Smoked Ribeye Steaks

Recipe by East Oak

Discover a quick and easy way to smoke ribeye steaks, bringing out rich, smoky flavors in just a few simple steps.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Moderate Flavor	Medium	Moderate	Juicy and firm	Walnut smoke gradually seeps into the steak, giving it a distinct smoky flavor

Prep time	Cooking time	Total time
20 min	1 hour 5 min	1 hour 25 min

1. Prepare the steak:

Place the 4 rib-eye steaks on a clean surface. To enhance the flavor before smoking, follow these steps:

Apply olive oil: Rub each steak evenly with extra virgin olive oil (EVOO). This not only adds flavor but also helps the seasoning adhere better to the surface.
Sprinkle with kosher salt and freshly ground black pepper: Evenly season both sides of the steaks with kosher salt and freshly ground black pepper.
Add dry seasonings: Optionally, sprinkle garlic powder, onion powder, or other dry seasonings to taste. This adds more complexity to the flavor profile of the steaks.

2. Prepare the smoker:

Use cherry or pecan wood chips for smoking.
Soak them in water for 15-20 minutes before adding them to the smoker.
Fill the smoker’s wood chip compartment halfway with the soaked wood chips to ensure the right amount of smoke for infusing the steaks with their signature smoky flavor.
Also, fill the water tray in the smoker to maintain humidity during the smoking process, which helps prevent the steaks from drying out.

3. Smoking:

Place the steaks in the preheated smoker and smoke them at 225°F (107°C) for 45 minutes. This lower temperature ensures that the steaks cook more evenly and absorb the smoky flavor without overcooking.
After smoking for 45 minutes, check the internal temperature of the steaks. They should reach at least 145°F (62.8°C). If they haven’t reached this temperature, continue smoking for an additional 10-15 minutes, checking periodically.

4. Searing:

After smoking, sear the steaks on a hot grill or in a hot pan for 1-2 minutes per side to create a nice crust.
Let the steaks rest for at least 3 minutes after searing to allow the juices to redistribute within the meat.

*USDA safe minimum for beef (non-ground) - 145 °F (62.8 °C)

Serves: 4

Amount Per Serving: