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If you're craving a perfectly cooked smoked ribeye steak, we've got you covered! Here’s how to cook ribeye steak so every bite of your next steak dinner is tender and flavorful using a Traeger. It’s one of those must-try Father's Day dinner ideas that also works as standout Memorial Day food, making it an easy go-to summer dinner.

How to Smoke a Ribeye and Reverse Sear (Easy Ribeye Steak)

This juicy smoked ribeye steak is the perfect meaty dish for a backyard BBQ summer dinner, a Memorial Day or 4th of July party food lineup, or Father's Day dinner. It's tender, smoky, and savory in the best way, and a go-to recipe you'll want to make again and again.
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Prep Time 10 minutes
Cook Time 1 hour
Dry Brine and Resting 1 hour
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 2 steaks
Calories 330 kcal

Equipment

  • Meat thermometer

Ingredients
  

Steaks

  • 2 bone-in ribeye steaks  at least 1.5 to 2 inches thick
  • High-smoke point oil avocado or grapeseed oil
  • Wood chips or wood pellets  hickory or oak for a unique flavor

Dry Brine

  • 2 Tablespoons Kosher salt
  • 1 Tablespoon smoked paprika
  • 3 Tablespoons coarse ground black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon dried thyme
  • 1 Tablespoon ground sage

Instructions
 

Prep and Dry Brine

  • Pat your steaks completely dry with paper towels.
  • In a small bowl, mix together 2 Tablespoons Kosher salt, 3 Tablespoons coarse ground black pepper, 1 Tablespoon garlic powder, 1 Tablespoon dried thyme, 1 Tablespoon ground sage, 1 Tablespoon smoked paprika. Coat the steaks generously on all sides, including the edges.
    Let the steaks sit at room temperature for at least 45 minutes, or overnight in the fridge for a deeper cure.

Fire Up the Smoker

  • Set smoker temp to 225 degrees F. Add your wood chips or wood pellets to the tray or hopper. Once the smoker is producing clean blue smoke, place your steaks directly onto the smoker grates.

Cook Low and Slow Smoke

  • Insert a meat thermometer into the thickest part of the steak, ensuring it is not touching the bone. Smoke at this lower temperature until the internal desired temp reaches 115–120 degrees F. This slow climb ensures edge-to-edge pink perfection.

Rest

  • Remove the steaks from the smoker and tent them loosely with foil. Let them rest for 15-20 minutes. This allows the juices to redistribute so they don't run out when you slice.

High Heat Flash Sear

  • While the meat rests, crank your hot grill to its highest setting (500°F+) or preheat a cast iron skillet over high heat with a tablespoon of oil. Perform a flash sear for about 60–90 seconds per side.

Final Touch

  • Once you’ve achieved a dark, crispy crust and an internal desired temp of 135 degrees F (for perfect medium rare), remove the steaks. Slice against the grain, carving around the bone as shown in the photo, and serve immediately.