HOW TO BAKE RIBEYE STEAK RECIPES

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SMOKED RIBEYE STEAK RECIPE – Z GRILLS



Smoked Ribeye Steak Recipe – Z Grills image

Who doesn’t want to enjoy a smoky, meaty, juicy, and delicious ribeye steak on a football Sunday? Follow the simple recipe below and smoke the ribeye steak to perfection.

Provided by 5 minutes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 5

1 lb ribeye steak
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 Tbs steak sauce

Steps:

  • Preheat your Z Grills pellet grill to around 300 °F.
  • Sprinkle both sides of the steak evenly with salt, pepper, garlic powder and steak sauce. Tenderize the steak by poking the steak with a fork repeatedly.
  • Place the steak into the smoker and smoke until the internal temperature of the steak reaches your ideal doneness: 120-130 °F for rare, 130-135°F for medium rare, 135-145°F for medium, 145-155°F for medium well, 155°F and up for well done.
  • Remove from the smoker to a plate and cover the plate with aluminum foil.
  • Allow to rest for 5-10 minutes.

Nutrition Facts : ServingSize 2,

RIBEYE STEAK IN THE OVEN RECIPE | JEFF MAURO | FOOD NETWORK



Ribeye Steak in the Oven Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Total Time 2 hours 10 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

2 large bone-in rib-eyes, at room temperature
Kosher salt and freshly cracked black pepper 
2 tablespoons canola or grapeseed oil 
4 tablespoons (1/2 stick) unsalted butter 

Steps:

  • Preheat the oven to 225 degrees F.
  • Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
  • Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
  • Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

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