Smoked Ribeye Steak
Yield: 2 servings
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour and 10 minutes
One of the easiest methods to ensure maximum flavor when cooking steak - using the reverse sear method! This smoked and revered seared ribeye steak is so juicy and tender, it will satisfy all your steak cravings. Smothered in Lebanese garlic sauce and smoked low and slow in the pellet grill, it is then finished with a reverse sear on a hot grill pan. Serve with your favorite sides. I kept it simple with some smoked asparagus.
What temperature should the steak be seared to?
After taking the steak out of the smoker when it reaches around 115°F, you will sear the steak on a hot grill pan. I like my steak cooked to medium so I usually do a 2-3 minute sear per side and an additional 2 minutes on the fatty side of the steak.
Depending on your preference, sear the steak until it reaches your desired temperature:
- Medium Rare: 130-135°F
- Medium: 135-145°F
- Medium Well: 145-155°F
- Well: 155-165°F
- What have you done?!: >165°F
Here is a wood pellet guide for smoking and grilling. PitBoss recommends the following wooden pellets for beef: Charcoal, Georgia Pecan, Mesquite, Competition Blend, Hickory, Classic Blend. I purchased the PitBoss competition blend which is sweet and smoky with an aromatic tang. As described on their website, it is a premium blend of cherry, hickory, and maple hardwoods. Masterfully craft sweet, savory aroma combined with a soft fruity undertone for your beef, pork, chicken, seafood, desserts, fruits, or veggies. I have tried smoking beef kebabs and beer can chicken with this blend and both turned out so delicious.
Ingredients
- 1 thick cut ribeye steak (1 inch thick)
- 1 tbsp Lebanese garlic sauce (optional)
- 1 tsp of salt
- 1 bunch of asparagus
- 2 tsp olive oil
- 1 tsp salt & pepper
Directions
- Set your wooden pellet smoker to the high smoke setting.
- Season the steak with 1 tbsp of Lebanese garlic sauce and 1 tsp of salt.
- Snap the end of an asparagus off (where it easily snaps off when bent).
- Use this asparagus for reference to trim the ends off of the remaining asparagus.
- Season the asparagus with 1 tsp salt and pepper and olive oil.
- Put the asparagus and steak in the smoker for 40-50 minutes or until the internal temperature of the steak reaches around 115°F.
- Preheat a cast iron grill pan on high heat and sear the steak for two minutes per side for medium rare.
- Let the steak rest for a few minutes and enjoy!