A ribeye is already doing the most, but a little Traeger smoke takes it clean over the top. Let it cook low and slow, then finish it hot so you get that deep crust and juicy center. I’ve been smoking meats on my Traeger for years, and this is one of those meals that never fails me. Add the pellets, pour yourself something good, and let the grill do its thing.
Traeger Ribeye Ingredients
- Ribeye Steaks
- Soy Sauce
- Unsweetened Cocoa Powder: This will give the steak a nice crust and enhances flavor.
- Brown Sugar, Smoked Paprika, Onion Powder, Garlic Powder, Chili Powder, Salt, and Pepper
How to Smoke Ribeye Steaks on a Traeger
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.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Traeger Smoked Ribeye
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
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.
- 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.
Notes
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.
Frequently Asked Questions and Recipe Pro Tips
I love to use my Homemade Steak Seasoning and Rub. It's a combo of 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, and pepper.
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.
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.
I recommend 225 degrees so the steak cooks slow and low which will help infuse smoked flavor.
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.
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.
My personal favorites for steak are hickory, mesquite, oak, and the Traeger Signature Blend. Mesquite, hickory, oak, pecan, and cherry will also work.
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.
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
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
Allison says
This came out great! Loved the flavor of the rub.
staysnatched says
So glad to hear it!
Nellie Tracy says
Fantastic way of preparing ribeye. Will be using this recipe often!
staysnatched says
So glad to hear it!
Jen says
I’m not seeing when to add butter? Is this before they cook or after?
staysnatched says
After.
Jacqueline says
Used your ideas for smoking American Waygu steaks for Christmas Eve. Finished it off with a garlic, rosemary and thyme butter and everyone was crazy for it. Thanks. I was so nervous smoking that expensive of meat!
staysnatched says
Wonderful! I'm glad it worked out!