Smoked Ribeye Steak Recipe: How Long & How to

A high-quality ribeye already shines bright all on its own and is a perfect choice for those craving the ultimate tenderness and flavor. Put down your pan, and I’m about to show you a better way, the kind of steakhouse-grade technique, to cook a perfect medium-rare steak with a beautifully caramelized exterior, a juicy, tender interior, a smoky, beefy flavor, and an irresistible pink hue - that’s the smoked ribeye steak. So now, fire up your smoker and get ready to cook your ribeye steak like a pro chef. Even the most discerning palate will be captivated.

Ingredients:

• 2 ribeye steaks, about 1.5 inches thick
• 2 tablespoons olive oil
• 1 tablespoon coarse sea salt
• 1/2 tablespoon freshly cracked black pepper
• 1 tablespoon unsalted butter

Equipment:

• Your smoker
• INKBIRD Wireless Meat Thermometer
• Wood chunks
• Large cast-iron skillet
• Cutting board
• Tongs

Bone-in vs. Boneless Ribeye

No matter if you choose bone-in or boneless ribeye steak, both results will be equally delicious. It’s entirely a matter of personal preference, and there’s no absolute right or wrong. I’ve cooked both dozens of times, and the difference in taste is negligible. If you enjoy gnawing on the bone afterward, then choose the bone-in cut, though you’ll be paying for the extra weight of the bone.

What matters more is the marbling. Those streaks of fat are what enhance the flavor of the meat. In other words, the more marbling, the more flavorful the steak. If you’re unsure how to choose, just follow Prime > Choice > Select, or simply look at the price tag - price doesn’t lie.

What’s the Best Wood for Smoking Ribeye?

Oak, hickory, cherry, pecan, mesquite, and apple wood are all recommended for this smoked ribeye steak recipe. Personally, I like to use oak wood as my base and add a few chunks of cherry, which gives it a classic, clean smoky flavor with a hint of sweetness.

Smoked Ribeye Time & Temperature

This is the heart of the operation. My method is somewhat similar to reverse sear, so a smoker set to 225°F (107°C) is a good starting point. This allows the steak to cook gently and evenly from edge to edge, and the smoky flavor to infuse the meat fully. If you’re a bit hungry and want to save 10-15 minutes off the cook, 250°F is also a good option.

Below is a time and temperature chart based on smoking a 1.5-inch thick ribeye steak at 225°F. However, these times are just estimates. Always refer to the internal temperature and rely on your meat thermometer.

Since we’ll be searing the steak on a cast-iron skillet after smoking, remove it from the smoker when it’s 10-15°F below your desired temperature. If you prefer to smoke it entirely without searing, remove it when it’s just 5°F below the target. The internal temperature will keep rising while it rests.

INKBIRD INT-14-BW

4-Probe Wireless Smart Meat Thermometer

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Step-by-Step Smoked Ribeye Steak Instruction

Now that we’ve said all that, it’s time to start cooking! Fortunately, while it does take some time, smoking a ribeye steak is much easier than roasting beef wellington. The steps are straightforward and easy to follow.

Step 1: Dry Brine. Rub both sides of your ribeye steaks with coarse sea salt and let them sit at room temperature for at least 1 hour. If you prefer, you can do this a day ahead and keep them uncovered in the refrigerator overnight. Just take them out an hour before cooking to allow them to come to room temperature.

Step 2:  Preheat Your Smoker. Get your smoker fired up and stable at 225°F (107°C). Add oak and cherry wood chucks.

Step 3: Season. Right before smoking, sprinkle the steaks with freshly cracked black pepper. Ribeye is already flavorful on its own, so salt and black pepper is all you need. But you can still add garlic, onion powder, paprika, or rosemary for an extra kick.

Step 4: Smoke Ribeye Steaks. Insert your wireless thermometer into the thickest part of one of the steaks so you can know when it reaches the exact temperature. Or if your thermometer has multiple probes like the INKBIRD INT-14-BW, use two probes for the best result. Place the steaks on the grill grates, and smoke until the internal temperature reaches 115-120°F, which should take about 1 hour. Once done, remove them from the smoker and set aside.

Step 5: Reverse Sear. Heat your cast-iron skillet on high, then add butter and melt until bubbly. Arrange the steaks in the skillet and sear them for 60-90 seconds on each side. You’ll see a beautifully browned and crispy crust.

Step 6: Rest and Serve. Transfer your smoked and seared ribeye steaks to a clean cutting board, and let them rest for 5 minutes. Slice against the grain and serve.

What to Serve with Smoked Ribeye Steak?

What really love most about smoker is that it can cook both the main course and side dishes at the same time. For this smoked ribeye steak, I often cook it with corn on the cobs, potatoes, mashed potatoes, or this delicious smoked mac and cheese. Alternatively, I usually make use of the remaining oil in the skillet to sauté mushrooms or asparagus. Of course, you can always keep it simple with a piece of bun or a refreshing vinaigrette salad.

So this is my smoked ribeye steak recipe, and it could probably be the best steak you’ve ever made. Now, go get your smoker fired up and I can’t wait to hear how it turns out. I’m hungry just thinking about it.