Unlock an unparalleled culinary experience with this Smoked Ribeye Steak recipe. Prepare to indulge in a cut of beef that is exceptionally tender, incredibly juicy, and infused with a rich, complex smoky flavor that only a smoker or pellet grill can achieve. Whether you’re a seasoned pitmaster or new to the world of smoking, this guide will walk you through crafting a perfectly seasoned ribeye, rubbed down in butter, and smoked to perfection on any smoker or your trusted Traeger grill. Get ready to elevate your steak game and impress everyone at your next gathering with this unforgettable dish.
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Table of Contents
Why You Will Love This Recipe
There are countless reasons to fall in love with a perfectly smoked ribeye steak. It’s more than just a meal; it’s an experience that elevates ordinary steak night into something truly special. Here’s why this recipe deserves a permanent spot in your culinary repertoire:
- Enhanced Flavor Beyond Compare: Smoking ribeye steaks infuses them with a rich, complex smoky flavor that is simply unparalleled by other cooking methods. The slow cooking process allows the meat to absorb the aromatic flavors from the wood smoke, creating a depth of flavor that is both intense and deeply satisfying. Each bite offers a harmonious blend of beefy richness and smoky undertones.
- Irresistibly Tender and Juicy Texture: The magic of smoking lies in its low and slow approach. Cooking the meat at a lower temperature for an extended period helps to gradually break down the connective tissues within the ribeye. This results in an incredibly tender steak that practically melts in your mouth, while simultaneously retaining all its natural juices. The consistent, gentle heat prevents the meat from drying out, ensuring every slice is succulent and moist.
- Remarkably Versatile for Any Occasion: While a smoked ribeye is exquisite enough to stand alone as the star of any meal, its robust flavor and tender texture also make it incredibly versatile. Serve it whole for a sophisticated dinner party, slice it thin for gourmet sandwiches, or chop it up for flavorful tacos or salads. It’s the perfect centerpiece for celebrations, a fantastic option for a weekend BBQ, or a luxurious treat for a quiet evening at home.
What Type of Beef is a Ribeye?
The ribeye is consistently ranked among the most popular and prized cuts of beef, and for good reason. It originates from the rib section of a steer, specifically between the sixth and twelfth ribs. What truly sets the ribeye apart is its generous marbling – those beautiful streaks of intramuscular fat woven throughout the muscle. This marbling is crucial; as the steak cooks, this fat renders down, infusing the meat with incredible flavor, keeping it moist, and contributing significantly to its renowned tenderness and juicy texture. A well-marbled ribeye promises a rich, meaty flavor with a buttery finish, making it an ideal candidate for smoking, where its inherent qualities are further amplified by the smoky essence.
How to Season the Perfect Smoked Ribeye
The right seasoning can transform a great piece of meat into an extraordinary one. For this smoked ribeye, I swear by my Homemade Steak Seasoning and Rub. This blend is meticulously crafted to complement and enhance the natural flavors of the beef, creating a phenomenal crust and a tantalizing aroma as it smokes. Here’s a closer look at the key components and their contributions:
- Unsweetened Cocoa Powder: This might seem like an unusual addition, but it’s a game-changer! The cocoa powder, when combined with the heat of the smoker, helps create a beautiful, dark, and slightly crunchy crust on the steak. Its rich, earthy notes deepen the beef’s flavor profile without making the steak taste like chocolate. It’s a secret ingredient that truly elevates the experience.
- Garlic Powder: A fundamental flavor enhancer for any savory dish, garlic powder provides a warm, aromatic foundation that pairs wonderfully with beef.
- Onion Powder: Similar to garlic powder, onion powder adds another layer of savory depth and a subtle sweetness, complementing the robust nature of the ribeye.
- Chili Powder: This blend often contains various chili peppers, cumin, and oregano, offering a mild warmth and earthy complexity that enriches the rub without making it overly spicy.
- Salt: Essential for seasoning, salt not only enhances flavor but also helps to draw moisture to the surface of the meat, leading to a better crust and juicier interior.
- Pepper: Freshly ground black pepper adds a pungent, sharp bite that provides a delightful contrast to the rich beef and smoky notes.
For an extra boost of flavor and tenderness, a drizzle of soy sauce on both sides of the steak before applying the rub is highly recommended. The umami from the soy sauce penetrates the meat, contributing to a richer taste and helping to break down some of the muscle fibers, resulting in a more tender bite.
