The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Once you try this Smoked Ribeye Steak, you may never want to have steak any other way again. In just a few hours, you’ll have a tender, perfectly-cooked piece of meat with an irresistible smoky flavor!
This recipe costs approximately $41.74 to make. It makes three servings for about $13.91 per serving.
Smoked ribeye steak is a fabulous dinner, though you could also have it for a big lunch! It pairs best with your standard steak sides, like green beans, corn on the cob, potato salad, or mac ‘n’ cheese.
Smoked Ribeye Steak
A ribeye steak is a highly flavorful piece of meat from the muscle extending between the cow’s shoulder and hip. It has a marvelous texture, is super juicy, and, like most pieces of beef, it smokes amazingly well.
Cooking ribeye steak on your Traeger doesn’t require much extra preparation compared to a regular grill. It’s an easy way to enjoy a satisfying meal without the fuss.
You will smoke the meat over low heat and finish it with a quick sear on high heat. Quickly searing the smoker ribeye steak over high heat is the final step in cooking that adds a nice crust to the meat’s outside and helps seal in its juices.
Ingredients and Estimated Cost
Per Serving Cost: $13.91
Recipe Cost: $41.74
- 3 Ribeye steaks – $41.29
- 1 Tablespoon coarse sea salt – $0.17
- 1 ½ teaspoon cracked black pepper – $0.28
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in April 2023.
How To Smoke A Ribeye Steak
***For complete recipe instructions, see the recipe card below.
Smoking a ribeye steak isn’t much different than grilling one, as you’ll find out! Note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I highly recommend signature blend, hickory, or oak wood pellets for smoked ribeye.
- Season ribeye steaks with salt and cracked black pepper and place them in the refrigerator for up to 2 hours.
- Remove the steaks from the refrigerator 1 hour before smoking to allow the meat to come to room temperature.
- Preheat the smoker to 200°F.
- Place your steaks directly on the smoker and smoke until the internal temperature is 115-120°F. (This will take about 20-30 minutes.)
- Remove the steaks from the smoker.
- Turn the heat setting of your smoker to 500°F and allow the smoker to come up to temperature.
- Once at 500°F, place the steak on grill grates and cook until the desired doneness. This usually takes about 6-9 minutes per side.
- Remove the steak and allow it to rest for 10 minutes before slicing and serving.
- Garlic and Herb: Make a paste of minced garlic, herbs, olive oil, and salt, and spread it over the steak before smoking.
- Asian-Style: Marinate the steak in a mixture of soy sauce, ginger, garlic, honey, and sesame oil before smoking, and garnish with green onions and sesame seeds.
- Cajun-Spiced: Coat the steak with a blend of Cajun spices, such as paprika, cayenne pepper, garlic powder, and onion powder, before smoking.
- Top the smoked ribeye steaks with a zesty Argentinean chimichurri sauce made with parsley, garlic, olive oil, and vinegar.
SERVE: As stated, this is a piece of meat you’ll want to let rest 10 minutes before serving! This will ensure your steak remains juicy.
STORE: Like regular grilled ribeye, smoked ribeye (once cooked) will be fine for 3-4 days in the fridge. Use plastic wrap or a vacuum-sealed bag.
FREEZE: If you use a freezer bag, your steaks should be fine for up to 3 months. Any more than that, and they might dry out, and no one likes a dry piece of meat.
REHEAT: Let your steak thaw if you froze it. Afterward, you can reheat your smoked ribeye with a microwave, on a stovetop, or even on a grill. Just remember to get it back up to that 120°F internal temperature at the very least.
It’ll depend. After adding salt, let them season in the fridge for about two hours, then let them come to room temperature for another hour. Once that’s done, you’ll cook them to your desired doneness, which will depend on internal temperature:
● Rare: 115°F
● Medium-rare: 125°F
● Medium: 135°F
● Medium-well: 145°F
I don’t recommend eating a ribeye past medium-well, though if you truly want a well-done steak, you’ll want to cook it to about 150-155°F. Remember to put the meat thermometer in the thickest part of the meat, and always go by temperature rather than time!
This smoked ribeye steak recipe should make enough stakes for 3-4 servings, but it will depend on portion sizes, as always.
You want something that’s about 1.5 inches thick. You can get prime or choice cut, depending on how much fat you want in the steak. Prime has more fat and is more tender/juicy but can be pricier.
More Smoked Recipes:
- Smoked Beef Ribs
- Smoked Bologna
- Smoked Lobster Tail
- Smoked Chicken Thighs
- Smoked Brisket
- Smoked Meatloaf
Smoked Ribeye Steak
- 3 Ribeye Steaks each about 1 ½ inches thick
- Coarse sea salt about 1 Tablespoon
- Cracked black pepper about 1 ½ teaspoon
SEASON AND CHILL STEAKS:
- Season ribeye steaks with salt and cracked black pepper and place in the refrigerator for up to 2 hours.
BRING TO ROOM TEMPERATURE:
- Remove from the refrigerator 1 hour before smoking to allow the meat to come to room temperature.
- Preheat the smoker to 200°F.
- Place steaks directly on the smoker and smoke until the internal temperature is 115-120°F (about 20-30 minutes).
- Remove the steaks from the smoker and turn the heat setting of your smoker to 500°F and allow the smoker to come up to temperature.
- Once at temperature, place the steak on grill grates and cook until the desired doneness, usually 6-9 minutes per side.
- Remove the steak and allow it to rest for 10 minutes.
- Slice and serve.