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.