Smoked Ribeye Steaks - Reverse Seared
Juicy ribeye steaks simply seasoned and then slow smoked on a grill or smoker to add maximum flavor. Finished with a blazing hot reverse sear in a cast iron pan to get a perfect, sizzling, crispy crust before serving.
Propane, Charcoal, or Pellet Smoker -OR-
a Gas or charcoal grill with a smoker box or pellet tube smoker.
Hickory or Mesquite Wood chips, chunks, or pellets
Large Cast Iron Skillet
Instant Read Thermometer
- 4 thick cut ribeye steaks preferably prime grade and well marbled
- 2 Tbsp cooking oil preferably avocado or grapeseed
- kosher salt
- fresh black pepper
- 8 Tbsp Butter
- 4 Tbsp cooking oil for reverse searing preferably avocado or grapeseed
Prepare the Ribeye Steaks
Coat your steaks in oil and a generous amount of kosher salt and pepper on all sides.
Wrap the steaks in plastic wrap and place in the refrigerator for at least 2 hours, preferably overnight.
Setup your smoker or grill
Set up your smoker (or grill with indirect heating) to 225°F
Remove your steaks from the refrigerator and unwrap them.
When the smoker or grill is up to 225°F, add your wood chunks to the coals, or wood chips the tray or smoker box. Alternatively, you can add wood pellets to a pellet tube smoker. Place the smoker box or pellet tube smoker over the hot coals or burners.
When smoke begins to come out, place your steaks on the grates, away from the direct heat if using a grill.
Prepare Cast Iron Skillet for Reverse Sear
Reverse Searing the Steaks
Once the steaks reach 100-110°F internally, remove the smoked ribeye steaks from the smoker onto a platter and bring them over to the preheated cast iron skillet.
Turn the heat on the skillet up to HIGH and when the oil begins to smoke put one of the steaks in the skillet.
Let the steak sear for about 60-90 seconds on one side and then flip to the other side.
Check the internal temperature of the steak, continue to flip in the skillet to cook evenly and when it is about 5°F shy of your desired doneness (see notes below), remove it from the skillet.
Add another 2 Tbsp of butter and 1 Tbsp oil to the hot skillet and repeat with the remaining steaks.
Let all the steaks rest 5-10 minutes before serving. Do not cover them in foil or stack them as they will overcook.
Use the following internal temperature guide to determine when to pull your steaks from the grill.
Rare: 125℉ (very red center)
Medium Rare: 130 – 135℉ (red center)
Medium – 140 – 145℉ (pink center)
Medium Well Done – 150℉ (slight pink center)
Well Done – 160℉ (no pink, cooked throughout)