Perfect Smoked Ribeye Steaks Recipe

Introduction

Experience the rich, smoky flavor of a perfectly cooked smoked ribeye steak. This method combines gentle smoking with a quick sear to create a tender, juicy steak with a flavorful crust. It’s an impressive yet straightforward way to elevate your next grilling session.

Ingredients

• 2 ribeye steaks (1 ½ inch thick)
• 1 teaspoon flaky sea salt
• 2 teaspoons unsalted butter (divided)
• 2 sprigs rosemary
• 2 cloves garlic (unpeeled and smashed)

Instructions

1. Step 1: About 60 minutes before smoking, season both sides of the ribeye steaks evenly with flaky sea salt.
2. Step 2: Preheat your smoker to 220-225°F, using cherry, oak, or hickory wood chips or pellets. Place a thermometer in the middle of one steak to monitor internal temperature.
3. Step 3: Place the steaks in the smoker once it reaches the right temperature. Smoke until the steaks reach an internal temperature of 110-115°F, which usually takes 25-30 minutes. Remove them and tent loosely with foil while you prepare to sear.
4. Step 4: Heat your grill to 400°F and place a cast iron pan on it to preheat. Add 1 tablespoon of oil to the hot pan. When the oil shimmers and begins to smoke slightly, add the steaks. Sear each side for 2–3 minutes to develop a rich crust.
5. Step 5: After flipping the steaks, add 1 teaspoon of butter, the rosemary sprigs, and the smashed garlic cloves to the pan. Spoon the melted butter over the steaks for added flavor. Remove the steaks from heat when they reach your desired doneness: 120°F for rare or 130°F for medium-rare.

Tips & Variations

• Use a meat thermometer for accurate cooking—this ensures perfect doneness every time without guesswork.
• Opt for different wood chips like mesquite or apple to customize the smoke flavor profile.
• If you don’t have a smoker, you can mimic the process by slow-cooking ribs in an oven at low temperature before searing.

Storage

Store leftover smoked ribeye steaks in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a low oven or skillet to preserve juiciness without overcooking. Avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I smoke ribeye steaks without a smoker?

Yes, you can use a grill set up for indirect heat with wood chips or an indoor smoker box. Alternatively, slow-roasting in the oven and finishing with a sear can achieve similar results.

How do I know when the steak is done?

The most reliable way is using a meat thermometer. Aim for 120°F for rare and 130°F for medium-rare, as the steak will continue to cook slightly after removing it from heat.

Perfect Smoked Ribeye Steaks Recipe

---

★★★★★

4.9 from 79 reviews

• Author: Luna
• Total Time: 1 hour 35 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

This recipe features perfect smoked ribeye steaks with a flavorful sear finish. The steaks are seasoned and slow-smoked using aromatic wood chips before being seared in a cast iron pan with butter, rosemary, and garlic for an irresistible crust and rich flavor.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 ribeye steaks (1 ½ inch thick)
• 1 teaspoon flaky sea salt
• 2 teaspoons unsalted butter (divided)
• 2 sprigs rosemary
• 2 cloves garlic (unpeeled and smashed)

---

Instructions

1. Season the Steaks: 60 minutes before smoking, generously salt the ribeye steaks on both sides with flaky sea salt to enhance their natural flavor and help with crust development later.
2. Preheat the Smoker: Preheat your smoker to a low temperature of 220-225°F using your choice of wood chips or pellets. Cherry, oak, or hickory are recommended for their complementary smoky flavors. Insert a thermometer probe into the middle of one steak to monitor internal temperature.
3. Smoke the Steaks: Place the ribeye steaks in the smoker once it stabilizes at the proper temperature. Smoke the steaks until they reach an internal temperature of 110-115°F, which should take about 25-30 minutes. Then, remove the steaks and tent them loosely with foil on a plate or cutting board to rest while you prepare to sear.
4. Preheat the Grill and Cast Iron Pan: Heat your grill to 400°F. Place a cast iron pan on the grill grates to heat thoroughly along with the grill. Once the pan is hot, add 1 tablespoon of high smoke point oil and wait until it shimmers and just starts to smoke.
5. Sear the Steaks: Place the smoked ribeye steaks in the sizzling cast iron pan. Sear on one side for 2-3 minutes until a rich crust forms. Flip the steaks and cook the other side for another 2-3 minutes. Add 1 teaspoon of butter, the rosemary sprigs, and the smashed garlic cloves onto the pan alongside the steaks. Using a spoon, continually baste the steaks with the melted butter infused with rosemary and garlic to enhance flavor.
6. Finish and Rest: Remove the steaks from the heat when they reach your preferred doneness—120°F for rare or 130°F for medium rare is recommended. Let the steaks rest briefly before serving to allow juices to redistribute for optimal tenderness and juiciness.

Notes

• Using a meat thermometer is crucial for monitoring the internal temperature and achieving your desired steak doneness.
• Wood choices like cherry, oak, or hickory impart a robust smoky flavor that complements the ribeye steak well.
• Allowing steaks to rest after both smoking and searing ensures juicier, more flavorful meat.
• The butter, rosemary, and garlic baste adds aromatic richness and a savory crust during searing.
• Adjust the searing time slightly depending on the thickness of the steak and desired doneness.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Smoking and Searing
• Cuisine: American

Keywords: ribeye steaks, smoked ribeye, smoked steak recipe, grilled ribeye, steak seared with rosemary, smoked meat, cast iron steak