While cooking a steak may seem intimidating, we promise it’s not as hard as it seems. This smoked ribeye steak recipe requires a bit of patience and the right equipment, such as a pellet grill, a cast iron pan, and a meat thermometer. But with these tools, you’ll be able to make a mouth-watering steak that’s full of flavor.
The key to this smoked ribeye steak recipe is the reverse-sear method, which involves slow-smoking the ribeye steak on a pellet grill and then searing it on a hot cast iron pan. The result is a perfectly cooked steak with a smoky, flavorful crust.
Don’t be intimidated by the steps in this recipe, because we’ll guide you through each one to make it easy.
By the end of smoked ribeye steak recipe, you’ll have a restaurant-quality steak that you’ll be proud to serve. So fire up your pellet grill and let’s get started!
What is Ribeye Steak?
A rib-eye steak is a beef steak that comes from the rib section of the cow. This is a well-marbled cut with a rich, buttery flavor that’s highly sought after for its tenderness and juiciness.
The marbling is the fat that is distributed throughout the meat, which creates a very flavorful and tender steak.
The rib-eye is different from other cuts because it has a high fat content, which makes it a very flavorful cut of meat with nutrition calories.
The fat also helps keep the steak juicy and tender. The rib-eye is also one of the larger cuts of steak, which makes it perfect for sharing or serving a family.
To best prepare a rib-eye steak, it’s important to cook it properly to bring out its full potential. A rib-eye can be cooked in a variety of ways, including grilling, broiling, pan-searing, or roasting.
For the best results, it’s recommended to smoke rib-eye steaks over low heat and then sear them on a hot cast iron pan to get a nice crust.
This is also known as reverse searing. It’s also important to let the steak rest for a few minutes before serving to allow the juices to redistribute and create a more flavorful and tender cut of meat.
How To Make Smoked Ribeye Steaks
Step 1: Bring Steak to Room Temperature
Before you start cooking your steak, it’s important to let it sit at room temperature for about an hour. This will help the steak cook more evenly. When a steak is cold, the center takes longer to cook than the outside, which can result in a poorly cooked steak.
By letting the steak sit at room temperature, the center of the steak will be closer to the same temperature as the outside, which will help it cook more evenly.
Step 2: Preheat Smoker
Most pellet smokers come with digital controls that make it easy to set the temperature. Set the temperature to 225°F and give your smoker enough time to heat up.
This will help create a perfect smoke environment and prevent any hot spots or temperature fluctuations during the cooking process.
Step 3: Season the Steak
Take your ribeye steak and season both sides generously, as this will add a lot of flavor to the steak.
You can use any kind of steak seasoning. Keep it simple with garlic powder, kosher salt, and pepper. Or, try something new with our Espresso Rub that will enhance your flavors and give you a delicious and flavorful crust.
Step 4: Smoke Steaks
Place the steak on the smoker or charcoal grill grates and smoke at 225-250°F for about an hour or until the internal temperature of the steak reaches 120°F.
You want to remove the steaks from the smoker when they reach an internal temperature 15-20°F from where you want to finish. Since our final temperature will be around 130°F, we’ll remove them from the smoker at 120°F.
Step 5: Sear Ribeye Steak
We’re doing a reverse sear method here, which includes searing the rib-eye steaks after slow-smoking them.
Heat a cast iron skillet over high heat with butter and reverse sear the smoked steaks for a few minutes on each side, or until the internal temperature reaches 130°F. To reverse-sear ribeye steak, it’s best to use thick-cut ribeye steaks so that you have more time to play with.
Step 6: Let The Steak Rest
Remove the smoked steak ribeye from the heat and let them rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, giving you a more flavorful and tender cut of meat.
If you cut into a steak right after it comes off the grill, all the juices will pour out and you’ll be left with a dry, tough steak. And that’s it! With these simple steps, you’ll be able to enjoy a delicious smoked ribeye steak right in the comfort of your own home. Happy grilling!
Ribeye steaks doneness chart
To get a perfectly smoked ribeye steak, it’s important to know the different levels of doneness. This list provides a general guide to the different doneness levels of steak, including the internal temperature and a brief description of the steak’s appearance and texture.
