Beef Rib Steak Bone in, 0.75-1lb
Ribeye refers to the cut of beefiness that comes from the surface area of the ribs, as the proper name implies. A ribeye is a steak portion that can be boneless or bone-in. These steaks are well marbled with fat and are immensely flavorful. The fat helps to keep the meat moist and juicy while cooking. A bone-in steak adds fifty-fifty more flavour to the meat.
If you lot look up recipes for smoking ribeye steaks you may not find much. Or, you may discover recipes that telephone call for marinating the steaks in wine before smoking. Such a tender cut of beef lends itself quite well to searing and basting with butter in a cast iron skillet or grilling over an open flame for minutes. So, why would you smoke this tender cut of beef? Or, why would you lot marinate information technology?
Smoking ribeye steaks does not compromise the flavor. In fact, it enhances information technology. Yous won't get that charred exterior or grill marks that quick cooking over high heat volition requite y'all. But, you lot can always grill the smoked steaks over a fire or on a hot grill pan for just a couple of minutes after smoking to go the same effect. This is called opposite searing. Marinating the steaks is a matter of preference. Personally, I would never marinate such a cute cutting of meat. I retrieve it but adds the wrong kind of moisture. Seasoning the exterior of the steak will help seal in the moisture that comes from the marbled fat.
In this article we will look at a quick and easy method for smoking ribeye steaks in a Masterbuilt Smoker and 2 different types of sauces to serve with the steak. Choose a sauce that besides compliments your sides. Classic sides to serve with ribeye steaks are baked potatoes and creamed spinach. However, I think smoked potatoes are perfect. You tin see my recipe for those hither. Outset the potatoes approximately 1 60 minutes before yous identify the steaks in the smoker so that they are set at about the same time.
Smoked Ribeye Steaks
Ingredients:
- iv ribeye steaks, approximately one-1/2" thick and 12 to 16 ounces each
- Actress virgin olive oil (EVOO)
- Kosher salt
- Cracked blackness pepper
- Other dried seasonings, such as garlic powder and onion pulverization or a jarred seasoning rub, are optional
- Red or hickory wood fries
Total time:1 hr v min – Prep time:five min – Smoke time:1 hr – Serves:4 people
Writer: Nick
Directions:
i. i. Place the steaks on a clean cutting board and rub all over with EVOO. Flavor the steaks all over generously with salt, pepper, and any other dried seasonings you might be using. Remove a rack from the smoker and place the steaks on the rack to rest while you preheat the smoker. You desire the steaks to be at room temperature.
If the smoker is already on for potatoes, make sure yous had removed a cold rack below the potatoes before you lot started the smoker. If not, only identify the steaks directly on the rack inside the smoker.
2. 2. Add wood fries to the tray of the smoker. Place water in the bowl. Preheat your smoker to a temperature of 220°F.
3. 3. Place the rack with the seasoned steaks in within the smoker. Smoke the steaks for 45 minutes. Cheque the temperature. Y'all are looking for 125°F for medium rare and 145°F for medium well. Keep smoking if needed.
Annotation: If you plan on reverse searing the steaks, take them out of the smoker at approximately 115°F and place them on a hot charcoal or gas grill, or on a smoking hot grill pan. Char each side for merely a couple of minutes until the steaks come upwardly to full temperature.
4. 4. Remove the ribeyes from the smoker or grill to a cut board. Tent with foil and allow to rest for 10 minutes. Serve individual steaks or slice and place on a platter. Serve with the sauce of your choice and sides.
Chimichurri Sauce
Ingredients:
- one/4 cup chopped parsley
- i/iv cup chopped cilantro
- ii tsps minced shallot
- one TBS fresh lemon juice
- 2 cloves of garlic
- A pinch of cayenne pepper flakes
- 2/3 loving cup good extra virgin olive oil (EVOO)
- Salt and freshly basis pepper to taste
Total time: ten min – Prep time: 10 min – Serves: 4 people
Directions:
1. Place the shallot and garlic in a food processor and pulse to mince. Add the herbs, lemon juice, pepper flakes, salt, and pepper. Turn on the food processor and add the EVOO in a stream through the top hole until all is well combined to resemble a runny pesto.
2. Serve the sauce at room temperature over the steak. Yous tin can store the sauce in the fridge for several days.
Bluish Cheese Sauce
Ingredients:
- 1/two stick softened butter
- 1/2 large yellow onion, sliced thinly
- 1 cup heavy cream
- 3 TBS Worcestershire sauce
- 3/iv loving cup crumbled blue cheese
- Sea salt and footing blackness pepper to taste
Total fourth dimension: 15 min – Prep time: 5 min – Cook fourth dimension: 10 min – Serves: 4 people
Directions:
i. In a sauce pan, melt the butter over medium-high rut. Add the onion and sauté until wilted and golden brown, approximately 7 to eight minutes.
2. Whisk in the heavy foam and Worcestershire sauce. Bring this to a soft eddy, then stir in the bluish cheese and allow information technology to melt. Season with salt and pepper.
3. Serve the warm sauce with the steaks.
Source: https://mrecipes.com/smoker/beef/smoked-ribeye-steaks/
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