Smoked Ribeye Steak

Smoked Ribeye Steak

Smoked Ribeye Steak
Smoked Ribeye Steak

"Reverse searing ribeye after it's been slowly smoked on the grill creates a tender, juicy, and oh-so flavorful cut of meat that just can't be beaten. This easy method for reverse searing smoked ribeye steak produces a beautiful light crust jam-packed with smoky, beefy flavor and the most tender bite. There are many ways of cooking ribeye. Grilled steak, pan-seared steak, and even oven-baked steak are all great options, but let us tell you about reverse searing for a minute. Reverse searing ribeye after it’s been slowly smoked on the grill creates a tender, juicy, and oh-so flavorful cut of meat that just can’t be beaten. "

Serves4

Preparation Time1 hr

Cooking Time45 min

Cooking Vessel SizeSmoker

Ingredients

  • 2 Boneless Ribeye
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Chili Powder
  • 1 tablespoon Paprika
  • 1 teaspoon Sea Salt Flakes
  • 1 teaspoon Cracked Peppercorn
  • 4 tablespoons Salted Butter
  • 4 Sprigs Thyme
  • 4 Bay Leaves
  • 4 Cloves Garlic
  1. Prepare your smoker. Lay a sheet of foil under the grill grates for easy clean up. Fill the hopper ¼ full with mesquite pellets. (We use a traeger)

  2. Lay ribeyes onto a plate or cutting board. Brush both sides of ribeye with olive oil.

  3. Visit https://amandascookin.com/smoked-ribeye-steak/ for full printable recipe.

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