How To Grill A Ribeye Steak
The classic method of grilling a ribeye is direct grilling. The exterior of the steak gets an appetizing char, and the interior gets to a tender and juicy medium rare.
Set your Traeger to 500 degrees Fahrenheit and preheat for 15 minutes with the lid closed.
Place the steaks on the grill and cook for 4 to 6 minutes on each side, flipping occasionally, until the internal temperature reaches 135 degrees .
What Is The Best Wood Flavor For Ribeye Steak
For the perfect ribeye steak, you need the perfect pellets. Though you may want to experiment with different types of woods and different blends depending on your recipe, were big fans of the bold flavor of hickory, the mesquite, oak, and pecan mix of our Texas Beef Blend, or the hickory and red and white oak flavors of our Big Game Blend.
- Other recommended flavors are:
Basic Rules Of Cooking Meat
The first and foremost rule to cook meat is setting the right temperature for different meat.
It is important because it imparts a distinct flavor to the meat and ensures that it has reached a safe internal temperature. It should be hot enough to kill potentially harmful organisms that cause food poisoning.
Heres a quick rundown of the ideal internal temperatures for various meat types and cuts, with more detailed information to follow.
Ideal Internal Temperatures for various Meat Types and Cuts
Heres a quick rundown of the ideal internal temperatures for various meat types and cuts, with more detailed information to follow.
- Parts: 12 minutes per side on HIGH
- Whole: 1.5 2 hours on MEDIUM 275-300°F
2) Pork Chops
- 1 inch thick 8-10 minutes per side on High 400°F
- 1.5 thick 10-12 minutes per side on High 400°F
- 2 inch thick 12-15 minutes per side on High 400°F
3) Roasts Rare 140°F, Medium 150°F, Well 160°F
- Beef: cook on Medium 275-300°F until it reaches 150°F internal temperature. Approximately 40 minutes per pound.
- Pork: cook on Medium 275-300°F until it reaches 165°F internal temperature. About 40 minutes per lb.
- Lamb: cook on Medium 275-300°F until it reaches 150°F internal temperature. About 40 minutes per pound.
4) Steaks Always cook at HIGH 400°F. For 1-1.5 thick steak
- Rare: 140°F cook 8 minutes per side
- Medium: cook 10-12 minutes per side at 150°F
- Well: 15 minutes per side at 160°F
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How Did The Ribeye Turn Out
I overshot the internal temperature a little so the steak was slightly overcooked for my preference. This is one of the tricky parts about pulling off the perfect reverse sear as it is easy to overcook when using high heat.
That being said, the steak was tender, had a great crust and a wonderful smoky flavor. It is hard to beat the taste of a juicy ribeye and I really enjoyed wolfing this one down.
I was surprised that the coffee rub, which tastes extremely balanced coming out of the jar, made the steak sweeter than I was expecting. When I repeat this recipe I will probably season the steak with salt and pepper first and then come back with the coffee rub as a secondary flavor level.
Should You Traditionally Sear Or Reverse Sear When Grilling Steak On A Pellet Grill
Which type of searing will net you the best results? Honestly, thereâs no clear-cut winner between traditional and reverse searing â except for you and your hungry guests.
Now that you know how to cook steak on a pellet grill, you have no excuse not to pick up some ribeyes, T-bones, New York Strips or sirloins for dinner tonight. Perfect isnât always possible when it comes to grilling steaks. But when youâre cooking on a Grilla, youâre well on your way.
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How To Season Ribeye Steak
Plain old salt and pepper is a perfectly good seasoning for a ribeye steak. The cut itself is so flavorful that those two basic flavors of salt and pepper may be all you need.
Of course if you want to add more flavors, there’s nothing wrong with that. Traeger’s garlic and chili pepper Traeger Rub would be a nice option.
The real key to seasoning a ribeye is the timing. The best method is to season the steak liberally and let it sit for 1 to 3 days. Then put it in the fridge, uncovered, until you’re ready to cook. Seasoning early gives the salt time to work its way into the meat. Although not necessary, it gives the steak more flavor.
If you’re buying and cooking on the same day, salt the steak at least 45 minutes before cooking, or right before you put it on the grill. Salt draws moisture out to the surface of the steak, and moisture is the enemy of high-temperature grilling.
When you put a steak on the grill, any moisture on the surface must evaporate before the surface actually starts to cook. Salting well in advance — and patting the steak dry before it goes on the grill — will eliminate that moisture and help your cook go better.
Traeger Ny Strip Steak
Bring home the immense flavor of the Big Apples favorite steak with our New York Strip Steak recipe. Were marinating this classic Delmonico cut with our Sweet & Heat BBQ Sauce and seasoning it with Traeger Beef Rub before searing the strip loin with intense wood-fired flavor. Full recipe found HERE.
