Chef Scott's Smoked Ribeye with Signature Spice Crust

The Recipe That Started It All

There's a moment when the smoke wraps around a perfectly seasoned ribeye and you just know — this is going to be something special. This is that recipe. Chef Scott has been perfecting this smoked ribeye for years, and today he's sharing every detail so you can bring that same magic to your backyard.

Ingredients

• 2 bone-in ribeye steaks (1.5–2 inches thick, about 16 oz each)
• 3 tbsp Scott's Signature Spice Rub
• 2 tbsp coarse kosher salt
• 1 tbsp cracked black pepper
• 2 tbsp olive oil
• 4 sprigs fresh rosemary
• 1 tbsp whole peppercorns
• 2 tbsp unsalted butter (for finishing)

Equipment

• Smoker (offset, pellet, or kettle grill with indirect setup)
• Wood chunks or chips — oak or hickory recommended
• Instant-read meat thermometer
• Cast iron skillet (optional, for reverse sear)

Instructions

Step 1: Prep the Steaks (Night Before)

Pat the ribeyes completely dry with paper towels. Rub each steak generously with olive oil, then coat all sides with Scott's Signature Spice Rub, kosher salt, and cracked black pepper. Place on a wire rack over a baking sheet, uncovered, in the refrigerator overnight. This dry brine builds an incredible crust.

Step 2: Fire Up the Smoker

Bring your smoker to a steady 225°F (107°C). Add your wood chunks — Scott swears by a mix of oak and hickory for beef. Let the smoke run clean (thin blue smoke, not billowing white) before putting the steaks on.

Step 3: Low and Slow

Place the ribeyes on the smoker grate away from direct heat. Lay a sprig of rosemary on top of each steak. Smoke until the internal temperature reaches 125°F (52°C) for medium-rare — this typically takes 45–75 minutes depending on thickness.

Step 4: The Reverse Sear (The Secret Weapon)

Pull the steaks off the smoker and let them rest for 10 minutes. Meanwhile, heat a cast iron skillet over screaming high heat. Add a touch of butter and sear each steak for 60–90 seconds per side until a deep, dark crust forms. This is where the magic happens.

Step 5: Rest and Slice

Rest the steaks on a cutting board for at least 5 minutes. Slice against the grain, garnish with fresh rosemary and cracked peppercorns, and serve immediately.

Chef Scott's Tips

• Don't rush the smoke. Low and slow is the only way to build a true smoke ring.
• Thermometer is non-negotiable. Guessing doneness on a ribeye this good is a crime.
• The dry brine is everything. Don't skip the overnight rest — it transforms the texture.
• Use Scott's Signature Spice Rub for the full experience. The blend was designed specifically for beef.

Serving Suggestions

Serve alongside smoked corn on the cob, a wedge salad, and a cold craft beer. Or keep it simple — a steak this good doesn't need much company.

Tried this recipe? Leave a comment below and let Scott know how it turned out! 🔥