Ingredients
- 2 ribeye steaks boneless
- 2 tsp kosher salt for the dry brine
- 1 tbsp avocado oil
- 2 tbsp steak seasoning
Instructions
- (Optional) Dry the steaks with paper towels and season both sides evenly with kosher salt, about 1 teaspoon per steak. Place the steaks on a wire rack set over a baking sheet and refrigerate them uncovered for at least 1 hour. This dry-brining process will allow the salt to penetrate the meat and tenderize it even more.
- Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
- Set your smoker to 225F degrees. We're using mesquite pellets and our smoke tube for this cook, but use whatever flavored pellets you like.
- Pat the steaks dry with paper towels. Drizzle each steak with avocado oil and season both sides with your steak rub.
- Place your ribeyes on the smoker, and insert a meat thermometer. Cook the steaks until the reach an internal temperature of 120F degrees (or your preferred temp).
- When your steaks hit 120 internal, sear the outside of the steaks on your gas grill.
- Allow the ribeyes to rest for 10 minutes, then slice against the grain and enjoy!
Nutrition
Calories: 544kcalCarbohydrates: 3gProtein: 46gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 138mgSodium: 2444mgPotassium: 634mgFiber: 0.5gSugar: 0.1gVitamin A: 139IUVitamin C: 0.5mgCalcium: 57mgIron: 5mg
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