Hickory Smoked Ribeye Steak Recipe

Bring steaks to room temperature

Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking so they reach near room temperature for even cooking.

Prepare seasoning

In a small bowl combine kosher salt, coarse black pepper, garlic powder, and smoked paprika. Drizzle olive oil on both sides of the steaks and rub evenly. Then apply the dry seasoning mixture liberally to both sides and the edges, pressing so it adheres.

Soak wood chips

Place hickory wood chips in a bowl and cover with water for 30 minutes, then drain before using (for gas grills place in smoker box; for charcoal wrap in foil and poke holes).

Set up grill for indirect smoking

Set up your grill for indirect heat: for a charcoal grill bank coals to one side; for a gas grill light one or two burners and leave the other side off. Aim for a low smoking temperature around 225–250°F (107–121°C). Add the drained hickory chips to the smoker box, on the coals, or in the foil packet and place near the heat source.

Smoke the steaks

Place the seasoned ribeyes on the cool side of the grill (indirect heat), close the lid, and smoke until the internal temperature reaches about 110–115°F (43–46°C) for medium-rare after finishing — this typically takes 20–30 minutes depending on steak thickness. Monitor with a probe thermometer.

Preheat hot zone

While the steaks are finishing the pre-smoke, prepare a hot direct-heat zone on the grill. For charcoal push coals to create a hot area; for gas turn burners up to high. You want the grate very hot for a quick sear (450–600°F / 232–316°C). Remove any remaining wood chip packet from the heat if it’s burnt down.

Sear the steaks

Move the ribeyes directly over the high heat. Sear each side for 1.5–2.5 minutes without moving to form a crust and good grill marks. Also sear the edges for 30–60 seconds to render fat. Use tongs to flip — avoid piercing the meat.

Finish to target temperature

Continue searing and monitoring internal temperature. Remove steaks from the grill when internal temperature reaches 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. Carryover will raise the temperature by a few degrees.

Rest and baste

Transfer steaks to a cutting board, tent loosely with foil and let rest for 8–10 minutes. If using, melt the unsalted butter with rosemary sprigs in a small pan or on a cooler part of the grill and spoon the rosemary-infused butter over the steaks while resting.

Slice the ribeye against the grain if serving family-style, or serve whole. Spoon any resting butter and juices over the steaks and serve immediately. Offer extra kosher salt and cracked black pepper at the table.