June 03, 2024 4 min read
If you're on the quest for tenderness and flavor, look no further than ribeye steak. With its tender marbling and unrivaled taste, this juicy cut is a staple for any pitmaster worth their salt.
When choosing a ribeye, marbling is key. Those white specks of fat within the meat translate to flavor. While USDA Choice is generally a good indicator of quality marbling, always trust your eyes over labels. The spinalis dorsi, the cap of the ribeye, is particularly prized for its rich marbling and tenderness.
Whether to choose bone-in or bone-out ribeye comes down to personal preference. Bone-in steaks cook more evenly and add a rustic appeal, but can be harder to handle on the grill. Bone-out steaks are easier to manage and still deliver that coveted ribeye flavor.
For the best results, trim any large chunks of fat from the edges of your steak. Seasoning is straightforward – salt and pepper are often all you need, but feel free to experiment with Traeger's variety of rubs. For optimal flavor, season your steak 1-3 days before cooking and let it sit in the refrigerator.
Cook your ribeye to an internal temperature of 135°F for medium-rare. Here’s a quick guide:
The ribeye is naturally tender, but overcooking can lead to dryness. Aim for medium-rare and always use a meat thermometer to ensure precision. Cutting the steak across the grain after cooking will further enhance its tenderness.
Compared to other popular cuts like the New York strip or porterhouse, ribeye offers more fat marbling, leading to greater flavor and juiciness. While New York strip steaks are more uniformly flavored, ribeyes provide a richer taste experience. Porterhouse steaks, combining New York strip and tenderloin, offer a mix of tenderness and flavor but typically have less marbling than ribeyes.
For a classic grilled ribeye, try this recipe:
Or, for a smoky twist, reverse-sear your ribeye:
Ribeye steak on a Traeger grill combines the right selection, preparation, and cooking techniques to elevate your grilling game. Whether you prefer the straightforward method of direct grilling or the enhanced flavors of reverse-searing, your ribeye steak will always impress.
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