Ready to transform your backyard into a world-class steakhouse? Our smoked ribeye recipe is about to rock your world and redefine your idea of the perfect steak.
In this recipe:
Table of Contents
Forget ordinary grilled steak recipes. We’re talking melt-in-your-mouth ribeye with a tantalizing smoky flavor that’ll make your taste buds sing. Don’t let smoking intimidate you – our foolproof recipe breaks it down into easy steps, ensuring perfection from smoke ring to that medium-rare steak temperature. We’ll give tips for gas, charcoal, and pellet smokers, and walk you through that crucial reverse sear for a crust that’ll make you weak in the knees.
The Trick to a Perfect Smoked Ribeye?
The reverse sear method is ideal for thick cuts of meat, like porterhouse steaks or these thick-cut ribeyes, allowing for precise cooking that renders a tender inside with a perfectly charred crust.
Smoking the steak low and slow, then searing it at high heat to lock in that Maillard reaction, creates a complex layer of flavors while ensuring the meat remains juicy and flavorful down to the last bite.
Ingredients for this Smoked Steak Recipe
- For the Steak:
- 1 thick-cut bone-in ribeye steak – we look for steaks over 1 1/2″ thick with good marbling. If you can’t find these at your local market, check out our favorite places to buy meat online. Anything under 1″ to 1 1/2″ thick, we recommend grilling.
- Kosher salt
- 8 tbsp unsalted butter
- To Garnish:
- Fresh rosemary and thyme
- Compound butter
- Flaky salt
- Freshly ground black pepper
How to Make Smoked Ribeye Steak
- Prep the Steak:
- Dry the ribeye with paper towels and season liberally with kosher salt.
- Place on a wire rack over a baking sheet and refrigerate for 8 to 24 hours to dry out the exterior.
- Preheat the Grill:
- Set up your grill for two-zone cooking and preheat to 250 – 275 degrees F. See our notes in the recipe card below for gas and charcoal grills or pellet smokers (Traeger grills).
- We added Jack Daniel’s Whiskey barrel oak chunks to our lump charcoal for added flavor. Hickory, or cherry (for added color) are also good choices. for more flavor pairing ideas, See our guide to the best wood for smoking beef. If using a pellet grill, we recommend Jack Daniel’s Charcoal pellets over wood pellets for more charcoal flavor.
- Clean and oil the grill grates.
- Smoke the Steak:
- Place the steak on the cooler side of the grill.
- Melt the butter in a small cast iron skillet and keep it handy.
- Smoke the steak to an internal temp of 110-115 degrees F with an instant-read thermometer, basting with butter every 10 to 15 minutes.
- Sear the Steak:
- Increase the grill temperature to 450+ degrees F for searing.
- Sear each side of the steak for 60-90 seconds to develop a rich crust, basting in the melted butter every time you flip the steak.
- Rest and Serve:
- Top the steak with compound butter and fresh herbs.
- Let it rest for 7 to 10 minutes.
- Slice against the grain and serve with the melted butter and garnishes.
- Serve the sliced smoked ribeye on a platter with drizzles of the butter it rested in and juices, sprinkled with flaky salt and freshly cracked black pepper.
Girl Carnivore Tips for Perfect Smoked Steak
- Dry Brining: Salting the steak and allowing it to dry in the refrigerator enhances flavor and texture. Don’t skip this step.
- Two-Zone Cooking: This method provides control over cooking temperature, crucial for the reverse sear. Learn more about direct vs indirect heat to understand fire management.
- Herb Brush: Use an herb brush for basting to add subtle aromatic flavors to the steak. This step is optional, a basting brush works great too, but it’s an easy way to add more taste.
How to Serve a Smoked Ribeye Steak
Smoked baked potatoes, a big garden salad, and roasted green beans make for classic steakhouse side dishes. If you really want to go full Ruth Chris’s try our steakhouse creamed spinach or brussels au gratin.
Wine Pairing
This steak pairs wonderfully with a robust red wine, like a rich Cab Sauv, or a smoky bourbon to complement the deep flavors.
Storage and Leftover Ideas
Wrap any leftover steak in a double layer of foil with the drippings and store it in the fridge for up to 4 days.
To reheat, slice the remaining steak into thin strips and sear in a cast iron pan over medium heat OR keep the ribeye wrapped in foil and reheat it in an oven preheated to 325 degrees for 15 minutes, or until heated through. No matter how you reheat it, it will increase the doneness of the steak.
We recommend leftover ribeye shaved thin for loaded cheesesteak fries or Philly baked potatoes. Chopped up for stir-frys or diced and mixed into scrambled eggs.
