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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. "
Preparation Time1 hr
Cooking Time45 min
Cooking Vessel SizeSmoker
- 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
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)
Lay ribeyes onto a plate or cutting board. Brush both sides of ribeye with olive oil.
Visit https://amandascookin.com/smoked-ribeye-steak/ for full printable recipe.
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