Many cooks throw steaks on a hot grill or over a hot fire and once it reaches the right temperature in the middle, it's done.

What if I told you there was a better way and one that some steakhouses even employ to produce a perfect edge-to-edge pink medium rare with an elegant sear on the outside?

This recipe will show you how to dry brine, smoke cook, rest and then reverse sear a smoked ribeye steak that is better than anything you can get at any restaurant.

Helpful Information
  • Prep Time: 5 minutes
  • Dry Brining Time: 2-4 hours
  • Cook Time: 1.5 to 2 hours
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 130°F
  • Recommended Wood: Cherry
What You’ll Need
  • Ribeye steaks (1 per person), ¾ inch or thicker is best (other steak cuts will also work ok)
  • Kosher salt (Morton)
  • Jeff's Texas style rub (purchase recipes here)
  • Large cast iron skillet or a screaming hot fire
  • Vegetable oil
Dry Brine

Lay the steaks on a plate or open container and sprinkle kosher salt on them. Be generous but don't go overboard. Typically ½ teaspoon of kosher salt per pound of meat is what the experts recommend.
Here's a picture to give you an idea of how much I use:

For ¾ inch steaks like these, I just coat one side.

For thicker steaks, I recommend brining both sides– one side at a time for 2 hours each side.

You then place them in the fridge uncovered.

The salt immediately begins to pull the juices to the surface where it mixes with the salt and becomes a slurry. Over the course of time, the salty meat juices are drawn back into the steak and if you wait long enough it will absorb deep into the meat.

Here's the same 2 steaks after about 45 minutes:

The thicker the steak, the longer they need to sit in the fridge. I left these ¾ inch steaks for about 2 hours and they were perfect.

Rinse the steaks when they are finished to make sure there's no salt residue on the outside.


Some folks might just add a little pepper at this point since they salt is already seasoning the inside but I highly recommend my Texas style rub (purchase recipes here) on these. It's pretty low in salt and has some other things like cayenne and garlic to really ramp up the flavor. The Texas style rub makes beef really, really happy!

Both sides should be seasoned with the Jeff's Texas style rub (purchase recipes here).


Leave the steaks sitting on the cabinet for a few minutes while you go get the smoker set up. They need to warm up a little bit anyway after being in the fridge for several hours.

Set up your smoker for cooking at about 225°F if possible.

Use indirect heat and if your smoker uses a water pan, fill it up.

The smoke can be any good smoking wood but I recommend cherry if you have it. Other great woods for these are pecan and oak.

Once the smoker is ready, place the steaks on the smoker grate. You can also use a Bradley rack or Weber grill pan to make it easy to transport the ribeyes to and from the smoker.

For electric, gas and charcoal smokers, keep a light wood smoke going for at least an hour but more is ok as long as you have plenty of airflow into and out of your smoker. Wood smokers will continue smoking the entire time by default.

Be sure to use a digital probe meat thermometer such as a Thermapen or the “Smoke” by ThermoWorks so you'll know the very second when the steak gets done so you can remove it from the heat.

Another great tool is the ThermoPop digital pocket thermometers which read in 3-4 seconds (that's fast), are splash-proof and being offered now for only $29. One of my favorite toys.. er, tools;-)


I recommend letting it go to about 120°F since we are going to sear them later and the carryover heat plus the searing should bring it on up to a perfect medium rare.

Once the ribeyes reach the set temperature, move it from the heat immediately.


Let the steak rest away from the heat, tented with foil for about 10 minutes to allow the juices to return to center.


Place a cast iron skillet over a high heat burner. Use a little vegetable oil in the center of the pan and get it super hot.

Once the pan is ready, place the steak in the pan and rotate the steak with your tongs to spread the oil around a little.

About a minute each side should do it but keep a close eye on it.

I did some tong magic and seared the sides as well but that's not required

You'll see lots of smoke and this is how it should be. If you have a side burner on the grill, that is a better choice than using a burner in the house.

If you must use the burner in the kitchen oven, just make sure to turn the exhaust hood fan on and perhaps open a couple of windows during this process.

You can also use a screaming hot fire to do this but it's a little less predictable and requires more finesse to get the job done right.. your choice.


Once again, let the steaks rest (no foil tented over them this time) for about 5 minutes and then serve them to your guests with ample sides.

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
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Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

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Printable Recipe

Print Recipe
4.86 from 7 votes

How to Reverse Sear Smoked Ribeye Steaks

How to dry brine and reverse sear smoked ribeye steaks. This gives you perfect edge-to-edge medium rare with the most beautiful seared outside you've ever seen.
Prep Time5 mins
Cook Time2 hrs
Course: Entree
Cuisine: Hot Smoking
Servings: 6
Author: Jeff Phillips


  • Ribeye steaks 1 per person, ¾ inch or thicker is best (other steak cuts will also work ok)
  • Kosher salt Morton
  • Jeff's Texas style rub
  • Large cast iron pan or a screaming hot fire
  • Vegetable oil


  • Dry brine the steaks by sprinkling about 1 tsp of kosher salt on the top. If they are extra thick, do the bottom as well.
  • Place the steaks on a plate or open container in the fridge for 2-4 hours. The thicker the steak, the longer it takes.
  • When the brining is complete, rinse the steaks and set aside.
  • Season the steaks, top and bottom with Jeff's Texas style rub and let them come to room temperature while you get the smoker ready.
  • Prepare the smoker for cooking at 225°F with indirect heat and cherry wood for smoke. Pecan or oak are also great choices.
  • Place the steaks on the smoker grate for about 1.5 to 2 hours or until they reach 120°F in the center as measured by an accurate digital thermometer.
  • Remove the steaks from the heat and let them rest with foil tented over them for about 10 minutes.
  • Meantime, heat an iron skillet over high heat and once water will spit in the pan, it is ready to use.
  • Pour a little vegetable oil in the center and place the steak in the pan rotating it to spread the oil out.
  • Sear each side for about a minute.
  • Let the steaks rest for about 5 minutes, no foil this time and then serve to your guests.
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