Every steak lover must try the Traeger Grilled ribeye steak. Using the precision of wood pellet grilling combined with the marbling of a ribeye, you get an unparalleled depth of flavor and texture in a beautiful dish. When the ribeye is cooked, the fat that’s naturally in there melts into the meat, and every bite is super buttery. You can’t replicate that, using traditional cooking methods.
The difference in the Traeger Grilled is that you have flavor and technique balanced without much effort. With the Traeger grill, you are always going to be at a consistent heat distribution which means that your steak can always remain rare, medium or well done. Include a layer of hickory, oak or cherry wood pellets adding a subtle smoky essence to the steak to transform the most ordinary into a something extraordinary.
What’s more, this method gives you precision control, so you can get to a perfect sear while you lock in those steak natural juices. It results in a ribeye with a caramelized outside, tender, juicy inside, all melting in your mouth. The Traeger grilled Ribeye steak is something for the seasoned griller or the novice to try if you enjoy art grilling.
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Perfect Traeger Grilled Ribeye Steak Guide Step-by-Step
Ingredients
Ingredients
- 2 ribeye steaks 1 to 1.5 inches thick, bone-in or boneless
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder optional
- Wood pellets hickory, oak, or cherry for optimal flavor
Instructions
Directions
- Prepare the Steaks
- Remove the ribeye steaks from the refrigerator and let them sit at room temperature for 30-60 minutes.
- Pat the steaks dry with paper towels to remove excess moisture.
- Rub each steak with olive oil on both sides.
- Season generously with kosher salt, black pepper, and garlic powder, ensuring an even coating.
- Preheat the Traeger Grill
- Set your Traeger grill to 450°F and allow it to preheat for at least 15 minutes with the lid closed.
- Load your preferred wood pellets into the hopper for smoky flavor.
- Sear the Steaks
- Place the steaks directly on the preheated grill grates.
- Sear each side for 2-3 minutes to develop a flavorful crust.
- Cook to Desired Doneness
- Reduce the heat to 375°F and continue cooking.
- Use a meat thermometer to check internal temperature:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Rest the Steaks
- Remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board.
- Resting allows the juices to redistribute, ensuring a tender, juicy bite.
- Serve and Enjoy
- Slice the steaks against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
- Pair with a complementary sauce, like chimichurri or garlic butter, for added flavor.
Notes
Choosing the Right Ribeye
When mastering a delicious Traeger grilled steak, then choosing the perfect cut of ribeye is the key first step. The ribeye is prized for its tenderness, rich marbling and intense flavor and for its ability to retain juiciness with grilling. Ribeye meat with evenly distributed fat marbling throughout its meat is what you have to look for in your next round of shopping. While this marbling melts while cooking, it creates a buttery texture and depth of flavour with the steak.
If you want bone in or boneless, it’s up to your preferences. The flavor comes from the bone, which cooks in the bone in a ribeye, a.k.a. a cowboy roast or tomahawk steak. The bone is also a natural insulator, maintaining the meat warmer, thus cooking the meat more evenly. However, boneless ribeye makes quick grilling sessions easier and comes in handy, but on the other hand, as compared to boneless ribeye, the boneless ribeye offers convenience and easier handling.
A ribeye steak cannot be made without marbling. A Traeger Grilled steak is best with cuts with high marbling content, such as USDA Prime because the slow, consistent heat turns off or reduces the fat to render perfectly. Knowing these elements ensures that every bite is a gourmet experience, that you select a ribeye that yields superb flavour and texture.
Preparing Your Ribeye Steak
How to make perfect A Traeger Grilled ribeye, needs the right tools and the right ingredients. A reliable meat thermometer is a good place to start, as you want to be sure you’ve cooked it to perfection. They say that to retain the juices in the steak you need to handle it and for that you will find them handy with a sturdy pair of tongs. For that signature smoky flavor of the Traeger Grilled steaks you need wood pellets (hickory or oak).
A good tip is, before you grill, bring the steak to room temperature. It is best if you allow your stew to rest outside your fridge for 30-60 minutes to achieve even cooking and to prevent outside from overcooking while the inside remains undeveloped. This little step really matters in texture and taste.
Simplicity, however, often wins in seasoning. A generous sprinkle of kosher salt, freshly cracked black pepper, first. These basics don’t overwhelm the ribeye — they just help to enhance the natural flavor. If you’re looking for a spritz of bolder taste, then sprinkle a bit of garlic powder, smoked paprika, or even a sprinkling of chili flakes on top. A little drizzle of olive oil, at the same time, helps the seasoning to adhere and makes for a gorgeous crust too.
This is a perfectly Traeger Grilled ribeye steak experience from studying these foundational steps and beginning to enjoy this result every time.
Setting Up Your Traeger Grill
Caring for a perfect Traeger grilled ribeye steak is long process and Preheating your grill is the most important step. Set your Traeger grill to 450°F, let your grill preheat, with the lid closed, for at least 15 minutes. This makes sure the grill gets heated evenly and is very important in getting the crunchy exterior on the steak and locking in the natural juices. Proper preheating will also stop your steak from sticking to the grates.
The flavor profile of your steak will vary greatly depending on what wood pellets you choose. A bold smoky essence is imparted by Hickory pellets which blend perfectly with the marbling in a ribeye. Cherry or applewood pellets are a milder, sweeter flavor. Experimenting with pellet combinations like hickory and mesquite let’s you dial in your Traeger Grilled steak just how you like it.
