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Three perfectly seared, thick-cut ribeye steaks sizzling in a pool of melted butter inside a 12-inch Lodge cast-iron skillet.

Best Smoked & Reverse-Seared Ribeye Steak

Master the ultimate steakhouse technique at home. Thick-cut ribeyes smoked low and slow, then finished with a bubbling butter baste in a screaming hot cast-iron skillet.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 thick-cut ribeye steaks 1.5 to 2 inches thick
  • 1 tbsp kosher salt
  • 1 tbsp black pepper freshly cracked
  • 4 tbsp unsalted butter
  • 1 tbsp high-smoke-point oil avocado or canola
  • 2 cloves garlic lightly crushed - optional
  • 2 sprigs fresh thyme or rosemary optional

Equipment

  • Charcoal grill or smoker
  • Digital meat thermometer
  • 12-inch cast-iron skillet
  • Tongs
  • Basting spoon

Method
 

  1. Pat the steaks completely dry and season generously with kosher salt and black pepper. For best results, dry brine in the fridge for 2 to 24 hours.
  2. Set up your smoker or grill for two-zone indirect cooking, aiming for an ambient temperature of 225°F to 250°F.
  3. Place the steaks on the indirect heat side, close the lid, and smoke until the internal temperature reaches 115°F (for medium-rare).
  4. Remove the steaks from the smoker. Place a heavy cast-iron skillet on the stove over high heat until extremely hot. Add the cooking oil.
  5. Sear the steaks for 1 minute on the first side.
  6. Flip the steaks, add the butter, garlic, and herbs to the pan. Continuously spoon the melting butter over the steaks as they sear for 1 more minute.
  7. Sear the fat caps for 30 seconds to render the fat.
  8. Remove from the skillet and let the steaks rest on a cutting board for 10 minutes before serving.

Notes

Dry Brining: Leaving the seasoned steaks uncovered in the fridge overnight draws out surface moisture, guaranteeing a much better crust during the sear.