If you're cooking a steak on a Traeger grill and want perfect doneness from edge to edge, the reverse sear method is the way to do it. Whether you're working with a thick ribeye, T-bone steak, or New York strip, this Traeger reverse sear steak technique gives you a deep crust on the outside and a juicy, evenly cooked center every time.

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Instead of blasting the steak with high heat first, reverse searing slowly brings it up to temperature on the pellet grill before finishing with a hot sear. The result? Better texture, better control, and that steakhouse-quality finish right in your backyard.
If you prefer marinated steak with bold flavor, I also have a Smoked Steak on a Pellet Grill recipe. But for thick, high-quality cuts, this is hands-down the best way to cook steak on a Traeger grill.
And if you have leftovers, make this Steak Quinoa Bowl.
Recipe at a Glance
- Cook Method: Pellet Grill + High Heat Sear
- Grill Temp (Phase 1): 250°F
- Sear Temp (Phase 2): 400°F+
- Best Cuts: Ribeye, T-bone, New York strip (1-2 inches thick)
- Total Time: 45-75 minutes, depending on thickness
- Skill Level: Easy
- Flavor Profile: Smoky crust, juicy interior
Jump to:
- Recipe at a Glance
- Why Reverse Sear Steak on a Traeger?
- Ingredients for Traeger Reverse Sear Steak
- How to Cook Steak on a Traeger Grill (Reverse Sear Method)
- Steak Doneness Chart (Internal Temperature)
- Additional Searing Tips
- Jeri's Top Tips for Perfect Traeger Steak
- What to Serve with Steak on a Traeger
- How to Store and Reheat Reverse Seared Steak
- Best Way to Reheat Steak (Without Drying It Out)
- Recipe FAQs
- What to Do with Leftover Steak?
- More Smoker Recipes To Try
- Printable Recipe
- Comments
Why Reverse Sear Steak on a Traeger?
Cooking steak on a Traeger using reverse sear works better than starting hot because:
- You get edge-to-edge even doneness
- You avoid overcooking the outside
- You control the internal temperature precisely
- The pellet grill adds subtle smoke flavor
- It works perfectly for thick cuts
Traditional high-heat grilling can overshoot fast. Reverse searing gives you breathing room.
Best Cuts for Steak on a Traeger
Reverse sear works best with thick steaks. I prefer to use:
- Ribeye (bone-in or boneless)
- T-bone steak on Traeger
- Porterhouse
- New York strip
- Thick-cut sirloin
You want the steak to be at least 1 inch thick, ideally 1½ to 2 inches. Thin steaks cook too quickly for reverse sear to shine.

Ingredients for Traeger Reverse Sear Steak
- Steak: High-quality ribeye, T-bone, or strip steak
- Seasoning Options: I prefer to use my Copycat Texas Roadhouse Steak Rub for the best crust and flavor. Some other good options are Traeger Beef Rub, simple garlic powder and salt, or kosher salt and coarse black pepper.
That's it. Good steak doesn't need much.
How to Cook Steak on a Traeger Grill (Reverse Sear Method)
Preheat the Traeger. Set your Traeger grill to 250°F. Lower heat gives better control and more smoke flavor. If your grill has Super Smoke Mode, turn it on.
Season the Steak. Pat the steak dry with paper towels. Season generously on all sides, including the edges. Let it sit at room temperature for 20-30 minutes while the grill finishes heating.

Slow Smoke. Place the steaks directly on the grill grates. Close the lid and smoke the steaks for 30 minutes, then flip. Insert a temperature probe into the thickest part of the steak.

Continue Smoking: Continue smoking until the steak is 5-10°F below your target temperature. After the hot sear, it will finish right at your desired doneness. See the steak doneness guide below. Use a digital meat thermometer in the thickest part. Cooking time depends on thickness, but generally:
- 1½-2 inch steak: about 45-60 minutes
- 1-inch steak: about 30-40 minutes

Reverse Sear. Increase the grill temperature to 400-450°F. Sear steaks for 2-3 minutes on each side until you get a beautiful sear. If using a Pit Boss pellet grill, open the sear grate for a blast of direct heat. You can also sear the steak in a cast-iron skillet for maximum crust.

Rest. Remove from grill and rest 5-10 minutes. This gives the juices time to redistribute so they stay in the steak - not on your cutting board. For even more flavor, top with butter or compound butter. Serve with your favorite sides and enjoy!

