Ribeyes with a touch of smoke

Discussion in 'Grilling Beef' started by gt2003, Mar 14, 2008.

  1. gt2003

    gt2003 Meat Mopper

    My neighbors call me last night and say they've eaten ribeye every night for the last week. They've got 2 left and they don't want them, do I? Duh, yes I want them. I come home, fire up the grill, throw a little montreal steak seasoning on them and once the grill is up to temp, on they go. The grill was superhot so i threw on a chunk of hickory. It immediately started smoking and added just enough of a hint of smoke to make everything come together. I wish i would have taken a pic but I was in the mode and couldn't be bothered, hehehe. Take the time to do this with your next grill adventure and you'll be glad you did. Take care, Greg
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I've been doing all my steaks on the Weber lately with a handful of hickory chips....
    It doesn't get alot but your right, well worth the effort!![​IMG]
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Must be something in the air.....I just did a ribeye last night. [​IMG]
  4. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    did t bones 2 nites ago allways on the webber with a few chips.you cant go wrong.[​IMG]
  5. desertlites

    desertlites Master of the Pit OTBS Member

    yup even with the freezer full-picked up a few real good looking packs of rib eyes from cosco (my fav steak cept a porter)vac-packed for when I want a good grill-and oh my with a little smoke I in heaven.I like my steak naked but did add montreal to the grilled corn-zuccini-carrots-onions taters & green chilies-was a good din
  6. lc in va

    lc in va Meat Mopper

    sounds good, smoke just makes everything better
  7. bertjo44

    bertjo44 Smoking Fanatic

    Wish my neighbors would give me some ribyes. I like that Montreal Steak Seasoning. LC in VA turned me on to that.
  8. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    I smoke ribeyes on the smoker at 225°-250° with a bit of Happy Holla Rub. I insert a probe horizontally in one until the probe tip is in the center of the steak (and NOT in fat). Then I smoke them to 135°F, medium rare.
    I pull them off the smoker and let them rest about 20-30 minutes. Then I put them on a hot grill for about 3 minutes a side to give grill marks and a bit of grilled flavor.
    They turn out juicy and perfect.
    And they are mighty good with my smoked taters.
  9. flash

    flash Smoking Guru OTBS Member

    I'll be doing mine tonight. [​IMG]

Share This Page