Smoked Ribeye Steak
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
“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.”