Smoked Ribeye Steak
Sear that meat!
Look at those steaks.
Marinade completed, time to smoke.
Cooking should be a little fun sometimes, right? So, lose the pants, hike up those socks and slide your way to the smoker for some Whiskey Business. This recipe is sure to impress any guest in your home, from your grandma to Tom Cruise. Head to your local butcher, grab a few ribeye’s and come join me!
Steak Marinade Ingredients:
- 1 Cup ketchup
- ½ Cup Jack Daniels whiskey
- 1/4 Cup molasses
- ¼ Cup Apple cider vinegar
- ¼ Cup rice vinegar
- 1 Tbsp. Worcestershire sauce
- ½ tsp. pepper
- ½ tsp. salt
- ½ tsp. powder mustard
- 1 tsp. garlic chopped
- In a saucepan turn on medium heat and add all the ingredients listed above. Add the Jack Daniels last.
- Using a flame torch (Kitchen Friendly) ignite the Jack Daniels and stir until the flame cooks out the alcohol content.
- Chill for 15 minutes before adding meat.
- 2 Ribeye Steaks
- Steak Marinade (listed above)
- 2 tbsp. Butter
- Fresh Rosemary
Bradley Smoker Setting:
Cook Time: 60 Minutes
Temp: 252F or 122C
Wood: Caribbean Blend
Smoke Time: 60 Minutes
Steak Cooking Directions:
- Let steak marinade for 1 hour. Pull out of the fridge for 30 minutes to get closer to room temperature.
- Set your Bradley Smoker to the listed settings above.
- Place both steaks in an iron skillet with 2 tbsp. butter and fresh rosemary.
- Place into the Bradley Smoker for 15 minutes. Tip: This will allow the meat to take in some smoker flavor before sealing it with a sear on both sides.
- Turn on your grill on high heat and prepare to do a sear on both sides of the steaks. Sear both sides of the steaks. Sear both sides of the steak for about 60 seconds on each side.
- Place back into the iron skillet and smoke until the internal temperature reaches 145 F (Medium Well).