Smoked Ribeye Recipe

You don’t need much to prepare this Smoked Ribeye. Just salt, pepper and Pecan bisquettes. Dress steaks with grass fed Kerrygold butter and enjoy the best steak ever!


6 – 12 to 16 oz. ribeyes

Salt and pepper


Pecan bisquettes


Season 6 steaks with salt and pepper prior to smoking (mine sat for 2 days).

Set smoker temp to 200ºF.

Place 2 steaks per rack and use the middle 3 racks locations.

Place the thermometer in the smallest steak and place it on the top rack.

Using pecan wood, start cooking and smoking while the smoker heats up.

Cook until internal temp (prior to tenting and searing) hits the desired temp (I ran to 120ºF internal to get to perfect medium rare steak).

Pull off and tent for 10 minutes.

Flash sear on 400ºF grill for 1 minute per side.

Dress steaks with grass-fed Kerrygold butter and ENJOY THE BEST STEAK EVER!!!


Pecan Wood Bisquettes

With a sweet and mild flavour, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.

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