Description
This mouth-watering, juicy smoked ribeye recipe is simple. All you need is ribeye steak, salt, pepper, and butter. The perfect sear finishes this beautiful smoked ribeye beautifully, letting the meat truly shine.
Ingredients
Scale
Equipment Needed
- pellet smoker or pellet grill (Traeger or similar)
- meat thermometer
- Pellets or Wood Chips (hickory or mesquite)
Ingredients List
- Ribeye steak 1 and a half to 2 inches thick
- 4 tbsp butter
- 1/2 tsp black pepper
- 1 tsp Kosher salt
Instructions
- Remove your steaks from the refrigerator 60 minutes before the desired smoking time and sprinkle them with salt. Allow the steaks to come to room temperature before smoking.
- Preheat your smoker by getting it to smoke well and stabilizing the temperature between 225°F and 235°F.
- Your ribeye should be smoked while sitting on the grill grates until it reaches a temperature of 10°F – 15°F below your preferred final temperature. To achieve medium rare, remove the steak from the oven at 115°F.
- Prepare your grill or cast iron skillet with a bit of oil, then sear the ribeye steak on each side until a nice crust is formed. Once the internal temperature reaches your desired eating temperature, remove it from the heat.
- It is recommended to baste your ribeye with hot butter during the reverse-searing process for extra flavor.
Notes
If you prefer different flavors with your steak, a well-rounded steak seasoning can be used along with salt and pepper. Popular seasonings for ribeye include garlic, thyme, and tarragon, and for those who enjoy spice, a light dusting of cayenne.
- Prep Time: 5 minutes
- Rest Time: 5 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 3 ounces
- Calories: 199
- Sugar: 0g
- Sodium: 50.2mg
- Fat: 10.8g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 23.8g