How To Cook A Ribeye Steak On A Traeger (3 Simple Steps)

Want to know how to smoke a ribeye steak on your Traeger?

It might sound super simple to do.

But you don’t want to mess this up!

So for SUPER juicy steak with a delicious smokey flavor follow my steps below!

What Is A Ribeye?

These cuts of meat come from the center part of the cow along the ribcage.

The ribcage has 2 sides (top and bottom) and is a very large section of meat. 

The top part of the ribeye tends to have a higher fat content as the muscle is not weight-bearing while in contrast, the bottom ribeye is leaner

The ribeye is known to have a high inter-muscular fat content. 

This marbling enhance the flavors.

Bone-In Or Bone-out?

The rib section of the animal contains ribs (duh) which only add to the natural flavors in the quality meat.

If you are choosing to eat ribeye then consider asking your butcher to leave the bone in.

This will help achieve more tender meat and add tons of flavor from the natural marrow. 

You can also of course choose a steak without the bone and still achieve a delicious steak. 

It’s really up to you!

What Is The Best Way To Cook A Ribeye?

So what is the best way to cook a ribeye?

You can either cook it hot and fast or smoke it and then reverse sear it.

What Is A Traeger & How Does It Work?

So why all the fuss with a Traeger grill?

I would argue that a bad workman always blames his tools but I don’t think it’s the same for a chef. 

Cooking is about controlling the elements and last time I checked I (unfortunately) wasn’t a superhero.

We need help to manage aspects like the temperature, timings, and even seasoning. The Traeger electric pellet smokers do this and more.

The Best Seasoning For A Ribeye Steak?

So what can we season a ribeye with?

You can either go simple, with just salt and pepper.

Or you can go for a steak rub

How To Prepare A Ribeye Steak

If you purchase your steak from a butcher get them to trim off any excess fat and silverskin.  

Take the rib-eye steaks out of the fridge 2 hours before cooking.

Give the steak a good rub with kosher salt and virgin olive oil.

What Temperature To Set The Traeger For A Ribeye Steak?

What temperature to set the Traeger grill?

It depends on the type and thickness of the ribeye.

  • 1-2 inches bone-out steak 500F (4mins each side)
  • Smoking bone-in at 250F (90 mins per pound)
  • Roasting bone-in at 300F (60 mins per pound)

What Internal Cooking Temperature Does The Meat Need To Be?

The ideal internal temperature for a medium ribeye is 135F.

Make sure you have a meat thermometer or temperature probe to measure this. 

What Is The Average Cooking Time To Cook A Ribeye Steak?

Grilling a perfect medium steak will only take 10 minutes whereas roasting or smoking a large bone-in tomahawk steak can take hours.

Cooking time varies on the cooking method, and weight of your ribeye.

What If You Don’t Have a Traeger Pellet Grill?

If you do not own a Traeger, you can use a traditional gas grill, charcoal grill, or even a cast-iron skillet on a hob. 

How Long To Rest A Ribeye After Cooking?

Rest the ribeye for at least 25-30 minutes under tin foil.

This ensures no juices are lost!

Our Method For Cooking A Ribeye Steak On A Traeger Grill

Below is the recipe for cooking the perfect ribeye steak.

What You Need

  • 4 bone-in Prime Rib Steaks (grass-fed)
  • Kosher salt
  • Black pepper
  • High smoke point oil
  • Garlic butter

Red Wine Jus

  • 2 Tbsp oil (olive)
  • 1 french shallot, finely diced 
  • 100ml port 
  • Tsp sugar 
  • 250ml red wine
  • 1 bay leaf
  • 600ml beef stock
  • 2 tbsp butter
  • 1 sprig of thyme
  • Chopped fresh garlic

Equipment

  • Traeger 780 Pro Pellet Grill
  • Hardwood pellets of your choice
  • Meat probe 
  • Aluminum foil
  • Paper towel
  • Sharp knife
  • Saucepan

Making The Red Wine Jus

Start making it as soon as you put the meat on the grill to give you plenty of prep time.

Don’t forget to use a good red wine, I used a high acidic and full-bodied Bordeaux. 

