How To Smoke Ribeye Steaks On Pellet Grills
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- čas přidán 19. 06. 2022
- Smoke ribeye steaks on the Traeger... RECIPE - sipbitego.com/smoked-ribeye
Try my super-simple smoked ribeye steaks recipe. It uses just 3 ingredients and is a very easy smoker recipe for dinner!
INGREDIENTS
2 LB ribeye steaks (1 LB each, about 1.5” - 2” thick, boneless is what I used)
1 tbsp olive oil
1 tbsp BBQ rub (or steak seasoning with salt in it)
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print recipe - sipbitego.com/smoked-ribeye
This is why i went with the pit boss and sold my traeger, the option to open in the middle and sear over flame 🔥
So i do it differently.
45-1 hr at 220 F at super smoke until its gets to 120 internal temp. Take off grill and wrap with foil, and then preheat until it get to 500. Then 3 min 30 sec on one side, then 2 mins 30 sec on the other until it gets to about 132 ish cause the resting will make it go above 135 which is medium rare. then let it rest for 5-10 mins then BOOM BABY! love me smoked ribeye
Why wrap it in foil?
I’ve tried smoking ribeyes a lot and though they do taste great the problem is most of the fat doesn’t cook or get rendered properly when smoking especially only to medium rare or medium. Better to stop at 115-120, and sear on the propane or charcoal grill and get that fat rendered down, and get a better crust. Just sayin. I am constantly experimenting with this so….good luck everyone try it out!
I just purchased a Pit Boss Pro 850 Pellet Grill from Lowes and wanted to try Ribeye Steaks for my first venture. I reviewed several videos and decided to follow this one as it seemed the most straight forward. I must say I just had the most flavorful steak I have ever prepared at home. It was a little overcooked but, that's an adjustment I need to make based on my circumstances. I smoked at 220 for the full 45 minutes and should have acted sooner when the probe hit 120. Also, when I pulled them off to bump up the grill for the searing process, it took a long time for the grill to get to 500, which added to the steaks doneness. Now that I know, I will do better at monitoring the probe. Still very tasty and tender and now I know I can have great meat at home. I am commenting to thank you for doing the video and to help others have success as well.
I have not used that smoker, the Traeger comes up to temp very quickly. In your case you might want to sear it in cast iron or grill the outside really quickly. Glad the flavor was there !
This is my go-to for ribeyes! I am gonna try these on my camp chef!
Enjoy 😊
Trying this tonight. I have more time so I’m doing them at 190 until they reach the 120 internal and then I’ll seat them. Yours looked delicious 👍🏼
This recipe serves us time and time again let me know how you like it !
@@sipbitego the steaks were amazing. My smoker caught fire due to all the drippings from earlier cooks and I had a huge fire once the smoker reached 500 with a error and way more smoke than normal.
I’m surprised my neighbors didn’t call the fire dept.
it worked out since I was able to sear the steaks sides while the smoker cooled down. Cheers 👍🏼
looks great.
If you want to change things up, try this combo.
Pre-salt the steak for 24 - 48 hours prior to cooking.
cook it in the smoker just like you did, same temp without the seasoning (since you already pre-salted).
Instead of finsihing it the smoker-grill at 500F , try finishing it in a super hot cast iron with aromatics (garlic, rosemary, mushroom powder, thyme, BUTTER), sear, baste, sear, baste.. you'll get an even thicker, harder crust engrained with the aromatics, inside the steak you get all the salt more evenly distributed since it sat for 24/48 hours and of course the smoke flavor. that's a win too.
If you’re really planning ahead you could take that up a level and dry age the steak 28-30 days.
@@sipbitego that's tooo far ahead for me. a few days, i can do... but a month. tough!
print recipe - sipbitego.com/smoked-ribeye
About how many minutes did you leave them in smoker at 500 🤔
I was wondering the same thing. But I guess it's really about getting them to the right internal temperature and not the time it takes to do it.
Like 45 mins over cooked
I see you like your steak well done 💀
Anytime I’ve done mine at 200 they’re hitting 155° by the 1 hour mark
Speedy mcspeedy over here
@@sipbitego I have a Pit Boss Pro 1150 & that’s just what I’ve been experiencing. Just did mine for 45 minutes at 200 for medium rare & used a cast iron on my oven for my sear.
@@jakev227 just got a pitboss 77220 electric smoker, gonna try this way, finish off in a cast iron
2-3”. Lol.
Wide
@@sipbitego Thick
Long LOL
Hahaha 😅 maybe 1.5
They look overcooked!!!
Not a negative comment but a recommendation. Never use gloves. Use your hands, wash your hands. Ribeyes look wonderful by the way.
Why’s that ? With filming and manicures gloves are my friend.
Did not think about manicure. Don’t listen to me. I just don’t like the waste from disposable gloves. I will remove my comment. Sorry.
@@sklainp thats kinda the meaning of disposable gloves......
Correction, more done than I thought. Apologies, recipe is slow but sure. Great job!
Just saw both comments. Glad it turned out 👍🏻
Thanks. I'm new to this type of cooking. Didn't trust my smoker, but it turned out delicious. I appreciate the response. I will continue to refer to your post. Happy New Year!
The recipe did not work! 200 degrees at 1.5 hours still had raw red meat. 3/4 inch steaks. Pulled them off and finished in cast iron skillet. I'm not sure of your location or elevation, but not good results. Maybe I misunderstood the recipe? I know trial and error. No hard feelings, just feed back.
Every situation is different. You can have two of the same size and cut of steaks there not gonna cook the same. The smoking is just adding the flavor to the steak and then you grill it to your desired temperature. My suggestion is get an instant read thermometer so you can check the temp while your grilling it
Making this comment because I am a new smoker, who just had the “aha” moment, and hope I can help. It’s not like a recipe you would do in a normal stove where you cook a certain temp to a certain time. Smoking is temp to temp. Temperature of the grill, to internal temperature of what you are cooking. This recipe is 180 grill temp to 120 internal, then 500 grill temp to 135 internal. If you do not have a meat probe or other way to measure internal temperature, then you basically can’t smoke. It’s kinda a mindset thing where you have to get away from exact set times, and that’s kinda why I like it. You never know exactly how long it’s going to take. Best of luck making some awesome recipes as you explore!
The pellet smoker temp can vary quite a bit, especially depending on weather.
THAT'S exactly what she said I the video. That it would still be raw... Watch the video again.
This is why you watch the internal temp so closely
Not even close to 2-3"