Reverse Seared Smoked Ribeyes
The BEST Smoked Ribeye Steak recipe with seasoning tips, pellet options, dry brining, reverse searing, smoking times, & more!
Servings: 1 Serving
Calories: 1528kcal
Equipment
Ingredients
- 1 thick ribeye steak (1½ lb)
- 1 tablespoon steak seasoning
- 1 tablespoon butter
Instructions
- Dry steak with paper towels to remove all moisture. Next, season steak on all sides with steak seasoning, or use kosher salt, freshly cracked pepper, and garlic powder.
- Place steak in the refrigerator for a minimum of 2 hours, and up to 24 hours. Remove from the fridge before starting your smoker.
- Turn on smoker and add pellets. Set the smoker's temperature to 225°F, then choose super smoke. Place meat thermometer in the thickest part of the steak, then place steak directly on the grill grates. When the internal temp reaches 120°F, remove steak from the grill.
- Oil a cast-iron skillet with beef tallow, lard, or avocado oil and heat until smoking. Add steak and cook over high heat for one minute, then flip to the other side and cook for 1 to 2 minutes or until it's 5 degrees below your final desired temperature.
- Remove the steak from the pan and top with a pat of butter. Rest for 5 minutes before serving.
Notes
- Don't skip the dry brining time, it's where the magic happens!
- Keep in mind after searing the steak and resting it for 5 minutes, the temperature will increase by approximately 10 degrees. Removing the steak at 120°F will give you a steak that's 130°F or medium rare, once seared and rested. Adjust the time up or down based on how you like your steak cooked.
- If you tent the steak while resting it, the internal temperature will get higher and you run the risk of overcooking the steak.
- Whenever possible, opt for thicker steaks (at least 1.5 inches) to prevent overcooking.
- Season steaks generously to allow deep seasoning.
- Use hardwood like oak, hickory, mesquite, or cherry for a balanced smoky flavor.
- Don't skip resting the steak. This step is necessary to allow the juices to redistribute throughout the steak, resulting in a juicier steak.
- If you have steak leftovers, head over to my leftover steak post for some recipe ideas!
Nutrition
Serving: 1steak | Calories: 1528kcal | Carbohydrates: 3g | Protein: 137g | Fat: 108g | Saturated Fat: 50g | Cholesterol: 445mg | Sodium: 445mg | Fiber: 0.5g | Sugar: 0.1g
