Perfect Smoked Ribeye Steaks

If you’re looking for a new and exciting way to enjoy steak, Smoked Ribeye Steaks should be at the top of your list! They’re rich and tender, enhanced with hints of rosemary and garlic, and reverse-seared for a luscious crust everyone will love! Serve them alongside classic side dishes, like mashed potatoes, for an unforgettable meal.

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Why you’ll love this recipe

The perfect reverse sear: Achieving a restaurant-worthy sear is no longer a dream! With this method, you can achieve the perfect crust and tender interior every time.
Straightforward: Using a smoker doesn’t take much more effort than a grill or stovetop skillet, but it infuses the steak with a distinct smoky flavor that you’ll absolutely die for.
Rich & aromatic flavors: The butter, garlic, and rosemary not only impart additional flavor but create a luscious sauce that’s perfect for drizzling.

Smoked ribeye steak on a plate with vegetables.

Smoked ribeye steaks

Whenever I have the chance to fire up my smoker, I always take it! And this smoked ribeye steak recipe is one of my absolute favorite meals to prepare in it. The result is rich, tender, and melt-in-your-mouth delicious.

But the best part? I’m able to make it any time I want. And now you can too! Ribeye is a top-choice cut, and with the addition of a smoker, it infuses deep smoky notes, a buttery texture, and a rich beef flavor.

Dry brining the ribeye helps the juices reabsorb and relax the fibers, creating steak that is unbelievably juicy and flavorful. Plus, I’ve found that adding a hint of rosemary and garlic elevates the flavors that much more. Pair yours with creamy mashed potatoes, grilled zucchini and squash, or a fresh green salad for a flavor-intense meal.

Ingredients & substitutions

Ribeye steak: Known for its marbling and flavor, ribeye is a great candidate for smoking to enhance the flavors even further. Look for steaks that are about 1 ½ inches thick.
Flaky sea salt: Enhances the steak’s natural flavors and helps tenderize it.
Unsalted butter: Adds a creamy richness. For a dairy-free option, try olive oil.
Rosemary: Offers a fragrant aroma with earthy undertones that complement the ribeye incredibly well. Thyme will also work as a substitute.
Garlic: Provides a zesty and ultra-savory touch. If you prefer a milder flavor, you can omit the garlic.

How to make smoked ribeye steak

Prep the steak: 60 minutes before smoking, salt the ribeye steaks on both sides. This helps draw out the meat juices, then infuses them and flavor back into the ribeye.
Set up the smoker: Preheat your smoker to 220-225F and add pallets or wood chips. I prefer cherry, oak, or hickory, but you can also use pecan or mesquite. Place a thermometer in the middle of the steak.
Smoke the ribeyes: Once your smoker is at temperature, place the ribeyes in and smoke them until they reach an internal temperature of 110-115F. Remove and tent the steak with foil to let the juices redistribute.
Sear the steak: Heat your grill to 400F and place a cast-iron pan on top to heat up with the grill. Add a touch of oil, then sear the ribeye for a few minutes on both sides to achieve a mouthwatering crust.
Add seasonings: Add the butter, rosemary sprigs, and garlic to the steak for extra flavor. Then, pull the steak off the heat when it reaches your desired temperature of doneness.

Smoked ribeye temperatures

Depending on how you or your dinner guests like to serve smoked ribeye steak, you’ll want to keep the following internal temperatures in mind:

Rare: 120-125F
Medium rare: 130-135F
Medium: 145F
Medium well: 150F
Well done: 160F

Serving suggestions

Once you’ve achieved the perfect smoke on your ribeye steak, you can’t go wrong with some of these classic side dishes:

Frequently asked questions

Can I use bone-in ribeye?

You can definitely use a bone-in ribeye, also known as a cowboy steak, for smoking. It often imparts a deeper flavor and retains moisture better. Just remember, the meat close to the bone will cook differently than the rest, so bone-in cuts usually require slightly longer cooking times. Adjust accordingly and always monitor the steak’s internal temperature.

Why does my smoked ribeye steak taste bitter?

A bitter taste usually indicates creosote buildup. Ensure you maintain thin blue smoke instead of thick white smoke, which can lead to bitter flavors.

Why is my ribeye pink even though it’s fully cooked?

The pink ring, or “smoke ring,” is a natural occurrence when nitric oxide and carbon monoxide from the smoke interact with the meat. It’s a sign of effective smoking and is safe to eat.

Smoked ribeye steak on a plate with fresh vegetables.

Storage & reheating

If you have any leftover smoked ribeye steaks, follow these simple storage tips:

Fridge: Once completely cooled, store leftovers in an airtight container for 3-4 days.
Freezer: You can freeze leftover steaks by vacuum-sealing or wrapping them in plastic wrap followed by foil. The steaks should last for up to 3 months.
Reheating: Thaw the steaks in the fridge overnight, then gently reheat them in an oven at 275-300F. You can then re-sear them in a hot skillet until warmed.

Variations

Southwest: Rub the ribeye with a blend of chili powder, cumin, paprika, and a touch of cayenne for a smoky, spicy flavor.
Mushroom-topped: Serve your smoked ribeye with a side of sautéed mushrooms in garlic and butter.
Cheesy crust: Near the end of the cooking process, sprinkle the steak with crumbled blue cheese and allow it to melt slightly.

Top tips

Use a dry brine: Don’t forget to salt your steak at least an hour ahead of time to enhance its moisture and flavor.
Avoid overseasoning: The beauty of ribeye lies in its natural flavor. Keep the seasonings simple to let the steak shine.
Bring to room temperature: Before smoking, let the ribeye sit out for about 30 minutes to ensure even cooking.
Use a meat thermometer: For consistent doneness every time, always rely on a meat thermometer to check the internal temperature rather than just timing.
Blue smoke: Aim for thin blue smoke rather than thick white smoke for a better flavor.
Rest the meat: This allows the juices to redistribute and results in a tender, juicy steak.

Looking for more steak recipes?

If you enjoyed this smoked ribeye steak recipe, dip into some more of my favorites like these: