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.
Ingredients
- 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
