Smoked Ribeye
A pan-seared ribeye basted in garlic-herb butter, then finished with hickory smoke from a smoking gun for a steakhouse-worthy bite.
⏱️ Prep: 10 min🍳 Cook: 25 min
Ingredients
| 1 handful | hickory wood chips | |
| 8 oz | 225 g | ribeye steak |
| 5 | garlic cloves | |
| 1 stick | butter | |
| 1 oz | 28 g | canola oil |
| 1 | rosemary and/or thyme sprig | |
| 1 tsp | 5 ml | garlic powder |
| 1 tsp | 5 ml | black pepper |
| 1 tsp | 5 ml | salt |
Instructions
- Firmly pat down the steak(s), freeing it of all moisture.
- Thoroughly season the meat on each side with 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.
- Set a non-stick pan on high on the stove and add the canola oil; place the seasoned steak in when the oil begins to shimmer.
- Add half a stick of chopped butter to the hot pan along with the herbs and garlic cloves.
- A dark liquid will begin to form — baste the steak on each side as it cooks for about 20 minutes, or until it reaches 120°F/49°C (medium rare) or 135°F/57°C (medium well).
- Let the steak rest about 5 minutes, then place it in a container, insert the smoking gun's hose into the container and seal with plastic wrap or a lid.
- Place hickory wood chips into the smoking chamber, turn on the gun (Fuma) and light the chips, letting the smoke fill the entire container.
- Turn off the gun and remove the hose while sealing the container (let very little smoke escape) and rest 5 minutes for maximum flavor.
- When time is up, remove the wrap or lid and serve.
Note: For presentation, once plated you can re-seal the serving bowl and smoke again for 30 seconds, releasing it just before eating (optional). Device: smoking gun.