How to Smoke a King Cut Bone-In Ribeye Steak

Enjoy an incredible prime rib meal for two with a smoked Omaha Steaks 48 oz. King Cut Ribeye on the Bone.

How to Smoke a King Cut Ribeye
Ingredients
1 Omaha Steaks King Cut Ribeye on the Bone (Shop Now: )
2 Tablespoons olive oil
2 Tablespoons Omaha Steaks Private Reserve Rub (Shop Now: )

Directions
1. Light grill and set up for indirect cooking, establishing the grill temperature at 225°F. Add one chunk of pecan and one chunk of oak wood to the hot coals. Alternatively, if using a gas grill, light only one burner and make an aluminum foil packet. Fill the packet with pecan and oak wood chips. Poke holes in the packet, and place it above the active burger, allowing the chips to smolder.
2. While the grill is preheating, and clean smoke is being established, lightly coat the bone in ribeye with olive oil and season generously with the private reserve rub.
3. Once the grill is preheated, place the steak on the grill over indirect heat, with the bone side towards the heat source.
4. Allow the steak to smoke until the internal temperature reaches 15° less than desired finished temperature.
5. Remove the steak from the grill and stoke the coals to get them as hot as possible. Add more coals as needed to create an extremely hot coal bed. If using a gas grill, turn all burners to high and close the lid for ten minutes, allowing the grill grates to reach maximum temperature.
6. Place the steak back on the grill over direct heat. Flip the steak every 30-45 seconds, ensuring all sides of the meat take on a nice dark char.
7. Remove the steak from the grill when the desired internal temperature is reached, about five minutes.
8. Slice bone from steak, then slice the steak down the middle, edgewise, to create two end cut pieces of prime rib style steak. Top with horseradish or au jus as desired.

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