How To Smoke a Ribeye
Video Stats
Recipe Overview
Overview
The Smoked Ribeye recipe is a fantastic way to elevate your grilling game, especially for Memorial Day celebrations. The process begins with selecting a high-quality ribeye steak, which is known for its rich marbling and flavor. The key to this dish is the seasoning blend, which includes garlic, onion powder, and pepper, creating a robust flavor profile that complements the natural taste of the beef.
Before smoking, the steak is coated with olive oil, which acts as an adhesive for the seasoning. This step ensures that every bite is packed with flavor. The steaks are then brought to room temperature before being placed in a preheated smoker set at around 250°F. This low and slow cooking method allows the fat to render beautifully, infusing the meat with a delightful smoky aroma.
Once the steaks reach the desired internal temperature, they are removed from the smoker and wrapped in butter to rest. This technique not only adds richness but also helps keep the meat juicy. After resting, the steaks are ready to be served, showcasing a perfect sear and a mouthwatering smoky flavor that is sure to impress your guests.
Overall, this Smoked Ribeye recipe is not just about cooking a steak; it’s about creating an experience that brings friends and family together around the grill. Whether you’re a seasoned pitmaster or a beginner, this recipe is approachable and rewarding, making it a must-try for any barbecue enthusiast.
Recipe Details
Steps & Tips
Coat the ribeye steak with olive oil.
Apply a seasoning rub of garlic salt, pepper, and onion powder to the steak.
Let the steaks come to room temperature before smoking.
Light the smoker and get it up to about 250°F.
Fill a chimney starter with charcoals and light them.
Tip: Avoid using lighter fluid for better flavor.
Pour the lit charcoals onto the unlit charcoals in the smoker.
Place the grating in the smoker.
Insert a temperature probe into the thickest part of the steak.
Tip: Use a temperature probe to ensure perfect doneness.
Place the steaks on the smoker and close the lid.
Flip the steaks halfway through cooking.
Get pieces of foil and butter ready for resting the steaks.
Wrap the cooked steaks in foil with butter after removing from the smoker.
Tip: Let the steaks rest for 5 to 10 minutes after cooking for better flavor.
Let the wrapped steaks rest for 10 minutes.
Tip: Tent the steaks with foil instead of wrapping tightly to retain moisture.
Serve the smoked ribeye steaks after resting.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using olive oil as an adhesive helps the seasoning stick to the steak.
- •Cooking ribeye steaks at 135°F results in a perfect medium-rare.
- •Resting the steak after cooking allows the juices to redistribute, enhancing flavor.
- •A barrel smoker can provide a consistent smoke flavor for meats.
