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.
Course Entree
Cuisine Hot Smoking
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours5 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
Ribeye steaks1 per person, ¾ inch or thicker is best [other steak cuts will also work ok]
Kosher saltMorton blue box
Jeff's Texas style rub
Large cast iron pan or a screaming hot fire
Vegetable oil
Instructions
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. When the brining is complete, remove the steaks from the fridge 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 (107°C) with indirect heat and cherry wood for smoke. Pecan or oak are also great choices. If your smoker uses a water pan, fill it up.
Place the steaks on the smoker grate and let them smoke cook for about 1.5 to 2 hours or until they reach 120°F (49°C) in the center as measured by a digital meat 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 of the pan and place the steak in the pan rotating it to spread the oil out. Sear each side for about a minute or until they have reached the color that you like.