If you love a well-grilled steak, this Traeger Ribeye should be on your grill this season. Perfectly seared on the outside and juicy and tender inside, a ribeye cooked on a pellet grill will quickly become your go-to for backyard BBQs and special dinners alike.
Traeger Ribeye
Ribeye is widely regarded as one of the most flavorful and tender cuts of beef. It comes from the rib section of the animal, a muscle that gets very little exercise. That limited activity yields excellent marbling—fat within the meat—which melts during cooking and creates rich, beefy flavor and a tender bite.
If you haven’t treated yourself to ribeye before, pick some up this season. Whether you buy whole steaks from a butcher, a trusted grocery store, or a wholesale retailer, choose the best quality you can find for the most memorable result.
What makes a ribeye one of the best cuts of steak?
Ribeye steaks are prized for their marbling and natural fat content, which translate into bold flavor and a buttery texture when grilled. This cut is typically carved from the prime rib or standing rib roast, and its inherent tenderness makes it ideal for high-heat cooking methods like grilling or pan-searing.
How to pick the best steak
Start by checking the USDA quality grade on the label if available. “Prime” is the top grade, followed by “Choice,” and then “Select.” For best results, aim for Prime or Choice. If Prime isn’t available at your grocery, check warehouse stores or a local butcher.
Match the cut to your cooking plan: ribeye and tenderloin are great for quick, high-heat cooking; tougher cuts are better for slow cooking, braising, or stewing. Don’t hesitate to ask your butcher for recommendations—they can guide you based on size, grade, and cooking method.
If you prefer a leaner option, tenderloin (filet mignon) is extremely tender but has less fat and flavor than ribeye. Sirloin is more budget-friendly but can dry out if overcooked. T-bone and porterhouse offer a mix of strip and tenderloin on one bone—great for variety but pricier per pound. The flat iron is another flavorful, grill-friendly middle-ground cut.
How to grill a ribeye on the Traeger
For even cooking, let steaks sit at room temperature about 30 minutes before grilling. Pat the surface dry and season with salt and pepper just before placing on the grill. A dry surface helps form a better sear.
High heat is essential for a great crust. Below are two reliable approaches: a traditional direct sear for speed, and a reverse sear that gives more even doneness and a consistent edge-to-center texture. The reverse sear takes longer but is worth it for thicker cuts.
How do you know when your steak is done?
Use an instant-read meat thermometer for accurate results. Insert it into the thickest part of the steak to check internal temperature. The thermometer takes out the guesswork and ensures safe, consistent doneness.
After you remove the steak from the grill, it will continue to rise a few degrees while resting—plan for a 3–5°F carryover increase. Always let steaks rest at least five minutes before slicing; this helps the juices redistribute and keeps the meat moist.
Temperature guide for steak
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: Not recommended for ribeye
Remember to remove the steak a few degrees below your target temperature to allow for carryover cooking. Rest for five minutes before serving.
What to serve with ribeye
Classic sides that pair well with a rich ribeye include grilled corn on the cob, smoked baked potatoes, tangy vinegar coleslaw, a crisp Caesar salad, grilled asparagus, and creamy scalloped potatoes. Choose one or two sides to balance the meal and highlight the beef.
Reader feedback
“The cooking suggestion for the ribeyes was spot on. The steak was cooked perfectly, very tender, and full of flavor throughout. This will be my go-to method.”
– Amie Crowder
Traeger Ribeye
This Traeger Ribeye recipe includes instructions for both a traditional sear and a reverse sear on a pellet grill. Choose the method that fits your schedule and preferred doneness.
Ingredients
- 2 pounds ribeye steak
- Salt and freshly ground black pepper
Instructions
Traditional Sear
- Preheat your Traeger or pellet grill on high according to manufacturer instructions. Let steaks come to room temperature, pat dry, and season generously with salt and pepper.
- Sear steaks directly over high heat for 4–5 minutes per side, depending on thickness and desired doneness. Use an instant-read thermometer to check internal temperature.
- Remove when the internal temperature is about 4–5°F below your target, rest 5 minutes, then serve.
Reverse Sear
- Preheat the grill to 225°F. Bring steaks to room temperature, pat dry, and season with salt and pepper.
- Smoke or roast the steaks on the grill until the center reaches 125°F for medium-rare (130°F for medium). Pull them about 5–7°F under your final goal.
- Preheat a cast-iron skillet or griddle over high heat and add a little high-smoke-point oil (avocado or canola).
- Sear each side for about 2 minutes until a deep crust forms. Rest steaks 5 minutes before slicing and serving.
Notes
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
Nutrition Information (per serving)
Calories: 615 | Total Fat: 43g | Saturated Fat: 19g | Cholesterol: 177mg | Sodium: 205mg | Carbohydrates: 0g | Protein: 56g
Nutrition estimates are approximate. Consult a trusted source for medical or dietary needs.