Smoked low and slow, then reverse-seared for a perfect crust, this Snake River Farms ribeye is packed with flavor and finished with a sweet and spicy mango poblano salsa. It’s an easy Traeger dinner that feels restaurant-worthy but comes together right in your backyard. Make this Traeger Smoked Ribeye and Mango Poblano Salsa tonight!

Overhead shot of the final smoked ribeye with mango poblano salsa, sliced and served. — This backyard dinner looks like a restaurant meal—made easy on the Traeger.

Introduction

There’s just something special about a thick-cut ribeye cooked on the Traeger. Whether it’s a weeknight meal or a weekend celebration, a steak like this turns dinner into an experience. We used a 1.5-inch thick Snake River Farms ribeye, seasoned it simply, smoked it with Traeger Super Smoke, and seared it to perfection on the Flatrock. To cut through the richness, we added a bright, smoky-sweet mango poblano salsa that brings the whole dish together. It’s easy enough to make any night of the week, but it looks (and tastes) like a special occasion. As a dad and a teacher, I don’t always have hours to spare—but with the Traeger doing most of the work, this recipe is a win every time.

The Beauty of a Snake River Farms Ribeye

When it comes to premium beef, Snake River Farms consistently delivers. Their ribeyes are beautifully marbled, packed with flavor, and cut thick enough to handle the reverse sear method on the Traeger. For this cook, we used a 1.5-inch boneless ribeye, which gave us enough room to slowly bring it up to temp with smoke before finishing with a blazing-hot sear. With beef this good, a simple seasoning lets the meat shine—but we kicked it up with some buttery, herby flavor using Spiceology Cowboy Butter.

Raw Snake River Farms ribeye steak seasoned with Cowboy Butter and Graza olive oil. — A thick-cut Snake River Farms ribeye, seasoned and ready to hit the Traeger for a smoky cook.

Choosing the Right Ribeye

Not all ribeyes are created equal. For Traeger cooking, look for a thick cut—1.25 to 2 inches is ideal. Thicker steaks give you time to layer in smoke flavor without overcooking the interior. Ribeyes have two main components: the eye (center cut) and the spinalis (the flavorful, tender cap). Snake River Farms ribeyes tend to have a generous spinalis, which means more flavor and an amazing texture once cooked. We loved this piece of meat for our recipe for Traeger Smoked Ribeye and Mango Poblano Salsa.

Why Reverse Searing on the Traeger Works

Reverse searing is my go-to for steaks like this. It lets you gently bring the internal temperature up while infusing smoke, and then finish with a sear for that craveable crust. The Traeger Ironwood, with Super Smoke mode at 225°F, makes it easy. Once you hit your target internal temp (we aim for 115°F before searing), you throw the steak on the Flatrock griddle to finish. You get the best of both worlds: juicy interior and a crusty, caramelized outside.

Building Flavor with Seasoning and Oil

You don’t need much to make this steak incredible, but the right products elevate the cook. We used Graza Sizzle olive oil to coat the steak—it’s made for high-heat cooking and gives a great base for seasoning to stick. Then we added a generous coating of Spiceology Cowboy Butter seasoning. It’s packed with garlic, herbs, and a buttery vibe that pairs perfectly with rich beef.

Crafting the Mango Poblano Salsa

Sweet, smoky, and a little spicy, this salsa makes the steak sing. As the steak smokes, we grill whole poblano peppers on the Traeger to bring out their natural sweetness and add a kiss of smoke. The mango is cut into hedgehog-style cubes and tossed with the chopped poblano, green onions, cilantro, lime juice, and a pinch of salt, pepper, and cumin. It’s the perfect contrast to the rich ribeye.

Chopped mango, poblano pepper, and cilantro in a white bowl, ready to be mixed into salsa. — Chopped and colorful—mango, poblano, and fresh herbs come together for the perfect sweet and smoky salsa topper.

Mixing bowl with mango, poblano, cilantro, green onion, and lime juice. — Chopped and colorful—mango, poblano, and fresh herbs come together for the perfect sweet and smoky salsa topper.

How to Prep a Mango Like a Pro

If you’ve never done the hedgehog mango trick, it’s a game-changer. Slice the mango on either side of the pit, then use a small knife to score a crosshatch pattern in the flesh. Flip the skin inside out so the cubes pop out, then slice them off. You’ll get perfect mango chunks with no waste.

Ingredients You’ll Need

1 Snake River Farms 1.5″ ribeye
2 tbsp Graza Sizzle olive oil
2 tbsp Spiceology Cowboy Butter seasoning
2 poblano peppers
2 ripe mangos
2 tbsp chopped green onion
2 tbsp chopped cilantro
Juice of one lime
Salt, pepper, and cumin to taste

Fresh ingredients for mango poblano salsa including mango, poblano peppers, lime, green onion, and cilantro on a cutting board. — Bright, bold flavors start with fresh ingredients—mango, poblano, lime, green onion, and cilantro—ready to become a sweet and smoky salsa.

Why Cooking This Smoked Ribeye on the Traeger Works

Colorado weather doesn’t stop us from firing up the Traeger year-round. And for a steak like this, the Traeger is perfect. Super Smoke mode brings subtle wood-fired flavor into the beef while the low temp keeps the meat juicy. Then, the Flatrock griddle lets you finish with an epic crust that’s just not possible with a reverse sear in a pan. Whether it’s snowing or sunny, this method delivers a perfectly cooked steak every time.

Whole poblano peppers grilling next to the ribeye on the Traeger. — Midway through the smoke, poblano peppers are added to bring a smoky heat to the mango salsa.

