Papa Jacks Steak & Chop elevates these Smoked Ribeye Steaks with unparalleled tenderness, juiciness, and flavor.
As the steaks slowly smoke to perfection, a final basting of melted butter adds an extra layer of decadence, ensuring each slice is irresistibly juicy and bursting with flavor.
Ingredients:
- 2 ribeye steaks
- Salt and pepper, to taste
- 4 tablespoons Papa Jacks Steak & Chop Marinade
- Wood chips or chunks for smoking (hickory, mesquite, or oak work well)
- 4 tablespoons unsalted butter, melted.
Instructions:
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Preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius) using your choice of wood chips or chunks for smoking. Hickory, mesquite, or oak impart great flavors for beef.
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While the smoker is preheating, prepare the ribeye steaks. Season both sides of each steak generously with salt, pepper, and then distribute the Papa Jacks Steak & Chop Marinade evenly over the surface with a pastry brush.
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Once the smoker is at the desired temperature and the wood is producing smoke, place the seasoned ribeye steaks directly on the grill grate.
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Close the lid of the smoker and let the steaks smoke at 225 degrees Fahrenheit (107 degrees Celsius) for about 1 to 1.5 hours, or until the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), for medium, aim for 140-145°F (60-63°C).
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About 10-15 minutes before the steaks are done, baste each steak with the melted butter. This will add flavor and moisture to the surface of the steaks.
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Close the lid of the smoker and let the steaks finish cooking for the remaining time.
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Once the steaks reach your desired level of doneness, remove them from the smoker and let them rest for about 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
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Serve the smoked ribeye steaks hot and enjoy the delicious, smoky flavor with your favorite sides and accompaniments.