There’s something primal about a large bone-in ribeye with a handle. These smoked bone-in ribeye steaks are smoked low and slow until nearly done, then finished with a blistering sear to create a perfect crust and tender, medium-rare interior.
- Prep Time: 5 minutes
- Cook Time: 1–2 hours
- Smoker Temp: 220°F
- Finish Temp (medium-rare): 135°F
- Recommended Wood: Cherry
- Bone-in ribeye steaks (allow ¾ to 1 lb per person)
- Olive oil
- Jeff’s Texas-style rub (or another steak rub you prefer)
Place the ribeyes on a cutting board. This example was just over 2 lbs and about 3 inches thick; steaks of any size work, though thicker cuts are easier to cook to a perfect medium-rare.
Drizzle the steaks with olive oil and use a basting brush to coat them evenly.
Generously season all sides with your chosen rub. The Texas-style rub shown here works great, but the original Naked Rib Rub also produces excellent results.
Let the steaks rest at room temperature for a few minutes while you prepare the smoker. The rub will draw some moisture out of the meat and form a paste that helps build a flavorful crust.
Place the steaks on a rack or cookie sheet to make moving them to and from the smoker easier.
Use any smoker that can hold about 220°F. Set up for indirect cooking and use a water pan if your smoker design calls for one. Cherry wood is recommended for these steaks, but other smoking woods will also work well.
When the smoker is ready, place the steaks directly on the grate or on your rack placed on the grate.
Smoke for roughly an hour or until the internal temperature reaches about 110–115°F. This stages the cook so you can finish with a quick, high-heat sear.
Once the steaks hit 110–115°F, move them to a very hot grill for searing. The hotter the grill, the faster you’ll develop a deep, flavorful crust. A ceramic cooker or a grill heated to 500–600°F will char quickly and evenly.
Watch the steaks closely. Sear for about 1–3 minutes per side depending on grill temperature—aim for a couple of minutes, then rotate 90° for cross-hatch grill marks, then flip and repeat. The exact time will vary with grill heat.
If you prefer, you can finish the steaks under a hot oven broiler instead of on a grill. Broiling delivers excellent color and char even without grill marks and makes it easy to monitor the top-side browning.
If the steaks need more time after searing to reach your desired doneness, return them to the smoker to slowly bring them to the final temperature while preserving the smoky flavor.
When the steaks reach your target temperature (medium-rare is about 135°F), remove them from the heat and let them rest loosely covered with foil for 10 minutes. During rest, juices redistribute and the internal temperature will rise a few degrees.
Slice or carve as desired and serve immediately. The low-and-slow smoke followed by a hot sear produces a consistent medium-rare from edge to edge with a deeply browned, flavorful crust.
If you prefer a higher doneness level, simply cook the steaks to your preferred internal temperature.
Enjoy perfectly cooked smoked bone-in ribeye steaks!
Printable Recipe
Smoked Bone-in Ribeye Steak
Ingredients
- Bone-in Ribeye Steaks (¾ to 1 lb per person)
- Olive oil
- Jeff’s Texas-style rub (or your preferred steak rub)
Instructions
Step 1: Season Steak(s)
-
Place the ribeye steaks on a cutting board and season all sides with olive oil and rub.
-
Allow them to rest briefly while you get the smoker ready. The rub will draw some moisture and form a paste that enhances the crust.
-
Place steaks on a rack or baking sheet for easy transfer to the smoker.
Step 2: Smoke ’em up
-
Preheat your smoker to about 220°F and set up for indirect cooking. Use a water pan if available.
-
Use cherry or another preferred smoking wood, then place the steaks on the smoker grate or on the rack.
-
Smoke until the internal temperature reads about 110–115°F, roughly an hour depending on thickness.
Step 3: Finish on the Grill (optional but very good)
-
Preheat a gas or charcoal grill to very high heat (500–600°F) or preheat a broiler if you prefer to finish indoors.
-
Sear the steaks briefly on each side, rotating 90° after the first minute or two for attractive grill marks. Monitor closely to avoid burning, especially if your rub contains sugar.
-
If the crust is done but the steaks need more time, return them to the smoker until they reach your desired doneness.
Step 4: Rest and Serve
-
When steaks reach the desired temperature (135°F for medium-rare), remove from heat and rest, loosely covered, for about 10 minutes to allow juices to redistribute.
-
Slice or carve and serve immediately, enjoying the smoky flavor, tender interior, and well-charred exterior.
-
If you prefer a higher doneness, simply cook to your preferred internal temperature.