Reverse Sear Steak on a Traeger | The Ultimate Guide

Do you own a Traeger pellet grill? You love the smoky flavor it gives your food. But can you cook a perfect steak on it? The answer is yes. And the best method is the reverse sear. Making reverse sear steak on a traeger is easy and effective.

Your grill acts as a precise outdoor oven. It smokes the steak gently at a low temperature first. Then, you crank up the heat for a final sear. The result is an incredibly juicy steak with a smoky crust.

This guide is written just for Traeger owners. We will use simple steps. You will learn the right temperatures and settings. Let’s turn your Traeger into the ultimate steak-making machine.

Why Use a Traeger for Reverse Searing?

Your Traeger pellet grill is perfect for this method. It offers unique advantages.

• Precise Temperature Control. You can set a low temperature like 225°F. The grill holds that temperature steady. This is ideal for the first, slow-cooking phase.

• Amazing Smoky Flavor. The wood pellets add a subtle smoke flavor to the steak. This is flavor you cannot get from a kitchen oven.

• Easy Two-Zone Cooking. You can use “Super Smoke” at a low temperature. Then, you can increase the heat for searing. All of this happens on one grill.

The core idea is the same as our main reverse sear guide. You cook low and slow first, then sear hot and fast. But on a Traeger, you get the bonus of smoke.

What You Need for Traeger Reverse Sear

You do not need much extra equipment. Just your grill and a few basics.

• Your Traeger Pellet Grill. Any model will work.

• Wood Pellets. Hickory or oak pellets are great for steak. They give a strong, classic smoke flavor.

• A Digital Meat Thermometer. This is still the most important tool. The Traeger’s built-in probe is helpful. But a handheld instant-read thermometer is more accurate for the final temperature.

• Thick-Cut Steaks. Choose steaks at least 1.5 inches thick. Ribeye, New York Strip, or Filet Mignon work perfectly.

Choosing the Right Pellets: A Deeper Dive

The wood pellets are the “secret ingredient” in your Traeger steak. They create the smoke that gives your meat its signature flavor. While we mentioned hickory, oak, and mesquite, there are more options and strategies.

• The Blended Advantage: Many Traeger enthusiasts prefer their signature blends, like “Beef Blend” or “Prime Rib Blend.” These are specifically crafted to complement the flavor of red meat, often combining oak, hickory, and a hint of something sweeter like cherry. They are a fantastic, no-fuss choice.

• Fruitwoods for a Milder Touch: If you find hickory too strong, try a fruitwood like cherry or apple. They provide a milder, slightly sweeter smoke that won’t overpower a delicate cut like filet mignon. This is a great way to experiment once you’ve mastered the basics.

• The Most Important Rule: The best pellet is one that you enjoy. The flavor differences can be subtle. The most critical factor is using 100% hardwood pellets designed for pellet grills to ensure proper operation and clean flavor.

Step-by-Step: How to Reverse Sear on Your Traeger

Follow these steps for a perfectly smoked and seared steak.

Step 1: Prepare Your Grill and Steak.
First, fill the hopper with your chosen wood pellets. Turn your Traeger on. Set it to the SMOKE setting or 225°F. Close the lid and let it preheat for 10-15 minutes.

While it heats, prepare your steak. Pat it dry with paper towels. Then, season it generously with salt and pepper.

Step 2: The Low and Smoky Phase.
Once the grill is preheated, place the steak directly on the grill grates. You can insert the Traeger’s meat probe if you have one. Close the lid.

Let the steak cook. The goal is to bring its internal temperature up slowly. Cook until the steak is about 10-15°F below your desired final temperature.

• For Medium-Rare: Cook until the internal temperature is 115-120°F.

This slow cooking phase allows the steak to absorb smoky flavor.

Step 3: The Searing Phase.
This is a key decision point. You have two great options for searing.

• Option A: Searing on the Traeger. Remove the steak from the grill. Turn your Traeger up to its highest temperature (450°F or 500°F). Let it preheat with the lid closed. Once it’s screaming hot, place the steak back on the grates. Sear for 60-90 seconds per side to get grill marks and a crust.

• Option B: Searing in a Cast Iron Skillet. For the best crust, use a cast iron skillet. Heat the skillet on your stove over high heat. While the Traeger is doing its low-temperature work, get the skillet hot. When the steak is ready to sear, place it in the hot skillet for 60 seconds per side. This method gives an incredible crust.

Step 4: Rest and Serve.
After searing, move the steak to a cutting board. Let it rest for 5-10 minutes. This allows the juices to settle. Then, slice and serve your smoky, restaurant-quality steak.

Best Pellets for Reverse Searing Steak

The type of pellet changes the flavor. Here are the best choices.

• Hickory: This is a classic choice. It gives a strong, bacon-like smoky flavor that pairs perfectly with beef.

• Oak: Oak offers a medium smoky flavor. It is less intense than hickory. It is a great all-purpose pellet for steak.

• Mesquite: Mesquite has a very strong, earthy flavor. Use it if you love a powerful smoke taste.

Traeger Reverse Sear Time and Temperature Chart

Use this chart as a guide. Always trust your thermometer over time.

Pro Tips for the Best Results

• Use “Super Smoke”: If your Traeger has a “Super Smoke” setting, use it during the low-temperature phase. This adds even more smoky flavor.

• Don’t Over-Smoke: For steak, 45-60 minutes of smoke is usually enough. Too long can make the taste bitter.

• Resting is Key: Do not skip the resting step. It makes the steak juicier.

Troubleshooting and Pro-Level Techniques

Even with a great guide, you might hit a snag. Here’s how to fix common problems and take your steak to the next level.

Problem: My steak isn’t getting a good crust during the sear.

• Why it happens: The steak surface is too wet, or the grill grates aren’t hot enough.

• The Fix: Pat the steak aggressively with paper towels right before searing. For Traeger searing, ensure you let the grill preheat at max temp for a full 15 minutes with the lid closed. For a guaranteed crust, use a cast-iron skillet on your stove.

Problem: The steak tastes too smoky or bitter.

• Why it happens: Over-smoking, often with a very strong wood like mesquite, or dirty grill grates.

• The Fix: Limit the smoke phase to 60-90 minutes maximum. Clean your grill grates before cooking. If using mesquite, try mixing it 50/50 with a milder oak to soften the flavor profile.

The Dry Brine Advantage (Pro Tip):

For the best flavor and crust, try dry-brining your steak the night before. Simply season it generously with salt, place it on a wire rack in your fridge, and leave it uncovered. This draws out moisture, which then dissolves the salt and is reabsorbed, seasoning the meat deeply and drying the surface for an unparalleled crust.

Frequently Asked Questions (FAQ)

Can I reverse sear a steak entirely on the Traeger?
Yes, you can. Use the two-temperature method described in Step 3, Option A. It works very well.

What is the best steak to reverse sear on a Traeger?
A thick, well-marbled ribeye is fantastic. The smoke flavor complements the beefy fat perfectly.

Do I need to reverse sear? Can’t I just grill the steak?
You can just grill it. But the reverse sear gives you more control. It prevents overcooking and adds more smoke flavor. It is the best way to cook a thick steak on a pellet grill.

Conclusion: Master Your Traeger

The reverse sear method unlocks the full potential of your Traeger. It is not just for slow-cooked ribs anymore. You can now cook a perfect, smoky steak that will amaze everyone.

For more detailed information on the reverse sear method, including how to do it in an oven, read our main guide: The Ultimate Guide to Reverse Searing Steak.

Ready to try it? What type of wood pellets will you use for your first reverse sear steak? Tell us in the comments below!