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Reverse Sear Smoked Ribeye Steak: Submitted by: Wendy R Cook | Date Added: 6 Aug 2019
Listed in: Beef

2 Rib-eye steaks, roughly 1 pound each
1/2 tablespoon salt
1/2 tablespoon pepper

Cooking Instructions

1. Salt the steak on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper.

1. Preheat smoker to 225 degrees and remove the steak from the fridge.
2. Apply the pepper on the steaks, then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature reach 110 degrees, remove from the smoker and prepare for the grill. This takes roughly an hour.

1. Prepare your cooker for direct heat. '
2. Place the steak over the hot direct heat for about 2 minutes at the most. You are looking for a nice crust. The internal temperature will come up fast on the steak.
3. Flip the steak for another two minutes until the internal temperature reaches your desired doneness, 125-130 for rare. Let rest with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.

Recipe Pictures - Hover cursor to scroll if several images:
Reverse Sear Smoked Ribeye Steak Reverse Sear Smoked Ribeye Steak Reverse Sear Smoked Ribeye Steak
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