An evenly heated steak is necessary for even cooking of your steak. Make sure your pellets are nicely loaded in the hopper and that grill grates are clean and heated up. Don’t have too much in the grates that it cooks unevenly. Add extra precision checking the temperature of steak inside using a reliable meat thermometer as a steak is cooking. Taking these steps means you’ll always have a perfectly grilled ribeye, seasoned and smoky in every bite.
The Step-by-Step Grilling Process
In order to get a perfect Traeger Grilled beef ribeye you have to sear it. Preheat your Traeger grill to high heat and then place ribeye directly on grates. The Maillard reaction—protein and sugar caramelization that makes up the flavor of a red meat sear at high temperature—is created during the first high temperature sear. Without moving the steak, let each side sear for 2 to 3 minutes on either side to lock in the juices and cause the golden brown piece of meat that many folks love.
You want to monitor the internal temperature more than anything to reach your desired doneness. The best way to make certain is to make use of an instrument for measuring the temperature of meat.. Rare: 120-125°F; medium-rare: 130-135°F; medium: 140-145°F. Having been cooking with the Traeger all morning, this exact temperature is easy to cook on the Traeger to get it exactly the way you want it.
When the steak is finished on the grill, remove it, and let it rest for 5 to 10 minutes before slicing. This step is very important for juiciness. This allows the juices which run to the steaks surface when cooking to redistribute through the meat. Too much cutting too soon into the steak will rob it of its flavour and leave it less moist. If you master these steps, you’ll know you have a Traeger Grilled ribeye that’s tender, juicy, and way too delicious to resist.
Enhancing the Experience
While you just can’t make a poor ribeye with the Traeger, you can definitely transform it into restaurant quality with a few rods from your cupboard and a little creativity. Classic pairings such as creamy mashed potatoes, garlic buttered asparagus, or a fresh arugula salad with lemon vinaigrette can compliment the richness of the steak. For a higher level of twist, go mac and cheese with truffled or roasted Brussels sprouts with balsamic glaze. Ribeye grilled and topped with a chimichurri, peppercorn gravy, or a red wine reduction adds layers of complexity and further releases the beefiness of the meat.
You can take your Traeger Grilled steak even higher by adding the right wine or Beverage Pairing. A smoky, caramelized crust pairs best with an equally smoke-y, well-defined Cabernet Sauvignon or Malbec. To finish things off, there is a pretty good non alcoholic choice such as a sparkling water infused citrus or craft cola for a little more refreshing contrast. For a bold pairing, beer enthusiasts may like an IPA or a porter that’s smooth.
The flavor is only one part of the story, presentation means the same amount. Put ribeye slightly askew onto a clean white plate so that you have room for sides and garnishes. Spcarce drizzle of drizzle sace with a touch of elegance and sprinkle fin shr outp of color confust. These small touches make your meal taste like a work of culinary art, and look like one too.
Troubleshooting Common Issues
To get the perfect Traeger Grilled ribeye it takes precision to avoid overcooking or undercooking. Use a reliable meat thermometer and closely monitor the temperature of the steak to prevent overcooking. When it reaches 5°F less than your desired doneness remove the steak from the grill, as it will continue to cook during its carryover. 1. Preheated properly and let the steak come to room temperature, you can prevent undercooked by doing this because it allows for even cooking from top to bottom.
But if your steak is dry or overcooked, don’t just throw the pan in the garbage. Rehydrate steaks by thin slicing the steak against the grain and serve with a rich sauce, such as a creamy mushroom reduction or a red wine glaze. Dice the steak and use it in tacos, stir fries and hearty salads for a second life.
Grilling performance with a Traeger Grilled setup is affected by weather, altitude, and usually time of day. Heating times may be longer in cold weather, or if you live at high altitude. To account for these factors, you will need to very slightly adjust your grill temperature higher, and close your lid a good bit as much as possible to keep your heat consistent. They ensure that your ribeye is perfectly cooked, no matter how the ambient conditions are.
Conclusion
Creating the ultimate Traeger Grilled ribeye steak is a process of scientific precision, a taste of the flavor and a dash of creativity. With this guide, you’ll know how to pick the to the proper cut of rib eye, season to perfection and grill this glorious cut with consistent heat and smokey flavor. To tenderize the meat, help it retain its juices, and leave you with a steak full of notable flavour, there are specific things to do before your steak hits the grill: ensure your grill is preheated, watch over the internal temperature, and then allow the meat to rest.
A Traeger Grilled ribeye has a beauty and is adaptable. It’s simple enough for beginners, yet versatile enough for seasoned grill masters to use it to create their own. You are encouraged to experiment with ariberange seasoning blends, try new wood pellet flavors, or take a ribeye and pair it with unusual sides and sauces. Bold, smoky notes come from Hickory pellets; Cherry wood adds a subtle sweetness. Serve these flavors alongside complementary dishes such as garlic butter asparagus or a creamy horseradish sauce to really wake the palate up!
Grilling isn’t just a technique- it’s a chance to demonstrate your skills in the kitchen. Use this guide as a base for you and also don’t fail to innovate. Time for your perfect Traeger Grilled ribeye steak, love it exactly the way you like!
