Grilled Mesquite-Smoked Texas Beef Ribeye

By · Reviewed by AislePrompt Editorial · ·

Juicy ribeye steak infused with a rich mesquite smoke flavor, grilled to perfection with a simple Texas-style dry rub. This bbq & smoked-inspired beef 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 BBQ & Smoked cuisine 700 cal/serving
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Ingredients

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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Frequently asked questions

How long does Grilled Mesquite-Smoked Texas Beef Ribeye take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mesquite-Smoked Texas Beef Ribeye?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in ribeye steak from drying out.

Can I substitute ingredients in Grilled Mesquite-Smoked Texas Beef Ribeye?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mesquite-Smoked Texas Beef Ribeye for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mesquite-Smoked Texas Beef Ribeye?

BBQ & Smoked beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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