Want to know how to smoke a ribeye steak on your Traeger? It might sound simple, but you don’t want to mess this up! This cut is perfect for a holiday meal, a dinner party, or when you really want a tasty steak.
So, follow my steps below for SUPER juicy steak with a delicious smokey flavor!
Table of contents
What You Need for Smoked Ribeye
- Ribeye Steaks
- Kosher salt
- Black pepper
- Garlic butter
- Olive Oil
Red Wine Jus Ingredients (Optional)
- Oil (olive)
- French shallot
- Port
- sugar
- red wine
- bay leaf
- beef stock
- butter
- thyme
- garlic
How To Cook Ribeye On A Traeger Grill
Below is the recipe for cooking the perfect ribeye steak.
Step 1: Preparing the Steak
You can purchase ribeye steak or a prime rib and take it yourself. I have purchased and cut a prime rib; you can skip the next paragraph if you already have the ribeye steaks.
Start by placing the bone-in prime rib roast on a cutting board, fat side up. Decide how thick you want your steak to be; they are typically 1-1.5 inches. Using a sharp knife, make a mark across the top of the roast to mark each steak. Then, follow the incisions and apply firm, even pressure to get even steaks.
Take the ribeye out of the refrigerator 2 hours before cooking time. Then, using a basting brush, cover the ribeye with oil. Then, cover with salt and pepper. You can add a rub here if you like. If you have time, allow the steaks to sit in the fridge for 1-2 hours. Allow the meat to return to room temperature before you cook them.
Load the pellets, prime, and set the grill to 225°F. For ribeye steaks, I recommend fruitwood, such as cherrywood or applewood.
Step 2: Smoking The Ribeye & Making The Sauce
Once the smoker has come to temperature, put the steaks on the grill with the fat cap facing the hot spot. Insert the temperature probe into the thickest part.
Start making the jus if you want to serve it with your steak; I have included the steps below.
You don’t have to flip the steaks, but I recommend rotating the meat to ensure grill marks, an even roast, and no burning in the brown crust that forms.
Step 3: Sear The Steaks on The Grill
When the steaks reach an internal temperature of 110°F-115°F on your instant-read meat thermometer, remove them and place them on a preheated charcoal or gas grill (or a cast iron pan on the stovetop).
Keep a close eye on the steaks. Allow them to cook for 2 minutes, then rotate them 90° to get the grill marks. After two more minutes, flip them and do the same thing.
Place the steaks on a cutting board and cover with foil when they have reached your desired doneness. Medium rare is 135°F, this will give you the most tender and juicy steaks.
During the resting period, the juices in the steak will redistribute, and the temperature will also rise.
Know you can cut the steaks as you desire and serve.
Ensure you run the shutdown cycle on your Traeger.
How Long Do You Cook A Ribeye Steak On The Treager
It takes 1.5 -2 hours to cook ribeye steak on a Traeger at 225°F. Ensure you are measuring the internal temperature with an instant read probe. This will ensure you get your steak to your desired temperature.
How Long Do You Cook A Ribeye Steak On The Treager
Making The Red Wine Jus
Start making it when you put the meat on the grill, giving you plenty of prep time. Don’t forget to use a good red wine. I used a high-acidic, full-bodied Bordeaux.
- 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 add the garlic, and simmer on low. (20 mins)
- Do not let the sauce boil and remove the heat when the garlic is softened.
- 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!
What to Serve With Your Ribeye Steaks
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Smoked Ribeye
Equipment
- 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
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
- You can either purchase ribeye steak or a prime rib and take it yourself. I have purchased and cut a prime rib; if you already have the ribeye steaks, you can skip the next paragraph.
- Start by placing the bone-in prime rib roast on a cutting board, fat side up. Decide how thick you want your steak to be; they are typically 1-1.5 inches. Using a sharp knife, make a mark across the top of the roast to mark each steak. Then, follow the incisions and apply firm, even pressure to get even steaks.
- Take the ribeye out of the refrigerator 2 hours before cooking time. Then, using a basting brush, cover the ribeye with oil. Then, cover with salt and pepper. You can add a rub here if you like. If you have time, allow the steaks to sit in the fridge for 1-2 hours. Allow the meat to return to room temperature before you cook them.
- Load the pellets, prime, and set the grill to 300°F. For ribeye steaks, I recommend fruitwood, such as cherrywood or applewood.
- Once the smoker has come to temperature, put the steaks on the grill with the fat cap facing the hot spot. Insert the temperature probe into the thickest part.
- Start making the jus if you would like to serve it with your steak; I have included the steps just below.
- You don’t have to flip the steaks, but I recommend rotating the meat to ensure grill marks, an even roast, and no burning in the brown crust that forms.
- When the steaks reach an internal temperature of 110°F-115°F on your instant-read meat thermometer, remove them and place them on a preheated charcoal or gas grill (or a cast iron pan on the stovetop).
- Keep a close eye on the steaks. Allow them to cook for 2 minutes, then rotate them 90° to get the grill marks. After two more minutes, flip them and do the same thing.
- Place the steaks on a cutting board and cover with foil when they have reached your desired doneness. Medium rare is 135°F, this will give you the most tender and juicy steaks.
- During the resting period, the juices in the steak will redistribute, and the temperature will also rise.
- Know you can cut the steaks as you desire and serve.
- Ensure you run the shutdown cycle on your Traeger.
Making The Red Wine Jus (Optional)
- Start making it when you put the meat on the grill, giving you plenty of prep time. Don’t forget to use a good red wine. I used a high-acidic, full-bodied Bordeaux.
- 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 add the garlic, and simmer on low. (20 mins)
- Do not let the sauce boil and remove the heat when the garlic is softened.
- 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!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
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