Smoked ribeye is easily one of my all-time favorite smoked steak recipes.
And this smoked ribeye steak on the pellet grill is quick, simple, and delicious.
We're tossing these ribeyes on the Traeger until they're a perfect medium-rare, and then finishing them off on the GrillGrates to build that perfect, epic crust.
How To Make Smoked Ribeye Steak
The great thing about smoking a ribeye steak is that we don't need any fancy preparation or ingredients. We want to let the delicious flavors of the meat shine through.
Then we're cooking them on the Traeger for about 45 minutes at 225F, or until they hit an internal temperature of 120F.
Then we'll finish them off on the grill to get a nice sear and crust.
- Ribeyes (2 steaks, boneless). I picked up two boneless ribeyes from Whole Foods, about 22 ounces each.
- Kosher salt (2 tsp). For the brine (optional step)
- Avocado oil (1 tbsp). Just a little oil to let our salt and pepper adhere to the ribeyes.
- Steak seasoning (2 tbsp). You can use whatever you like here. I prefer salt, pepper & garlic, or my homemade steak seasoning.
1. (Optional) Dry brine the steaks. Heavily season the ribeyes with kosher salt on each side. Place them in the fridge for at least an hour, preferable overnight.
2. Remove the ribeyes from the fridge and let them sit out for 30 minutes.
3. Set your smoker to 225F degrees. We're using mesquite pellets and our smoke tube for this cook, but use whatever flavored pellets you like.
4. Season your ribeyes with your favorite steak rub or seasoning.
5. Place your ribeyes on the smoker, and insert a meat thermometer. Cook the steaks until the reach an internal temperature of 120F degrees (or your preferred temp).
6. When your steaks hit 120 internal, sear the outside of the steaks on your gas grill or GrillGrates, about 1-2 minutes per side.
7. Allow the ribeyes to rest for 10 minutes, then slice against the grain and enjoy!
Why You'll Love This Smoked Ribeye Steak Recipe
You're going to absolutely love this smoked ribeye recipe. Here are a couple of my favorite things about it:
- Simple ingredients. We're letting the meat shine here. So we're only using a little bit of avocado oil, and then some salt & pepper to season the meat. This allows the beefiness of the ribeye to really stand out.
- Low and slow. With a thick cut of steak like ribeye, I prefer to cook it low and slow instead of hot and fast. This allows the collagen in the meat to break down, resulting in a perfectly tender bite.
- Seared crust. No matter how you prefer to cook your steak, it definitely needs a nice crust. In this recipe, we're searing the ribeyes on a ripping hot gas grill to build a nice, crusty exterior.
Smoked Ribeye Temperature
Here's a quick guide to follow on the different levels of cooked steak for your ribeyes.
- Rare: 120 to 125 degrees Fahrenheit
- Medium Rare: 130 to 135 degrees Fahrenheit
- Medium: 140 to 145 degrees Fahrenheit
- Medium Well: 150 to 155 degrees Fahrenheit
- Well Done: 160 degrees Fahrenheit or higher
How Long Does It Take To Smoke A Ribeye?
It takes about one hour to smoke a ribeye steak. But the time it takes will depend on a couple of factors, including how thick your steak is, what temperature you set your smoker to, and your desired internal temperature of the meat.
As always, be sure to use a digital meat thermometer to know when your steak is finished cooking.
Smoked Ribeye Sauces & Toppings
- Cowboy butter. Cowboy butter is a compound butter usually made with butter, garlic, and fresh herbs and seasonings. It's a great addition to a smoked ribeye.
- Horseradish Cream Sauce. These steaks definitely don't need a sauce, but if you're going to serve one with them, you can't beat our homemade horseradish cream sauce!
- Homemade Steak Sauce. If you want to go the more traditional route for your sauce, give our Peter Luger steak sauce recipe a try!
Sides Dishes & Serving Suggestions For Smoked Ribeye
Frequently Asked Questions
It takes about one hour to smoke a ribeye steak. The exact time will depend on the thickness of the steak, the temperature of your smoker, and what temperature doneness you like your steak.
Ribeyes are one of the best steaks for smoking. This is because ribeyes generally tend to be thick, which lends itself to low-and-slow cooking which helps tenderize the meat.
Hickory, oak, and mesquite are the best pellet flavors to use for smoking ribeyes. But I like to experiment with different pellets and sometimes I'll use cherry or pecan.
I prefer smoking boneless ribeyes because they're easier to cook more evenly, but bone-in ribeyes are also a great choice for the added flavor the bone gives.
More Steak Recipes To Try
Best Smoked Ribeye
- 2 ribeye steaks boneless
- 2 tsp kosher salt for the dry brine
- 1 tbsp avocado oil
- 2 tbsp steak seasoning
- (Optional) Dry the steaks with paper towels and season both sides evenly with kosher salt, about 1 teaspoon per steak. Place the steaks on a wire rack set over a baking sheet and refrigerate them uncovered for at least 1 hour. This dry-brining process will allow the salt to penetrate the meat and tenderize it even more.
- Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
- Set your smoker to 225F degrees. We're using mesquite pellets and our smoke tube for this cook, but use whatever flavored pellets you like.
- Pat the steaks dry with paper towels. Drizzle each steak with avocado oil and season both sides with your steak rub.
- Place your ribeyes on the smoker, and insert a meat thermometer. Cook the steaks until the reach an internal temperature of 120F degrees (or your preferred temp).
- When your steaks hit 120 internal, sear the outside of the steaks on your gas grill.
- Allow the ribeyes to rest for 10 minutes, then slice against the grain and enjoy!