RecipeBlog - Feature - Smoked Ribeyes

Reverse Seared & Smoked Ribeyes with Potato Wedges Recipe

By: Andrea Alden

There is nothing better than a perfectly cooked steak with potatoes. This easy recipe for Reverse Seared & Smoked Ribeyes with Potato Wedges will knock your socks off. The succulent and perfectly seasoned beef flavor is enhanced when smoked with Napoleon's brandy cask smoking chips in our Stainless Steel Smoker Box. The slow roasting process melting the fat in this well-marbled meat, while a final sear produces a final texture that is divine. Served with a crispy outside and fluffy inside BBQed potato wedges and your favorite seasonal vegetables, this meal of reverse-seared and smoked ribeye steaks with potato wedges is one for the ages.

Prep Time
30 Min
Cook Time
60 Min
Yield
2
Difficulty
Medium

Reverse Seared & Smoked Ribeyes with Potato Wedges Recipe

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Ingredients

Directions

Photos

Ingredients

2 thick

Ribeye Steaks, bone-in

1 tbsp.

kosher salt

1 tbsp.

peppercorns, ground by hand

2 tsp.

dehydrated garlic

Napoleon Brandy Cask Smoking Chips


Grilled Potato Wedges

3 large

russet potatoes

1/4 cup

oil

1 tsp.

Bone Dust BBQ Seasoning

1 tsp.

kosher salt

1/2 tsp.

freshly ground black pepper

tinfoil or grill safe bowl or baking pan

Directions
  1. At least 30 minutes before you wish to start cooking, generously salt the steak on all sides. Set aside and begin prepping the rest of the meal. Optionally, you can soak your Brandy Cask Smoking Chips at this time as well. Find out more about soaking wood chips by reading this article.
  2. Move the cooking grids that are over the burner(s) that you will be using, out of the grill. Fill the Napoleon Stainless Steel Smoker Box with the Brandy Cask Wood Chips (soaked or unsoaked). Carefully place the smoker box onto the sear plate that is directly above the burner you plan to light. Replace the cooking grids that were removed earlier. Preheat the grill to 275°F, preparing to use the indirect grilling method.
  3. Season the steaks with the fresh pepper and dehydrated garlic. Insert the probes of a meat thermometer, like Napoleon's ACCU-PROBE™ Bluetooth Thermometer, and set the alert for about 10 to 15 degrees less than your ideal finished temperature. For example, to achieve a perfect medium-rare, you would want to remove the steaks from the heat at 125°F to 130°F.
  4. As soon as there is smoke coming from the Stainless Steel Smoker Box, place the steaks on the cool side of the grill, over the unlit burner(s) and close the lid. Smoke the steaks until an internal temperature of 125°F is reached.
  5. While the steaks are cooking, prepare the potatoes by scrubbing them and cutting them into wedges of equal size. You don't have to peel them, but you can if that is your preference. Toss the potatoes in oil and seasoning.
  6. Once an internal temperature of 125°F is reached remove the steaks from the grill to rest for at least 10 minutes. While the steaks are resting, take out the cooking grids over the smoker box and, using heat resistant BBQ gloves, remove the smoker box. Turn all burners to high. Preheat the grill to 500°F+.
  7. Grill the potato wedges over high heat for 2 to 3 minutes per side, then turn the heat down and cover them with the baking pan to finish cooking for about 10 more minutes. Sear the steaks while the potatoes finish grilling. Using direct heat, sear the steaks for 1 minute - or until they release from the cooking grids without any resistance. Turn the steaks 45° and continue to cook for 1 minute longer. Flip them and do the same on the other side for perfect sear marks.
  8. Serve the steaks alongside the potato wedges and your favorite seasonal vegetables.

By using the reverse sear technique alongside smoking these steaks you create a unique grilled flavor that is only enhanced by the early salting technique. Naturally, a good steak deserves a delicious potato side dish too, so try adding these savoury potato wedges to the mix. What is your favorite cut of steak to grill? Share your answers, recipes, stories, and photos to our social pages like Facebook and Instagram using the hashtags #BBQsteak and #NapoleonGrills.

Happy Grilling!

RecipeBlog - Smoked Ribeyes - salt

Salt the steaks at least 30 minutes in advance

RecipeBlog - Smoked Ribeyes - smoke1

Smoke at 275°F using indirect heat

RecipeBlog - Smoked Ribeyes - Sear

Once the potatoes are nearly done, sear the steaks over direct heat

Recipe Blog - Smoked Ribeyes - Serve 1

Serve right away with potato wedges and your favorite seasonal vegetables

Recipe Blog - Smoked Ribeyes - Serve 2

Look at that perfectly grilled steak

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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RecipeBlog - Smoked Ribeyes - salt

Salt the steaks at least 30 minutes in advance

RecipeBlog - Smoked Ribeyes - smoke1

Smoke at 275°F using indirect heat

RecipeBlog - Smoked Ribeyes - Sear

Once the potatoes are nearly done, sear the steaks over direct heat

Recipe Blog - Smoked Ribeyes - Serve 1

Serve right away with potato wedges and your favorite seasonal vegetables

Recipe Blog - Smoked Ribeyes - Serve 2

Look at that perfectly grilled steak