Smoked & Seared Ribeye Steak Made Easy

Prep Time: 15

Cook Time: 1

Servings:

Learn how to reverse sear a ribeye steak on the Traeger smoker for juicy, tender meat with a smoky flavor and crispy seared crust. BBQ perfection!

Ingredients

4 two-inch thick ribeye steaks
salt and pepper to taste
1/2 cup unsalted butter
1 tsp minced garlic

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Instructions

Start by cutting your own 2" steaks off of a full ribeye or special ordering them from a butcher shop. 2" steaks are thicker than those found in the grocery store. Once cut, leave 4 thick steaks at room temperature to warm up while preparing the other ingredients.
In a small bowl, melt 1/2 cup of butter in the microwave. Mix 1 tsp of minced garlic and place the butter in the freezer to solidify.
Preheat your pellet smoker by setting it to smoke with the lid up, shutting the lid after a flame is established, and turning the grill to 225 degrees F.
Season both sides of the steaks with salt and pepper.
Place the steaks on the grill and smoke for 45 minutes.
Remove the steaks and turn the grill up to high or 450 degrees F. Once the grill is up to temperature add the steaks back on and sear 2-3 minutes per side.
Remove once the steak's internal temperature has reached 130 degrees.
Right off the grill, spoon out chunks of garlic butter on each steak. Cover loosely with aluminum foil for 5 minutes for the steak to rest and the butter to melt.
Enjoy!

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Nutrition

Calories: 675kcal Carbohydrates: 0.3g Protein: 46g Fat: 55g Saturated Fat: 29g Polyunsaturated Fat: 2g Monounsaturated Fat: 21g Trans Fat: 1g Cholesterol: 199mg Sodium: 121mg Potassium: 615mg Fiber: 0.01g Sugar: 0.03g Vitamin A: 743IU Vitamin C: 0.2mg Calcium: 24mg Iron: 4mg