Smoked Rib Eye

Name: Smoked Rib Eye
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Ingredients: One double-cut 24-ounce bone-in rib eye steak; Kosher salt and freshly ground black pepper; 8 ounces (2 sticks) unsalted butter, at room temperature; 1/4 cup your favorite barbecue sauce; 2 tablespoons finely sliced chives; Olive oil, for drizzling

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Level: Easy

Total: 2 hr 25 min (includes resting time)
Active: 20 min

Yield: 4 servings

This is basically a reverse sear with the addition of smoke. Cooking it this way brings out the richness of the meat and throwing it over the coals to finish gives it a crust like nothing else can.

Level: Easy

Total: 2 hr 25 min (includes resting time)
Active: 20 min

Yield: 4 servings

Ingredients

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One double-cut 24-ounce bone-in rib eye steak

Kosher salt and freshly ground black pepper

8 ounces (2 sticks) unsalted butter, at room temperature

1/4 cup your favorite barbecue sauce

2 tablespoons finely sliced chives

Olive oil, for drizzling

Directions

Heat a smoker to 225 degrees F with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
Sprinkle the rib eye liberally on both sides with salt and pepper and place on the smoker. Cook to an internal temperature of 115 to 120 degrees F, 1 to 1 1/2 hours. Let rest for 10 minutes.
Make the compound butter: To a mixing bowl, add the softened butter, BBQ sauce, chives and lots of cracked black pepper. Mix to combine.
Heat a cast-iron pan over medium-high heat. Add a drizzle of olive oil. Add the rib eye and sear until dark golden brown and crusty, 3 to 5 minutes. Flip and sear on the other side until dark golden brown and crusty, 2 to 3 minutes. Alternately, sear the rib eye directly on the hot coals by placing it on the white-hot charcoal for 3 to 5 minutes per side. Remove to a cutting board to rest for 5 minutes. Slice the rib eye, then spoon the compound butter over the top before serving.