As you may remember, we bought a smoker this summer. And even though we know ribeye steaks don't need slow and low cooking, we decided to cook them on the smoker anyway. And we're so glad we did! Holy cow!!! These ribeyes were fantastic. Juicy and tender with beautiful hints of woodsy smokiness. We'll be making these again very soon! Here's how we did it:
First, we seasoned the gorgeously marbled steaks with kosher salt and freshly ground black pepper.
Then we covered them in a some red wine for marinating. We marinated them for about an hour, flipping them over half way through, while we drank the rest of the wine and heated up the smoker.
We set the steaks on the top grill rack with soaked applewood chips creating the smoke. We let them smoke for 40 minutes.
After we took them off, we seared them on the grill for a quick two minutes on each side, just to get some grill marks on them. Easy as that!