Smokin' Hot Ribeyes

September 05, 2011


4 1-1/2" thick ribeye steaks, 1/2 cup teriyaki sauce, 1/4 cup worcestershire sauce, small (8-10 oz) jar of jalapenos, 2 tsp coarsely ground pepper, your favorite salt-based seasoning (recommend Hasty-Bake Gourmet Greek Seasoning) Place steaks in large zip-lock bag or marinate dish. Mix remaining ingredients (except salt-based seasoning) and pour over steaks. Allow steaks to marinate minimum of 1 hour (up to 24 hrs). Approximately one hour prior to grilling, make sure steaks are placed at room temperature. Also, place hickory chips in water at this time. Build coals (recommend hardwood lump charcoal) on one side of grill. When coals are red hot, raise to within 2-3" of cooking grate. Remove steaks from marinate and season to taste with salt-based seasoning. Place steaks over hot coals and sear both sides (3-4 mins per side). After searing steaks, move them to side of grill opposite coals and lower coals to bottom of grill. Add large handful of damp hickory chips to coals and allow steaks to smoke for 25-30 mins (turning once midway). After removing from grill, allow steaks to cool for at lease 5 mins before serving. I am still using a Hasty-Bake Ranger model, which is very old, but still provides excellent service.

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