The Exquisite Taste of Smoked Ribeye
A smoked ribeye is a symphony of flavors and textures. It is celebrated for being supremely tender, with a rich, buttery, and profoundly beefy flavor that distinguishes it from other cuts. The natural marbling within the meat renders beautifully during the slow smoking process, contributing an incredible juiciness and a subtle sweetness that balances the robust beefiness. When properly cooked, the exterior develops a slightly charred, flavorful crust, which provides a delightful crispy contrast to the incredibly tender and juicy interior. This beautiful combination of textures and flavors makes the smoked ribeye a truly unforgettable meal. The marbling acts as a built-in basting system, ensuring the steak remains moist and flavorful, even when cooked slightly past medium-rare, though the ideal doneness truly maximizes its inherent qualities.
Do You Have to Marinate Your Ribeye?
While a ribeye is naturally flavorful and tender, a little extra attention to seasoning and marination can elevate it even further. I strongly recommend allowing the homemade spice rub, along with a touch of soy sauce, to penetrate the meat for at least 30 minutes before smoking. This short rest period allows the salt and other spices to begin working their magic, enhancing the flavor and promoting a better crust. If you have the luxury of time, extending the marination period in the refrigerator for up to 8 hours will yield even more profound results. Marinating not only infuses deeper flavor into the steak but also helps to further tenderize the meat, ensuring an even more succulent and enjoyable dining experience. It’s a simple step that pays dividends in taste and texture.
Step-by-Step Guide to Smoking Ribeye Steaks
Smoking a ribeye steak might sound intimidating, but it’s a straightforward process that yields incredibly rewarding results. Follow these steps for a perfectly smoked, tender, and flavorful steak:
- Prepare the Steak: Begin by patting your ribeye steaks dry with paper towels. This helps the seasoning adhere better and promotes a superior crust. Drizzle both sides of each steak with soy sauce, ensuring an even coating. Then, generously sprinkle your homemade rub (or your favorite steak seasoning) over both sides. Use your hands to gently rub the spices into the meat, ensuring full coverage and good penetration.
- Marinate for Flavor: Once seasoned, place the steaks on a plate or baking sheet and allow them to marinate in the refrigerator for at least 30 minutes. For even deeper flavor and tenderness, you can extend this marination period up to 8 hours. This crucial step allows the spices and soy sauce to work their magic.
- Preheat Your Smoker: While the steaks are marinating, preheat your smoker or pellet grill (such as a Traeger) to a consistent temperature of 225°F (107°C). Allow it to come up to temperature and stabilize. This low temperature is key to the “low and slow” smoking process, which infuses maximum smoky flavor and ensures tenderness.
- Begin Smoking: Once your smoker is preheated, carefully place the seasoned ribeye steaks directly on the grill grates. Close the lid and let the magic happen. Smoke the steaks for approximately 1-2 hours, or until they reach your desired internal temperature. The exact time will depend on the thickness of your steaks and your preferred level of doneness. Use a reliable meat thermometer or probe to monitor the internal temperature.
- The Reverse Sear (Optional, but Recommended): For an ultimate crust, consider a reverse sear. Once the steaks are about 10-15 degrees shy of your target internal temperature (e.g., 110-115°F for medium-rare), remove them from the smoker. Increase your smoker’s temperature to its highest setting (around 450-500°F or 230-260°C) or transfer the steaks to a scorching hot cast-iron pan or outdoor grill. Sear each side for 1-2 minutes until a beautiful, dark crust forms. This step adds incredible texture and boosts flavor.
- Rest the Steaks: This is a critical step! Once the steaks reach your desired internal temperature (or after the reverse sear), remove them from the smoker or grill and place them on a cutting board, loosely tented with foil. Allow them to rest for at least 10 minutes. This resting period allows the juices within the meat to redistribute, resulting in a significantly more tender, juicy, and flavorful steak. Do not skip this!
- Slice and Serve: After resting, slice your smoked ribeye against the grain into desired portions. Serve immediately with your favorite side dishes and enjoy the incredible flavor you’ve created.
Detailed measurements for ingredients and a full recipe card can be found at the bottom of this post.
Optimal Smoker Temperature for Ribeye
For smoking ribeye steaks, I highly recommend setting your smoker to a consistent 225°F (107°C). This temperature is ideal for the “low and slow” smoking method, which is the secret to achieving both incredible tenderness and a deep, penetrating smoky flavor. Smoking at a lower temperature allows the connective tissues in the meat to gradually break down, resulting in a remarkably tender texture. More importantly, it provides ample time for the wood smoke to infuse its aromatic compounds into the beef, creating that signature smoky taste that defines a perfect smoked ribeye. Higher temperatures can cook the steak too quickly, preventing proper smoke penetration and potentially leading to a tougher, drier result. Trust the low and slow process for superior results.
