Smoked Ribeye Steak
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.
Servings: 2 servings
- 1 lb ribeye steak
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 Tbs A1 Steak Sauce
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.
Medium Rare: 130-135
Medium Well: 145-155
Well: 155 and up
- 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 1/2" 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.
Serving: 8oz | Calories: 490kcal | Carbohydrates: 4g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 947mg | Potassium: 670mg | Fiber: 1g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 4mg