Learn how to make Smoked Ribeye with ease with this simple recipe. This an easy and delicious smoker recipe that results in a juicy steak.
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Easy Smoked Ribeye Recipe:
If you know me, you know that I am loving using my smoker. The meat always comes out tender, juicy and full of smoky flavor. This smoked ribeye recipe always cooks perfectly with these easy step by step instructions. It is one of my favorite cut of meat.
Cooking meat in the smoker allows for the meat to cook slow and tender. The seasoning is simple which gives this ribeye steak so much flavor.
We have cooked ribeye in a cast iron skillet and on our charcoal grill. But smoking takes the flavor to the next level. Cook this steak to your favorite temperature and serve it with your favorite sides. This is one of the best weeknight meals because of how tender and flavorful it is.
You may love this Smoked London Broil Recipe.
Why we Love Smoked Ribeye:
- Simple Seasoning – The seasoning we used is very simple. They can also be changed to what you prefer.
- Full of Flavor – Smoking meat gives it so much flavor. It may take longer than cooking it on the grill, but the flavor is unmatched.
- Serving – Serve with your favorite side dishes for a complete meal idea.
- Ribeye Steaks
- Olive Oil
- Black Pepper
- Garlic Powder
How to Smoke a Ribeye Roast:
- Step 1 – Heat Smoker – Preheat the smoker to 225 degrees Fahrenheit. Heat with your favorite type of wood chips.
- Step 2 – Prepare Steaks – Dry the steaks and let them rest on the counter to come to room temperature.
- Step 3 – Combine Seasoning – Combine the garlic powder, salt and pepper together in a small bowl.
- Step 4 – Rub on Steaks – Rub the olive oil onto both sides of the steaks. Then season both sides of the steaks with the mixture. Let the steaks rest for 15 to 30 minutes with the mixture on it to absorb the flavors.
- Step 5 – Place Steaks on Grill Grates – Place the steaks on the grates in the smoker. Then smoke for 1 1/2- 2 hours until the steaks reach an internal temperature of 120 degrees Fahrenheit.
- Step 6 – High Heat – Raise the smoker temperature to 500 degrees Fahrenheit. Cook the steaks at the higher temperature until the steaks are browned on the outside.
- Step 7 – Continue Cooking – Cook until they reach the internal temp of how you like your steak prepared. See temps are listed in the notes. They will cook quickly at this temperature so watch them closely during this step.
- Step 8 – Remove the Roast – Remove the steaks from the smoker and top each steak with butter. Cover them with foil and let them rest for 10 minutes.
- Step 9 – Serve – Then the steaks are ready to serve and enjoy.
How Long do you Smoke Ribeye:
The best way to test for doneness is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.
- Steak Doneness Rare – 120F, cool to warm red center
- Medium-Rare – 130F, Warm red center
- Medium – 140F, Hot pink center
- Medium Well – 150F, Mostly brown center
- Well Done – 160F, full brown in color
Smoked Ribeye Steak Recipe Tips:
- Room Temperature Steaks – Before smoking steaks, you want to make sure they come to room temperature. We usually set out about 20 minutes before smoking. This helps to cook the steaks and gives them them the flavor.
- Dry Brine – After placing the seasoning on the steaks, make sure to let them rest for about 15 minutes. This allows for the seasoning to really give the steaks the best flavor.
- Smoking Ribeye – You are going to smoke the ribeye at two temperature. You will smoke at 225 degrees until the internal temp of the steaks reach 120 degrees. Then raise the temperature of the smoker to cook the steaks until it reaches the temperature you prefer.
- Meat Thermometer – Anytime you smoke or cook meat, always use a meat thermometer to ensure the steak is cooked.
- Rest Steaks – Once you remove the ribeye from the smoker add your toppings and rest before slicing. This allows the juices to marinate in the steak for the best flavor.
Easy Toppings for Smoke Ribeye:
My husband loves adding some type of topping any time we make steak. Whether we grill out Prime Rib, New York Strip or a Sirloin steak any of these toppings will work.
Here are some suggestions:
- Garlic Butter – Add fresh herbs and spices to make a delicious garlic butter topping.
- Creamy Sauce – This is nothing better than making a creamy sauce to serve over the top. It really helps to add to the juicy steak.
- Cooking Ribeye – We love smoking this cut of meat. But you can also cook in a gas grill or in a cast iron pan.
- Seasoning – Feel free to use different seasoning to add to this steak. There are many steak seasoning blends that will give this steak so much flavor.
- BBQ Sauce – If you love BBQ sauce as much as my family, it is a great option added after the ribeye is finished cooking.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days.
More Easy Smoke Meat Recipes:
Frequently Asked Questions:
You can use any types of wood chips for your pellet grill. We recommend a mesquite, oak, or hickory flavor. You can also use a combination of two.
Yes, rib roast is essentially from the same area. A ribeye roast is larger and a ribeye steak is cut before cooking.
The options are endless to what to serve with this smoked ribeye. You can add a side salad, corn on the cob, or a side of mac and cheese.
More Smoker Recipes
- Over the Top Smoked Chili
- Smoked London Broil
- Smoked Shotgun Shells
- Double Smoked Ham
- Smoked Roast Beef
- Preheat the smoker to 225 degrees Fahrenheit with your favorite type of wood chips.
- Dry the steaks and let them rest on the counter to come to room temperature. Combine the garlic powder, salt and pepper together in a small bowl. Rub the olive oil onto both sides of the steaks and then season both sides of the steaks with the mixture. Let the steaks rest for 15-20 minutes with the mixture on it to absorb the flavors.
- Place the steaks on the grates in the smoker and smoke for 1 1/2- 2 hours until the steaks reach an internal temperature of 120 degrees Fahrenheit.
- Raise the smoker temperature to 500 degrees Fahrenheit. Cook the steaks at the higher temperature until the steaks are browned on the outside and reach the internal temperature of how you like your steak prepared (temps are listed in the notes). They will cook quickly at this temperature so watch them closely during this step.
- Remove the steaks from the smoker and top each steak with butter. Cover them with foil and let them rest for 10 minutes.
- Then the steaks are ready to serve and enjoy!
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