Perfect Reverse Sear Ribeye Steaks on a Traeger Grill

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Our reverse sear ribeye steak is tender and smoky on the inside with a perfectly crispy crust. Simply seasoned with salt and pepper, it's cooked on a pellet grill for incredible flavor. Be sure to also check out our tomahawk steak and our reverse sear prime rib recipe!

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Marrekus made an amazing reverse sear ribeye on our pellet smoker, and it was so good! We even used the leftovers for a steak and eggs sandwich. This recipe is packed with flavor—no extra spices or sauces needed!

First, he dry-aged the steak for 24-48 hours (super easy—just salt it and let it sit in the fridge). This deepens the flavor and makes it taste like a high-end steakhouse meal.

Then, he smoked it low and slow until it was just shy of the perfect temp. A quick sear in a hot cast iron skillet gave it a beautiful crust. The result? A juicy, smoky, restaurant-quality steak!

What is the Reverse Sear Method?

Reverse searing is a great way to cook a thick, juicy steak with a crispy crust. Instead of searing first and then finishing in the oven, this method does the opposite.
First, the steak is cooked low and slow in the oven or on a grill over indirect heat until it's just a few degrees below your target temperature. This helps it cook evenly.
Next, let the steak rest for a few minutes so the juices spread throughout the meat. Then, sear it in a hot cast iron pan or on a grill to get that crispy, caramelized crust.
Reverse searing is perfect for thick steaks like ribeye, cowboy steaks, or tomahawk steaks!

What we love about this recipe

PERFECT STEAK - The low and slow smoking process followed by the high-heat sear locks in the juices, making for a perfect steak that is tender and flavorful.
NICE CRUST - The high-heat searing at the end is the best way to create a perfect crust and beautiful sear without overcooking it.

Ingredients

Thick-Cut Ribeye Steak: When picking out your ribeye, aim for a thick cut, about 1.5 to 2 inches. Look for a steak with good marbling (those white streaks of fat throughout the meat). This marbling is key to a juicy, flavorful steak.
Diamond Crystal Kosher Salt: Diamond Crystal is our go-to because of its light, flaky texture. It’s less salty by volume than other kosher salts, so it’s easier to control how much you're using. If you’re using a different brand of kosher salt, like Morton, use a bit less since it’s denser. Sea salt or table salt can work, just reduce the amount to avoid over-salting.
Ground Black Pepper: Black pepper is perfect for this recipe and really all it needs. It adds just the right amount of flavor, while still letting the meat shine. I like to add the pepper after searing, so it doesn’t burn during the high-heat sear.
Oil: Use a high-smoke point oil like vegetable or canola oil. Just a small amount is needed to get a good sear without sticking to the pan. Use your grill if you want those classic grill marks.

How to Reverse Sear Ribeye Steak

Dry Age: First, give that ribeye a good sprinkle of kosher salt on all sides. Pop it on a wire rack over a baking sheet and let it hang out in the fridge, uncovered, for at least 24 hours—up to 48 if you’ve got the time.
Get the Grill Ready: When you're ready to cook, fire up your grill to 225°F. While that's heating up, take the steak out of the fridge and let it warm up on the counter for about 30 minutes.
Smoke It: Toss your ribeye on the grill and let it smoke until the inside hits between 105°F and 115°F, depending on how you like it. This’ll take around 15-20 minutes. A meat thermometer is your best friend here.
Sear It: Now, get your cast-iron skillet super hot on the stove. Add a splash of oil, then sear for 1-2 minutes per side until it's got a gorgeous crust.
Rest and Serve: Let the steak rest for 5-10 minutes, sprinkle on some black pepper, then slice it up and dig in!

What to Serve

Lobster Tail or Shrimp: For a special occasion, go for a classic surf and turf experience. Pair your steak with buttery lobster tails or garlic butter shrimp.
Steak Sandwich: Slice thin and layer it on a toasted bagel or ciabatta roll with sautéed onions, melted cheese, and a slather of steak sauce or chipotle mayo. It’s a great way to enjoy leftovers, or serve it fresh for a more casual meal.
Grilled or Roasted Vegetables: Go for something simple and fresh like grilled asparagus, roasted Brussels sprouts, or charred broccoli.
Mashed Potatoes: Creamy and comforting, mashed potatoes are a steakhouse classic. Add roasted garlic for extra flavor.
Red Wine: Serve your steak with a full-bodied red wine like Cabernet Sauvignon or Malbec to enhance the flavors of the meat.

Recipe Tips

Make sure the skillet is preheated until it's smoking hot before searing.
Flip only once. Resist the urge to flip the steak multiple times. Let it develop a good crust on one side before flipping it to the other.
For an extra layer of flavor, toss in a knob of compound butter during the last minute of searing, along with some garlic and fresh herbs like thyme or rosemary. Spoon the melted butter over your ribeye as it sears. You can use our cowboy compound butter recipe we did for this reverse sear prime rib.

Commonly Asked Questions

How long to reverse sear a ribeye steak?

Reverse searing a ribeye takes about 15-20 minutes of smoking at 225°F until the steak reaches 105-115°F inside. Then, sear it in a hot cast iron skillet for 1-2 minutes per side to get a crispy, golden-brown crust.

How long to dry-age ribeye steak in the fridge?

You can dry-age a steak for 24 hours, but 48 hours is even better! That extra time makes the flavor richer and helps create a better crust when you sear it. Just keep the fridge cold and place the ribeye on a wire rack so air can flow around it.

This Traeger reverse sear steak is a game-changer for meat lovers. It's easy to make, incredibly delicious, and a great way to elevate your grilling game.

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