This smoked ribeye steak recipe is so tender and juicy, seasoned perfectly, and smoked to perfection. A delicious steak that is full of smoke flavor and is one of the best cut of beef there is.
When you think of Texas, you probably think of Tex-Mex. And that’s accurate. However, we have two other major loves when it comes to food, as well – beef and barbecue. Now, you probably think of saucy ribs or crispy burnt ends when you think of barbecue, but let’s not forget that other incredible barbecuing method that needs no sauce at all. That’s smoking. Down here in the Lone Star State, you’ll find smokers in the majority of backyards, and raising cattle is still a huge part of the state’s culture. I decided to combine those two and make smoked ribeye steaks. It’s one of the easiest and most delicious ways you’ll ever eat steak!
Smoked Ribeye Steak
Smoking is one of my favorite ways to make ribeyes. Unlike smoking brisket or ribs, these steaks aren’t smoked for hours and hours. Because they’re relatively thin compared to something like a thick cut of brisket, they cook in far less time. It starts with a nicely marbled ribeye. It’s important to get that great marbling so it can break down during the cooking process and make the steak nice and juicy. Then, I season it with a simple mix of garlic powder and steakhouse seasoning. After that, it’s on to the grill to be flipped every so often until it’s cooked to perfection. What I end up with is a tender, juicy steak loaded with beefy flavor, a beautiful outside, and a seasoned crust that will make everyone’s mouth water.
Why You’ll Love This Smoked Ribeye Steak Recipe
- It’s super easy to make, and it only takes a few ingredients.
- This method makes the steaks so tender and juicy.
- The smoke and the seasonings combine to make a delicious ribeye steak that everyone will enjoy.
Smoked Ribeye Steak Tips and Variations
This recipe is incredibly easy to make. In fact, this is the perfect recipe to try for beginning smokers. With a recipe this easy, there aren’t a lot of tips to be had, but I do have a couple. I also have some variations that I think you’ll really like.
- Flip your steaks quickly so you don’t lose as much heat and smoke.
- Let your steaks come to room temperature before smoking. This ensures even cooking and smoking.
- Always look for a well-marbled steak. It should have tiny threads of white fat throughout the meat. Stay away from steaks with giant patches of fat, however.
- Use a meat thermometer so the internal temp is at the desired doneness.
- Try adding red pepper flakes for a zesty kick.
- I used steakhouse seasoning, but you can use any of your favorite beef-friendly spices.
Sides for Ribeye Steaks
While smoking may not be the way you think of cooking steak, the side dishes that are perfect with it remain the same. Some great options include:
- Loaded twice baked potatoes
- Potato wedges wrapped in bacon
- Sweet potato wedges
- Mashed potatoes
- Corn on the cob
- Smoked mac and cheese
- Roasted baby potatoes
- Bacon green beans
- Macaroni salad
- Green salad
- Bread and butter
Smoked Ribeye Steak FAQ
If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about smoked steak.
What is the recommended internal temperature for steaks?
There are four temperatures to look for when cooking your steak. 135 degrees is medium-rare, 145 degrees is medium, 155 degrees is medium-well, and 165 degrees is well done.
Where does ribeye steak come from?
The ribeye comes from the primal section called the beef rib. It’s between the chuck and the loin and runs from ribs six through twelve. This section naturally collects more intramuscular fat which gives these steaks their beautiful marbling.
What is ribeye steak?
Ribeye steak is cut from the primal section we just talked about. It can be boneless or bone-in and this particular cut of steak is generally cut from the center, or eye, of the section. Hence, the name ribeye.
What wood is best for smoking ribeye steak?
Beef has a strong flavor, so a strong wood works very well with it. The best woods include:
How long does it take to smoke a ribeye steak?
The amount of time it takes depends on the level of doneness you want. Of course, a medium-rare steak will take less time than a well done steak. In general, the time ranges from 25 minutes to 40 minutes.
Is ribeye steak good for smoking?
