Smoked Ribeye Steak

Name: Smoked Ribeye Steak
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb ribeye steak; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ tsp garlic powder; 2 Tbs A1 Steak Sauce

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
rest
5 mins
Total Time
30 mins
Servings
2 servings
Calories
490 kcal
Course
Main Course
Cuisine
American

Smoked Ribeye Steak

Alina Barrett

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Smoky, meaty, juicy and gobsmacking delicious! Today I'm making Smoked Ribeye Steak on our Pit Barrel Cooker Company Smoker using charcoal briquets and hickory chips.

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Ingredients

Servings

1 lb ribeye steak
½ teaspoon kosher salt
½ teaspoon black pepper
½ tsp garlic powder
2 Tbs A1 Steak Sauce

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Instructions

Put the charcoal and smoking chips on to start on your smoker and while that is starting, prepare the steaks.
On a clean cutting board, lay the steaks out. Sprinkle both sides evenly with the salt, pepper, garlic powder and A1 Steak Sauce. Using a fork, poke the steak repeatedly to tenderize.
When the charcoal is ready, insert a thermometer into the center of the meat (and into the drum of the smoker if you have a second prong for ambient temp). Smoke the meat at about 270-310 degrees until an internal temp according to the chart below. Remove from the smoker to a plate and tent aluminum foil over the top and allow to rest for 5-10 minutes.

Notes

Ribeyes require very little seasoning other than salt and pepper but you'll be super happy if you brush the top with melted butter, or add a dollop of flavored butter to the top of your steak when it comes off the cooker.
Use a chimney starter to light the briquets, it is so much easier than trying to light them any other way.
Use a good instant read thermometer to measure the internal temp of your steaks. This will ensure that they are cooked to the doneness you prefer.
Choose a steak that is 1"-1 ½" thick so that you will have more control over the cooking process. Thicker steaks cook slower and they do not go from underdone to scorched too fast.
When choosing your steak, look for one in which the fat is marbled throughout the meat. This will be the most flavorful cut.
Ribeyes can be bone in or boneless. That is to say that a large bone in ribeye is called a tomahawk ribeye and is often a huge cut.
For example, to achieve a tasty sear on your steak, if you prefer, heat your gas grill up to a very hot temp as your steaks are almost complete on the smoker. Grill them at this high temp for 1-2 minutes on each side for a fantastic sear. You can achieve the same thing on the stove top with a cast iron skillet. This is called a reverse sear. Honestly, we find this isn't necessary for delicious steaks from the smoker.
TEMP CHART:
Rare: 120-130
Rare: 120-130
Medium Rare: 130-135
Medium Rare: 130-135
Medium: 135-145
Medium: 135-145
Medium Well: 145-155
Medium Well: 145-155
Well: 155 and up
Well: 155 and up
PRO TIPS:
PRO TIPS:
Use the heat left on your smoker to cook bacon. Then save the bacon in a zip lock bag in the fridge to use for sandwiches, salads, potatoes and more during the coming week.
Warm your dinner plates on top of the smoker while the steaks finish cooking. This will keep your dinner warm for a good while. It’s a super nice touch!
For added flavor, while the steaks are cooking, melt 2 Tbs of butter (you can flavor it with garlic, thyme and other flavors) and brush it over the top of the steak when you remove it from the smoker.
Ribeyes require very little seasoning other than salt and pepper but you'll be super happy if you brush the top with melted butter, or add a dollop of flavored butter to the top of your steak when it comes off the cooker.
Use a chimney starter to light the briquets, it is so much easier than trying to light them any other way.
Use a good instant read thermometer to measure the internal temp of your steaks. This will ensure that they are cooked to the doneness you prefer.
Choose a steak that is 1"-1 ½" thick so that you will have more control over the cooking process. Thicker steaks cook slower and they do not go from underdone to scorched too fast.
When choosing your steak, look for one in which the fat is marbled throughout the meat. This will be the most flavorful cut.
Ribeyes can be bone in or boneless. That is to say that a large bone in ribeye is called a tomahawk ribeye and is often a huge cut.
For example, to achieve a tasty sear on your steak, if you prefer, heat your gas grill up to a very hot temp as your steaks are almost complete on the smoker. Grill them at this high temp for 1-2 minutes on each side for a fantastic sear. You can achieve the same thing on the stove top with a cast iron skillet. This is called a reverse sear. Honestly, we find this isn't necessary for delicious steaks from the smoker.
Use the heat left on your smoker to cook bacon. Then save the bacon in a zip lock bag in the fridge to use for sandwiches, salads, potatoes and more during the coming week.
Warm your dinner plates on top of the smoker while the steaks finish cooking. This will keep your dinner warm for a good while. It’s a super nice touch!
For added flavor, while the steaks are cooking, melt 2 Tbs of butter (you can flavor it with garlic, thyme and other flavors) and brush it over the top of the steak when you remove it from the smoker.

Nutrition Information

Show Details

Serving 8oz Calories 490kcal (25%) Carbohydrates 4g (1%) Protein 46g (92%) Fat 32g (49%) Saturated Fat 14g (70%) Cholesterol 138mg (46%) Sodium 947mg (39%) Potassium 670mg (19%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 81IU (2%) Vitamin C 1mg (1%) Calcium 22mg (2%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 490 kcal

% Daily Value*

Serving	8oz
Calories	490kcal	25%
Carbohydrates	4g	1%
Protein	46g	92%
Fat	32g	49%
Saturated Fat	14g	70%
Cholesterol	138mg	46%
Sodium	947mg	39%
Potassium	670mg	14%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	81IU	2%
Vitamin C	1mg	1%
Calcium	22mg	2%
Iron	4mg	22%