Jung Ho-young's Smoked Ribeye Steak
A juicy and tender ribeye steak cooked with a home smoking device, without oil splatter or smoke worries
Ingredients needed 2 servings
Recipe
Cooking tips
- Remove as much surface moisture as possible from the ingredients before placing them in the smoker so the wood aroma penetrates deeply instead of floating off.
- Avoid salting the meat beforehand, as it can draw out juices and make the surface soggy—season right before eating instead.
- Applewood chips deliver a soft, sweet fruit aroma that pairs perfectly with both cheese and meat; for stronger smoky notes, try oak or hickory chips.
Recommended for
- Those who avoid steak due to concerns about kitchen smoke and oil splatter.
- People looking for an elegant, distinctive-looking appetizer perfect for entertaining guests or a wine tasting party.
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