Reverse Seared Smoked Ribeye Steak

Reverse Seared Smoked Ribeye Steak Recipe

Ingredients
Ribeye steaks (¾ inch or thicker)
Kosher salt
Large cast iron pan
Olive oil

Directions
Step 1: Dry brine the steak(s) by sprinkling about 1 tsp of kosher salt on the top. If they are extra thick, do the bottom as well.

Step 2: Place the steaks on a plate or open container in the fridge for 2-4 hours. The thicker the steak, the longer it takes.

Step 3: When the brining is complete, rub salt remnants off the steak(s) and set aside.

Step 4: Let steak(s) come to room temperature while you get the smoker ready.

Step 5: Prepare the smoker for cooking at 225°F with indirect heat.

Step 6: Place the steak(s) on the smoker grate for about 1.5 to 2 hours or until they reach 120°F in the center as measured by an accurate digital thermometer.

Step 7: Remove the steak(s) from the heat and let them rest with foil tented over them for about 10 minutes.

Step 8: Meantime, heat an iron skillet over high heat and once water will spit in the pan, it is ready to use.

Step 9: Pour a little olive oil in the center and place the steak in the pan rotating it to spread the oil out.

Step 10: Sear each side for about a minute.

Step 11: Let the steak(s) rest for about 5 minutes, no foil this time and then serve. The internal temperature should be between 135-140 degrees for mid-rare. *Laurie’s Serving Tip: I topped the steak with hand-rolled herb butter after searing to give it even more flavor. (You may find instructions on herb butter in my blog.)