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reverse seared ribeye on a sheet pan topped with compound butter next to a baked sweet potato and grilled broccolini
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Traeger Ribeyes with Sweet Potatoes and Broccolini

Smoked and reverse seared ribeye steaks with Traeger baked sweet potatoes and grilled broccolini.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 Servings
Calories 785kcal
Author Mason Woodruff

Ingredients

  • 2 Ribeye Steaks 1.75 to 2 pounds each
  • Kosher Salt
  • Black Pepper

For the Sweet Potatoes

  • 6 Sweet Potatoes about 8 oz each
  • 2 Tablespoons Olive Oil
  • Kosher Salt optional

For the Broccolini

  • 2 bunches Broccolini or Baby Broccoli
  • 2 Tablespoons Olive Oil
  • Kosher Salt and Black Pepper

Instructions

Preparing the Steaks

  • Season the ribeyes on all sides with salt and pepper. For best results, place the steaks on a sheet pan lined with a wire rack and refrigerate 24-48 hours before cooking.

Smoking the Ribeyes and Sweet Potatoes

  • Preheat your Traeger grill or pellet smoker to 200ºF. Use Super Smoke, if your grill has the capability.
  • Wash and dry the potatoes before using a fork to poke holes to vent the potatoes. Rub olive oil over the potatoes and season with kosher salt.
  • Place the steaks and sweet potatoes on the grill together, with the potatoes going on the top rack for more indirect heat.
  • Cook for 75-90 minutes or until the steaks reach an internal temperature of 115ºF for rare or 120ºF for medium-rare at their thickest point. Transfer the steaks to a sheet pan and tent with foil. Leave the potatoes on the grill.

Reverse Searing the Steaks and Grilling the Broccolini

  • Increase the grill temperature to 500ºF. While the grill comes to temperature, toss the broccolini in olive oil and season with salt and pepper.
  • Once the grill is hot, place the steaks to the bottom rack of your grill and the broccolini on top. Close the lid.
  • Cook the steaks for 2-3 minutes per side to sear. Be sure to place the steak in a different spot on the grill when flipping. Transfer the seared steaks back to the sheet pan and tent with foil to rest for 10 minutes while finishing the veggies.
  • Cook the broccolini for 7-9 minutes, turning once or twice. (If the potato skins are getting too dark, you can wrap them in foil. The potatoes will be ready to come off the grill when fork tender or they reach an internal temperature of 205ºF to 215ºF.)
  • Once the potatoes and broccolini are cooked, you can slice the steaks against the grain and serve.

Notes

I topped my resting steaks and baked sweet potatoes with chili crisp compound butter. To make it, blend 2 sticks of unsalted butter with 1/4 cup of salsa macha or chili crunch, roll into a log using parchment paper or plastic wrap, and refrigerate for 30-60 minutes before using.
Searing a Smoked Ribeye in a Cast Iron Skillet
It's hard to beat the sear of a cast iron skillet or griddle. If you'd rather go that route, use tongs to sear the edges and both sides of the smoked ribeyes over medium-high to high heat. You can cook the broccolini in the pan or on the griddle in any rendered fat from the steak while it rests.
You'll want to wrap the sweet potatoes in foil and increase the temperature to finish cooking them or just bake them in an oven or air fryer (30-35 minutes at 400ºF).

Nutrition

Serving: 1serving (8 oz steak, 1 sweet potato, and 1/6 the broccolini) | Calories: 785kcal | Carbohydrates: 40g | Protein: 70g | Fat: 36g