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Do Traeger Grills Get Hot Enough
IS A TRAGER GRILL CAPABLE OF PROVIDING ENOUGH HEAT? From searing to roasting, a Traeger is unquestionably hot enough to do any task successfully. On the new Ironwood and Timberline grills, the maximum temperature is 500 degrees, whereas on every other Traeger grill on the market, the maximum temperature is 450 degrees.
How Long Should I Cook My Filet
Due to differences in cooking temperatures and possible “hot spots,” I am including desired cooking temperatures. Generally speaking, these filets need to cook for 6-7 minutes per side.
I highly recommend using a meat thermometer if you are unsure of doneness based on touch. Since these steaks are dry aged, they will stay more tender even though they have reached the desired internal cooking temperature.
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How To Make The Perfect Traeger Steak
Enough blabbering around, lets get down to business. This is how to cook on a traeger grill.
Step 1: To begin, try to get a decent sear, as searing helps in locking in the natural flavors. It also adds new flavors that complement a food wonderfully. Preheat your grill and set the temperature to smoke for a good sear. While doing so, keep the lid of the wood pellet grill open. The fire begins to burn after 5 to 10 minutes, and smoke begins to billow.
Step 2:Close the grill lid and set a high temperature to keep heating for 10 to 15 minutes after the fire is started.
Step 3: After 10 to 15 minutes, remove the lid and check that the grill temperature is higher than 350 degrees F. When the temperature rises above 350 degrees F, searing and grill marks appear. When it reaches the required temperature, place the steak on the hot spot of the grill and close the lid for 3 to 5 minutes to ensure that the steak is cooked correctly. You should use the traeger meat temperature probe instructions to set up the accurate temperature.
Step 4: Flip the steakafter 5 minutes and repeat the process.
Step 5: Allow enough time for the steak to cook properly so that it is juicy on the inside and soft on the exterior.
Step 6: To get the perfect tender, medium, or rare steak with the required flavors and sear marks, raise the internal temperature to 125 and 135 degrees Fahrenheit.
Reverse Searing Your Cowboy Steak
Since we will be using specific outdoor cooking equipment for these pellet grill cowboy steaks, its best to know what your grill is capable of doing. Can it achieve high temperatures between 450-500 degrees F? Do you have the option to swap out your grill grates if needed? Dont worry. There are solutions! Remember, you can always reverse sear your steaks in a pan on your stovetop. A flat-top grill or griddle pan will also work in a pinch!
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How To Smoke Or Reverse
The best way to smoke a ribeye is on a Traeger grill. A Traeger gives you even temperature and flavor from natural wood pellets, and high heat to give your ribeye the perfect char.
This reverse-sear method maximizes the smoke flavor and still gives you those delicious grill marks. It works to perfection on a Traeger.
Set your Traeger to 225 degrees Fahrenheit and preheat for 15 minutes with the lid closed.
Place your steaks on the grill and smoke until the internal temperature reaches 120 degrees, about 45 minutes.
Remove the steaks and set aside. Increase the temperature to 500 degrees and preheat for 15 minutes with the lid closed.
Return the steaks to the grill and cook until desired doneness , approximately 6 minutes .
Is Traeger Better Than Pit Boss
Pit Boss vs Traeger Wood Pellet Grill Head to head. Pit Boss, in general, offers better value for money. Most people agree that older models of Traeger were better quality although the new 2019 Traeger Grills are much better. Traeger grills used to be made in the USA but they have since moved to manufacture to China.
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Traeger Grill Top Sirloin Steak
A Traeger Grill is a great tool for cooking steaks and many other cuts of meat. Were sharing how to grill top sirloin steaks on the Traeger the easy way. This grilling method yields a tender and juicy steak that is perfectly cooked every single time!
Grilling is a great summertime activity for the family.
This easy sirloin steak recipe is a great beginner recipe for all the new Traeger grill owners out there.
Were sharing all the keys to success so that you can make these delicious steaks at home for your family.
Disclosure I may get a small commission for purchases made through links in this post.
Thick Ribeye Or Thin Ribeye
If you like your steak on the rare side, it’s much easier to achieve a good cook with a thick ribeye than a thin one. With a thin ribeye you’ll have a hard time getting the surface of the steak properly browned before the inside of the steak cooks to well done. A thick ribeye buys you time. You’re able to get that surface nice and browned before the interior of the steak gets too much heat.
If you prefer your steak well done, go with a thinner cut. If you choose a thick cut, the surface of the steak may burn before you’re able to get the interior cooked. Most experts prefer their steak cooked medium rare. For this reason, they typically choose a steak that’s about 2 inches thick.
