Can I Slow Smoke Thick-Cut Rib Eyes and Still Keep Them Juicy and Tender?

I have smoked almost everything imaginable but never tried a good, thick-cut Rib Eye steak. I was considering smoking them in my Big Green Egg.

Is there a good way to do it, or should I stick to a nice, hot grill?

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Nov 22, 2022
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starstarstarstarstar 		Smoke Grilling Thick-Cut Ribeye Steaks
by: Joseph

Hello,

Thanks for submitting your question.

Yes, you can smoke thick-cut steaks and have them come out juicy and tender. How juicy and tender your steak is depends on the cut, the grade, and the internal temperature of the steak when done.

As long as your ribeyes have lots of marbling and you don't overcook them, they'll be juicy and tender.

This is not a slow smoke, but it will give you the best results.

The method is to smoke them to 110°F, and then sear them to get that tasty crust. This cooking method works best for 1-1/2"-2" steaks.

1 - Set up your cooker for a temperature of 225°F-250°F. If you're using a charcoal grill, set up a 2-zone fire with the indirect side at 225°F-250°F.

2 - Smoke the steaks for 10-15 minutes until the internal temperature reaches 110°F.

To Sear -

For Kamado-style grills, like your Big Green Egg, open the bottom vent all the way and remove the deflector plate. Make sure the fire is very hot before searing.

For charcoal grills, push the coals together or add more hot coals to build a searing hot fire.

It's okay to wait until the fire is up to temp if necessary.

3 - Sear the steaks for 2-3 minutes until they are charred nicely and cooked to the temperature you like

* 125°F for rare
* 130°F for medium rare
* 140°F for medium

Enjoy immediately.

Let us know how those smoked ribeye steaks turned out!

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