Smoked Ribeye (Reverse Seared)

Elevate your steak game with this easy-to-follow smoked ribeye recipe. Using the reverse sear technique, we slow smoke the steak, and then sear it for a mouthwatering crust.


Ribeye Steaks Extra Virgin Olive Oil Coarse Sea Salt Ground Black Pepper

Preheat smoker according to your smoker’s directions, using oak, pecan, hickory, mesquite or cherry wood. Sprinkle room temperature steaks with salt, let sit 30 minutes and pat dry.

Drizzle both sides with extra virgin olive oil, and sprinkle with salt and pepper. 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).

Increase the heat and sear the meat 2-3 minutes on each side until a nice golden crust is formed. Or sear by using a cast iron skillet on the stovetop.

Remove the steaks from the heat and allow to rest for a few minutes before slicing and serving.