Smoked Ribeye (Reverse Seared)
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Smoked Ribeye (Reverse Seared)
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Elevate your steak game with this easy-to-follow smoked ribeye recipe. Using the reverse sear technique, we slow smoke the steak, and then sear it for a mouthwatering crust.
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Ingredients
- 2 ribeye steaks
- 1 teaspoon extra virgin olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon coarse ground black pepper
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Instructions
- Preheat smoker according to your smoker’s directions to 225 degrees F, using oak, pecan, hickory, mesquite or cherry wood.
- Set the ribeyes out at room temperature, sprinkle with salt and let sit for up to 30 minutes.
- Pat the steaks dry.
- Drizzle with extra virgin olive oil, sprinkle with salt and pepper, then flip the steaks and do the same to the other side.
- Place the steaks directly on the grill grates and let smoke for 45-60 minutes (flip halfway through to get grill marks on both sides)
- Remove the steaks from the grill.
- Sear by increasing the heat of your smoker to 475 degrees F and placing back on the grates and cooking until internal temperature reaches 130 degrees F.
- OR sear by using a cast iron skillet on the stovetop. Heat a medium size cast iron skillet over medium high heat, drizzle with extra vrigin olive oil. Once skillet is hot, place the steaks down, allow to cook, flipping frequently until internal temperature reaches 125 degrees F.
- Remove the steaks from the heat and let rest for 5 minutes until slicing and serving. (Final temperature of steak should be approx 135 degrees F after resting time for medium rare).
Notes
- Storage Information
- Refrigerator: After being cooked, store the ribeyes in a sealed container in the refrigerator for 3-4 days.
- Freezer: once cooked, you can freeze the steaks by wrapping individually in plastic wrap, then a layer of foil. Store in a sealed freezer safe container or bag for up to 3 months. To thaw, remove from the freezer to the refrigerator overnight.
- Reheating: reheat leftover steak by heating in an oven at 275 degrees F and then searing in a hot skillet until warmed through.
Nutrition Information
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Calories
488kcal
(24%)
Protein
45g
(90%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
17g
Cholesterol
138mg
(46%)
Sodium
1280mg
(53%)
Potassium
606mg
(17%)
Vitamin A
34IU
(1%)
Calcium
17mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Protein | 45g | 90% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 138mg | 46% |
| Sodium | 1280mg | 53% |
| Potassium | 606mg | 13% |
| Vitamin A | 34IU | 1% |
| Calcium | 17mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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