Ingredients
Six 12 to 16 oz. ribeyes
Salt and Pepper
Butter
Pecan Bisquettes
Directions
- The first thing to do is to season 6 steaks with salt and pepper prior to smoking. As I like it well-seasoned, I let mine sit for 2 days. So, after setting the smoker temperature to 200 F (93.3C), place 2 steaks per rack and use middle 3 racks locations.
- Having at least one thermometer is important to ensure the meat is safe and perfectly smoked. Therefore, I recommend placing a thermometer in the smallest steak. Then, place it on the top rack.
Using Pecan Wood bisquettes, start cooking and smoking while the smoker heats up. Normally, I run it to 120 F (48.9C)internal to get the perfect Medium Rare. In addition, you should cook until internal temperature (prior to tenting and searing) hits desired temperature. Time to pull off and tent for 10 minutes. - Flash sear on 400 F (204.4C) grill for one minute per side. A good way to finish it is to dress steaks with grass-fed Kerrygold butter. As a result, you get THE BEST STEAK EVER!!!
