This smoked ribeye steak is tender, juicy, and full of rich, smoky flavor. It’s the kind of meal that’s made for laid-back summer afternoons and easy entertaining.
Table of Contents
Smoked Ribeye Steak
Getting a smoker has been one of those things on the maybe list for a while. It’s like kitchen appliances, do you need another air fryer? Well, yes and yes, we invested in a smoker, and it’s one of the best decisions we’ve made. And no, I am not sharing how many air fryers I have.
Smoking foods takes it from good to great. We love having a lazy Sunday afternoon where it is all about the smoker experience rather than a quick, rushed meal.
Our neighbors are loving the aroma, luring them over the fence. We also love doing all the Summer sides like these Loaded Ranch Potato Salad, and this Strawberry Avocado Pasta Salad.
Why Make This Recipe
- Minimal effort – Smoking a steak is all about minimal ingredients and letting the smoker do the magic.
- Wood flavor – Smoking the steak with your choice of wood chips makes a unique flavor.
- Few ingredients – Smoking a steak only requires a few good ingredients and the smoker does the rest.
What’s Needed
- Ribeye steak – The steak should be about 1 inch thick. A steak with good marbling will give the best flavor.
- Oil – Just enough to lightly coat the steaks. Use a high-heat oil like avocado or canola.
- Kosher salt – Helps bring out all that juicy, beefy flavor.
- Black pepper – Adds a nice bit of heat.
- Garlic powder – For additional flavor.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make This
Let’s go through the quick process of making this smoked steak. Get full ingredients list and instructions from the recipe card below.
- Preheat your smoker to 225 degrees F / 107 degrees C. Use wood pellets or chunks like oak, cherry, or hickory. Use what you have on hand or prefer.
- Pat the ribeye steaks dry with paper towels. Drizzle on the oil and rub it in to coat all sides evenly.
- In a small bowl, mix the salt, pepper, and garlic powder. Sprinkle the seasoning mix generously over both sides of the steaks.
- Place the steaks directly on the smoker grates. Let them smoke for 50–60 minutes, or until the internal temp hits 130 degrees F / 54 degrees C for that perfect medium.
- Take the steaks off the smoker and let them rest for 5–10 minutes before slicing.
Recipe Tips And Variations
To get the perfect smoked steak, follow these tips.
- Rest the steak. This helps all those tasty juices settle back in.
- Use a thermometer. Remove the guesswork and use a thermometer so you can cook the steak to your liking.
- Rest the steak. Let the steak’s juices redistribute for about 5-10 minutes. It is worth the wait.
- Choose the right wood – Oak will give a bold cherry flavor and is a little sweet, and hickory adds that classic smoky kick.
Storage
- Make ahead – Season the steaks a few hours ahead of time and keep them in the fridge. This helps the flavors soak in a bit more. Just let them sit at room temperature for about 30 minutes before smoking.
- Store – Store it in an airtight container and store in the fridge for up to 3 days. Reheat gently so they don’t dry out. Remember, low and slow is best.
- Freeze – You can freeze cooked ribeye! Let the steaks cool completely, then wrap them tightly in foil or plastic wrap and stash them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Similar Recipes To Try
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Smoked Ribeye Steak Recipe:
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. Use wood pellets or chunks like oak, cherry, or hickory. Use what you have on hand or prefer.
- Pat the ribeye steaks dry with paper towels. Drizzle on the oil and rub it in to coat all sides evenly.
- In a small bowl, mix the salt, pepper, and garlic powder. Sprinkle the seasoning mix generously over both sides of the steaks.
- Place the steaks directly on the smoker grates. Let them smoke for 50–60 minutes, or until the internal temp hits 130 degrees F / 54 degrees C for that perfect medium.
- Take the steaks off the smoker and let them rest for 5–10 minutes before slicing.
Notes
- Rest the steak. This helps all those tasty juices settle back in.
- Use a thermometer. Remove the guesswork and use a thermometer so you can cook the steak to your liking.
- Rest the steak. Let the steak’s juices redistribute for about 5-10 minutes. It is worth the wait.
- Choose the right wood – Oak will give a bold cherry flavor and is a little sweet, and hickory adds that classic smoky kick.
- Storage – Store it in an airtight container and store in the fridge for up to 3 days. Reheat gently so they don’t dry out. Remember, low and slow is best.
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