Smoked Ribeye Steaks
Learn a quick and easy method for smoking ribeye steaks in a Smoker and 2 different types of sauces to serve with the steak.
COOK TIME1 hour
TOTAL TIME1 hour 5 min
- 4 ribeye steaks, approximately 1-1/2” thick and 12 to 16 ounces each
- Extra virgin olive oil (EVOO)
- Kosher salt
- Cracked black pepper
- Other dried seasonings, such as garlic powder and onion powder or a jarred seasoning rub, are optional
- Cherry or hickory wood chips
1.Place the ribeye steaks on a clean cutting board and rub them all over with extra-virgin olive oil (EVOO). Generously season the steaks with salt, pepper, and any other dried seasonings you prefer. If you're using the smoker for potatoes, ensure you've removed a cold rack beneath them before preheating the smoker. If not, place the steaks directly on the smoker rack.
2.Add wood chips to the smoker's tray and water to the bowl. Preheat the smoker to 220°F.
3.Place the seasoned steaks on a rack inside the smoker. Smoke for 45 minutes, checking the temperature. For medium rare, aim for 125°F; for medium well, target 145°F. Adjust smoking time as needed. Note: If planning to reverse sear, remove the steaks around 115°F and sear briefly on a hot grill or grill pan until desired temperature is reached.
4.Transfer the ribeyes from the smoker to a cutting board. Tent with foil and let them rest for 10 minutes. Serve the steaks individually or sliced on a platter. Pair with your preferred sauce and side dishes.
YIELD: 4 SERVING
Amount Per Serving:
CALORIES: 305 TOTAL FAT: 22g SATURATED FAT: 8g TRANS FAT: 0g UNSATURATED FAT: 13g CHOLESTEROL: 66mg SODIUM: 261mg CARBOHYDRATES: 6g FIBER: 1g
SUGAR: 0g PROTEIN: 22g