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Elevate your steak game with this easy-to-follow smoked ribeye recipe. Using the reverse sear technique, we slow smoke the steak until it reaches the perfect doneness, and then sear it for a mouthwatering crust. Whether you’re using a Traeger or an electric smoker, this recipe will take your steak game to the next level.
Why You Should Smoke Ribeyes
The Ribeye cut is renowned for its impressive marbling and boasts a rich, savory taste that leaves taste buds in awe. In addition, each tender bite is a symphony of rich buttery flavors. This leaves you wondering why we should smoke this excellent cut of meat.
- Bold Smoky Flavor: cooking this cut low and slow with smoke infuses the meat with incredible bold smokiness.
- Simple: this tender cut of meat is naturally big on beefy flavor, keeping our seasoning simple with salt and pepper lets the natural flavor of the meat shine.
- Tender: thanks to the delicate marbling of fat in the cut, ribeyes stay tender when cooked properly. Cooking them slowly allows the juices to remain and searing at the end seals it all inside with a glorious crust.
What You Need to Smoke a Ribeye
Ingredients
- Ribeye steak: look for a ribeye steak that is 1-1 and 1/2 inch thick. If using a thicker or thinner steak, the cook time will be different.
- Salt: use a coarse, kosher or sea salt.
- Pepper: use a coarse ground black pepper
- Extra Virgin Olive Oil: this cooking oil has a nice mild flavoring and a high smoke point perfect for searing at high temperatures.
Equipment
If you’re a beginner to smoking meats, here’s a brief list of some things to easily make this recipe.
- Smoker: while you can set up a charcoal grill for smoking, using an electric pellet grill makes following smoker recipes easy to do, they’re easy to set and monitor during long cooks.
- Thermometers: meat should always be cooked to temperature and not time to ensure a completely cooked, tender, meat cooked to your desired doneness. Monitor during cook times with probe thermometers, and double check temperatures with an instant read thermometer to determine doneness.
- Pellets or Wood Chips: the type of wood you use will impact the flavor of the meat.
Best Wood To Use
Beef can take a strong smoke flavoring, some of our favorites include: oak, pecan, hickory, mesquite and cherry.
How to Smoke a Ribeye
- Prepare the ribeyes by setting out at room temperature, pat them dry and sprinkle with a bit of salt. Let them sit at room temperature for about 30 minutes while the smoker is preheating.
- Pat the ribeyes dry, then sprinkle evenly with the salt and pepper seasoning mix.
- Smoke at 225 degrees F for 45-60 minutes, the internal temperature will be between 115-120 degrees F
- Remove from the smoker and increase the heat in the smoker, or use a grill preheated to 425 degrees F. Or heat a skillet on the stovetop with a small amount of oil.
- Sear the meat 2-3 minutes on each side until a nice golden crust is formed and the meat registers 125 degrees F or desired doneness.
- Remove the meat from the heat and allow to rest for at least 10 minutes before slicing.
Smoked Ribeye Temperature Chart
| Doneness Level | Internal Temperature |
| Rare (cool, red center) | 125 degrees F |
| Medium Rare (warm center, red) | 135 degrees F |
| Medium (warm center, pink) | 145 degrees F |
| Medium Well (warm center, slightly pink) | 150 degrees F |
| Well (warm center, no pink) | 160 degrees F |
FAQs about Smoked Ribeye Steaks
A bone-in ribeye, also called a Cowboy Steak, is what is used in the images of this recipe. During cooking, the bone takes longer to heat and cool down and this impacts the meat next to the bone. The meat by the bone can be 5 degrees cooler than the rest of the cut during cooking. The difference in temperature is important to keep in mind when checking the internal temperature for doneness. If using a boneless ribeye, you will follow the recipe and check the thickest part of the steak to determine the internal temperature.
A ribeye steak is a thinner steak-width slice from the ribeye roast. A ribeye roast is the same cut as a prime rib. The difference is that the prime rib is typically bone-in, while the boneless version is called a ribeye roast.
No, ribeye is a cut that is best not marinated.
Serving Suggestions
- Salads: serve a fresh, green salad alongside your perfectly smoked ribeye steak. Some of our favorites include this Mexican Salad, Strawberry Poppyseed Salad, and our popular Creamy Southern Coleslaw.
- Vegetables: fresh, roasted or grilled vegetables are always a nice side when serving a steak. Some of our favorites include Roasted Mexican Vegetables, Roasted Potatoes (or these Garlic Smashed Potatoes), Grilled Mexican Street Corn, and these Southern Green Beans.
- Breads: enjoy some Texas Roadhouse Rolls or Jalapeño Cheddar Cornbread muffins smothered with butter as a side.
- Comfort Foods: there’s nothing better than enjoying a steak with perfectly buttery and creamy Mashed Potatoes, Creamed Corn loaded up with fresh parmesan, or cheesy, bacon topped Mashed Potato Casserole.
Storage Information
- Refrigerator: After being cooked, store the ribeyes in a sealed container in the refrigerator for 3-4 days.
- Freezer: once cooked, you can freeze the steaks by wrapping individually in plastic wrap, then a layer of foil. Store in a sealed freezer safe container or bag for up to 3 months. To thaw, remove from the freezer to the refrigerator overnight.
- Reheating: reheat leftover steak by heating in an oven at 275 degrees F and then searing in a hot skillet until warmed through.
Smoked Ribeye (Reverse Seared)
Ingredients
- 2 ribeye steaks
- 1 teaspoon extra virgin olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon coarse ground black pepper
Instructions
- Preheat smoker according to your smoker’s directions to 225 degrees F, using oak, pecan, hickory, mesquite or cherry wood.
- Set the ribeyes out at room temperature, sprinkle with salt and let sit for up to 30 minutes.
- Pat the steaks dry.
- Drizzle with extra virgin olive oil, sprinkle with salt and pepper, then flip the steaks and do the same to the other side.
- Place the steaks directly on the grill grates and let smoke for 45-60 minutes (flip halfway through to get grill marks on both sides)
- Remove the steaks from the grill.
- Sear by increasing the heat of your smoker to 475 degrees F and placing back on the grates and cooking until internal temperature reaches 130 degrees F.
- OR sear by using a cast iron skillet on the stovetop. Heat a medium size cast iron skillet over medium high heat, drizzle with extra vrigin olive oil. Once skillet is hot, place the steaks down, allow to cook, flipping frequently until internal temperature reaches 125 degrees F.
- Remove the steaks from the heat and let rest for 5 minutes until slicing and serving. (Final temperature of steak should be approx 135 degrees F after resting time for medium rare).
Notes
- Refrigerator: After being cooked, store the ribeyes in a sealed container in the refrigerator for 3-4 days.
- Freezer: once cooked, you can freeze the steaks by wrapping individually in plastic wrap, then a layer of foil. Store in a sealed freezer safe container or bag for up to 3 months. To thaw, remove from the freezer to the refrigerator overnight.
- Reheating: reheat leftover steak by heating in an oven at 275 degrees F and then searing in a hot skillet until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented ModernFarmhouseEats.com
