These smoked ribeye cap steaks come from that strip of meat that surrounds the eye of the ribeye and is often trimmed off of the prime rib before selling it. Taking a bite of this stuff makes you think of words like buttery and delectable.
Course Entree, Main
Cuisine American, Hot Smoking
Prep Time 10 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 2 hourshours10 minutesminutes
Servings 4people
Ingredients
4Ribeye cap steaks
6sprigs of fresh rosemary
1tspCoarse kosher salt
2TBSPJeff's Texas style rub
Instructions
Step 2: Pre-prep and Dry Brine
To get started, I laid down a bed of rosemary sprigs in my pan. Then the steaks are laid right on top.
Coat each of the steaks with about 1/4 tsp of coarse kosher salt
Place the entire pan of steaks in the fridge for about 2 to 3 hours. When the steaks are done brining, there is no need to rinse.
Step 2: Seasoning
After brining, give them a good application of the Texas style rub. They are ready to be smoked.
Step 3: Smoker Time
Set up your smoker for indirect heat at about 225°F. If your smoker uses a water pan, fill it up.
Once the smoker is ready, place the pan of steaks right on the grate and let the smoking commence.
Step 4: Brown and/or Sear
Once the steaks reach about 120°F, increase the heat in your smoker to about 450°F or you can move the pan to your oven broiler to give the steaks some sear on the outside.
When the reach 130°F or a good medium rare, they can be removed from the heat.
Step 5: Rest and Serve
Rest the steaks for 15 minutes with foil tented over the top of the pan before serving.
Just before serving, brush some melted butter with original rub over the top.
Rub Butter is made using 1/2 stick of melted butter with 1 tablespoon of Jeff's original rub. Stir while using to keep it mixed up well.
Serve and enjoy one of the best steaks you've ever tasted!