When we eat out, I like my ribeyes cooked medium-rare to medium, depending on the place we eat. When I'm cooking at home though, I prefer to put my ribeyes in the smoker for an hour or so around 200*. I don't use an internal thermometer so I just go by the feel of it.

When we smoke something, we typically get enough meat for the week and smoke it all at once. Sometimes if I smoke the steaks longer than an hour, I'll start stacking them on top of each other so they don't dry out. I'll check them from time to time, and rotate the top steak to the bottom. Keep rotating the top steak to the bottom until they have all had a chance to be up top. This helps keep the steaks nice and juicy as the juices just slowly move from the upper steaks to the lowers.

Anyone else like to smoke their ribeyes instead of the traditional grilled steak?

Try smoking it to rare and then searing to MR, thicker the better on the steak.

Never thought of smoking a rib eye, gonna have to try that. I tried smoking a sirloin after eating it a Texas land and cattle. That is good eating there. What do you use for the smoke? Mesquite, oak, etc.?

I had a steak this past weekend, the guy seared the rib eye for about 2 minutes on each side then put it off to the side to smoke. He had some nice smoker wood (hickory I think). Man that was a good piece of meat.

To me cherry compliments beef and venison perfectly

Smoked this one with oak and mesquite, then seared it hard for 2 minutes on both sides, killer.
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Texas Land and Cattle has smoked sirloin for $18 on the Sunday Menu only.

It comes with 4 course including desert, I take the wife there on Sunday and we just split the meal, plenty of food for 2 people.

I usually just grill them over mesquite wood, about the same thing, I did smoke some sirloins a few weeks ago, they were tasty!

I typically smoke with pecan wood. This last time all I had on hand was Oak. IMO it wasn't as good as the pecan. Not sure if it was the wood, or if its due to me just figuring out this new pit.

Back when I was in the restaurant business, we would smoke a whole prime rib for an hour at 225. Then slice off the cut and finish it on a mesquite grill to temp spec. The tit end of the prime is actually the ribeye and that is really good!

I like to do a nice reverse sear

I'd hit that, hard!

I got a bone in ribeye I'm gonna smoke for a little while with cherry wood and then sear on a hot grill later tonight.

I haven't had a steak in forever, now I want one. I'm a T-bone/New York Strip fan though.

Well was gonna use cherry but ended up not having anymore cherry wood chips so used oak and it came out great. Smoked for 45 minutes and then about 1 1/2 minutes on each side over a hot bed of charcoal. Had to cut the potatoe in half no way I was eating all of that and the steak.