Grilled Mesquite-Smoked Texas Beef Ribeye

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy ribeye steak infused with a rich mesquite smoke flavor, grilled to perfection with a simple Texas-style dry rub. This American-inspired beef recipe, ready in about 55 minutes, pairs bone-in ribeye steak, mesquite wood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 1 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1 cup mesquite wood chips in water for 30 minutes, then drain thoroughly.
  2. Step 2: In a small bowl, combine 1 tbsp kosher salt, 1 tbsp black pepper, and 1 tsp garlic powder to create a dry rub.
  3. Step 3: Pat dry the 16 oz bone-in ribeye steak with paper towels, then rub 2 tbsp olive oil evenly over both sides of the steak.
  4. Step 4: Generously apply the dry rub on all sides of the ribeye, pressing it in to adhere well.
  5. Step 5: Preheat a charcoal or gas grill to medium-high heat (about 450°F). Place the drained mesquite wood chips directly on the coals or in a smoker box over the flame to create smoke.
  6. Step 6: Grill the ribeye steak over indirect heat for 6-7 minutes per side, turning once, until an internal temperature of 130°F for medium-rare is reached.
  7. Step 7: Remove the steak from the grill and let it rest for 10 minutes under tented foil to allow juices to redistribute before slicing.

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