Rich, smoky, and juicy with a perfect crust — the king of steaks done right!
Ingredients:
• 1–2 Cowboy (bone-in ribeye) steaks, 2–2.5 inches thick
• Kosher salt & freshly ground black pepper
• 1 tbsp olive oil
• Optional: garlic powder, rosemary, smoked paprika
Instructions:
1. Season the steak
Pat the steak dry. Rub with olive oil, then generously season all sides with salt, pepper, and optional spices. Let rest at room temp for 30–45 minutes.
2. Preheat the smoker
Set your smoker to 225°F (107°C). Use oak, hickory, or mesquite wood for deep flavor.
3. Smoke the steak
Place steak directly on the smoker grate. Smoke until the internal temp reaches:
• 115°F for rare
• 120–125°F for medium-rare
• This usually takes 45–90 minutes, depending on thickness.
4. Reverse sear for crust
Remove steak and heat a cast iron skillet or grill to high. Sear for 1–2 minutes per side, basting with butter and herbs (optional) until a deep crust forms.
5. Rest and slice
Let steak rest 10 minutes before slicing. Serve with garlic butter, chimichurri, or roasted potatoes.
