How to Reverse Sear Ribeye Steaks | Traeger Staples

Sliced fresh, seasoned liberally, and reversed seared on the Traeger, these steaks might just beat anything you’ve ordered at a restaurant. Watch Traeger Pitmaster Matt Pittman walk you through everything you need to know about grilling the perfect ribeye.

Intro 0:00
Steak Size for a Reverse Sear 0:26
How to Slice Rib Roast into Steaks 0:42
Seasoning Ribeye Steaks 1:35
Steps to Reverse Sear 2:16
Medium Rare Internal Temperature 2:55
Grill Times & Temperatures 3:20
How to Reverse Sear 4:24
How to Finish Ribeye Steak 5:37

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[mikes]

I am an amateur at grilling steak. I tried this just as you instructed and the steaks turned out delicious! For the experts who come on here and complain. I dont understand if they are so good at grilling steaks why watch a how to video? They should make one themselves so everyone can criticize there method. Thank you Matt. Appreciate the advice

[raybossard]

Holy smokes just found this video the other day and made 5 ribeye's for the family. It was absolutely the best steak I ever made! Even the kids are bragging about how good these steaks were! Big thanks to Matt Pittman and Meat Church spices!

[chriskoch]

I tried this and it turned out so very good! This steak melted like butter in your mouth. I didn't even at the butter at the end because I was so excited to eat I forgot. It was still amazing! Thank you for the tips!

[andyd]

I made new york strip steaks pon my pro 34. Following this procedure. Absolutely amazing. Thank you Matt.

[jeffmountainman]

Just did this cook and it was fantastic! We live at 8500 ft so most meat requires a little extra time/few minutes, but the temperature probe is an absolute when cooking at this elevation. We are sold on the reverse sear ribeye! 👍

[Morganfrost]

Tried this recipe this evening for our Independence Day barbecue— it was beyond fantastic!! Thanks, Traeger!

[jameshall]

Melted butter flavor is amazing with the smoked flavor.
Even with them turning out medium-well, the steaks were incredibly juicy.
When my wife tried it, she stopped eating and said it was the best steak she's ever had.
This recipe is perfection.

[hiddenacresoutdoors]

We did this with a couple of Porterhouse steaks the other night on the Ironwood 650. Perfect results. The Ironwood paired with the Meater 2 Plus is an awesome combination!

[rupmanisback]

The 7:13 mark with his eyes says it all! LOL

[Tyler-fprg]

This is the summit1g of the grilling world

[mikekennedy]

I have an Ironwood 885. I do this with just under 2 inch strips. I take them off at 110 to 115 and crank it up to 500. It works great. Otherwise I have a gas Broil King ready and finish it there. The flavor is better than having a perfect sear

[fincherelli]

love the meat church vids. it makes me look like a pro when I'm treagering. thanks again

[TheOneDI]

glad my pro 575 can go to 500F, cant wait to try my ribeye, just readying for sear now

[madfeeds]

This is probably one of the best ways to do steak. Nice and easy, with consistent results. Thanks Matt!

[tomgates]

Reverse Sear smoke flavor enhancement tip - start those steaks right out of the fridge at about 35F. That 'bring steaks to room temp' stuff DOES NOT apply here.


You are getting your smoke flavor on these steaks from the time they are put on the grill - until they hit that internal 120F mark to pull them for the sear. If you start that steak out at 70F room temp, you only have 50F of time for adding smoke flavor. But start it at 35F right out of the fridge and now you have 85F of temp time to impart your smoke flavor. Makes a huge difference in the flavor you get on the steak. And we got a wood pellet smoker for that very reason - Right??


The old 'start at room temp' stuff is for a 'sear to done' or 'sear and bake' method of making steaks. If the center of the steak was ice-cold, you'd burn the exterior before the center was warm. Or a large grey band around the outside of the steak where it was over-done.

[blondiethebuilder]

Just bought the the 780. We are so excited to try your recipes. Bryan and Blondie

[markschommer]

My sister and her husband liked ribeyes done like this.

[jedimindtricks]

Reverse sear is the way to go. Your high end expensive steak restaurants, like Stoney River Steakhouse, does the reverse sear. I have gone from oven to super hot skillet. Did it this way last time I did it and I prefer the skillet to sear. I like to baste the steak in tons of butter with fresh thyme and rosemary. Next time I'll smoke it then go to skillet.

[jeanettev.]

You lost me at well done 🤣 great vid and very informative! Thanks!

[RodStiffinton]

When ya flip them, put them in a different part of the grill where the grates will be hotter. Better sear that way