Steak at JIMMY JAM BBQ SLAM - ELKTON, FL, as seen on BBQ USA, Season 2.
Recipe courtesy of Michael Symon

Smoked Rib Eye

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This is basically a reverse sear with the addition of smoke. Cooking it this way brings out the richness of the meat and throwing it over the coals to finish gives it a crust like nothing else can.
  • Level: Easy
  • Total: 2 hr 25 min (includes resting time)
  • Active: 20 min
  • Yield: 4 servings
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  1. Heat a smoker to 225 degrees F with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
  2. Sprinkle the rib eye liberally on both sides with salt and pepper and place on the smoker. Cook to an internal temperature of 115 to 120 degrees F, 1 to 1 1/2 hours. Let rest for 10 minutes.
  3. Make the compound butter: To a mixing bowl, add the softened butter, BBQ sauce, chives and lots of cracked black pepper. Mix to combine.
  4. Heat a cast-iron pan over medium-high heat. Add a drizzle of olive oil. Add the rib eye and sear until dark golden brown and crusty, 3 to 5 minutes. Flip and sear on the other side until dark golden brown and crusty, 2 to 3 minutes. Alternately, sear the rib eye directly on the hot coals by placing it on the white-hot charcoal for 3 to 5 minutes per side. Remove to a cutting board to rest for 5 minutes. Slice the rib eye, then spoon the compound butter over the top before serving.

Cook’s Note

a smoker or grill

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