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Smoked ribeye on a white plate with a portion sliced showing pink middle.
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5 from 1 vote

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.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 2
Author: Serene

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

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.

Nutrition

Calories: 488kcal | Protein: 45g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 138mg | Sodium: 1280mg | Potassium: 606mg | Vitamin A: 34IU | Calcium: 17mg | Iron: 4mg