Reverse Sear Smoked Ribeye Steak

• Gluten free
• Paleo

• Meat

  • 2 Ribeye steaks (roughly 1 pound

• Baking & Spices

  • 1/2 tbsp Pepper
  • 1/2 tbsp Salt

Found on vindulge.com

Description

Ingredients

• 2 Ribeye steaks (roughly 1 pound each, give or take a few ounces), the thicker cut the better
• ½ tablespoon salt
• ½ tablespoon pepper

Directions

• Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (were not using an oil here due to the dry brine or salting)
• Preheat smoker to 150 - 160 degrees (we used cherry wood), and remove the steak from the fridge.
• Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees, remove from the smoker and prepare for the grill.
• Prepare your cooker for direct heat. In this case we used a Webber kettle grill. You can also do this before the steak reaches 100 degrees. Or you can wait while you prep your sides.
• Place the steak over the hot direct heat for about 2 minutes at the most. Youre looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (* some folk may want to re-season at this point, its up to you. We didnt. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. Its easier to add salt and flavor later rather than taking it away)
• Flip the steak for another two minutes until the IT reaches your desired doneness, we went for 125 - 130 degrees. Let rest with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.