This is not your average steak night… this is big, bold, backyard BBQ energy. Thick-cut cowboy steaks (bone-in ribeyes or chuck steaks) are kissed with smoke, crusted with a deep, savory rub, then finished over high heat for that mouthwatering char. Juicy on the inside, smoky and caramelized on the outside — this one’s an absolute SMASH for meat lovers.
Ingredients:
4 large ribeye or chuck steaks (bone-in, 1½–2 inches thick preferred)
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional, for heat)
1 tbsp brown sugar (optional, for caramelized crust)
1 tbsp Worcestershire sauce
Wood chips (hickory or mesquite recommended, if smoking)
Instructions:
1️⃣ Prep the Steaks:
Remove the steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature.
Pat them completely dry with paper towels (this helps create a better crust).
Drizzle olive oil and Worcestershire sauce over both sides of the steaks.
In a small bowl, mix:
Kosher salt
Black pepper
Smoked paprika
Garlic powder
Onion powder
Cayenne (if using)
Brown sugar (if using)
Generously coat both sides of the steaks with the seasoning blend. Press it in well so it adheres.
2️⃣ Prepare the Smoker or Grill:
If using a smoker, preheat it to 225°F (107°C) and add soaked wood chips for smoke flavor.
If using a charcoal grill, set it up for two-zone cooking (one side indirect heat, one side high heat).
3️⃣ Smoke the Steaks:
Place the steaks on the indirect heat side (or in the smoker).
Smoke until the internal temperature reaches:
115°F for rare
125°F for medium-rare
135°F for medium
This usually takes about 45–60 minutes, depending on thickness.
4️⃣ Sear for the Perfect Crust:
Once the steaks reach your desired pre-sear temperature, transfer them to high heat (450–500°F).
Sear for 1–2 minutes per side, flipping once, until a deep golden-brown crust forms.
For extra flavor, you can add a pat of butter during the final minute and baste.
5️⃣ Rest & Serve:
Remove from heat and let the steaks rest for 10–15 minutes.
This allows the juices to redistribute and keeps the meat tender.
Slice against the grain and serve.
Pro Tips:
Use a meat thermometer — it’s the secret to perfectly cooked steaks.
Let the bone heat up fully; it adds incredible flavor.
Finish with flaky sea salt for restaurant-quality presentation.
Serving Ideas:
Garlic butter mashed potatoes
Grilled corn on the cob
Fresh chimichurri sauce
Classic Caesar salad
Verdict?