The steak is seared quickly on high heat, leaving the center cool and red. The internal temperature should be around 120-125°F.
The steak is seared quickly on high heat, leaving the center pink and warm. The internal temperature should be around 130-135°F.
The steak is cooked through and has a pink center. The internal temperature should be around 140-145°F.
The steak is cooked through and has a slightly pink center. The internal temperature should be around 150-155°F.
The steak is cooked through and has no pink in the center. The internal temperature should be around 160-165°F.
It’s important to note that the doneness level of your steak can also be determined by using the finger test.
By pressing the steak with your finger, you can feel how firm the center of the steak is and determine if it’s cooked to your liking.
What Beers Pair Best With Smoked Ribeye Steak?
Nothing pairs better with a juicy smoked ribeye steak than a cold, refreshing beer. But with so many options out there, how do you choose the perfect one?
Here are our top three beer styles that are sure to complement the rich and savory flavors of a smoked ribeye steak:
American Amber Ale
The caramel and toasty flavors of an amber ale are a perfect match for the smoky, charred flavors of a grilled or smoked ribeye steak.
The hop bitterness helps to cut through the richness of the meat, making it a great pairing for those who prefer a well-marbled cut.
The complex malt profile of a Belgian Dubbel complements the deep, rich flavors of a smoked ribeye steak. With notes of dark fruit and a slightly sweet finish, this beer style adds a touch of sweetness to the meal, creating a perfect balance of flavors.
The bold, roasted flavors of a stout make it a classic pairing for a hearty steak. The roasted malt character of the beer complements the smoky flavors of the meat, while the smooth, creamy texture helps to round out the meal.
Related Recipes of Smoked Ribeye Steak
- Smoked Steak Recipe
- Smoked Flank Steak Recipe
- Smoked Eye of Round Recipe
- Smoked Porterhouse Steak Recipe
Smoked Rib Eye Steak
- 16 oz ribeye steaks
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp black pepper
- 1 tbsp salt
- Bring steak to room temperature for about an hour before cooking to ensure even cooking.
- Preheat your pellet smoker to 225°F to create the perfect smoke environment.
- Season both sides of the steak with salt and pepper, or use any steak seasoning of your choice, such as our Coffee Rub.
- Smoke the steak on the smoker or charcoal grill grates at 225-250°F for about an hour until the internal temperature reaches 120°F. Remove the steak when it's 15-20°F away from the desired final temperature of 130°F.
- Heat a cast iron skillet with butter and reverse sear the steak for a few minutes on each side until the internal temperature reaches 130°F.
- Let the steak rest for at least 10 minutes before slicing and serving to allow the juices to redistribute throughout the meat.
- Enjoy your perfectly smoked and seared ribeye steak!
Smoked Ribeye steak FAQs
How long should I smoke the ribeye steak for?
The cooking time for a ribeye steak can vary depending on the size of the ribeye steak and your desired level of doneness.
A general rule of thumb is to smoke the ribeye steak for 1 hour per pound of meat, or until the internal temperature of the ribeye steak reaches 135 degrees Fahrenheit for medium-rare.
Can I use a gas grill instead of a smoker to cook smoked ribeye steak?
Yes, you can use a gas grill to smoke a ribeye steak. To do this, you will need to add a smoker box to your grill and fill it with wood chips.
This will allow you to add smoke flavor to your ribeye steak while cooking it on a gas grill.
What is the best wood to smoke a ribeye steak with?
The best wood for smoking a ribeye steak is one that will complement the beefy flavor of the smoking meat. Some popular woods for smoking beef are hickory, mesquite, and oak.
How do I know when my ribeye steak is done?
The best way to know when a smoked ribeye steak is done is to use a meat thermometer. The internal temperature of the ribeye steak should reach 135 degrees Fahrenheit for medium-rare.
Can I marinate the ribeye steak before smoking it?
Yes, you can marinate the ribeye steak before smoking it. Marinating the ribeye steak will add additional flavor and tenderness to the meat.
You can use any marinade that you like, but a simple mixture of olive oil, garlic, and herbs is a great place to start. Be sure to marinate the ribeye steak for at least 4 hours before smoking it to get the perfect flavors of smoked ribeye steak.