it.
- Let the steaks sit out for another 30 minutes to allow the flavors to penetrate.
2. Cooking the Steaks
- Place the steaks on the smoker and start flipping them every 2 minutes.
- Continue flipping until the steaks reach an internal temperature of 130°F for medium-rare (adjust for preferred doneness).
- Move the steaks over the grill slightly with each flip to ensure even cooking and to achieve a good Maillard reaction (crispy, flavorful crust).
3. Resting the Steaks
- Once the steaks hit your desired internal temperature, remove them from the smoker.
- Wrap the steaks in foil and let them rest for at least 5 minutes to keep the juices in and allow the temperature to carry over.
Quick Recap:
- Preheat smoker to 400-500°F.
- Let steaks sit at room temperature for 20 minutes.
- Season with grilling oil, White Lightning, and Black and Bleu Seasoning.
- Flip steaks every 2 minutes until they reach an internal temperature of 130°F.
- Rest steaks for 5 minutes in foil.
- Slice and serve!
Helpful Tips and Notes
How do you create great grill marks on the steak?
Using Grill Grates is a great way to achieve diamond-shaped grill marks on your steak. These grates help increase surface temperature and prevent flare-ups, resulting in better flavor.
Can I use a different cut of steak?
Yes, while Ribeye is recommended for this recipe, you can use other steaks like New York Steaks, Tenderloins, Sirloins, Hanger Steaks, or others. Ribeye just gives the best flavor and tenderness for this recipe.
What if I am Gluten-Free?
This recipe is 100% gluten-free. All seasonings, oils, and meat used in this recipe are gluten-friendly. Just ensure no cross-contamination occurs.
What internal temperature is best for cooking steaks?
Here’s a guide for different doneness levels:
- Blue Rare: 110°F
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 135°F
- Medium Well: 145°F
- Well Done: 155°F and above
How can you tell the internal temperature of a steak?
The most accurate way to gauge doneness is with an instant-read thermometer. You can use the probes that come with grills like Pit Boss or Louisiana Grills, or buy a separate thermometer for precision.
What is carryover cooking?
Carryover cooking occurs when the residual heat continues to cook the steak after it has been removed from the grill. For example, if you’re aiming for medium-rare (130°F), you might want to pull the steak at 125°F because it will rise by 5°F as it rests.