Perfectly Smoked Ribeye Steak you’ll love

Tender, Juicy & Full of Flavor

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Servings: 2
• Cost per Serving: Medium
• Calories per Serving: ~650 kcal

When I first started learning to cook, steak seemed simple—salt, heat, done. But then my uncle would visit, fire up the smoker, and turn a good steak into something unforgettable. He never rushed the process. Instead, he’d let the ribeye take its time, soaking up the wood smoke, transforming into something impossibly tender, deeply flavorful, and finished with a crust that crackled under the knife.

The first time I tried smoking a ribeye on my own, I was impatient. I cranked the heat too high, skipped the resting time, and ended up with a steak that was fine—but nothing like my uncle’s. It took practice, a few overcooked mistakes, and finally realizing that the magic of a smoked ribeye isn’t just in the seasoning or the sear. It’s in the slow build of flavor, the patience, and the payoff of slicing into a perfectly smoked, melt-in-your-mouth steak.

Now, this is my go-to method. It’s foolproof, packed with smoky richness, and finished with a quick sear for that perfect crust. If you love steak and want to take it to the next level, fire up the smoker—it’s time to make something amazing.

Reverse Sear vs. Traditional Sear – Which is Better?

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When cooking a ribeye steak, the searing method you choose can make all the difference. Whether you want a deep smoky flavor or a classic charred crust, here’s a breakdown of the Reverse Sear vs. Traditional Sear techniques to help you pick the best one for your smoked steak.

Reverse Sear Method – Best for Smoking

What is it?
The reverse sear method starts by slowly smoking the steak at low temperatures (225°F) and finishing with a high-heat sear for a perfectly crispy crust.

Best For: Smoked ribeye, thick-cut steaks, BBQ lovers.

Traditional Sear Method – Best for Grilling

What is it?
The traditional sear method starts by searing the steak over high heat first, then finishing at a lower temperature.

Best For: Thinner steaks (under 1 inch), quick grilling, restaurant-style crust.

Final Verdict: Reverse searing is the BEST method for smoking ribeye steaks because it delivers a juicy, smoky, and perfectly seared steak every time. However, if you’re short on time or using a grill, the traditional sear is still a great option!

Pro Tip: If using the traditional sear method, you can still add smoky flavor by seasoning the steak with smoked paprika or using a smoker box on your grill.

Choosing the Best Ribeye Steak

Not all ribeyes are created equal! Learn what to look for when buying the perfect steak:
✔ Marbling: The more fat marbling, the juicier and more flavorful your steak will be. Look for USDA Prime or Choice.
✔ Thickness: A 1.5- to 2-inch thick steak is ideal for smoking.
✔ Bone-in vs. Boneless: Bone-in steaks add extra flavor, while boneless cooks more evenly.
✔ Grass-Fed vs. Grain-Fed: Grass-fed has a leaner texture, while grain-fed is richer and more tender.

Internal Temperature Guide for the Perfect Steak

Use a meat thermometer to ensure perfect doneness:

Pro Tip: The steak’s temperature will rise 5°F while resting, so remove it slightly before your target temp!

Best Wood Chips for Smoking Ribeye

The right wood enhances the flavor of your steak. Here are some great options:
✔ Hickory – Bold, smoky, classic BBQ flavor
✔ Oak – Strong, rich, and perfect for beef
✔ Cherry or Applewood – Adds a mild sweetness
✔ Mesquite – Intense smoky flavor (for a Texas-style steak)

How to make this Smoked Ribeye Steak

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Ingredients “The exact ingredient measurements can be found in the recipe card below“.

Ribeye Steak: A thick-cut ribeye (at least 1.5 inches thick) is ideal for smoking. The more marbling, the better—it melts as the steak cooks, keeping every bite tender and juicy. If you can, go for a bone-in ribeye for extra flavor.

Salt & Pepper: A generous coating of kosher salt and freshly ground black pepper is all you need to bring out the natural richness of the beef. Don’t be shy—season it well.

Garlic Powder & Smoked Paprika: These add a subtle depth of flavor that complements the smokiness from the wood. The smoked paprika also gives the crust a deep, golden color.

Olive Oil: Helps the seasoning stick and adds just a touch of richness. You don’t need much—just enough to lightly coat the steak.

Butter & Fresh Herbs: A pat of butter, melted over the hot steak, takes it from great to unforgettable. Fresh rosemary or thyme adds an aromatic finish.

Wood Chips or Pellets: The right wood makes all the difference. Oak and hickory give a bold, traditional smoke, while cherry or applewood add a milder, slightly sweet touch. Mesquite? That’s for those who love a seriously smoky steak.

Instructions

Step-by-Step Instructions

1. Prepare the Steak

Take the ribeye out of the fridge 30 to 45 minutes before smoking to let it come to room temperature. This helps it cook more evenly. Pat it dry with paper towels to remove excess moisture—this step is key for getting a great crust later.

