Try your hand at making a smoked ribeye because they are quite possibly the most tender and flavorful ribeye steaks you'll ever have! An incredibly easy dry brine softens the meat so the steak melts like butter, and it is finished with a quick reverse sear for that golden-brown crust that everyone loves! If you want a new way to make bold and savory steaks, this easy smoked ribeye is exactly what you're looking for!
The Best Smoked Ribeye
Any recipe that gives me a reason to fire up my Traeger smoker is a good one in my book, but this smoked ribeye gives them all a run for their money! The steak is melt-in-your-mouth tender while having the savory, smoky flavor you only get from smoking meat.
Dry brining your steaks overnight relaxes the fibers and lets them reabsorb all of their natural juices- making a steak that is incredibly buttery, soft, and juicy! Pair that with a quick, last-minute reverse sear so you get a crispy crust on the outside and you may never want your steak cooked any other way!
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🥘 Ingredients
There are just 2 ingredients needed for a perfectly smoked ribeye! My steak seasoning is so flavorful and incredibly easy to make, but if you have a favorite feel free to use it.
- Ribeye Steaks - 2 16-ounce steaks, we used bone-in cowboy ribeyes.
- Steak Seasoning - 1 tablespoon, see my recipe or use your own.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
Dry brining the steaks overnight makes them extra tender and flavorful, so I highly recommend you plan ahead and give yourself enough time to do it! You'll need your smoker, some tongs, a grill or oven, and a meat thermometer.
- Season. Begin by patting 32 ounces of ribeye dry and seasoning them generously with 1 tablespoon of steak seasoning on all sides.
- Dry brine. Place the seasoned steaks onto a wire cooling rack on top of a baking sheet (to catch any drips) and place them in the fridge to dry brine overnight or up to 24 hours. *If not dry brining, heat smoker and season the steaks then transfer into your smoker immediately.
- Smoke. Preheat your smoker to 225°F (107°C), and smoke your steaks for about an hour, or until the internal temperature reaches 110°F (43°C).
- Reverse sear. Meanwhile, heat your grill or oven to 500°F (260°C). After smoking, transfer your ribeye steaks over to finish them with a reverse sear by cooking them for 6-8 minutes (flipping at 3-4 minutes if desired) until they reach your desired level of doneness.
Serve your smoked cowboy ribeye steaks with your favorite steakhouse sides (you can smoke those, too if you like)! Smoked mac and cheese and smoked baked potatoes would both be a great choice. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For the most accurate results, use a meat thermometer to check your smoked ribeye for your desired level of doneness. The temperatures are as follows: Rare: 125°F, Medium-Rare: 135°F, Medium: 145°F, Medium Well: 155°F, Well Done: 160°F.
- For the best results, let your steaks come to room temperature after they have been brined right before you smoke them. This will help them cook more evenly.
- Pull your steak off the heat when it is 5° shy of your goal temperature. It will continue to cook (also known as 'carryover' cooking) once it is removed from heat.
🥩 More Awesome Steak Recipes
- Air Fryer Steak
- Pan Seared Hanger Steak
- Grilled Cowboy Ribeye Steak
- Pan Seared T-Bone Steak
- Wagyu Ribeye Steak
- Reverse Sear Tomahawk Steak
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📖 Recipe Card
Smoked Ribeye
Ingredients
- 2 lbs ribeye steaks (we used 2 16-ounce bone-in cowboy ribeyes)
- 1 tablespoon steak seasoning (See recipe or use your own)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Pat your ribeye steaks dry and season them generously on all sides.
- Place your steaks onto a wire rack on a rimmed baking sheet and dry brine them in the fridge overnight (or up to 24 hours). *If not dry brining, heat your smoker and season the steaks then transfer into your smoker immediately.
- Smoke your ribeyes at 225°F (107°C) for about an hour, or until the internal temperature reaches 110°F (43°C).
- Meanwhile, heat your grill or oven to 500°F (260°C). After smoking, transfer your ribeyes over and reverse sear them for 6-8 minutes (flipping at 3-4 minutes if desired) until they reach your desired level of doneness.
Notes
- For the most accurate results, use a meat thermometer to check for your desired level of doneness. The temperatures are as follows: Rare: 125°F, Medium-Rare: 135°F, Medium: 145°F, Medium Well: 155°F, Well: 160°F.
- For the best results, let your steaks come to room temperature after they have been brined right before you smoke them. This will help them cook more evenly.
- Pull your steak off the heat when it is 5° shy of your goal temperature. It will continue to cook (also known as 'carryover' cooking) once it is removed from heat.
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