0 Degree Cold Smoked Steak And Seared On The Weber Smokey Joe

Season ribeye steak generously with kosher salt and black pepper; let rest for 30 minutes.

Prepare your smoker by soaking wood chips in water for 30 minutes.

Preheat the smoker to a low temperature, around 80-100°F.

Place the ribeye steak in the smoker and add the soaked wood chips.

Smoke the steak for 1-2 hours, or until it reaches your desired smoke flavor.

Remove the steak from the smoker and let it rest at room temperature for 15 minutes.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic, fresh rosemary, and thyme to the skillet; sauté for 2-3 minutes until fragrant.

Add butter to the skillet and melt, then squeeze in lemon juice for brightness.

Slice the smoked ribeye against the grain into thin pieces.

Drizzle the garlic herb butter over the sliced steak.

Serve the smoked ribeye on a platter with arugula, shaved parmesan, and a drizzle of balsamic vinegar.

Accompany with crusty bread for a complete meal.

Spice Level:

Allergens