A quality cut of beef is a special treat. We like to keep things simple with salt. We used kosher salt, however, sea salt works amazingly well if you have it. Generously season your ribeye steak and fire up the BBQ.
We smoke our steak at 225-275 °F. The temperature isn't as important as maintaining a constant even temperature. Smoke your ribeye until it reaches your desired internal temperature, in our case 120 °F or medium-rare. For added flavor add a few chunks of wood, we used hickory.
When done, remove the steak and stoke the coals to get them as hot as possible. When the coals are nice and hot, sear all sides of the ribeye until you get that wonderful crust.
When done, your steak should now be about 130 °F or perfect medium (the way we like it). When you take a fatty cut of beef such as ribeye, add some salt and smoke, you get something out of this world. Enjoy!
A 5 ounce portion of ribeye is approximatgely 440 calories.
Recommended Serving Size: 6 oz. (Approximately 440 cal.)
Total Servings: Approximately 5
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.