15oz Smoked Ribeye Recipe

Trim and dry

Remove the ribeye from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat the steak thoroughly dry with paper towels to promote even browning and smoke adhesion.

Season

Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the steak lightly with olive oil, then coat all sides with the seasoning mixture, pressing gently so it adheres. Reserve any excess rub for finishing if desired.

Prepare smoker or grill

Set up a smoker or a charcoal/ gas grill for indirect cooking and preheat to a stable 225°F (107°C). If using a grill, place wood chunks or a smoker box with chips over the heat source and aim for a light steady smoke. Ensure you have room for the steak to cook away from direct flame.

Smoke the ribeye

Place the seasoned ribeye on the cooler side of the smoker/grill grates, fat cap up. Insert a probe thermometer into the thickest part of the steak. Smoke until internal temperature reaches 110–115°F (43–46°C) for medium-rare after finishing, about 45–60 minutes depending on thickness and smoker consistency.

Pre-sear setup

While the steak is smoking, preheat a heavy cast-iron skillet or set one side of the grill to high heat (450–500°F / 232–260°C) for the finishing sear. Add the butter, thyme sprigs, and crushed garlic to the skillet for basting just before you sear.

Sear and baste

When the steak hits 110–115°F, move it to the hot skillet or the direct-heat side of the grill. Sear the steak 1.5–2 minutes per side, pressing slightly to ensure full contact. During the last 60–90 seconds of searing in the skillet, tilt the pan and spoon the melted butter, infused with thyme and garlic, over the steak repeatedly to baste and develop a rich crust. Target final internal temperature of 125–130°F (52–54°C) for medium-rare; remove earlier for rarer doneness.

Rest and finish

Transfer the steak to a cutting board and let it rest loosely tented with foil for 8–10 minutes. During resting, the carryover will raise the temperature a few degrees and juices will redistribute. Sprinkle coarse sea salt over the top to finish and melt slightly into the crust.

Slice the rested ribeye against the grain into 1/4–1/2 inch slices. Serve with lemon wedges and chimichurri or your preferred steak sauce on the side. If using chimichurri, spoon a small amount over the sliced steak or serve alongside.