Steak Doneness Chart (Internal Temperature)
Below are the units of measurement for the target temperature.
- Rare: 120°F-130°F
- Medium Rare: 130°F-135°F
- Medium: 135°F-140°F
- Medium Well: 145°F-155°F
- Well Done: 155°F
Pull the steak 5-10 degrees before searing so they don't overcook.
Reverse Sear vs Traditional Grilled Steak
Traditional high-heat grilling:
- Faster
- Less control
- More overcooked edges
Reverse sear:
- More precise
- More forgiving
- Better texture
- Ideal for thick steaks
If you're cooking a big steak on a Traeger, reverse sear wins every time.
Additional Searing Tips
- Place the steaks in the back perimeter of the Traeger where the temperature is hottest.
- Place steaks on the lowest-tiered rack. (I always remove the second tier unless I need it for grilled vegetables).
- Leave the steak on until you get a good sear with classic grill marks before flipping.
Jeri's Top Tips for Perfect Traeger Steak
- Use thick cuts.
- Use a thermometer- don't guess. Use either a digital meat thermometer or a temperature probe.
- Don't skip resting.
- Sear hot and fast.
- Avoid flipping constantly.
What to Serve with Steak on a Traeger
Top it with Basil Chimichurri Sauce and serve it with Oven-Roasted Potatoes, Twice-Baked Mashed Potatoes, or Smoked Mashed Potatoes with Traeger Smoked Corn on the Cob or Smoked Corn on the cob in Foil and Smoked Baked Beans.
It also goes great with Smoked Mushrooms in Garlic Butter, Smoked Mac and Cheese, and Hawaiian Macaroni Salad.
How to Store and Reheat Reverse Seared Steak
Fridge: Wrap leftover steak tightly in plastic wrap or place in an airtight container. Store in the refrigerator for 3-4 days. Tip: If possible, store the steak whole instead of sliced. Sliced steak dries out faster.
Freezer: Wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Best Way to Reheat Steak (Without Drying It Out)
To reheat reverse-seared steak without drying it out, use gentle, low heat. The oven is the most reliable method. Preheat it to 225-250°F and place the steak on a wire rack set over a baking sheet so the heat can circulate evenly. Loosely tent the steak with foil (don't wrap it tightly, or it will steam and soften the crust). Warm it just until the internal temperature reaches about 110-115°F. If you'd like to bring back that fresh sear, finish with a quick 30-60 second sear per side in a hot skillet or on a hot grill.
If you prefer using your pellet grill, set it to 225°F and reheat the steak slowly until it reaches 110-115°F internally, then give it a quick high-heat sear if needed. For a faster option, the air fryer works well at 325-350°F for 2-3 minutes, especially for thinner cuts or sliced steak. Try to avoid microwaving, as it tends to overcook the edges and make the meat tough.
Recipe FAQs
A 1-inch steak takes about 30-40 minutes before searing. Thicker steaks take longer.
I like to use Traeger Signature Blend, apple, cherry, or hickory wood pellets.

What to Do with Leftover Steak?
You can make steak tacos with Homemade Flatbread and Mango Habanero Salsa or Homemade Chunky Salsa. You can also use leftover steak in:
- Steak Sandwiches
- Steak Salads
- Steak and Eggs.
- Steak Stir-Fry
More Smoker Recipes To Try
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Printable Recipe
Reverse Sear Steak on Traeger Grill
Ingredients
- 3 thick-cut steaks (1-2 inches thick; ribeye, T-bone, New York strip, or porterhouse)
Steak Rub (Texas Roadhouse Copycat Rub)
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon turmeric
Instructions
- Preheat: Preheat your pellet grill to 250°F.
- Mix Steak Rub: Combine kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and turmeric in a small bowl.
- Season: Generously season both sides of the steak with dry rub.
- Smoke: Once the grill is preheated, place the steaks directly on the grill grates. Close the grill lid and cook for 30 minutes.
- Continue Smoking: After 30 minutes, flip the steaks over. Insert a temperature probe into the thickest part of the steak. Continue cooking until the internal temperature is 5-10 degrees below your target temperature:Rare: 120°F-130°FMedium Rare: 130°F-135°FMedium: 135°F-140°FMedium Well: 145°F-155°FWell Done: 155°F
- Reverse Sear: Remove the steaks and loosely tent with foil. Increase the grill temperature to 400-450°F. Return the steaks to the grill and sear for 2-3 minutes on each side until you achieve a beautiful sear.
- Serve: Remove from the grill and let rest for 5 minutes before serving with a tablespoon of butter or compound butter and your favorite sides.
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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