Ingredients
Scale
- 2 thick ribeye steaks
- 1/2 tsp kosher salt per pound
Pastrami Rub
- 3 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- ½ teaspoon fennel seeds
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon chile flakes
Instructions
- Mix the black peppercorns, coriander, and fennel seeds into a spice grinder and grind to a coarse texture. Combine the rest of the ingredients.
- Salt the steaks first, then add the pastrami rub. Allow to sit in the fridge uncovered, for at least 2 hours, preferably overnight.
- Set your grill for indirect heat, or preheat your smoker. You want to maintain 225˚F.
- Place the steaks on the smoker. Smoke the steaks for roughly an hour until the internal temp is 115˚F. Let them rest with loose foil over the top.
- Heat up the grill for direct searing. If using charcoal, move the steaks over the coals and sear. If using pellet smoker, turn the heat up to 450°F and sear as close as you can near the heat source. Monitor the internal temperature and pull the steaks off about 5 degrees before the target. Allow them to rest for a few minutes before serving.
- Prep Time: 10 min
- Cook Time: 80 min
- Category: Grilling
- Method: Reverse-Sear
- Cuisine: Steak
