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 Time 5 minutes
Cook Time 2 hours
- 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.