GORGEOUS Traeger Smoked Ribeye with a Reverse Sear

A ribeye steak is seasoned with a dry rub, smoked at low temperature and then seared with a butter baste.

Let's prepare the Ribeye

Getting the steak ready for the grill is pretty simple and only requires seasoning them with a dry rub and waiting a few minutes.

Tis the seasoning...

Liberally coat both sides of the chops with Traeger’s Coffee Black Pepper Rub.

After you season, let it rest.

After the steak has been seasoned let it rest for 15-20 minutes so the rub can start working its way into the meat.

Get those wood pellets ready!

I was burning Traeger Signature Blend pellets. This blend gives a nice balance of smoke flavor.

Get ready to smoke

Start your grill, set the temperature to 180F and place the ribeye on the grate. Close the lid and let the steak cook until it reaches an internal temperature of about 120F.

You're almost there!

After an hour take it off the grill and cover loosely in foil. Place a set of GrillGrate panels onto your grill and crank it it up as high as it will go.

Final touch

Then place the steak onto the GrillGrate panel and sear for three minutes per side, rotating each 90 seconds to get that perfect cross hatch!


The steak was tender, had a great crust and a wonderful smoky flavor. We'll be making this again soon!

If you liked that...

You'll love our Traeger Country Style Ribs. This recipe turns out pork that is smoky, sweet and salty with just a touch of heat.