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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.
Course Entree
Cuisine Hot Smoking
Prep Time 5 minutes
Cook Time 2 hours
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.