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.
Ribeye steak and prime rib are cut from the same part of the cow. With prime rib, the bone is left in and it’s cooked like a roast. For ribeye steak, the bone is typically removed from the meat and the ribeye steak is cooked like any other cut.
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.
Sometimes, the best way to learn a new technique is to watch the pros. In this video, Matt Pittman from Meat Church showcases how to reverse sear ribeye steaks on a Traeger.
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.
Simple steak for a quick and delicious meal. Celebrate the natural flavors of beef with these thick rib-eyes, rubbed with steak seasoning and grilled to a perfect medium-rare.
Who doesn't love a thick cut rib-eye? These steaks are simply seasoned with salt and pepper, smoked until medium rare and seared over hickory for perfect caramelization and marks.
For good reason, rib-eyes are the favorite steaks of many a discriminating meat eater. An hour's smoke followed by a quick sear and a luscious pat of bourbon-flavored butter take these to a whole new level.
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
While medium-rare is probably the most popular temperature for cooking a steak, others might want their more or less done.
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.
Experience the evolution of fire with Traeger's next generation of wood pellet grills.Shop Now