2. Season Generously

Drizzle a light coat of olive oil over the steak, rubbing it in to help the seasoning stick. In a small bowl, mix the salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning mix evenly over both sides of the steak, pressing it in gently to ensure it adheres.

3. Preheat the Smoker

Set your smoker to 225°F (107°C). If using a pellet smoker, fill the hopper with your chosen wood pellets—oak, hickory, or cherry work well here. If using a charcoal smoker, add a handful of wood chips directly to the coals once they’re glowing hot.

4. Smoke the Ribeye

Place the steak directly on the smoker grates, close the lid, and let it smoke for 45 to 60 minutes. You’re looking for an internal temperature of 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a meat thermometer for accuracy—don’t rely on guesswork.

5. Get Ready to Sear

Just before the steak reaches its target temperature, heat a cast-iron skillet over high heat or preheat your grill to 450-500°F (232-260°C). If using a skillet, add a tablespoon of butter and let it melt until sizzling.

6. Reverse Sear for a Perfect Crust

Transfer the smoked steak to the hot pan or grill. Sear for 1 minute per side, flipping only once, until a deep golden crust forms. If using a skillet, baste the steak with butter and fresh rosemary or thyme as it sears for extra richness.

7. Rest & Serve

Remove the steak from the heat and place it on a cutting board. Let it rest for 10 minutes—this step is crucial for keeping the juices inside. Slice against the grain, serve immediately, and enjoy.

kitchen tools to make your Smoked Ribeye Steak even better:

Please note that the links below are affiliate links. If you click and make a purchase, I’ll earn a small commission (at no additional cost to you). Thank you for supporting my blog!

1-Digital Meat Thermometer

Why? Ensures perfect doneness by accurately measuring the internal temperature of your steak. No more guessing!

2-Cast Iron Skillet

Why? Essential for achieving the perfect reverse sear, locking in juices, and creating a beautifully crisp crust.

Pro Tip: Use the cast iron skillet for searing after smoking and the digital thermometer to avoid overcooking your ribeye!

What to Serve with Smoked Ribeye Steak

A perfectly smoked ribeye steak deserves the right side dishes to complete the meal. Whether you’re going for a steakhouse-style dinner, a BBQ feast, or a lighter meal, these sides, sauces, and drinks will elevate your dish.

Fresh & Light Side Dishes

Since smoked ribeye is rich and flavorful, pairing it with fresh, vibrant sides helps balance the meal.

Classic Caesar Salad: A crisp Caesar salad with homemade dressing and Parmesan cheese pairs well with the smoky steak. A low-carb version is a great option for keto diets.

Grilled Asparagus with Lemon Butter: Tender asparagus drizzled with garlic butter and a squeeze of lemon adds a refreshing contrast to the smoky steak.

Roasted Brussels Sprouts with Bacon: Brussels sprouts caramelized in the oven with bacon and garlic create a smoky, crunchy side that enhances the flavors of the steak.

Balsamic Glazed Mushrooms: Sautéed mushrooms in balsamic vinegar and garlic butter bring a rich, umami-packed side that pairs perfectly with beef.

Garlic Mashed Cauliflower (Keto Option): A creamy, low-carb alternative to mashed potatoes that is smooth and flavorful without the carbs.

Hearty & Classic Steakhouse Sides

For a true steakhouse experience, these classic sides make the meal feel like it’s straight from a high-end restaurant.

Loaded Baked Potatoes: A fluffy baked potato topped with sour cream, bacon, cheddar cheese, and chives is a classic pairing with steak.

Creamy Mac & Cheese: Rich, gooey mac and cheese with a crispy breadcrumb topping adds a decadent touch to your smoked ribeye.

Sweet Potato Fries: Crispy sweet potato fries with a sprinkle of sea salt provide the perfect mix of sweet and savory to balance the smoky steak.

Parmesan Roasted Potatoes: Baby potatoes roasted with garlic, Parmesan, and rosemary offer a crispy, flavorful side.

Creamed Spinach: A creamy, cheesy spinach dish that adds a rich and velvety texture to the meal.

Pair Smoked Ribeye with Buttery Smothered Potatoes
Looking for the perfect side dish to complement your smoky, juicy ribeye? Try these Smothered Potatoes! They’re rich, buttery, and loaded with flavor, making them an excellent addition to any steak dinner.

Grilled & BBQ-Style Sides

If you’re making smoked ribeye as part of a BBQ feast, these smoky, charred sides will complete the spread.

Smoked Baked Beans: Slow-cooked baked beans with bacon and brown sugar add a sweet and smoky contrast to the steak.

Corn on the Cob with Chipotle Butter: Grilled corn coated in chipotle butter gives a smoky-sweet crunch that complements the steak beautifully.

Texas-Style Coleslaw: A tangy, vinegar-based coleslaw with shredded cabbage and carrots provides a refreshing, crisp bite to balance the richness of the ribeye.

Jalapeño Cheddar Biscuits: Fluffy, cheesy biscuits with spicy jalapeños add a bold and tasty addition to your steak dinner.

