Ribeye Steak

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Mouthwatering Ribeye Steak


Ribeye steak is my go to when having friends and family over for a BBQ. When cooked right, this steak combined with spicy carrot salad and Asian crack sauce will impress everybody.

For this cook, I used my normal spices but I cooked these steaks indirectly on my charcoal BBQ and add a chunk of pecan wood for some smoke flavoring.

Additionally, I used the Meater temperature probe as it was the middle of winter In Minnesota and keeping a consistent temperature in negative 10 degrees weather can be challenging on a charcoal BBQ. 


  • Thick cut ribeye steak
  • Worchester sauce
  • Lemon pepper seasoning
  • Garlic salt
  • Salt
  • Pepper

Prepping Instructions

  • Give your ribeye a good coat of Worchester sauce
  • Add about a pinch of salt
  • Add about a pinch of garlic salt
  • Add a generous coating of lemon pepper seasoning
  • Add a generous coating of black pepper
  • Flip your steak over and repeat
  • Insert your Meater temperature probe for the perfect cook

Smoking Instructions

  • Set up 2 zones on your charcoal BBQ, 1 zone with charcoal and the other zone empty
  • Pre heat your BBQ to 325 degrees
  • Place a chunk of pecan wood on the BBQ above the charcoal zone
  • Place your ribeye steak on the BBQ above empty zone
  • Our internal temperature goal is 125 degrees. Ideally, I like to rotate my ribeye twice on each side to give it some nice grill marks.
  • Once your ribeye reaches an internal temperature of 120 degrees, remove it from the BBQ
  • Let your ribeye rest a good 10 to 15 minutes or until the internal temperature reaches 125 degrees

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