![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/Smoked-Ribeye-Steak.jpg\")
<\/figure>\n\n\nA Note About Preparing Smoked Steak<\/h2>\n\n\n\n
Before I show you how to make this recipe, I would like to offer up a quick note about the cooking process.<\/p>\n\n\n\n
When making smoked ribeye steaks, you have three options. The first is to only smoke the meat. The second option is to first smoke the meat and then reverse sear the meat over high heat. This gives you those gorgeous grill marks that you typically associate with steaks.<\/p>\n\n\n\n
Alternatively, you can finish cooking steak<\/a> on the stove top in a cast iron skillet. This is another method of reverse searing your steak, but without the grill marks. It can be a great option if you don’t want the additional<\/p>\n\n\n\n Now, it is entirely up to you to decide which method to go with. I will be providing instructions to both methods so you can see which one you prefer.<\/p>\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Sprinkle the salt on both sides of the steaks, place on a plate or baking tray and keep in the refrigerator for up to two hours.<\/p>\n\n\n\n 20 minutes before smoking begins, take the steaks out of the refrigerator. Season with pepper on both sides and let sit on the counter while covered.<\/p>\n\n\n\n In the meantime, preheat the smoker to 225 degrees Fahrenheit.<\/p>\n\n\n\n Place the steaks in the smoker.<\/p>\n\n\n\n If you are going to grill the steaks later on, then take the steaks out when they register 110 degrees Fahrenheit.<\/p>\n\n\n\n If you will not be doing this, let the steaks continue smoking until they achieve your desired level of doneness<\/a>. Personally, medium rare or medium is your best option for ribeye steak.<\/p>\n\n\n\n For medium rare take the steak off the smoker at 130 degrees. For medium, wait until the internal temperature is 140 degrees.<\/p>\n\n\n\n If you will not be grilling the meat, then take off the heat and let rest for 10 minutes.<\/p>\n\n\n\n This method takes place after Step 3<\/strong> – take the steak off the smoker when the internal temp is at 110 degrees.<\/p>\n\n\n\n Preheat the grill to 500 degrees Fahrenheit.<\/p>\n\n\n\n Place the steaks on the grill grates and cook for three minutes on each side or until the internal temperature reaches your desired level.<\/p>\n\n\n\n Let the steak rest<\/a> for 10 minutes.<\/p>\n\n\n\n This step takes place after Step 3<\/strong>. Wait until the steaks have reached 110 degrees before moving to the stovetop.<\/p>\n\n\n\n Heat a large cast iron skillet over high heat. Add two tablespoons of vegetable oil to the hot cast iron pan. Tilt the skillet to coat the entire pan in oil.<\/p>\n\n\n\n Add the steaks to the cast iron skillet, searing the steaks for one to two minutes on either side, depending on your desired level of doneness.<\/p>\n\n\n\n Once the internal temp registers the appropriate temperature, take off heat.<\/p>\n\n\n\n Allow to rest for up to ten minutes.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Here are the main tips to follow for a fantastic smoked ribeye:<\/p>\n\n\n\n For the best tasting smoked steaks, you first need a good base. This means choosing the right ribeye steaks<\/a>. Go for cheap ribeye steaks and you will end up with a stringy and unappealing texture. The taste isn’t going to be too great, either.<\/p>\n\n\n\n Now, should you splurge on a prime steak? Well, that is up to you. If you are celebrating a special occasion, then I would say that they are worth the splurge. Otherwise, choice grade should do just fine.<\/p>\n\n\n\n Make sure that you are getting the quality that you pay for, however.<\/p>\n\n\n\n This recipe works incredibly well with ribeye steaks, but once you get comfortable with it, you can even move onto filet mignon, porterhouse, New York strip steaks and other options<\/a>.<\/p>\n\n\n\n Another question that you might have is bone in or boneless. Well, this largely depends on how you like to prepare your steaks. If you enjoy it past medium, then I would say to go for bone in as this can add a lovely bit of juiciness and tenderness to the meat.<\/p>\n\n\n\n On the other hand, if you prefer your meat rare, stick to boneless – bone in at these temperatures can lead to poorly cooked steak that can even be a bit chewy.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n I have asked you to sprinkle the steak with salt and then leave it for up to two hours in the fridge. If you want, this can even be done overnight as well. If you are short on time, however, a couple of hours will do.<\/p>\n\n\n\n Now, in case you are wondering why this is an important step, the answer is simple – it acts as a dry brine.<\/p>\n\n\n\n See, brining has two main advantages. It ensures that the meat is nice and moist on the inside, while drying out the outside. Thus, when you are grilling or cooking steak later on, you get an evenly browned exterior.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n Ask any professional chef and they will all tell you that a good steak only needs salt and pepper. Now, you will find recipes that call for garlic powder, onion powder, etc. If these are flavors that you enjoy, then by all means go ahead.<\/p>\n\n\n\n However, the main point of preparing and enjoying a steak is to allow the natural flavors to come through. Anything other than salt and pepper can overwhelm these notes and take away from the joy of eating a really great steak.<\/p>\n\n\n\n When using salt and pepper, though, opt for coarse versions such as kosher salt and freshly cracked black pepper. These adhere to the steak better and form a nice crust during the searing process as well.<\/p>\n\n\n As you will have noticed, in the recipe, I have instructed you to take the ribeye steaks out of the fridge twenty minutes before you place the steaks in the smoker.<\/p>\n\n\n\n The reason that I asked you to do this is that this gives the steaks time to get to room temp. This will allow the meat to cook faster and more evenly.<\/p>\n\n\n\n Make sure to never leave meat out on the counter for more than an hour at a time, though, as this increases the risk of food poisoning. Keep the meat covered at all times too.<\/p>\n\n\n\n I can’t stress this enough – never smoke, grill, or cook a steak based on time. Instead, always track the internal temperature with a meat probe – an instant read thermometer is a quick and easy tool to use.<\/p>\n\n\n\n Although you can use cook time and smoke time as a guide, never rely on them fully. This is because there are too many variables to consider. This includes the thickness of the meat, the temperature of the smoker or grill – and even the climate of the day!<\/p>\n\n\n\n Instead, always use a probe and you will never go wrong.<\/p>\n\n\n\n I fully appreciate that everyone likes their steak to be done to a certain level. And, at the end of the day, it doesn’t matter what the professionals say – all that matters is that you are enjoying your steak.<\/p>\n\n\n\n This is why I will not tell you how to cook your steak. In case you are curious, though, ribeye steaks taste best at medium rare or medium.<\/p>\n\n\n\n![\"ribeye](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/ribeye-steak-served-at-a-restaurant.jpg\")
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Smoked Steak Recipe<\/h2>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
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Method for Smoking Meat<\/h3>\n\n\n\n
Step 1<\/h4>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Method for Grilling Ribeye Steak<\/h3>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Step 5<\/h4>\n\n\n\n
Stovetop Reverse Sear Method<\/h3>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Step 5<\/h4>\n\n\n\n
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The Top Smoking Tips<\/h2>\n\n\n\n
Choose a Good Cut of Meat<\/h3>\n\n\n\n
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Dry Brining the Steak<\/h3>\n\n\n\n
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Keep the Seasoning Minimal<\/h3>\n\n\n\n
![\"closeup](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/closeup-of-a-person-grilling-steak.jpg\")
<\/figure><\/div>\n\n\nBringing the Steaks to Room Temperature<\/h3>\n\n\n\n
Using a Meat Thermometer<\/h3>\n\n\n\n
Choosing When Your Smoked Steak is Done<\/h3>\n\n\n\n
![\"steak](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/03\/steak-cooking-on-a-girller.jpg\")
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