Smoked and Grilled Ribeye Steaks from Black's Barbecue
Ingredients
- 1 1-inch thick ribeye steak
- salt and pepper for seasoning
For Smoking
- charcoal or smoker wood chips
- butter
- fresh herbs such as rosemary, thyme, etc.
For Grilling
- additional charcoal
Instructions
Choosing the Right Steak, Seasoning, and Set Up
- Select a ribeye steak that is 1-inch thick, allowing for optimal smoke absorption and a prolonged searing process.
- Set up your grill or smoker to maintain a temperature below 200℉ for 1½ to 2 hours. Use charcoal or smoker wood chips to achieve a subtle smoky flavor.
- Season the ribeye steak generously with salt and pepper the night before to enhance flavor penetration.
Smoking Process
- Place the seasoned steak on the grill or smoker and smoke at a low temperature for 1½ to 2 hours.
- While the steak is smoking, prepare herb butter by placing butter and fresh herbs in a heat-proof bowl. Allow the butter to melt and take on a smoky flavor in the smoker. Baste the cooked steak with this flavorful mixture before serving.
- Once smoked, remove the steak from the grill to cool at room temperature. Prepare the grill for direct grilling over hot coals for the searing phase.
Grilling Process
- The goal is flavor, not perfect grill marks. Sear the steak directly above hot coals, flipping every 1 to 2 minutes to develop layers of flavor. This continuous flipping ensures each side cools and readies for another flip, maximizing flavor infusion.
- Once the internal temperature reaches 125℉ and a flavorful crust has developed, remove the steak from the grill.
- Place the grilled ribeye on a plate, tented with foil, and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful outcome.
- Slice the rested ribeye against the grain and serve immediately. The focus is on the exceptional flavor achieved through the meticulous smoking and grilling process.
Notes
- This steak prioritizes flavor over aesthetics, with the continuous flipping technique creating a multi-layered taste experience.
- Herb butter basting adds a smoky herbaceous touch, elevating the overall richness of the ribeye.
- Resting the steak off the grill is crucial for retaining juices, resulting in a succulent and flavorful final product.
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