The only thing better than a quality smoker is some quality meat, and these beautiful ribeyes will totally change your steak game!
Let’s get one thing out of the way - the steaks we used for this were THICK. When we came across these 2-inch steaks, there was no other option but to smoke them on the ol’ Masterbuilt and share the process with you. Here’s how you can do it too.
So, step one: fire up your cooker! Let the temperature climb up to 250ºF (121ºC), then stabilize. This is the temp at which you want to cook a steak like this. Add some hickory chunks for smoke.
Next, get your steaks out of any packaging they came in. Trim if absolutely necessary, otherwise season with one coat of Texas Beef and one coat of SPG. Of course, you can use whatever you like instead. Don’t be stingy either - these babies can handle it!
Once you’ve rested your steaks for 10-15 minutes, and the cooker is up to temp, put them on there. We put ours on the top rack of the Masterbuilt - if you’re using different gear, place the steaks far from the heat source.
This is when you can take a little break. Install a thermometer probe, close the lid, and crack open a cold one. Let the steak come up to 100ºF (38ºC), maybe rotating once halfway through.
When you hit the mark, pull the steaks off the grill. Place them in a pan to keep them hot - in the meantime, crank up your grill to searing temperature. We like 700ºF (370ºC) for the perfect grill marks
To sear, just throw the steak directly onto the hot grill grate. Each side takes approximately 90 seconds to sear (rotate halfway through each side to get those diamond-shaped marks for your instagram!)
Bring the steaks off the heat. Throw in some heavy-duty foil, and rest for 10 to 15 minutes. Finally, plate alongside your favorite toppings and serve. Slice to see how you did, or eat it right off the fork - your choice!
Catch you on the next recipe!
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