Reverse Seared Smoked and Grilled Ribeye Steaks

Reverse Sear Smoked Ribeye Steak

The reverse sear is an incredible way to cook a steak. For this we are explaining the smoked reverse sear, by slow smoking a ribeye steak, then finishing it on a hot grill for char and flavor.

Course Entree
Cuisine American, barbecue, bbq, grilling, steak dinner
Keyword reverse sear, smoked ribeye steak, smoked steak
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 servings
Author Mary Cressler, Vindulge


  • 2 Ribeye steaks, roughly 1 pound each, give or take a few ounces, the thicker cut the better
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper



  1. Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)


  1. Preheat smoker to 225 degrees F (we like cherry wood), and remove the steak from the fridge.

  2. Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour.


  1. Prepare your cooker for direct heat. In this case we used a Weber kettle grill. You can also do this before the steak reaches 100 degrees (F). Or you can wait while you prep your sides.

  2. Place the steak over the hot direct heat for about 2 minutes at the most. You're looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (* some folk may want to re-season at this point, it's up to you. We don't. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It's easier to add salt and flavor later rather than taking it away)

  3. Flip the steak for another two minutes until the IT reaches your desired doneness, we like 125 - 130 degrees (F) for rare. Let rest with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.