Ingredients:

  • 2 Ribeye Steaks (approx. 1 inch thick, about 10-12 oz / 280-340g each)
  • 2 tablespoons (30ml) Olive Oil
  • 2 tablespoons (28g) Coarse Kosher Salt (plus more for salting)
  • 1 tablespoon (15ml) Freshly Ground Black Pepper
  • 1 teaspoon (5ml) Garlic Powder
  • 1 teaspoon (5ml) Onion Powder
  • 1 teaspoon (5ml) Paprika (Smoked is preferable)
  • 2 sprigs Fresh Rosemary (optional)
  • 2 cloves Garlic (smashed) (optional)

Instructions:

  1. Pat the steaks dry with paper towels. (optional Dry Brining).
  2. Combine olive oil, salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Rub the mixture evenly over both sides of the steaks.
  3. Prepare the BBQ for Smoking: Charcoal Grill: Prepare the grill for indirect heat, placing coals on one side. Add soaked wood chips/chunks for smoke. Maintain a temperature of 225-250°F (107-121°C). Gas Grill: Turn on one burner to low or medium-low. Add wood chips in a smoker box or foil pouch if desired. Maintain a temperature of 225-250°F (107-121°C).
  4. Place the steaks on the cooler side of the grill, away from direct heat. Close the lid and smoke until the internal temperature reaches 110-120°F (43-49°C) for medium-rare, or 120-130°F (49-54°C) for medium.
  5. Remove the steaks from the grill and set aside. Increase the grill temperature to high heat (450-500°F / 232-260°C). Add the garlic and rosemary in the grill (optional).
  6. Place the steaks directly over the high heat and sear for 2-3 minutes per side, until a dark, flavorful crust forms.
  7. Remove the steaks from the grill and place them on a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing.
  8. Slice the steaks against the grain and serve immediately.