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a sliced open ribeye steak on a wood cutting board to reveal a medium rare center
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Smoked Ribeye Steaks on a Gas Grill

We smoke these ribeye steaks on our gas grill with a smoker box filled with pecan wood chips and finish them off with a hot sear on a cast iron pan to create a delicious crust on the outside.
Prep Time 10 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings 4 people
Calories 799kcal
Author Mads Martigan
Cost $30

Equipment

  • 1 Smoker Box
  • 1 Cast Iron Pan

Ingredients

  • 4 Ribeye Steaks approximately 13 ounces each
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste
  • 1 tablespoon Wagyu Beef Tallow or a high smoke point oil

Instructions

Season the Steaks

  • Season all sides of the steaks with salt and pepper.
    a ribeye seasoned with salt and pepper on a wood cutting board
  • Place the steaks in the refrigerator, uncovered, while you get the grill ready.

Set Up Smoker Box and Gas Grill

  • Open up the valve on your propane tank. Light a single burner on one side of the grill, setting it to medium or high.
    a hand turning on the propane tank underneath a gas grill
  • Fill up a smoker box with wood chips. Close the lid and place the box over the lit burner.
    a smoker box filled with pecan wood chips

Smoke the Steaks

  • Once the smoker box is producing smoke, place the ribeye steaks on the opposite side of the grill, preferably up on the top rack to keep them as far away from the heat source as possible.
    a ribeye steak on the top rack of gas grill with a water pan and smoker box on the bottom grates
  • Turn the heat on the smoker box down to medium, or as low as you can while still producing smoke.
  • The goal is to keep the inside of the gas grill below 300°F. If your grill is getting too hot, you can place a water pan between the steaks and the smoker box to diffuse some of the heat.
  • Wearing protective gloves, give the smoker box a shake every so often to keep the wood chips smoking.
  • Once the internal temperature of the steaks reaches 90°F, remove them to a plate and cover with foil until the grill is ready for searing.
    a steak on the top rack of a gas grill with an instant read thermometer measuring 90 degrees internally

Sear the Steaks

  • To prepare the grill, turn the burners on the opposite side of the grill from the smoker box to high.
  • Place a cast iron griddle or pan over the lit burners.
  • Once the cast iron reaches 550-650°F, add some beef tallow or high smoke point oil to the cast iron and distribute it with a metal spoon. Allow the tallow or oil to get hot.
    an infrared thermometer aimed at cast iron pan to show the temperature of 590 degrees
  • Gently place the steak on the cast iron and give it a little shake to prevent it from sticking. Have your instant read thermometer, tongs, and high heat gloves ready to go because the steak will cook quickly.
    a ribeye steak searing on a cast iron pan with a pair of metal tongs moving it around
  • Sear the steak 1-2 minutes on each side, checking with tongs to make sure it is not burning and flipping once you have a good crust on the first side. Make sure to turn the steaks on the edges to render the fat on the sides.
    tongs holding a steak to sear the sides on the steak on a cast iron pan
  • Use the instant read thermometer to know when the steak is ready to be removed from the grill. Aim to remove the steak 8-10°F BELOW your final target internal temperature, as it will continue to rise during resting. See the chart below for target temperatures.
    an instant read thermometer in a steak on a cast iron grill measuring an internal temperature of 122.7 degrees

Rest and Serve

  • Remove the steak from the pan to a wire rack on top of a foil lined baking sheet.
    a ribeye steak resting on a wire rack over a foil lined baking sheet
  • After about 5 minutes, serve the steaks.
    a knife slicing a steak

Video

Notes

Nutritional information is for 1 ribeye steak, which is approximately 13 ounces raw and 9 ounces cooked
Target internal temperatures for steak:
Medium Rare: 130°F final, remove from grill 120-122°F
Medium: 135°F final, remove from grill 125-127°F
 

Nutrition

Serving: 9oz | Calories: 799kcal | Carbohydrates: 0.3g | Protein: 74g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 225mg | Sodium: 773mg | Potassium: 994mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 58IU | Calcium: 28mg | Iron: 6mg