Smoked Ribeye Steak

These Smoked Ribeye Steaks are going to blow your socks off. Tender, juicy and always delicious!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 241kcal

Author Jason

Heat the smoker up to 225°F to 250°F using your choice of smoking wood. We used cherry this time.
While the smoker is heating up, remove the steaks from the refrigerator and allow to come to room temperature. Sprinkle both sides with Montreal Seasoning (or other seasoning of your choice).
Put the steaks on the grill and allow to smoke until the internal temperature reaches 110°F if choosing to reverse sear (see next step). Remove the steaks from the smoker. If you want to finish off the steaks by simply smoking, that is a great and easy choice as well. Cook until the internal temperature reaches medium rare: 130°F medium: 135-145°F medium well: 145°F to 155°F. well done: over 155°F.
OPTIONAL: Reverse sear the steaks by heating up the grill to medium high heat or on the stove top in a hot cast iron skillet. Place each steak on the grill grate or the hot cast iron skillet and sear each side for 2-3 minutes