Welcome to Dad Got This! Today, we're back with the Ninja Woodfire XL, and we’re going to put this beast to the test by cooking a steak. But not just any steak—a Flintstone Gigantic Steak! Dad's Woodfire Italian Smoked Ribeye!

That’s right, we’re talking about a ribeye steak that’s over two pounds. So, grab your caveman clubs and let’s yabba-dabba do this.

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Ninja Woodfire Italian Smoked Ribeye Links:

First, let’s talk about this massive steak. We’ve got a ribeye that’s 2.15 pounds of pure, marbled goodness. The plan is to slow smoke this baby at 200 degrees until it reaches an internal temperature of 120 degrees. Once it hits that perfect temp, we’ll crank the grill to its highest setting and sear it off to get a nice crust. The result? A juicy, tender steak with a beautiful sear. But because I’m Italian and I love to put a unique spin on things, we’re adding an Italian twist with some fresh herbs and plenty of garlic.

Let's start with the herbs. Fresh from my garden, we’ve got rosemary, thyme, and a lot of garlic. Dice those up and set them aside. Now, take some extra virgin olive oil and give that steak a good lather. We’re talking a nice, generous coat. Once that’s done, sprinkle on the rosemary and garlic, followed by a heavy hand of coarse sea salt and some fresh cracked pepper. This steak is thick, so don’t be shy with the seasoning. Repeat this process on the other side and the edges. Now we have a perfectly seasoned steak ready for the smoker.

For this cook, I’m using Kona Premium Brand Pellets. They’re my go-to for a consistent smoke flavor. Load up your pellet hopper, give it a good dad shake (because it’s fun and might do something useful), and plug in the grill. The Ninja Woodfire Connected XL comes with a handy probe that you can connect to the app for precise cooking. Insert the probe into the thickest part of the steak, set the smoker to 200 degrees, and target an internal temperature of 120 degrees.

Now, let’s talk equipment. I’m using the Ninja Grill and Griddle Plate, which is perfect for this cook. The grill plate will allow airflow for smoking, while the griddle plate will give us a perfect surface for searing. At about 40 bucks, this accessory is worth every penny. Once the steak reaches 120 degrees, we’ll switch to the highest grill setting to sear the steak and develop that crust. Preheat the grill for about 10-15 minutes to get it nice and hot—around 480 degrees should do it.

When the grill is ready, throw some butter on the griddle and let it melt. We’re aiming for a good crust, so no need to close the lid. Let the steak sit on the griddle, basting in the brown butter, for a couple of minutes on each side. The result will be a perfectly seared, juicy steak with a deliciously crispy exterior.

And there you have it—a steak that looks like it came straight out of the Stone Age. It’s got a smoky flavor, a tender texture, and an amazing crust thanks to the herbs and garlic. This is the best steak I’ve ever cooked. The combination of the smoke, herbs, and brown butter creates an incredible flavor profile that will leave your taste buds singing.

So, fire up your grill, follow these steps, and prepare to be blown away. This Flintstone Gigantic Steak is sure to make you a legend at your next barbecue. And remember, you can grab all the tools and ingredients I used through the affiliate links below. Your support helps me keep bringing you great recipes and bad dad jokes. Thanks for watching, and enjoy your epic steak!

Recipe