Reverse Seared Ribeye Steak

Recipe by Chris Marks, Three Little Pigs

Reverse Seared Ribeye Steak


2 Large Ribeye Steaks

Three Little Pig's Texas Beef Rub

Yes, 2 ingredients! That's it.


1. Generously season steaks all over with Three Little Pig's Texas Beef Rub. If desired, set steaks on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior.

2. When all the lump charcoal is lit, and smoker has reached 250 degrees, spread the coals evenly over half of the coal grate. Set cooking grate in place, cover smoker, and allow to preheat for 5 minutes. Add your choice of flavor wood, then clean and oil the smoking rack.

3. Set steaks on the cooler side of smoker and let cook uncovered, turning occasionally, until a thermometer registers 105 degrees F for rare, 115 degrees F for medium-rare, or 125 for medium.

4. Once the steak hits your desired temperature, build up the largest fire you can on the grill side of the smoker.

5. Return steak to the hottest part of the grill and cook, turning frequently until crisp and charred all over. Serve immediately.