Smoke first, crust last
Reverse-sear ribeye
50–75 min · Oak or hickory
Beef · Steak, bone-in or boneless
Ribeye
Pellet grills reverse-sear beautifully: gentle smoke, then a hard finish.
Internal target
133°
Medium-rare
90°Probe220°
- Pit
- 225–250°
- Time
- 45–75 min
- Rest
- 8–10 min
- USDA
- 145°
Reverse sear
Clock, not a scale
Safety floor
USDA is medium. Medium-rare is 130–135°F after rest.
Watch it cooked
Traeger Grills · How to Reverse Sear Ribeye Steaks
How to Reverse Sear Ribeye Steaks
Traeger Grills
Recipes
Doneness
Pull a few degrees early. Carryover finishes the cook while it rests.
How to cook it
- 1
Pat dry. Salt early. Smoke at 225°F until 115–120°F for medium-rare.
- 2
Rest while you preheat the grill to 450–500°F or heat a pan.
- 3
Sear 45–90 seconds a side. Butter and herbs if you want, then rest again.
Probe & cues
Center of the eye, from the side. Avoid the fat kernel.
- Pull 5°F under the finish temp
- After the sear, juices should run rose, not gray
Start a cook
Logs the target and runs a pit timer. Saved on this device.