Absolutely! I’d say it’s one of the best steaks for smoking. All that marbling makes it the perfect candidate for smoking on the grill to juicy perfection.
Do you flip steak when smoking?
Some cooks say yes. Others say no. I prefer to flip them. I’ve found that I get a more even exterior, but it’s not required.
What can you make with leftover smoked ribeye steak?
You can make all kinds of delicious meals with leftover steak. It’s actually an incredibly versatile cut. Some great ideas include:
- Steak mac and cheese
- Steak salad
- Rib Eye Street Tacos
- Steak chili
- Rib Eye Nachos
- Steak stir fry
- Steak baked beans
How to Store Smoked Ribeye Steak
You can store leftover steak in an airtight container in the refrigerator for up to 3 days.
Smoked Ribeye Steak Ingredients
It only takes a handful of simple ingredients to make this recipe. They’re all readily available at your local grocery store.
- Ribeye steaks
- Vegetable oil, canola oil, or extra virgin olive oil
- Kinder’s® Buttery Steakhouse seasoning
- Garlic powder
- Black pepper
How to Make Smoked Ribeye Steak
The great thing about this recipe is that it’s so easy to make the perfect steak every time. It only takes a few simple steps, and it’s completely fool-proof.
Step 1: Prep Time
Preheat the smoker to 325 degrees with the lid closed. Let the steaks rest at room temperature for 30 minutes.
Step 2: Season the Steaks
Pat them dry with a paper towel and then rub oil over the front and back of each steak, then, sprinkle both sides generously with the steakhouse seasoning and your preferred amount of garlic powder.
Step 3: Smoke
Place the steaks directly on the grill, close the lid, and smoke. Flip the steaks every 7 to 8 minutes until the desired doneness is obtained. Refer to the temperatures listed in the FAQ and use a food thermometer to make the perfect steak. Enjoy with your favorite sides.
Try This Delicious Smoked Ribeye Steak Recipe Today
This smoked ribeye steak recipe has amazing flavor, is so easy to make and the steaks come out perfectly every time. It’s the perfect combination! These are so delicious, you can serve them for special occasions, but they’re so easy, you can make them for a weeknight meal. They’re great anytime. Give these steaks a try, and I know you’ll love them as much as I do.
More Delicious Ribeye Recipes You’ll Enjoy
Air Fryer Steak Bites – A delicious steak recipe that is easily cooked in the air fryer, and then covered in a garlic butter, creating the most tender and delicious steak bites.
Ribeye Breakfast Empanadas – This recipe is the perfect way to use up leftover ribyeye. A flaky crust filled with fluffy scrambled eggs, cheese, steak, and seasonings.
Ribeye Breakfast Pastry Ring – Another great recipe to use up leftover ribeye steak. A delicious and hearty breakfast pastry that is loaded with fluffy eggs, cheese, steak, and jalapeños to give it a kick.
And, try these Steak & Potato Foil Packs from Deliciously Seasoned. These packets are loaded with steak, potatoes, corn on the cob, onions, garlic, and the perfect blend of seasonings. They make a simple and easy, no-mess dinner that is perfect for busy weeknights.
Smoked Ribeye Steak
- 4 ribeye steaks, bone-in
- ¼ cup vegetable oil or canola oil
- Kinder’s® Buttery Steakhouse seasoning, as desired
- Garlic powder, as desired
- Preheat smoker to 325° with lid closed.
- Place steaks on a baking sheet and let sit at room temperature for 30 minutes.
- Rub oil over the front and back of each steak.
- Sprinkle generously both sides of steaks with buttery steakhouse seasoning and desired amount of garlic powder.
- Place steaks directly on the grill, close the lid and cook, turning every 7-8 minutes, until desired doneness is obtained, or internal temperature reaches 135° for medium-rare, 145° for medium, 155° for medium-well, 165° for well done.
- Remove from grill and serve with your favorite side dish recipes.
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