Grilled Mesquite-Smoked Texas Beef Ribeye

By , Test Kitchen Director · 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 1 700 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.

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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