Rare Ribeye Temp: A Guide to Perfectly Cooked Ribeye Steaks

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. 

Buying Ribeye

• Availability: Often available at supermarkets, but specialty butchers are more reliable.
• Marbling: Look for specks of white fat for flavor; avoid large streaks.
• Cuts: The longissimus dorsi muscle is the main section, surrounded by the highly marbled spinalis dorsi.

Bone-In vs. Bone-Out

• Personal Preference: Bone-in offers even cooking but can be unwieldy; bone-out is easier to handle.
• Thickness: Thicker cuts (2 inches) are better for medium-rare, thinner cuts for well-done.

Preparing and Seasoning Ribeye

• Trimming: Remove large hunks of fat.
• Seasoning: Simple salt and pepper are sufficient; Traeger offers various rubs.
• Timing: Season 1-3 days in advance for best flavor; if short on time, salt at least 45 minutes before cooking.

Cooking Techniques

• Direct Grilling: Preheat Traeger to 500°F, cook for 4-6 minutes per side until internal temp reaches 135°F (medium-rare).
• Internal Temperatures: Rare: 120-130°F, Medium-Rare: 130-135°F, Medium: 135-145°F, Medium-Well: 145-155°F, Well-Done: 155-165°F.
• Smoking/Reverse-Searing: Smoke at 225°F until internal temp reaches 120°F, then sear at 500°F to desired doneness.

Tenderness Tips

• Cooking to Medium-Rare: Ensures tenderness and prevents drying out.
• Cutting Across the Grain: Breaks down muscle fibers for a more tender bite.

Ribeye vs. Other Cuts

• Prime Rib: Ribeye steaks are slices of prime rib, with variations based on location within the rib.
• New York Strip: Similar marbling but less fat overall.
• Sirloin: Various cuts with varying tenderness; top sirloin is best for grilling.
• Porterhouse: Includes both New York strip and tenderloin; ribeye has more fat marbling.

Ribeye Steak Recipe

• Ingredients: Bone-in ribeye, canola oil, Montreal Steak Seasoning.
• Method: Preheat grill to 325°F, season and cook steaks, flipping every 6 minutes until internal temp is 132°F.

Reverse Seared Rib-Eye Recipe

• Ingredients: Rib-eye steaks, Meat Church Holy Cow BBQ Rub, Gourmet Garlic and Herb Seasoning, butter.
• Method: Smoke at 225°F until internal temp reaches 120°F, sear at 450°F, top with butter and rest.

Selecting the Perfect Ribeye

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.

Bone-In or Bone-Out?

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.

Preparing Your Ribeye

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.

Grilling Techniques

1. Direct Grilling: Set your Traeger to 500°F and preheat for 15 minutes. Grill the steaks for 4-6 minutes on each side, flipping occasionally, until the internal temperature reaches 135°F for medium-rare.
2. Reverse-Searing: Smoke your steak at 225°F until the internal temperature hits 120°F, then sear at 500°F to your desired doneness. This method infuses the steak with smoky flavor while achieving a perfect crust.

Cooking Times and Temperatures

Cook your ribeye to an internal temperature of 135°F for medium-rare. Here’s a quick guide:

• Rare: 120-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155-165°F

Maintaining Tenderness

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.

Ribeye vs. Other Cuts

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.

Signature Ribeye Recipes

For a classic grilled ribeye, try this recipe:

• Ingredients: 2 bone-in ribeye steaks, canola oil, Montreal Steak Seasoning.
• Method: Preheat Traeger to 325°F. Season steaks and cook, flipping every 6 minutes, until the internal temperature reaches 132°F.

Or, for a smoky twist, reverse-sear your ribeye:

• Ingredients: Ribeye steaks, Meat Church Holy Cow BBQ Rub, Gourmet Garlic and Herb Seasoning, butter.
• Method: Smoke at 225°F until internal temperature reaches 120°F. Sear at 450°F, then rest with butter.

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.