This smoked ribeye recipe using the reverse sear method will impress any steak lover and take your culinary skills to the next level. With attention to detail (aka your trusty meat thermometer)l and the right technique, you’ll enjoy a steak that rivals the best steakhouse offerings right from your own grill.
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Smoked Ribeye Steak Recipe
Ingredients
For the steak
- 1 thick-cut bone-in ribeye steak
- Kosher salt
- 8 tbsp unsalted butter
To garnish
- Rosemary and thyme
- Compound butter
- Flaky salt and freshly ground black pepper
Instructions
Prep the Steak
- Start by removing your ribeye from the package and patting it dry.
- Liberally season the steak on all sides with kosher salt.
- Place the steak on a wire rack over a rimmed baking sheet and place it in the refrigerator for 8 to 24 hours.
Preheat the Grill
- Prep your grill for a 2-zone fire and clean and oil the grill grates. See our notes below for charcoal, gas and peller smokers.
- Prep the grill for a temp of 250 – 275 degrees F.
Smoke the Steak
- Place the steak on the cool side of the grill and close the lid.
- Melt the butter in a small cast iron or oven safe skillet and set it aside.
- Smoke the steak until it reaches an internal temperature that is 10 to 15 degrees below your desired finished internal temperature. For us, that is medium rare (130°F) so we smoke the steak to 110-115 degrees F, about 30 to 35 minutes, depending on the thickness and weight of the ribeye.
- Using an herb brush or basting brush, baste the steak every 10 minutes with melted butter.
- Using long grilling tongs, remove the ribeye from the grill and place it on a baking sheet.
Sear the Steak
- Remove the grill lid and increase the heat on the grill to sear, 450+ degrees F. See our tips for searing in cast iron in the notes below.
- When the grill has preheated, and you can only hold your hand a few inches above the hot side of the grill for 1 to 2 seconds, place the ribeye on the hot side of the grill. Use caution, as adding the fatty hot steak to the direct heat, it can cause flare-ups.
- Sear the steak for 60 to 90 seconds to get good sear marks, flip and repeat.
- Using long grilling tongs, carefully remove the smoked ribeye from the grill.
Rest and Serve
- Place a dollop of compound butter, fresh rosemary and thyme over the ribeye and let it rest for 7 to 10 minutes.
- Set the herbs aside and, using a sharp knife, slice the steak against the grain into thin ¼” to ½” strips for serving.
- Nestle the steak back over the melted butter and aromatics.
- Sprinkle with flakey salt and freshly ground black pepper, and serve immediately.
Notes
- Once your charcoal is lit, arrange it to one side of the grill.
- Place the grill grate back, clean and oil it, and adjust the air vents to preheat the grill to 250°F.
- Slow cook the steak as per the recipe.
- When ready to sear, take the steak off the grill, keep the lid off, and open the air vents for maximum airflow. Let the coals get extremely hot before finishing the steak as directed.
- We use Cowboy Brand Lump Charcoal and Jack Daniel’s Barrel Chunks for our charcoal grill.
- If using a ceramic grill, use the diffuser plates while smoking but remove them before you increase the heat to sear.
- Set up the grill for indirect cooking. Begin by preheating with all burners on, then clean and oil the grates. Turn off the heat on 2 of the 3 (or 3 of the 4) burners, allowing the grill to cool to 250°F.
- Once preheated, place the steak on the cooler side of the grill and cook as per the recipe.
- When it’s time to sear, increase the heat on the active burner to high and let it preheat. Move the steak to the hot side and sear as directed.
- Start by preheating your pellet smoker to 250°F.
- Place the steak on the grill grates and smoke as per the recipe until it reaches 10°F below your target temperature.
- Transfer the steak to a baking sheet or cutting board and increase the grill temperature to its maximum setting.
- Once preheated, sear the steak as directed.
- What is the Maillard Reaction
- How to reverse sear a steak
- Types of Steaks
- Steak Temp Guide
- USDA Grades of Beef
- How to Use a Charcoal Grill
- How to Light a Charcoal Grill
- How to Smoke on a Gas Grill
- Smoking Wood Flavor Guide
- How to slice a steak against the grains
- Direct Vs Indirect Heat
- How to Make Compound Butter for Steak
Nutrition
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FAQs
That depends on the thickness of your steak and the temperature of the grill. We smoke our 1 1/2″ – 2″ ribeyes around 250F for 30 to 45 minutes before searing.
Depends on how thick your steak is. For a 1″ or less we recommend grilling ribeye steaks. Anything over 1 1/2″, we smoke to make sure we can get the perfect finished temp.