Ribeye steak searing on a hot Traeger Flatrock griddle. — Midway through the smoke, poblano peppers are added to bring a smoky heat to the mango salsa.

Step-by-Step Instructions

1. Prep the Steak

Pat steak dry and coat with Graza Sizzle olive oil.
Season all sides generously with Spiceology Cowboy Butter.
Insert a Meater wireless thermometer for internal temp tracking.

2. Smoke on the Traeger

Preheat Traeger to 225°F and turn on Super Smoke.
Place steak directly on the grill grates.
Close the lid and smoke for about 30 minutes.

3. Grill the Poblano Peppers

After 30 minutes, add whole poblanos to the grill.
Cook until blistered and soft, then place in a bowl and cover.
Let rest 10 minutes, then peel skins and remove seeds (optional).

4. Make the Mango Poblano Salsa

While the peppers rest, prep your mango using the hedgehog method.
Chop poblano, mango, green onions, and cilantro.
Mix in a bowl with lime juice, salt, pepper, and cumin. Taste and adjust.

Mango sliced into cubes using the hedgehog cutting method. — Use the hedgehog method to easily dice mango for the sweet and spicy salsa.

5. Sear on the Flatrock

When steak reaches 115°F internal temp, preheat Flatrock to high.
Sear steak for 4–5 minutes per side until internal temp hits 125°F.
Rest steak 5–10 minutes under foil.

6. Serve

Slice steak against the grain.
Top generously with mango poblano salsa.
Serve immediately and enjoy!

Medium-rare smoked ribeye steak sliced and stacked on a wooden cutting board with visible seasoning and sear marks. — Perfectly smoked and reverse-seared, this ribeye is tender, juicy, and packed with wood-fired flavor from the Traeger.

Sliced ribeye steak showing juicy pink interior and seared crust. — Perfectly smoked and reverse-seared, this ribeye is tender, juicy, and packed with wood-fired flavor from the Traeger.

Variations and Substitutions

Swap mango for grilled peaches or pineapple for a tropical twist.
Try jalapeño instead of poblano for more heat.
If you don’t have a Flatrock, use a cast iron pan on the Traeger.
Add diced avocado to the salsa for extra creaminess.

Alternate Recipes You Might Like

Here are some other Traeger recipes to try if you loved this one:

Products Used in This Cook

Make this Tonight!

Cooking a Traeger Smoked Ribeye and Mango Poblano Salsa doesn’t have to be complicated—it just has to be delicious. With quality ingredients and a little technique, you can make steakhouse-worthy meals in your own backyard, even with toddlers running around and a full day of teaching under your belt. This Smoked Ribeye with Mango Poblano Salsa is one of our new favorite ways to enjoy steak. Give it a try and let me know how it turns out over on Instagram. Happy grilling!

Traeger Smoked Ribeye and Mango Poblano Salsa

thisjewcanque

This smoked ribeye with mango poblano salsa is packed with wood-fired flavor, thanks to the Traeger grill. A thick-cut Snake River Farms ribeye is seasoned with Spiceology Cowboy Butter, smoked low and slow, then reverse-seared on the Flatrock for a perfect crust. Topped with a sweet and smoky mango salsa, it’s a simple but elevated dish ideal for weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course beef, main, Main Course, steak

Cuisine American, bistro, steakhouse

Servings 2

Equipment

Traeger Ironwood Grill
Traeger Flatrock griddle
Meater wireless thermometer
Cutting board & sharp knife
Tongs
Mixing bowl

Ingredients

For the Steak:

1 Snake River Farms 1.5” ribeye steak
2 tablespoons Graza Sizzle olive oil
2 tablespoons Spiceology Cowboy Butter seasoning

For the Mango Poblano Salsa:

2 poblano peppers
2 ripe mangos
2 tablespoons green onion thinly sliced
2 tablespoons cilantro chopped
Juice of 1 lime
Salt pepper, and cumin to taste

Instructions

Preheat and Season:

Preheat your Traeger grill to 225°F with Super Smoke mode activated. Pat the ribeye dry and coat all sides with Graza Sizzle olive oil. Season generously with Cowboy Butter seasoning.

Smoke the Steak:

Insert a Meater thermometer (if using) and place the ribeye directly on the grill grates. Smoke for approximately 30 minutes, or until internal temperature reaches 115°F.

Add the Poblanos:

After 30 minutes, add whole poblano peppers to the grill and smoke alongside the steak until they’re blistered and soft.

Prepare the Mango:

While the steak and peppers smoke, slice the mango using the hedgehog method. Score into cubes, flip the skin inside out, and slice off the mango chunks.

Make the Salsa:

Once the poblanos are done, place them in a covered bowl to steam for 10 minutes. Peel skins and remove seeds if desired. Chop the peppers and combine in a bowl with mango, green onions, cilantro, lime juice, and seasonings. Mix well and adjust to taste.

Sear the Ribeye:

Preheat the Traeger Flatrock griddle to high heat. Sear the steak 4–5 minutes per side until internal temperature reaches 125°F for medium-rare. Remove and rest 5–10 minutes.

Serve:

Slice the ribeye against the grain and top with mango poblano salsa. Serve immediately.

Notes

You can swap the mango for grilled peaches or pineapple for a fun twist.

Jalapeños can replace poblanos for extra spice.

If you don’t have a Flatrock, finish the steak in a cast iron pan on high heat.

Keyword mango poblano salsa, reverse seared ribeye steak, steak with salsa, Traeger recipe, Traeger ribeye, traeger steak, Traeger steak recipe

Traeger Smoked Ribeye and Mango Poblano Salsa

Introduction