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This smoked ribeye steak comes out tremendous juicy and tender, with simply the correct quantity of smoky taste. It takes a little bit of time, however it’s value it for that deep, beefy goodness.
Smoked Ribeye Steak
I’m so glad I made a decision to put money into a smoker, as a result of smoking meals is a distinct sort of foodie expertise. So, so good. And It’s actually totally different from a BBQ, however they each do, nonetheless, have a spot in our family.
The wooden chips are the important thing to the smoking expertise, and boy, peeps, have I been experimenting. My present favs are this straightforward Smoked Rooster Breast Recipe, and this Smoked Stuffing has been a sport changer for Thanksgiving and Christmas.
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Why Make This Recipe
Smoky taste – Smoking a steak provides it restaurant-style taste.
Nice for entertaining – If you happen to love lazy lunches with your mates that span into the night, that is the most effective meal to arrange.
Foolproof – Along with your thermometer in hand, you’ll prepare dinner your steak to your liking.
Components Notes
Ribeye Steaks – Ask your butcher for about 1 inch 1-inch-thick steak. Ribeye is ideal for smoking as a result of the marbling. The fats will rende makes it stays juicy and tender whereas smoking.
Excessive-Warmth Oil – You’ll want just a bit oil to assist the seasoning stick and to maintain the steaks from drying out. Avocado or canola oil are nice excessive warmth dealing with oils.
Kosher Salt – It brings out the pure taste of the meat. It additionally helps create that tasty crust on the skin. Be sure that to season it generously.
Spices – Use freshly floor black pepper and garlic powder.
Useful Tip: Use Good Kitchen Instruments!
For the most effective instruments to assist make your recipe even simpler and extra profitable, take a look at my assortment of the Finest Kitchen Instruments on Amazon.
How To Make It
Get the whole elements record and directions from the recipe card under
Preheat your smoker to 225 levels F / 107 levels C. Add in your favourite wooden. I like to make use of oak, cherry, or hickory. All of them work nice. Simply go together with no matter you’ve obtained or like greatest.
Pat the ribeye steaks dry with paper towels. Drizzle on the oil and rub it throughout so that they’re evenly coated.
In a small bowl, combine the salt, pepper, and garlic powder. Sprinkle the seasoning generously on either side of the steaks.
Place the steaks straight onto the smoker grates. Allow them to smoke for 50–60 minutes, or till the inner temperature reaches 130 levels F / 54 levels C for medium doneness.
As soon as they’re completed, take the steaks off the smoker and allow them to relaxation for five–10 minutes earlier than slicing. This helps lock in all these juicy flavors.
Bintu’s Ideas for Success
Enable the ribeye to take a seat at room temperature for about 30-60 minutes earlier than smoking to assist it prepare dinner extra evenly.
Utilizing a meat thermometer takes all of the guesswork out and helps you prepare dinner the steak precisely the way you prefer it.
I counsel to not skip the resting time. Letting the steak sit for five–10 minutes earlier than slicing makes provides the juices time to settle again in, so each chew is tender and flavorful.
Decide your wooden primarily based on the flavour you need. Oak provides a smoky style, cherry provides sweetness, and hickory brings that basic BBQ taste.
When serving, I counsel you slice the ribeye in opposition to the grain for max tenderness.
Prep and Storage
Prep Forward – You possibly can season the steaks earlier than after which take them out of the fridge for about half-hour earlier than smoking them.
Freeze – You possibly can freeze the steak as soon as it has cooled for about 2 months. Defrost it within the fridge in a single day.
Storage – Retailer it within the fridge for about 3 days. Reheat it in a pan on a low temperature so it doesn’t dry out.
Extra Smoked Recipes
Serving Recommendations
I really like serving this with some Smothered Inexperienced Beans, some Gradual Cooker Creamed Corn, a stunning crisp Wedge Salad, some straightforward Air Fryer Child Potatoes or a Baked Potatoes On The Grill and even some Grilled Corn On The Cob.
Thanks for studying my Smoked Ribeye Steak recipe publish. And please come go to once more as I proceed to slice, cube, and dream up inexpensive air fryer recipes, On the spot Pot recipes, Southern recipes, and extra. Thanks for supporting Recipes from a Pantry, meals weblog.
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Smoked Ribeye Steak
This smoked ribeye steak is juicy, tender and loaded with smoky flavors.
Servings: 2 servings
Energy: 536kcal
Preheat your smoker to 225 levels F / 107 levels C. Add in your favourite wooden. I like to make use of oak, cherry, or hickory. All of them work nice. Simply go together with no matter you’ve obtained or like greatest.
Pat the ribeye steaks dry with paper towels. Drizzle on the oil and rub it throughout so that they’re evenly coated.
In a small bowl, combine the salt, pepper, and garlic powder. Sprinkle the seasoning generously on either side of the steaks.
Place the steaks straight onto the smoker grates. Allow them to smoke for 50–60 minutes, or till the inner temperature reaches 130 levels F / 54 levels C for medium doneness.
As soon as they’re completed, take the steaks off the smoker and allow them to relaxation for five–10 minutes earlier than slicing. This helps lock in all these juicy flavors.
Let the steak relaxation after smoking it. It provides the juices time to settle again in, so each chew is tender and flavorful.
Utilizing a meat thermometer takes all of the guesswork out and helps you prepare dinner the steak precisely the way you prefer it.
Don’t skip the resting time. Letting the steak sit for five–10 minutes earlier than slicing makes a distinction. It’s value ready.
Decide your wooden primarily based on the flavour you need. Oak provides a smoky style, cherry provides sweetness, and hickory brings that basic BBQ taste.
Storage – Retailer it within the fridge for about 3 days. Reheat it in a pan on a low temperature so it doesn’t dry out.
Energy: 536kcal | Carbohydrates: 1g | Protein: 46g | Fats: 39g | Saturated Fats: 15g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 20g | Trans Fats: 0.03g | Ldl cholesterol: 138mg | Sodium: 1281mg | Potassium: 622mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 37IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 4mg
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