Our ribeye reverse sear steak has a smoky, tender inside with a crispy, pan-seared crust on the outside. This Traeger grill recipe can be adapted for various types of meat and smokers or grills.
Reverse searing a better way to cook thick steaks, like thick ribeyes, cowboy steaks, or a tomahawk steak. A reverse sear prime rib is another great option. Fun fact: ribeye steaks are cut from the same section of the cow as prime rib!
Marrekus recently made this incredible reverse sear ribeye using our pellet smoker, and let me tell you, it was so delicious! We even turned the leftovers into a steak and eggs sandwich for breakfast. Talk about starting the day right. His favorite thing about this recipe is that it’s so full of flavor, you don’t need to use a bunch of sauces or extra seasonings.
First, he did a short dry aging process, and I know it sounds fancy, but it’s super easy and makes a huge difference. Dry aging for 24 to 48 hours intensifies the flavor and helps develop a deeper, richer taste. Just salt it well, let it hang out in the fridge, and you’re on your way to smoking a ribeye that will rival the best steak houses.
He used our trusty pellet smoker to get that perfect smoky flavor. But don’t worry if you don’t have a Traeger grill. You can use any type of smoker or grill you have on hand. The key is to smoke the steak at a low temperature until it’s just shy of your desired doneness. Then, give it a quick sear in a hot cast iron skillet to develop a beautiful crust.
The end result is a steak that’s juicy, flavorful, and cooked to perfection.
What We Love About This Reverse Sear Steak
What is the Reverse Sear Method?
- Reverse searing is a cooking technique used to achieve a perfectly cooked, juicy steak with a beautiful crust. Instead of searing first and then finishing it in the oven, the reverse sear method reverses that process.
- The steak is first cooked at a low temperature, either in the oven or on a grill over indirect heat until it reaches a few degrees below your desired internal temperature. This slow cooking process allows the meat to cook evenly.
- After it reaches the desired internal temperature (typically around 10-15°F below your target final temperature), it is removed from the heat and allowed to rest for a few minutes. This helps the juices redistribute throughout the meat.
- Once rested, seared the ribeye a hot cast iron pan or on a grill at a very high temperature. This searing process creates a crispy, caramelized crust while locking in the juice.
Ingredient Notes
Here are the ingredients you’ll need for our reverse sear steak Traeger recipe:
- 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.
Tools You’ll Need
- Traeger grill (or any pellet grill, electric smoker, or other type of smoker or grill)
- Cast iron skillet: For searing.
- Meat thermometer: An essential tool for accurately measuring the internal temperature of the steak while it smokes. A digital instant read thermometer is the most reliable option for quick and accurate readings.
- Tongs
Reverse Sear Steak Traeger Recipe
- 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 with Reverse Sear Ribeye
- 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.
- Garlic Mashed Potatoes: Creamy and comforting, mashed potatoes are a steakhouse classic. Add roasted garlic for extra flavor.
- Bold Red Wine: Serve your steak with a full-bodied red wine like Cabernet Sauvignon or Malbec to enhance the flavors of the meat.
Additional Searing Tips
- Make sure the skillet is preheated until it’s smoking hot before searing.
- Flip 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.
- Butter Basting: 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
Below are answers to some of the most commonly asked questions to help ensure your Traeger reverse sear steak turns out perfectly every time.
What if I don’t have a Traeger or pellet grill? Can I still make reverse sear steak?
If you don’t have a Traeger or pellet grill, you can use a regular charcoal or gas grill. Just set it up for indirect heat and add some wood to get that smoky flavor. You can also use your oven at a low temperature (around 225°F) to bring the steak up to temp, then finish with a sear in the cast iron skillet.
How long should I dry-age steak in the fridge?
You can dry-age steak for as little as 24 hours, but we recommend going the full 48 hours if you have the time. The extra day really intensifies the flavor and helps create a better crust when you sear it. Just make sure your fridge is set to a consistent, cold temperature and that the ribeye is on a wire rack so the air can circulate all around it.
Do I need to use a cast iron skillet for searing?
A cast iron skillet is our go to for searing because it retains heat so well, but you can use any heavy-bottomed pan that can get really hot. Just make sure it’s preheated until it’s smoking before you add the steak. You can also use a grill or Blackstone griddle.
Summary
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.
Reverse Sear Steak Traeger Recipe (Ribeye Steaks)
Ingredients
- 1 thick-cut ribeye steak about 1.5 to 2 inches thick
- Diamond Crystal kosher salt
- Fine ground black pepper
- Oil
Instructions
- Dry Aging: Start by generously seasoning your ribeye steak with kosher salt on all sides. Place on a wire rack set over a baking sheet to allow air to circulate around it. Refrigerate uncovered for at least 24 hours, up to 48 hours.
- Prep Grill: Preheat Traeger grill temperature to 225°F. Remove steak from the fridge and let it come to room temperature for about 30 minutes.
- Smoking: Place ribeye directly on the hot grill grates and smoke it until the internal temperature reaches 105°F to 115°F, depending on your preferred level of doneness. This should take about 15 minutes to 20 minutes.. Use a meat thermometer to check the temperature. For a medium-rare steak, an ideal internal temperature would be 105°F; for medium, aim for a target temperature closer to 115°F.
- Searing: Heat a cast iron skillet over high heat until it’s smoking hot. Add a small amount oil (like vegetable or canola oil) to the skillet. Carefully place the smoked ribeye into the hot skillet and sear for about 1-2 minutes on each side, until a deep, golden-brown crust forms.
- Finish: After searing, remove the steak from the skillet and let it rest for 5-10 minutes. Once rested, season with ground black pepper to taste. Slice and serve immediately.
Notes
- The dry-aging process will help concentrate the beefy flavor and create a better crust.
- To store leftovers, wrap tightly in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 3-4 days.
I just got a Traeger this summer and had to try your steak recipe! I had never done a reverse sear before but it was easy to manage with the instructions here. My steak got lots of compliments thank you!