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How To Smoke And Reverse Sear Ribeye Steak
To reverse sear a ribeye steak, season your steak with salt and pepper or your seasoning of choice, and smoke at 225 degrees Fahrenheit until your internal temperature is 120 degrees. Once the ribeye steak reaches that temperature, remove it from your Traeger and increase your grill temperature to 500. When your Traeger reaches that temperature, return your steaks to the grill and sear on both sides for about 3 minutes or until the internal temperature is 132 degrees. Let your steak rest for 5 minutes and enjoy.
Finish Your Steaks With Butter
To take your pellet grill steaks to the next level, finish them with a pat of butter as soon as they come off the grill. Butter adds richness without pulling any attention away from your masterpiece.
Now, all thats left to do is get ready for the most delicious steak of your entire life. If you havent had a pellet grill yet, explore the Z Grills pellet grill lineup. All of our grills are built to last and are exactly what you need to take your steaks to the next level. Plus, our grills are the best value in the pellet grill market.
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How To Cook Steak On Traeger On A Pellet Grill
Ah, grills, what a lovely invention that has been created to cook meat better. If you ever wanted your steak to be cooked perfectly, all you need to do is to put that steak immediately on your pellet grill. But prior to that, you need to:
Preparing Your Sirloin Steak
This is the easiest part of the entire recipe. Take the sirloin steak out of the package and dab it dry with a paper towel. At this point, you want to add your steak seasoning. I used Grill Mates Montreal Steak seasoning but you can use your favorite store-bought seasoning or your own at-home combination. You can never go wrong with a basic salt and pepper mixture if youre light on the seasonings in your cupboard.
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How Do You Cook A 1 Inch Ribeye Steak
Cook the steaks to your liking. Carefully set the steaks in the heated pan and cook on the first side for about 1 minute, or until a crust has formed on the steaks and they no longer adhere to the pan. Cook for 1 minute on the opposite side after flipping the pan.
The Perfect Traeger Steak
First try to get a good sear, as searing helps in sealing the natural flavors. It also infuses new flavors that go perfectly with a dish. For getting a good sear, preheat your grill and set the temperature to smoke. Make sure the lid of the wood pellet grill remains open while doing so. After 5 to 10 minutes, the fire starts and smoke begin billowing.
After the fire is established, close the grill lid and set a high temperature to continue preheating for around 10 to 15 minutes.
Now after 10 to 15 minutes, open the lid and make sure the grill temperature is more than 350 degrees F, as searing and grill marks occur when the temperature is above 350 degrees F. When the desired temperature is reached place the steak on the grills hot spot and close the lid for around 3 to 5 minutes, so that the steak gets cooked properly.
After 5 minutes, flip the steak and repeat the same process.
The cast iron present in your wood pellet grill allows even heat distribution and also retains heat, at the same time it also facilitates slow even cooking for providing a deeper sear.
Allow some time, and let the steak cook to perfection, so that it is juicy from the inside and tender from the outside.
The internal temperature should be raised to somewhere between 125 to 135 degrees Fahrenheit to get the perfect tender, medium and rare steak that has all the required flavors intact along with the sear marks.
How To Cook A Steak In A Pan
THE ART OF COOKING THE PERFECT STEAK Rub a generous amount of olive oil and a generous dose of sea salt and black pepper all over the steak before grilling it. Cook the steak in a heated pan for 6 minutes for medium-rare, or until it reaches your desired doneness, rotating the pan every minute. Try one or a mix of the following to add extra flavor to your meal..
Traeger Smoked Ribeye With A Reverse Sear
Cooking a thick ribeye steak on your Traeger is easy to do and can turn out fantastic if you follow a simple process. For this recipe the steak got seasoned, smoked at low temps and then Reverse Seared to finish.
This technique will work with most steaks like a New York Strip, filet or sirloin as long as they are thick enough so feel free to experiment a little.
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Recommended Books For Steak Lovers
Before we jump to the recipe, there are two cookbooks that I recommend:
First, Franklin Steak cookbook. Not so much a recipe book, but rather about the love affair with beef and steaks. Aaron Franklin not only teaches you how to buy steaks, but he goes through stories of beef, various cuts, different cooking methods, types of wood, and if you are up for it, how to fabricate his hybrid hibachi grill. A very interesting read for anyone who grills.
The second book is Kenji Lopez-alts The Food Lab. Its one of my favorite books to read for fun and if you are curious about the science of cooking, youll be fascinated by the broad range of topics he covers. For each recipe, he backs them up with, you guessed it science. In the steaks section, he covers when to season the steaks and why, the various tests he did for resting the steak after cooking, dry-age steak, and many recipes to go with various cuts of beef.
I love these books because they explain the whys and the madness the authors go about debunking steak prepping and cooking myths. Now onto the steak prep.