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Reverse Seared Ribeyes

smokin kat

Fire Starter
Joined Oct 5, 2016
Had a hankering for steak, and found a couple of ribeyes that wouldn't break the bank. 

Sprinkled both sides with some smoked kosher salt, and let them dry brine in the fridge for a couple of hours. 

Next, I sprinkled a bit of sweet beef rub on both sides, then put them into the MAK for about an hour to soak up some smoke.

Then I turned the grill to HIGH, but was feeling hungry and impatient, so only waited for the grill to reach about 415° before I put the steaks onto the searing grate.  Couple of minutes on each side, and we reached 140° IT!! 

It was my first time using a searing grate to get more pronounced sear marks, and thought it was pretty darn good for first go for an impatient girl with a hungry belly. :) 

It had some nice crispy bits of fat on the edges like I love, too!!  

I think next time I'll dial back the smoke time to 30-45 minutes, and allow the grill to heat up a bit hotter before I throw them on to sear.  Note to self-- eat a snack before desperation sets in! :) 


Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Hi Kat...from where I'm sitting, those look terrific!  We love RS steaks, and yours look beautiful!  Very nicely done!  



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Awesome looking steaks!!!

We like them rare, so I pull them at 115-120.

But yours look delicious!

Point for sure!!!



Legendary Pitmaster
OTBS Member
Joined Aug 31, 2014
Tasty looking steaks! Where's the money shot?:drool


Smoking Guru
OTBS Member
SMF Premier Member
Joined Nov 3, 2011
Dang it!!!! thems there are some nice slabs of beef,,, Great job POINTS


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