Hot Off the Grill

There’s a reason chefs and home cooks alike love the grill: it transforms simple ingredients into something extraordinary and gathers loved ones together. From backyard barbecues to weeknight dinners, the moment fresh ingredients meet an open flame, they’re elevated into that irresistible blend of smoky, savory, and perfectly charred goodness. Here, we share four recipes that capture the magic of the grill to spark inspiration for your next gathering.

Photography by Rich Smith

Pat Rowe

Pat Rowe’s Smoked Ribeye Steak

“There’s nothing quite like a smoked ribeye hot off the grill. The smoke infuses rich flavor while keeping the steak tender and juicy. I love preparing this dish because it surprises the taster every time – it’s simple, bold, and always a guaranteed crowd-pleaser that brings people together.”

pat row

Smoked Ribeye Steak

Pat Rowe

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Course Main Course

Cuisine American

Servings 2 servings

Ingredients

2 ribeye steaks 1-1½ inches thick
2 Tbsp. olive oil or melted butter
2 tsp. salt
2 tsp. coarse black pepper
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. onion powder
½ tsp. cayenne pepper optional
Fresh rosemary sprigs optional
Garlic butter to taste (optional)

Instructions

Pat ribeyes dry with paper towels and brush lightly with olive oil or melted butter.
Combine salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne, if desired. Coat steaks evenly on all sides. Let marinate overnight in refrigerator.
Remove from refrigerator and let rest at room temperature for 20-30 minutes. Preheat smoker to 225-250°. Add wood chunks or chips (hickory, oak, or mesquite recommended) for a strong, smoky flavor. Place the steaks directly on smoker grates and smoke until internal temperature reaches: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
Cooking time is typically 1-1½ hours, depending on steak thickness. Remove from the smoker, tent loosely with foil, and rest 10 minutes before slicing.
Garnish with fresh rosemary, if desired. For added richness, brush with melted garlic butter during the final 15 minutes of smoking. Serve with roasted vegetables, baked potatoes, or a crisp salad for a complete meal.

Notes

Keyword grilled steak, ribeye

Smoked Ribeye Steak Recipe