How to Cook a Ribeye Steak Reverse Seared in an Offset Smoker

In this video I'm going to show you how to reverse sear a ribeye steak in an offset smoker. All right so to get started we're going to open up our firebox, get a fire lighter down, light it up and then we'll get our charcoal chimney on top of that which is half full with some briquettes and I'll get a couple of small log splits on top of that as well. And while all that's catching light we're going to prepare our ribeye steak. As you can see this is a beautiful nice thick steak. I'd say this is about two inches thick. It weighs 938 grams and this one doesn't need any trimming at all. It's beautiful straight out of the packet so I'm just going to get it seasoned straight up in our steak shooter rub. Now you can use any of your favourite steak seasonings or salt is completely fine as well but when you eat as much steak as I do I like to mix up the flavours. All right now our steak's all seasoned we've still got a little bit of time so we're going to make a chimichurri to go with our steak later on. All right so into a bowl we're going to go with a quarter cup of chopped parsley, two cloves of garlic, half a red chilli, a quarter cup of olive oil, a tablespoon of red wine vinegar and then a good pinch of salt, pepper and dried oregano. Then give it a good mix, have a taste, adjust it to your liking and then set it aside. And now our briquettes have caught light we're going to pour them in and get our log splits on top and we'll leave our firebox lid open and open up the side door to get plenty of oxygen in there and then we'll wait a few minutes until that fire is burning nice and clean and once your fire's burning nice and clean we can shut the firebox lid. We'll leave our side door open, we'll make sure our chimney's open and then we'll let our barbecue come up to temperature which for this cook we want to be at around 250 to 275 Fahrenheit or 120 to 135 Celsius and I'm not sure we'll even need to put another one on but just in case I'll get another log split preheating and once the smoke is up to temperature we'll get the steak on. So I'm going to be aiming for a medium red doneness so all I'll need to do is let that steak go until it reaches an internal temperature of around 46 to 48 degrees Celsius then we'll give it a rest and during that rest it'll carry over up to that medium red doneness and then we'll just finish it off with a sear. All right after just over an hour I reckon our steak has hit temperature as you can see we're right on around 48 degrees Celsius so we will get our steak out and onto some foil then we'll loosely wrap our steak and let it rest for a good 10 minutes. Now resting your steak is one of the most important steps when cooking a steak and because we're reverse searing this one we're resting it after it's smoked but before it's getting seared which means we won't have to give it another rest after it's seared but if you were just straight up grilling a steak make sure you give it a rest after it's grilled and as a general rule of thumb if you are grilling steak give it a and you want to give your steak a rest because after you've smoked it or after you've grilled it all of those juices are going to sort of contract up into the thickest part of the meat and resting allows those juices to just settle back throughout the whole cut. So if you were to just cut your steak open straight after you've grilled it all of those juices would run out but resting it means all of those juices are going to stay in the steak. All right now we're going to sear our steak off for around 90 seconds per side and we'll keep it moving around so we get a nice even sear as well. One of my favorite parts out of any steak is the rib cup or the spinalis. So good and we'll try a piece with some of that chimichurri. Well there you have it there's how to reverse sear a ribeye steak in an offset smoker. If you've got any questions don't hesitate to ask them in the comments below and if you enjoyed this video give it a thumbs up and subscribe to our channel so you don't miss our next videos but for now that's the end of this video so thanks for watching and I'll see you in the next one.