A ribeye steak is one of the highest quality steak cuts you can find. It’s cut from the beef rib primal cut (the same place you get prime rib). It’s famous for being tender, flavorful, and juicy, and is the perfect choice for a romantic date, a celebratory dinner, or any special occasion. Another version of the ribeye steak is the ribeye cap steak (which is even more decadent) or the bone-in and dramatic-looking tomahawk ribeye steak.
Ribeye steak is cut from the primal rib at the top of the cow. Since it's a muscle that the cow doesn't exercise very much, it’s especially tender.
While the price of a ribeye steak will vary based on where you live and where you’re shopping (e.g., a grocery store versus a farmers market), you can expect to pay between $10 and $23 per pound of ribeye steak.
Smoking a ribeye steak adds a unique flavor to this already killer cut of meat. When smoking a ribeye steak, we recommend first dry brining your steak, seasoning it, smoking it at 225 degrees Fahrenheit for 45 to 60 minutes, letting it sit while you increase your grill temperature to 500 degrees, then searing it until it’s cooked to medium-rare.
It’s hard to go wrong with a ribeye steak. Most of the time, we like to keep it simple with this elegant cut of meat. Here are a few of our favorite ribeye steak recipes that are sure to impress your friends and family.
To grill a ribeye steak, trim the fat and rub with a neutral oil and seasoning. You can go with simple salt and pepper. Let your Traeger get to 500 degrees Fahrenheit, and place your steaks directly on the grill grate, flipping every 6 minutes. Cook until steaks reach an internal temperature of 132 degrees and enjoy.
To reverse sear a ribeye steak, season your steak with salt and pepper or your seasoning of choice, and smoke at 225 degrees Fahrenheit until your internal temperature is 120 degrees. Once the ribeye steak reaches that temperature, remove it from your Traeger and increase your grill temperature to 500. When your Traeger reaches that temperature, return your steaks to the grill and sear on both sides for about 3 minutes or until the internal temperature is 132 degrees. Let your steak rest for 5 minutes and enjoy.
That cast iron sear is a favorite with steak lovers, but you don’t have to forsake your Traeger to get that flavor. First, season your steak with salt and pepper and let it stand at room temperature for 20 minutes. While it’s sitting, preheat your Traeger to 500 degrees with a cast iron skillet big enough for your steaks direction on the grill.
Once your Traeger is preheated, place steaks on the hottest part of the grill for five minutes with the lid closed. After those five minutes, open the lid and place four tablespoons of butter in the skillet.
Flip the steaks into the cast iron skillet, grilled side facing up. Cook for five to seven minutes, making sure to baste with butter every few minutes. Cook until your internal temperature reaches 125℉ to 130℉ for medium-rare.
The amount of time it takes to cook a ribeye steak depends on the thickness of the steak, and the temperature at which you’re cooking it. Regardless of your method, you should cook your ribeye steak to an internal temperature of 132 degrees Fahrenheit to get that perfect medium-rare. When smoking and reverse searing, that could take about 50 minutes since it’s cooking at a lower temperature. If you’re searing a ribeye in a very hot pan, it could take as little as 5 minutes to get to that perfect 132 degrees.
Reverse Seared: ~50minutes
Because it’s already so tender and flavorful, you don’t need to do a lot to cook a delicious ribeye steak. In our opinion, salt and pepper goes a long way, but you can take it up a notch by using a premade seasoning blend or using your own spices to your steak.
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When it comes to learning how to cook ribeye steak, nothing beats simply watching the experts do their thing. Here are a few of our favorite videos with ribeye steaks.
Prep Time: 5 mins.
Cook Time: 50 mins.
For the perfect ribeye steak, you need the perfect pellets. Though you may want to experiment with different types of woods and different blends depending on your recipe, we’re big fans of the bold flavor of hickory, the mesquite, oak, and pecan mix of our Texas Beef Blend, or the hickory and red and white oak flavors of our Big Game Blend.
While we certainly wouldn’t fault you for treating ribeye steaks as an entire meal, a few well-chosen side dishes can complement the flavor and texture of a ribeye. Here are a few of our favorite recipes to pair with ribeye steak.
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