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Smoked ribeye steak on a cutting board.
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5 from 3 votes

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.
Prep Time5 minutes
Cook Time35 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: how to smoke ribeye, smoked meat, smoked ribeye, smoked ribeye steaks, smoked steak
Servings: 4 servings
Calories: 255kcal
Author: Lena Gladstone

Equipment

Ingredients

Instructions

  • 60 minutes before smoking, salt the ribeye steaks on both sides.
  • Preheat your smoker to 220-225°F using your favorite pallets or wood chips, I like to use cherry, oak, or hickory. Place the thermometer in the middle of the steak.
  • Once your smoker is at temperature, place ribeyes in the smoker. Cook steaks until they reach an internal temperature of 110-115°F, remove from the smoker. About 25-30 minutes. Remove and tent the steak on a plate or cutting board with foil until ready to sear it.
  • Heat your grill to 400°F, add a cast iron pan on top and let it heat up with the grill. Once it comes to heat, add 1 tablespoon of oil, when it shimmers and just starts to smoke. Place the ribeye pan and sear for 2-3 minutes, it will be nicely seared, then flip and cook for another 2-3 minutes. Add a teaspoon of butter, the sprigs of rosemary and 2 cloves of garlic to the steak after you flip it for extra flavor. Using a spoon, drizzle any of the melted butter back on the steak. Pull the steak off the heat when it reaches your desired temperature of doneness- it will cook pretty fast. Pull off at 120°F for rare, and 130° for medium rare. (See notes)

Notes

  • Pull the steaks off the smoker before it is done cooking because you will reverse sear to finish cooking and get a nice crust. If you don’t want a nice crust then simply continue cooking steak until it reaches your desired temperature, but just be warned it will probably be grey in color.
  • Pull the steak off the grill/pan 5°F before your ideal temp- it will continue to rise in temp by 5° after it is removed from heat.
  • Hold your steak on its side for a minute in the pan or on the grill to help render any fat that still needs to be broken down.

Nutrition

Calories: 255kcal | Carbohydrates: 1g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 641mg | Potassium: 310mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 81IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 2mg