Adam Jones - Smoky Beef

When diving into the world of smoked beef, you just cant go wrong with one of the juiciest and tender cut possible! This recipe will give you an amazing smoked Ribeye that has the perfect balance of pepper and salt!

SERVING: 2

PREP TIME: 60 MINUTES

COOK TIME: 60 MINUTES

Ingredients

• 2 pieces of 1 pound sized Ribeye steaks
• 1/2 a tbsp. of salt
• a tbsp. of pepper

Cooking Directions

1. Salt both sides of your steaks gently and place them on a cookie sheet in your refrigerator and let them marinade for about 2 hours
2. Remove them from your fridge just 20 minutes before smoking and season with some added pepper
3. Pre-heat your smoker to a temperature of 150-160 degree Fahrenheit
4. Assuming that you have already pepper your steaks, take them and place them on your smoker
5. Use an internal thermometer and smoker them until the internal temperature of the centre reaches 110 degrees Fahrenheit
6. Remove them from the smoker and prepare your grill
7. Prepare your cooker for direct heat
8. Place the steak over the hot direct heat and cook for about 2 minutes for a nice crust
9. Flip it and cook for another 2 minutes (or until it has reached your required doneness)
10. Use an internal thermometer to check the internal temperature to check your doneness, for this recipe we are going for an internal core temperature of 125-130 degree Fahrenheit which will give you a nice juicy Ribeye
11. Let your Ribeye rest under a tented foil for a while
12. Cut up and serve!

Nutrition Values

• Calories: 1219
• Fats: 97g
• Carbs: 17g
• Fiber: 5g

Any smoked beef recipe cookbook would be incomplete without a steak recipe, right? With a myriad of different ingredients, this particular smoked T-Bone recipe will simply take you to the heavens with its explosion of flavour that you will get from each bite!

SERVING: 2-4

PREP TIME: 30 MINUTES

COOK TIME: 2 HOURS 30 MINUTES

Ingredients

• 2 T-Bone steaks
• 2 tbsp. of salt
• Fresh Barbeque Sauce
• 6 pieces of tomatoes
• 1 brown onion
• 1 tbsp. of smoked paprika
• a tbsp. of cumin seeds (ground)
• 1 tsp. of cayenne pepper
• 1 tsp. of mustard powder
• 1 tsp. of black pepper
• 2 tbsp. of olive oil
• a cup of fresh parsley
• cup of fresh coriander
• cup of fresh mint
• 5 cloves of garlic
• 1 tbsp. of brown sugar
• Juice of one piece of lemon
• 1 tbsp. of balsamic vinegar

Cooking Directions

1. Gentle sprinkle some salt on top of your steak and pat them
2. Let them sit on top of a bench for a while
3. Slice up your tomatoes and onion into fine wedges
4. Trim the Centre steak of your tomatoes
5. Take an aluminum tray and add the wedges, place it in your oven
6. Dehydrate it for about 40 minutes at 300 degree Fahrenheit
7. For the spice blend, take a bowl and add cumin, paprika, cayenne pepper, black pepper, mustard powder, vegetable oil and salt
8. Remove the tomatoes from your oven and apply the spice blend all over it
9. Fill up your smoker with woodchips
10. Set it on low heat and stack up your steaks in 4 skewers
11. Stand them on their side and spread them with 2 inch gaps in between
12. Gently place the tray of your tomatoes close to the burner and let them caramelize
13. Place your steaks on the cooler
14. Smoke your steaks for about 2 hours, making sure to keep replacing the woodchips from time to time whenever you need more smoke
15. Let the steaks rest while you prepare the sauce
16. Take a bowl and add chopped up smoked tomatoes and onion alongside garlic and fresh herbs
17. Mix them well with tomato and onion pan juice, lemon juice, brown sugar and balsamic vinegar
18. Mix them well, season with some more salt/vinegar if needed
19. Fire up your grill burner to max heat and pre-heat them for about 10 minutes
20. Sear your steaks to about 2 minutes for medium rare