Reverse Seared Smoked Ribeye

The reverse sear method has revolutionized how I cook thick steaks, and adding smoke to the equation takes it to another level entirely. This technique gives you the best of both worlds - a beautiful smoke ring and that coveted edge-to-edge perfect medium-rare, finished with a crackling, caramelized crust.

This is my go-to method for date night at home, celebrating promotions, or any time I want to treat myself to a steakhouse-quality meal without the steakhouse prices. It's also impressive enough for intimate dinner parties where you want to show off your skills.

Keep the sides simple to let the steak shine - a loaded baked potato, sautéed asparagus, and a crisp Caesar salad are all you need. Compound butter melting over the rested steak adds incredible richness. A bold red wine, like a Cabernet Sauvignon or Malbec, is the perfect pairing.

Try different compound butters to vary the experience - blue cheese butter is classic, while herb-garlic butter adds freshness. For the rub, experiment with Montreal steak seasoning or a coffee-cocoa blend. You can also try different woods; oak gives a milder smoke while hickory adds more intensity.

The reverse sear only works with thick steaks - at least 1.5 inches thick. Invest in an instant-read thermometer for perfect results every time. When searing, get your cast iron screaming hot and don't move the steak - let it develop that crust undisturbed for the best results.