Smoked Ribeye Steak
This smoked ribeye steak comes out super juicy and tender, with just the right amount of smoky flavor. It takes a bit of time, but it’s worth it for that deep, beefy goodness.
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Smoked Ribeye Steak
I am so glad I decided to invest in a smoker, because smoking food is a different type of foodie experience. So, so good. And It is really different from a BBQ, but they both do, however, have a place in our household.
The wood chips are the key to the smoking experience, and boy, peeps, have I been experimenting. My current favs are this easy Smoked Chicken Breast Recipe, and this Smoked Stuffing has been a game changer for Thanksgiving and Christmas.
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Why Make This Recipe
- Smoky flavor – Smoking a steak gives it restaurant-style flavor.
- Great for entertaining – If you love lazy lunches with your friends that span into the evening, this is the best meal to prepare.
- Foolproof – With your thermometer in hand, you’ll cook your steak to your liking.
Ingredients Notes
- Ribeye Steaks – Ask your butcher for about 1 inch 1-inch-thick steak. Ribeye is perfect for smoking because the marbling. The fat will rende makes it stays juicy and tender while smoking.
- High-Heat Oil – You’ll need just a little oil to help the seasoning stick and to keep the steaks from drying out. Avocado or canola oil are great high heat handling oils.
- Kosher Salt – It brings out the natural flavor of the beef. It also helps create that tasty crust on the outside. Make sure to season it generously.
- Spices – Use freshly ground black pepper and garlic powder.
Handy Tip: Use Good Kitchen Tools!
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How To Make It
Get the complete ingredients list and instructions from the recipe card below
- Preheat your smoker to 225 degrees F / 107 degrees C. Add in your favorite wood. I like to use oak, cherry, or hickory. They all work great. Just go with whatever you’ve got or like best.
- Pat the ribeye steaks dry with paper towels. Drizzle on the oil and rub it all over so they’re evenly coated.
- In a small bowl, mix the salt, pepper, and garlic powder. Sprinkle the seasoning generously on both sides of the steaks.
- Place the steaks straight onto the smoker grates. Let them smoke for 50–60 minutes, or until the internal temperature reaches 130 degrees F / 54 degrees C for medium doneness.
- Once they’re done, take the steaks off the smoker and let them rest for 5–10 minutes before slicing. This helps lock in all those juicy flavors.
Bintu’s Tips for Success
- Allow the ribeye to sit at room temperature for about 30-60 minutes before smoking to help it cook more evenly.
- Using a meat thermometer takes all the guesswork out and helps you cook the steak exactly how you like it.
- I suggest not to skip the resting time. Letting the steak sit for 5–10 minutes before slicing makes gives the juices time to settle back in, so every bite is tender and flavorful.
- Pick your wood based on the flavor you want. Oak gives a smoky taste, cherry adds sweetness, and hickory brings that classic BBQ flavor.
- When serving, I suggest you slice the ribeye against the grain for maximum tenderness.
Prep and Storage
- Prep Ahead – You can season the steaks before and then take them out of the fridge for about 30 minutes before smoking them.
- Freeze – You can freeze the steak once it has cooled for about 2 months. Defrost it in the fridge overnight.
- Storage – Store it in the fridge for about 3 days. Reheat it in a pan on a low temperature so it does not dry out.
More Smoked Recipes
Serving Suggestions
I love serving this with some Smothered Green Beans, some Slow Cooker Creamed Corn, a lovely crisp Wedge Salad, some easy Air Fryer Baby Potatoes or a Baked Potatoes On The Grill and even some Grilled Corn On The Cob.
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Smoked Ribeye Steak
Ingredients
- 2 ribeye steaks about 1 inch thick
- 1 tablespoon high-heat oil like avocado or canola
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your smoker to 225 degrees F / 107 degrees C. Add in your favorite wood. I like to use oak, cherry, or hickory. They all work great. Just go with whatever you’ve got or like best.
- Pat the ribeye steaks dry with paper towels. Drizzle on the oil and rub it all over so they’re evenly coated.
- In a small bowl, mix the salt, pepper, and garlic powder. Sprinkle the seasoning generously on both sides of the steaks.
- Place the steaks straight onto the smoker grates. Let them smoke for 50–60 minutes, or until the internal temperature reaches 130 degrees F / 54 degrees C for medium doneness.
- Once they’re done, take the steaks off the smoker and let them rest for 5–10 minutes before slicing. This helps lock in all those juicy flavors.
Notes
- Let the steak rest after smoking it. It gives the juices time to settle back in, so every bite is tender and flavorful.
- Using a meat thermometer takes all the guesswork out and helps you cook the steak exactly how you like it.
- Don’t skip the resting time. Letting the steak sit for 5–10 minutes before slicing makes a difference. It is worth waiting.
- Pick your wood based on the flavor you want. Oak gives a smoky taste, cherry adds sweetness, and hickory brings that classic BBQ flavor.
- Storage – Store it in the fridge for about 3 days. Reheat it in a pan on a low temperature so it does not dry out.
This smoked ribeye recipe looks amazing—love the detailed steps and juicy results! Perfect for a special dinner or weekend cook-out.