  1. Put a saucepan on medium heat and add the oil and shallots. Fry until soft, add the sugar, and caramelize. (7 mins)
  2. Add the port, wine, and herbs. Simmer on medium for 15 mins until the alcohol has burned off and reduced by half. (20mins)
  3. Add the stock and slowly simmer on low heat. (60 mins)
  4. Strain the herbs and add the garlic and simmer on low. (20 mins)
  5. Do not let the sauce boil and take off the heat when the garlic is softened.
  6. Season to taste, and add the butter and parsley before serving making sure the butter has dissolved. 

Note: A “jus” is just a fancy french word for sauce!

Smoked Ribeye With Beef Jus 

Step 1: Preparing the ingredients & Traeger

  • Take the ribeye out of the refrigerator 2 hours before cooking time and cover with oil, salt, and pepper.
  • Load the pellets, prime, and set the grill to a temperature of 300F. 
  • Melt your garlic butter and wait for the Traeger to come to temperature.

Step 2: Smoking The Ribeye & Making The Sauce

  • Put the meat on the hot grill on direct heat with the fat cap facing the hot spot.
  • Insert the temperature probe into the thickest part.
  • Start making the jus.
  • Baste the garlic butter on the meat every 15-20 minutes.
  • Rotate the meat to ensure grill marks and an even roast and there is no burning in the brown crust that forms.

Step 3: Rest & Enjoy

  • When 125F reads on your instant-read meat thermometer remove and cover with foil.
  • Rest for at least 10-15 minutes.
  • Cut into a prime steak and enjoy the amazing flavor with the sauce.

Smoked Ribeye With Beef Jus 

The flavor and texture of ribeye roast are unsurpassed. It is tender, succulent, and very easy to prepare at on your traegar grill
Prep Time10 mins
Cook Time1 hr 10 mins
Resting Time15 mins
Total Time1 hr 35 mins
Course: Dinner, main, Main Course
Cuisine: American
Servings: 4 servings
Calories: 345kcal
Author: Charlie
Cost: 22

Equipment

  • Traeger 780 Pro Pellet Grill
  • Hardwood pellets of your choice
  • Meat probe
  • Aluminum foil
  • Paper towel
  • Sharp knife
  • Saucepan

Ingredients

  • 4 Bone-in Prime Rib Roast grass-fed
  • Kosher salt
  • Black pepper
  • High smoke point oil
  • Garlic butter

Red Wine Jus

  • 2 tbsp Olive oil
  • 1 French shallot finely diced
  • 100 ml Port
  • 1 tsp Sugar
  • 250 ml Red Wine
  • 1 Bay leaf
  • 600 ml Beef Stock
  • 2 tbsp Butter
  • 1 sprig Thyme
  • Chopped Fresh Garlic

Instructions

Making The Red Wine Jus

  • Put a saucepan on medium heat and add the oil and shallots. Fry until soft, add the sugar, and caramelize (7 mins)
  • Add the port, wine, and herbs. Simmer on medium for 15 mins until the alcohol has burned off and reduced by half. (20mins)
  • Add the stock and slowly simmer on low heat. (60 mins)
  • Strain the herbs and add the garlic and simmer on low. (20 mins)
  • Do not let the sauce boil and take off the heat when the garlic is softened.
  • Season to taste, and add the butter and parsley before serving making sure the butter has dissolved. 

Step 1: Preparing the ingredients & Traeger

  • Take the ribeye out of the refrigerator 2 hours before cooking time and cover with oil, salt, and pepper.
  • Load the pellets, prime, and set the grill to a temperature of 300F.
  • Melt your garlic butter and wait for the Traeger to come to temperature.

Step 2: Roasting The Ribeye & Making The Sauce

  • Put the meat on the hot grill on direct heat with the fat cap facing the hot spot.
  • Insert the temperature probe into the thickest part.
  • Start making the sauce.
  • Bask the garlic butter on the meat every 15-20 minutes.
  • Rotate the meat to ensure grill marks and an even roast and there is no burning in the brown crust that forms.

Step 3: Rest & Enjoy

  • When 125F reads on your instant-read meat thermometer remove and cover with foil.
  • Rest for at least 10-15 minutes.
  • Cut into a prime steak and enjoy the amazing flavor with the sauce.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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