Smoked Rib Filet with Yuzu Bone Broth  recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Smoked Rib Filet with Yuzu Bone Broth

Serves 4
Cuisine: American
Category: Steaks, Soups & Stews
Rib filets are ribeye steaks with the outer rib cap removed, creating a fully flavored steak with the shape of a tenderloin filet. The combination of rich and smoky ribeye filets with a deep, beefy and acidic broth is a sublime pairing. The aromatics in the broth bring layers of flavor to a fairly straight forward beef dish. You can sear on the grill after the filets are smoked or sear in a cast iron pan to finish the crust.
Prep Time
20 mins
Other Time
Cook Time
2 hrs
Total Time
2 hrs 20 mins
  • 4 (6 to 8 ounce) Certified Angus Beef ® rib filets
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon coarse cracked black pepper
  • 1 quart low-sodium beef broth or stock (homemade or store bought)
  • 1 cinnamon stick
  • 2 whole star anise
  • 1 tablespoon coriander seeds, cracked
  • 1 yellow onion, sliced
  • 1 tablespoon yuzu juice concentrate
  1. Season ribeye filets with salt and pepper, prepare smoker to 200°F. Place in smoker, allowing room for air flow between the steaks. Smoke 1 to 2 hours or until they reach an internal temperature of 115°F.
  2. While steaks are smoking, make broth. In a 2-quart sauce pan, combine beef broth, cinnamon, star anise, coriander seeds and onion. Bring to a boil, then reduce to very low simmer, allowing aromatics to fully infuse, 1 hour. Strain all solids from broth, add yuzu juice, set aside, keep warm.
  3. Prepare a gas or charcoal grill to direct high heat (500°F). Sear steaks 2 to 3 minutes per side to develop crust. Rest steaks at least 5 minutes before slicing.
  4. Slice steaks, serve in shallow bowls. Pour warm yuzu bone broth over slices and enjoy.
Certified Angus Beef ® Test Kitchen
ribeye, rib filet, filet, rich, smoky, broth, acidic, sear, grill, smoked, cast iron

Follow @CertAngusBeef