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–+ servings
a beautiful smoked, grilled steak

Traeger Ribeye Steak

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
resting: 10 minutes
Total Time: 45 minutes
Author: Sandy Coughlin
Course: Main Course
Cuisine: American
Infused with smoky, wood-fired flavor and seasoned to perfection, these Traeger ribeye steaks are a simple yet impressive crowd-pleaser! Serve them whole alongside your best sides, or carve into juicy strips for tacos, hearty sandwiches, or meaty salads.
Internal temperature options: For a very rare steak, cook until the internal temperature reaches 200°F. For medium rare, cook until 130-135°F. For medium, cook until 136-142°F. For medium well, cook until 143-153°F. And lastly, for well-done, cook until 154°F. Flavor of pellets: I’ve used Traeger hickory pellets, but you could also use mesquite, oak, pecan, or cherry.

Ingredients

Equipment

Instructions

  • Drizzle the steaks with olive oil, then gently rub it into the meat.
  • Lightly season both sides of the steak with Montreal Steak Seasoning.
  • Let the steaks rest at room temperature for 15 minutes.
  • When ready, set your Traeger to 325°F and preheat with the lid closed for 15 minutes.
  • Insert a probe into the thickest part of a steak, avoiding the bone and large fat pockets.
  • Place the steaks directly on the grill grates, close the lid, and cook, flipping every 6 minutes, until the internal temperature reaches 132°F for medium rare (about 14-20 minutes).
  • Remove the steaks from the grill and cover loosely with foil if you like.
  • Let them rest for about 10 minutes before serving. Enjoy!

Notes

Sandy’s tips:

  • Storage: Leftover Traeger ribeye steaks keep well in an airtight container in the refrigerator for up to 5 days.
  • Freeze: Once prepared with the seasoning, place the steaks into a ziplock bag (remove the air) and freeze for up to 2-3 months. Remove from the freezer and defrost and grill.
  • Make ahead: You can season the steaks anywhere from 15 minutes to 2 days (for deeper flavor) before cooking. Always store the seasoned steaks in the fridge when allowing them to rest for longer than 20 minutes. 
  • Use a high-smoke point oil: Using avocado oil spray to coat the grill grates in a smoker (or any grill) is a great choice as it has a high smoke point which won’t burn easily. It also has a mild flavor and won’t overpower the meat. Lastly, it creates a good non-stick surface so that your steaks can flip easily. Grapeseed oil spray is a good alternative.
  • Let the steaks rest: Resting the smoked ribeye steaks allows the juices inside to redistribute so that the meat remains moist and flavorful and you don’t end up with a plate full of leaked juices. 
  • Tent with foil: While optional, you can loosely tent the cooked steaks while they rest so that they don’t cool down too much before serving. 
  • Double the recipe: Smoke more steaks when feeding a crowd. Make sure to tent the cooked steaks as you go along to keep them warm. 

Nutrition Facts

Calories: 470kcal, Protein: 45g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 138mg, Sodium: 118mg, Potassium: 606mg, Vitamin A: 34IU, Calcium: 16mg, Iron: 4mg