Do you love a good smoked ribeye steak but want to cook it like a pitmaster? My favorite way to cook prime rib is with a pellet grill. It’s easy to get to the correct temperature and holds it well.
That means it does all the work for you. I need to worry about what tasty rub I’ll use and the sides I will serve.
Don;t worry its not tricky nce you’ve mastered the art, it’s a pretty foolproof process.
Read on for the tips and techniques for the perfectly juicy ribeye steak
Table of contents
What Is A Ribeye?
Ribeye comes from the rib roast, one of the nine primal cuts. This cut is known for its flavor, tenderness, and high marbling content. Marbling gives it a rich, melt-in-the-mouth texture, perfect for wowing your guests.
Choosing the Perfect Ribeye Steak
Look for a nice thick cut with plenty of marbling. The thicker the cut, the better the smokey beef flavor you’ll get into it.
Anything thinner than an inch will dry out too quickly on the grill. A thicker cut also reverse sear while maintaining a moist steak.
What You Need for Smoked Ribeye Steaks
- Ribeye Steaks (2-inch steak)
- BBQ Rub
- Salt
- Pepper
- Cooking Oil
How to Smoke Ribeye Steaks on a Pellet Grill
See the 6 super easy steps for smoked rib-eye steak below.
Step 1 – Preheat The Grill
Preheat the grill to 130°F. If you’re using a Pit Boss, turn on the smoke setting. Ensure your hopper is full of wood pellets. Spray the grill grates with cooking oil.
Make sure the cooking surface is free from debris.
Step 2 – Season the Steaks
Let the steaks come to room temperature (about 30 minutes). Pat the steak dry with a paper towel—season steaks with an even cover of the steak rub.
Step 3 – Smoke The Ribeye Steaks
Once the grill has reached cooking temperature, place it on the grill grates. Leave for about 60-90 minutes, checking the internal temperature.
Check the internal temperatures with an internal meat probe. The temperature you want depends on how you like your steak. I have included a table in the next step.
Step 4 – How to Reverse Sear Ribeye Steaks
To reverse sear, remove the steaks when they are 5°F from the desired temperature and increase the grill temperature to the highest available.
Return to the hot grill grates on each side for 2-3 minutes or until you have the beautiful grill marks.
| Doneness | Pull Temp for Searing (°F) | Final Temp (°F) | Pull Temp without Searing (°F) |
|---|---|---|---|
| Rare | 115°F – 120°F | 125°F – 130°F | 125°F – 130°F |
| Medium Rare | 125°F – 130°F | 135°F – 140°F | 135°F – 140°F |
| Medium | 135°F – 140°F | 145°F – 150°F | 145°F – 150°F |
| Medium Well | 145°F – 150°F | 155°F – 160°F | 155°F – 160°F |
| Well Done | 155°F – 160°F | 165°F – 170°F | 165°F – 170°F |
- Rare: Pull at 115°F – 120°F, then sear to achieve 125°F – 130°F final temperature.
- Medium Rare: Pull at 125°F – 130°F, then sear to achieve 135°F – 140°F final temperature.
- Medium: Pull at 135°F – 140°F, then sear to achieve 145°F – 150°F final temperature.
- Medium Well: Pull at 145°F – 150°F, then sear to achieve 155°F – 160°F final temperature.
- Well Done: Pull at 155°F – 160°F, then sear to achieve 165°F – 170°F final temperature.
Step 5 – Rest and Serve
Cover in foil and let the steak rest for 5-10 minutes.
How Long To Smoke a Ribeye On The Grill?
To smoke a ribeye, you’re looking at a cooking time of around 45-60 minutes.
The length of cooking time depends on several variables. The grill’s actual temperature, the meat’s cut and thickness, and indirect or direct heat cooking all impact the cook times.
It’s best to use a meat thermometer probe to monitor internal temperatures. Cook to the ideal temperature rather than a specific time. If you want to reverse sear, remove the steaks just short of the desired internal temperature. I have included a table that will help you know when to remove the steak from the smoker.
Preparing The Steaks
Preparation can be as simple or as complicated as you like. You can season the steak with just kosher salt and black pepper or use your favorite steak rub.
You can also marinate the steaks for an hour to 24 hours before grilling. Marinating gives you a flavor boost while tenderizing the meat.
One tip, though: Bring the steaks to room temperature before seasoning and grilling. This will ensure a more even cook-through and the right internal temperatures.
Wood Pellet Recommendation for Ribeye Steak
See the recommendations for ribeye and wood flavor pairing below. For a strong, bolder flavor to enhance the natural flavor of the beef, use hickory, oak, or mesquite wood.
Choose pecan, maple, apple, or cherry wood pellets if you prefer a sweet, subtle taste.
Using a Traeger to Smoke Your Rib-eye?
If you’re using a Traeger to smoke your ribeye there is a full guide here.
Sides For Ribeye
Below are some of my favorite sides to serve with ribeye
Traeger Smoked Brussel Sprouts
Smoked Ribeye on a Pellet Grill
Equipment
- pellet grill
- Wood Pellets of choice
- Internal meat probe
Ingredients
- 1 Ribeye Steaks 2-inch steak
- Seasoning of your choice
- Cooking Oil
Instructions
- Preheat the grill to 130°F. If you’re using a Pit Boss turn on the smoke setting.
- Cut your rib eye into two 400-gram pieces.
- Let the steaks come to room temperature (about 30 minutes). Pat steak dry with a paper towel. Season steaks with an even cover of the steak rub.
- Once the grill has reached cooking temperature, place it on the grill grates.
- Leave for about 60-90 minutes, checking the internal temperature.
- Check the internal temps with an internal meat probe. The temp you are looking for depends on how you like your steak.
- To reverse sear, remove the steaks when they are 5°F from the desired temperature. Increase the grill temp to the highest available.
- Return to the hot grill grates for 2-3 minutes on each side, or until you have the beautiful grill marks.
- Cover in foil and let the steak rest for 5-10 minutes.
- Serve and enjoy!
Some practice and a few snippets of wisdom are all it takes from barbecue beginner to seasoned pitmaster! How do you like your steak cooked?
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.
Hungry For More?
My ribeye came out perfectly medium rare and I got the best sear with your instructions! thanks