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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Why You Will Love This Recipe
- Enhanced Flavor: Smoking ribeye steaks infuses them with a rich, complex smoky flavor that is unparalleled. The slow cooking process allows the meat to absorb the aromatic flavors of the wood smoke, resulting in a depth of flavor that is both intense and delicious.
- Tender Texture: Smoking the meat at a low temperature for an extended period of time helps break down the connective tissues in the meat, resulting in a tender and juicy steak. The slow cooking process ensures that the meat remains moist and succulent, making it melt-in-your-mouth.
- It’s Versatile: These can be enjoyed on their own or used as an ingredient in other dishes, such as salads, sandwiches, or tacos.
What Type of Beef is it
It comes from the rib section of a steer or cow. It’s one of the most popular cuts of beef, known for its rich, meaty flavor and tender, juicy texture. It’s prized for its marbling of fat which contributes to the flavor and tenderness of the meat.
How to Season It
I love to use my Homemade Steak Seasoning and Rub.
- Unsweetened Cocoa Powder (Creates a nice crust on the steak when cooked and has a rich flavor that will enhance the flavor of the steak)
- Garlic Powder
- Onion Powder
- Chili Powder
- Salt
- Pepper
How Does it Taste?
It’s known for being super tender with rich flavor. It has a mild beefy flavor and little sweetness. The fat content within the meat contributes to its delicious taste. The best way to prepare it is with a slightly charred exterior that provides a crispy contrast to the tender, juicy interior.
The marbling helps to keep the steak juicy, even when it’s cooked past medium-rare.
Do You Have to Marinate it?
I recommend allowing the spices to penetrate for at least 30 minutes prior to smoking. I would never say you shouldn’t marinate (up to 8 hours) if you have the time. It will add flavor to the steak and tenderness to the meat.
How to Smoke Ribeye Steaks
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Drizzle both sides of the steak with soy sauce. Sprinkle both sides with the spices and rub them in to penetrate the meat.
- Add the steak to the smoker. Smoke the steak until it reaches the minimum internal temperature you are looking for.
Smoker Temperature
I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.
Cook Time/How Long to Cook
Total cook time will vary based on the size of your steak and your preferred doneness and texture. It will typically take an hour or two to smoke.
How to Know When the Steak is Done
- Internal temperature – Using a meat thermometer or probe to check the internal temperature is the best way to cook steak perfectly to your liking.
- Touch – Press the steak with your finger, a rare steak will feel soft and spongy, a medium-rare steak will have a little more resistance and a well-done steak will be super firm to the touch.
- Appearance – Take a look at the color of the steak. A rare steak will be bright red in the center, a medium steak will be mostly brown with a small amount of pink, and well done has little to no pink.
Internal Temperature Guide
Remove the steak from the smoker when it reaches the following temperatures:
- Rare: 118 degrees
- Medium-rare: 120 degrees
- Medium: 136 degrees
- Medium Well: 143 degrees
- Well-done: 154 degrees
Once the steak is removed from the heat it will continue to cook and the temperature will increase a little bit. The final cooked temperature should range:
- Rare: 120 degrees
- Medium-rare: 130 degrees
- Medium: 140 degrees
- Medium Well: 145 degrees
- Well-done: 160 degrees
What Flavor of Wood/Pellets to Use
My personal favorites for steak are hickory, mesquite, oak, and the Traeger Signature Blend.
- Mesquite – Strong, bold, and slightly sweet
- Hickory – Smoky and slightly sweet
- Oak – Mild and versatile, great with a variety of meats
- Pecan – Mild and nutty
- Cherry – Sweet and fruity flavor that pairs well with steak
Allow the Steak to Rest After Removing it From the Smoker
Be sure to 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. Resting also allows the internal temperature of the steak to even out, preventing it from becoming overcooked when it’s sliced and served.
Pair With These Recipes
Steakhouse Creamed Spinach
Smoked Baked Potatoes
Smoked Sweet Potatoes
Smoked Mac and Cheese
Smoked Baked Beans
Smoked Asparagus
More Steak and Beef Recipes
Smoked Tomahawk Steak
Traeger Smoked Burgers
Smoked Filet Mignon
Air Fryer Steak
Lemon Pepper Steak
Smothered Steak
Traeger Smoked Ribeye
Ingredients
- 2 ribeye steaks Mine were about 10oz
- 1/2 tablespoon soy sauce
- 1/2 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 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.
- 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 degreesMedium-rare: 120 degreesMedium: 136 degreesMedium Well: 143 degreesWell-done: 154 degrees
- 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.
Jen
Sunday 18th of June 2023
I’m not seeing when to add butter? Is this before they cook or after?
staysnatched
Sunday 18th of June 2023
After.
Nellie Tracy
Monday 22nd of May 2023
Fantastic way of preparing ribeye. Will be using this recipe often!
staysnatched
Tuesday 23rd of May 2023
So glad to hear it!
Allison
Monday 22nd of May 2023
This came out great! Loved the flavor of the rub.
staysnatched
Monday 22nd of May 2023
So glad to hear it!