Cook Time: How Long to Smoke Ribeye
The total cook time for your smoked ribeye will vary based on several factors, primarily the thickness of your steak, your desired level of doneness, and the consistency of your smoker’s temperature. Generally, a typical 1.5 to 2-inch thick ribeye smoked at 225°F (107°C) will take approximately 1 to 2 hours to reach your preferred internal temperature. Thicker steaks will, of course, require more time, while thinner cuts will cook more quickly. It’s crucial to rely on an accurate meat thermometer rather than just cook time, as every steak and smoker can behave differently. Always monitor the internal temperature closely to ensure perfect doneness.
How to Know When Your Smoked Steak is Done
Achieving the perfect doneness for your smoked ribeye is crucial for maximizing its flavor and tenderness. While experience helps, there are reliable methods to ensure your steak is cooked exactly to your liking:
- Internal Temperature (The Most Accurate Method): Without a doubt, using a reliable meat thermometer or probe is the best and most accurate way to gauge doneness. Insert the thermometer into the thickest part of the steak, avoiding any bones or large pockets of fat. Refer to the internal temperature guide below for specific temperatures corresponding to different doneness levels. This method removes all guesswork.
- The Touch Test (For Experienced Cooks): This method involves pressing the steak with your finger to feel its firmness, comparing it to the firmness of different parts of your hand.
- Rare: A rare steak will feel very soft and spongy, much like the fleshy part of your palm below your thumb when your hand is relaxed.
- Medium-Rare: This will have a little more resistance and bounce back slightly, similar to pressing the same part of your palm with your thumb and index finger lightly touching.
- Medium: A medium steak will feel firmer but still have a slight give, akin to touching your palm with your thumb and middle finger together.
- Well-Done: A well-done steak will be super firm to the touch with very little to no give, similar to pressing the part of your palm with your thumb and pinky finger firmly together.
- Appearance (Visual Cues): While not as precise as a thermometer, the visual appearance of a steak can offer clues about its doneness once sliced.
- Rare: Will show a bright red, cool center.
- Medium-Rare: Features a warm red center that gradually transitions to pinker edges.
- Medium: Displays a warm pink center, often with more brown towards the edges.
- Medium-Well: Will be mostly brown with just a hint of light pink in the center.
- Well-Done: Has little to no pink, appearing uniformly brown throughout.
Internal Temperature Guide for Ribeye
To ensure your smoked ribeye reaches your preferred level of doneness, follow this internal temperature guide. Remember, steaks continue to cook after being removed from the heat, a phenomenon known as “carryover cooking.” Therefore, it’s essential to remove your steak slightly before it reaches its final target temperature.
Remove the steak from the smoker when it reaches the following temperatures:
- Rare: 118 degrees F (48°C)
- Medium-Rare: 120 degrees F (49°C)
- Medium: 136 degrees F (58°C)
- Medium-Well: 143 degrees F (62°C)
- Well-done: 154 degrees F (68°C)
Once the steak is removed from the heat and allowed to rest, the temperature will typically increase by 5-10 degrees, reaching these final cooked temperatures:
- Rare: 120-125 degrees F (49-52°C)
- Medium-Rare: 130-135 degrees F (54-57°C)
- Medium: 140-145 degrees F (60-63°C)
- Medium-Well: 145-150 degrees F (63-66°C)
- Well-done: 160 degrees F (71°C)
Always use a reliable meat thermometer to ensure accuracy and achieve your desired doneness.
What Flavor of Wood/Pellets to Use
The choice of wood pellets significantly impacts the final flavor profile of your smoked ribeye. Different wood types impart distinct aromatic notes that can either complement or overpower the beef. My personal favorites for steak, delivering a fantastic balance of smoke and flavor, are hickory, mesquite, oak, and the versatile Traeger Signature Blend. Here’s a breakdown of popular choices:
- Mesquite: Known for its strong, bold, and slightly sweet flavor. Mesquite imparts a very pronounced smoky taste, making it ideal if you desire an intense smoky profile in your ribeye. Use with caution, as it can easily overpower lighter meats.
- Hickory: A classic choice for beef, hickory offers a rich, smoky, and slightly sweet flavor with a hint of bacon-like essence. It’s robust enough to stand up to the ribeye’s richness without being overly aggressive.
