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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
