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I can talk Smoking/Grilling all day. I am an insane person. I have 4 grills/smokers on my patio right now.
But, I highly recommend this easy prep for a good thick ribeye or steak of your choice. I get a good, thick 1" to 1-1/4" cut (thicker the better).
Put some salt on them for an hour or so at room temperature before you put them on the smoker. The salt will absorb into the meat and make it moist on top. Add a nice portion of fresh ground pepper on top and put it on the smoker at 225-250 until the cut gets an internal temp of 117-120. Takes about an hour depending on thickness.
Take the steaks off at that point. Brush them with melted butter and another salt/pepper dusting.
My smoker can get a direct fire but whatever you have get a fire going. Take the steaks and put them on the direct flame for about 1-2 minutes per side - charred to your preference but that timing should get the internal temp to around 135-140 to give you a nice medium-rare like the pic above.
Best steak I've ever had and I need shoulder surgery tomorrow for patting myself on the back so much. Hope you enjoy.