- Oak: A mild and incredibly versatile wood, oak provides a medium smoky flavor that pairs exceptionally well with a wide variety of meats, including beef. It’s a great all-around choice if you prefer a balanced smoke that doesn’t overshadow the steak’s natural taste.
- Pecan: Offers a mild and nutty flavor that’s less intense than hickory or mesquite. Pecan smoke is subtle and sweet, making it a good option if you want a lighter smoke flavor that still adds complexity to the ribeye.
- Cherry: Delivers a sweet and fruity flavor profile that beautifully complements the savory notes of steak. Cherry wood also imparts an appealing reddish hue to the meat, enhancing its visual appeal. It’s a fantastic choice for a unique and slightly sweeter smoky finish.
Experiment with different woods to find your perfect match, or try blending a few types for a custom smoke flavor!
Allow the Steak to Rest After Removing it From the Smoker
The resting period is a non-negotiable step for any steak, especially a smoked ribeye. After dedicating time and effort to smoking your steak to perfection, it might be tempting to slice into it immediately. However, resisting this urge for just 10-15 minutes will significantly enhance your dining experience. During cooking, the muscle fibers in the steak contract, pushing the precious internal juices towards the center. If you cut into the steak too soon, these juices will simply spill out onto your cutting board, leaving you with a drier, less flavorful piece of meat. Allowing the steak to rest, loosely tented with foil, provides time for those juices to redistribute evenly throughout the entire cut. This reabsorption results in a steak that is noticeably more tender, wonderfully juicy, and bursting with flavor in every single bite. Resting also helps the internal temperature of the steak to equalize, ensuring consistent doneness from edge to edge and preventing the outer layers from becoming overcooked when sliced and served. Patience truly is a virtue when it comes to steak!
Pair With These Delicious Recipes
A magnificent smoked ribeye deserves equally impressive side dishes. Here are some perfectly complementary recipes that will complete your meal:
- Steakhouse Creamed Spinach: A classic pairing, offering a creamy, savory contrast to the rich steak.
- Smoked Baked Potatoes: These absorb a wonderful smoky flavor, making them far superior to oven-baked versions.
- Smoked Sweet Potatoes: A healthier, naturally sweet option with a touch of smoky depth.
- Smoked Mac and Cheese: The ultimate comfort food side, now with an irresistible smoky twist.
- Smoked Baked Beans: A hearty, flavorful choice that echoes the BBQ theme.
- Smoked Asparagus: A simple, elegant vegetable side that gets a delicious char and smoky essence.
More Steak and Beef Recipes
If you’ve enjoyed this smoked ribeye, be sure to explore more fantastic steak and beef recipes to expand your culinary repertoire:
- Smoked Tomahawk Steak
- Traeger Smoked Burgers
- Smoked Filet Mignon
- Air Fryer Steak
- Lemon Pepper Steak
- Smothered Steak
Recipe Card: Traeger Smoked Ribeye
Brandi Crawford
This Smoked Ribeye Steak is tender, juicy, and loaded with rich flavor. This steak is seasoned with a homemade rub and rubbed down in butter. You can prepare this with any smoker or pellet Traeger grill.
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Equipment
- Traeger Pellet Smoker
Ingredients
- 2 ribeye steaks (Mine were about 10oz)
- ½ tablespoon soy sauce
- ½ tablespoon unsweetened cocoa powder (This will give the steak a nice crust and enhances flavor.)
- 1 teaspoon brown sugar or sweetener
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- salt and pepper to taste
Instructions
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides with the spices and rub them in to penetrate the meat.
- Allow the spices to penetrate/marinate in the fridge for at least 30 minutes, up to 8 hours.
- Preheat the smoker to 225 degrees F (107°C).
- Add the steak to the smoker. Smoke the steak for 1-2 hours or until it reaches the minimum internal temperature you are looking for. Remove the steak when it reaches the following:
- Rare: 118 degrees F (48°C)
- Medium-rare: 120 degrees F (49°C)
- Medium: 136 degrees F (58°C)
- Medium Well: 143 degrees F (62°C)
- Well-done: 154 degrees F (68°C)
- Allow the steak to rest for at least 10 minutes after you remove it from the smoker and before slicing it. During this time, the meat’s juices redistribute, which helps to improve the tenderness and overall flavor of the steak.
Notes
- Soy sauce helps tenderize the meat. You can omit it if you wish.
- Omit the unsweetened cocoa powder if you wish.
- You can season the steak using any of your favorite beef, steak, or BBQ rubs.
- Use enough spices to fully coat the meat. Add additional if necessary.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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