Smoked Deviled Eggs: Hard-boiled eggs smoked and filled with a creamy, spicy yolk mixture make a fun BBQ appetizer.

Best Sauces & Toppings for Smoked Ribeye Steak

A great sauce or topping can enhance the steak’s flavor even more.

• Garlic Herb Butter – A steakhouse classic for rich, buttery flavor.
• Chimichurri Sauce – A fresh, tangy Argentinean sauce with parsley, garlic, and vinegar.
• Peppercorn Cream Sauce – A bold, creamy sauce that complements the smoky beef.
• Bourbon Glaze – A slightly sweet, smoky bourbon sauce for added depth.
• Blue Cheese Crumbles – Melts over the steak for extra richness.

Best Drinks Non-Alcoholic Pairings for Smoked Ribeye Steak

A bold, smoky steak pairs best with full-bodied wines and rich drinks.

• Iced Black Tea with Lemon – Refreshing and balances the steak’s boldness.
• Homemade Lemonade – A citrusy contrast to the smoky flavors.
• Sparkling Water with Herbs – Keeps your palate fresh without overpowering the meal.

Pairing your smoked ribeye steak with the right sides and drinks enhances the meal and makes it a complete dining experience. Whether you prefer classic steakhouse sides, BBQ favorites, or fresh and light options, there’s something for everyone.

What’s your favorite side dish to serve with steak? Let us know in the comments!

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Smoked Ribeye Steak

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4 from 1 reviews

• Author: Chef Zainab
• Total Time: 1 hour 10 minutes
• Yield: 2 servings 1x

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Description

Learn how to make a perfect smoked ribeye steak with this easy step-by-step guide! This recipe delivers a juicy, flavorful steak with a smoky crust, finished with a reverse sear for the perfect bite. Whether you’re a BBQ pro or a beginner, this smoked steak will impress every time.

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Ingredients

Scale 1x2x3x

For the Ribeye Steak:

2 ribeye steaks (1.5 inches thick, 12–16 oz each)

1 tbsp olive oil (or melted butter)

2 tsp kosher salt

1 tsp black pepper

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp dried thyme or rosemary

½ tsp cayenne pepper (optional for spice)

For Basting & Garnish:

2 tbsp butter (for basting)

2 sprigs fresh rosemary or thyme

Lemon wedges (optional)

Best Wood Chips for Smoking:

Hickory – Bold and smoky

Oak – Strong, rich flavor

Cherry or Applewood – Mild, slightly sweet

Mesquite – Intense smoky taste

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Instructions

Step 1: Prepare the Steak

1. Pat steaks dry with a paper towel to help the seasoning stick.
2. Rub both sides with olive oil for moisture.
3. Season generously with salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and cayenne (if using).
4. Let the steaks sit at room temperature for 30 minutes before smoking.

Step 2: Preheat the Smoker

1. Preheat your smoker to 225°F (107°C).
2. Add wood chips to create the desired smoky flavor.

Step 3: Smoke the Ribeye

1. Place the seasoned ribeye steaks directly on the smoker grates.
2. Smoke for 45-60 minutes, or until the internal temperature reaches:
   • 120°F (49°C) for rare
   • 130°F (54°C) for medium-rare
   • 140°F (60°C) for medium

Pro Tip: Always use a meat thermometer for accuracy!

Step 4: Reverse Sear for the Perfect Crust

1. Heat a cast-iron skillet or grill over high heat.
2. Add butter and fresh rosemary to the pan.
3. Sear the steaks for 1-2 minutes per side until a golden-brown crust forms.

Step 5: Rest & Serve

1. Remove steaks from heat and let them rest for 5-10 minutes before slicing.
2. Serve with lemon wedges, roasted potatoes, or a fresh salad for the perfect meal.

Notes

• Reverse searing locks in the smoky flavor while creating a crisp crust.
• For extra tenderness, let the steak rest after cooking.
• For a stronger smoky flavor, use mesquite or hickory wood chips.
• For keto-friendly sides, pair with grilled asparagus or mashed cauliflower.
• Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 275°F to avoid drying out.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Main Feast
• Method: Smoking & Reverse Sear
• Cuisine: American, BBQ

Nutrition

• Serving Size: 1 steak
• Calories: 650 kcal
• Sodium: 500mg
• Fat: 48g
• Saturated Fat: 18g
• Unsaturated Fat: 25g
• Carbohydrates: 1g
• Protein: 50g
• Cholesterol: 140mg

Keywords: Smoked ribeye steak, smoked steak recipe, how to smoke a ribeye, best smoked steak, BBQ ribeye, reverse sear steak, smoker recipe, grilled ribeye, hickory smoked steak

FAQ About Smoked Ribeye Steak

This Smoked Ribeye Steak Recipe delivers a perfect balance of smoky flavor, juicy tenderness, and crispy crust. Whether you’re grilling for a special occasion or just want a restaurant-quality steak at home, this method is a guaranteed winner!

💬 Tried this recipe? Let us know in the comments!