Smoked Rib Eye Steak is the perfect recipe for a special occasion. Whether you’re hosting a dinner party or looking for a romantic meal, this dish is sure to impress.
The key to success is in the preparation. First, you’ll need to choose the right cut of meat. Rib eye steaks are known for their rich flavor and tender texture, so they’re a perfect choice. Next, you’ll need to prepare your smoker. Smoked meats require low and slow cooking, so it’s important to give yourself enough time. Once your smoker is ready, it’s time to cook the steak. Season it generously with salt and pepper, then place it on the grates. Smoke the steak until it reach the desired level of doneness. When it’s ready, remove it from the smoker and let it rest for a few minutes before slicing into it. Serve with your favorite sides and enjoy!
Smoked Rib Eye Steak
- 2 ribeye steaks bone-in, 1½ inches thick or thicker
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp garlic powder optional
- 2 tbsp peanut oil or another vegetable oil½
- Set up your grill or smoker for indirect cooking and preheat it to 250 degrees F. Next, add wood chips that have been soaked or dry wood chunks directly onto the coals.
- Season the steaks on both sides with salt, pepper, and optionally, a bit of garlic powder.
- Brush the grill grates with oil to prevent sticking and add the steaks. Close the lid.
- Let the steaks smoke on the grill until they reach an internal temperature of 125 degrees F. for medium-rare. Measure the temperature with an instant-read meat thermometer in the thickest part of the steak, not touching the bone.
- Remove the steaks from the grill or smoker and heat a large cast-iron skillet over high heat for at least five minutes, or until it is screaming hot.
- Add about two tablespoons of peanut oil and rotate and tilt the skillet to coat the bottom with oil.
- Add the steaks to the cast-iron skillet and pan-sear them for approximately one to two minutes on each side or until they reach the desired finished temperature. For medium-rare, that is 130 degrees F.
- Remove the steaks, cover them loosely and let them rest for five to ten minutes before serving. Typically, the temperature of the steak will rise three to four degrees while it is resting.