smoked cowboy ribeye

Ingredients

4 large ribeye or chuck steaks
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper optional, for heat
1 tbsp brown sugar optional, for a slight caramelized crust
1 tbsp Worcestershire sauce
Wood chips for smoking—hickory or mesquite recommended

Instructions

Pat the steaks dry thoroughly with paper towels—this helps achieve a proper sear later. Rub each steak with olive oil and Worcestershire sauce.
In a bowl, mix together kosher salt, pepper, smoked paprika, garlic powder, onion powder, cayenne (if using), and brown sugar. Coat the steaks evenly on all sides with this seasoning blend. Let them sit at room temperature for 30 minutes to absorb the flavor and relax the muscle fibers.
Preheat your smoker to 225°F (107°C). Add hickory or mesquite wood chips for a bold, smoky flavor. Place the steaks directly on the grate and smoke for 1.5 to 2 hours, or until internal temperature hits 125°F (52°C) for medium-rare.
Preheat a cast iron pan or grill to high heat. Once your steaks are smoked to your desired doneness, sear them 1-2 minutes per side to form a deep, golden-brown crust. You should hear a loud sizzle and see crust forming quickly.
Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes before slicing—this step is crucial for juicy results.
Grilling Alternative (No Smoker)
Preheat grill to 450-500°F. Grill steaks for 4-6 minutes per side depending on thickness. Let rest for 10 minutes before slicing