Ingredients
Steak
- 2 ribeye steaks (about 1 inch thick)
Seasoning and Oil
- 1 tablespoon high-heat oil (such as avocado or canola oil)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat Smoker: Preheat your smoker to 225°F (107°C). Add your favorite smoking wood like oak, cherry, or hickory to create rich aromatic smoke.
- Prepare Steaks: Pat the ribeye steaks dry with paper towels to remove moisture. Drizzle the high-heat oil evenly over the steaks and rub it in to coat thoroughly.
- Season Steaks: Mix kosher salt, black pepper, and garlic powder in a small bowl. Generously sprinkle this seasoning blend on both sides of each steak for flavorful crust.
- Smoke Steaks: Place the steaks directly on the smoker grates. Smoke the steaks for 50 to 60 minutes, or until the internal temperature reaches 130°F (54°C) for medium doneness.
- Rest and Serve: Remove the steaks from the smoker and let them rest for 5 to 10 minutes. This resting period helps retain the juices before slicing and serving.
Notes
- Use a reliable meat thermometer to monitor internal temperature for perfect doneness.
- Choose wood chips based on flavor preference; hickory gives a stronger smoke, while cherry provides a milder, sweeter note.
- Letting the steak rest after smoking is essential to keep the meat juicy and tender.
- Adjust seasoning quantities to taste or add additional herbs like rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
