Wood Fired Ribeye
Wood Fired Ribeye
Wood Fired Ribeye
High-heat seared ribeye finished with butter and rich wood-fired flavor for steakhouse-quality grilling. This Smokin Brothers pellet grill recipe combines direct-fire searing, layered steak seasoning, and live-fire cooking for bold backyard barbecue flavor.
SMOKIN BROTHERS • 400°F • DIRECT HEAT • RIBEYE STEAK
PREP: 20 MIN • COOK: 15 MIN • SERVES: 2
High-heat seared ribeye finished with butter and rich wood-fired flavor for steakhouse-quality grilling. This Smokin Brothers pellet grill recipe combines direct-fire searing, layered steak seasoning, and live-fire cooking for bold backyard barbecue flavor.
SMOKIN BROTHERS • 400°F • DIRECT HEAT • RIBEYE STEAK
PREP: 20 MIN • COOK: 15 MIN • SERVES: 2
Ingredients
- Uncooked Ribeye Steaks
- Hotty Totty – Climax AP
- Johnny Joseph Steak Rub
- Twisted Steel Steak Appeal
- Melted Butter
- Duck Fat Spray
- Smokin Brothers
- SearMate
Directions
- Trim steaks as needed to remove any excess fat or gristle.
- Tenderize steaks using a tenderizer tool.
- Apply SPG (Salt/Pepper/Garlic) rub of choice.
- Apply steak rub or rubs of choice. Layer for added flavor!
- Allow steaks to get to room temperature and sweat in the rubs.
- Turn on pellet grill to 400 degrees with SearMate installed.
- Once cooking surface has reached 600 degrees, spray surface and steaks with Duck Fat and place ribeyes on SearMate.
- Flip and 1/4 turn each ribeye every 1.5 minutes.
- After four flips and turns, sprinkle with butter and move ribeyes to top shelf till desired internal temperature is reached. Remember that the meat will climb an additional 3-5 degrees after removed from grill.
- Remove ribeyes and wrap in foil.
- Allow steaks to rest prior to cutting.
- Cut and Enjoy!
Ingredients
- Uncooked Ribeye Steaks
- Hotty Totty – Climax AP
- Johnny Joseph Steak Rub
- Twisted Steel Steak Appeal
- Melted Butter
- Duck Fat Spray
- Smokin Brothers
- SearMate
Directions
- Trim steaks as needed to remove any excess fat or gristle.
- Tenderize steaks using a tenderizer tool.
- Apply SPG (Salt/Pepper/Garlic) rub of choice.
- Apply steak rub or rubs of choice. Layer for added flavor!
- Allow steaks to get to room temperature and sweat in the rubs.
- Turn on pellet grill to 400 degrees with SearMate installed.
- Once cooking surface has reached 600 degrees, spray surface and steaks with Duck Fat and place ribeyes on SearMate.
- Flip and 1/4 turn each ribeye every 1.5 minutes.
- After four flips and turns, sprinkle with butter and move ribeyes to top shelf till desired internal temperature is reached. Remember that the meat will climb an additional 3-5 degrees after removed from grill.
- Remove ribeyes and wrap in foil.
- Allow steaks to rest prior to cutting.
- Cut and Enjoy!
Ingredients
- Uncooked Ribeye Steaks
- Hotty Totty – Climax AP
- Johnny Joseph Steak Rub
- Twisted Steel Steak Appeal
- Melted Butter
- Duck Fat Spray
- Smokin Brothers
- SearMate
Directions
- Trim steaks as needed to remove any excess fat or gristle.
- Tenderize steaks using a tenderizer tool.
- Apply SPG (Salt/Pepper/Garlic) rub of choice.
- Apply steak rub or rubs of choice. Layer for added flavor!
- Allow steaks to get to room temperature and sweat in the rubs.
- Turn on pellet grill to 400 degrees with SearMate installed.
- Once cooking surface has reached 600 degrees, spray surface and steaks with Duck Fat and place ribeyes on SearMate.
- Flip and 1/4 turn each ribeye every 1.5 minutes.
- After four flips and turns, sprinkle with butter and move ribeyes to top shelf till desired internal temperature is reached. Remember that the meat will climb an additional 3-5 degrees after removed from grill.
- Remove ribeyes and wrap in foil.
- Allow steaks to rest prior to cutting.
- Cut and Enjoy!
