Smoked Rib Eye
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 758
- Total Fat
- 73
- Saturated Fat
- 40
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 21
- Cholesterol
- 202
- Sodium
- 448
- Total: 2 hr 25 min (includes resting time)
- Active: 20 min
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
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.
Cook’s Note
a smoker or grill