Reverse Seared Steak On Traeger

Name: Reverse Seared Steak On Traeger
Prep time: 5 min
Cook time: 60 min
Total time: 69 min
Ingredients: 3 T-bone steaks; 2 teaspoons kosher salt; 2 teaspoons brown sugar; 1 tsp black pepper; ¾ tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp chili powder; ¼ tsp turmeric

Learn how to make a tender and juicy steak with this reverse-seared steak on a Traeger grill. Whether you're using a ribeye, New York strip, or any other cut, the reverse sear method will give you the perfect steak every time.

Tender Traeger smoked steak on a cookie sheet.

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Why You'll Love It

Tender. The steak is cooked at a low temperature and then finished off over high heat for a flavorful steak.
Unmatched Flavor: The Traeger grill adds a unique, smoky taste that a gas grill can't replicate.
Easy: Set the Traeger temperature, season your steak, and let the grill do the rest. No constant monitoring is required!
Versatile: Use any pellet grill for consistent heat and perfectly cooked steak every time.

Reverse-Seared Traeger Steak Ingredients

A complete list of ingredients and amounts can be found in the printable recipe card below.

Steak: Use a high-quality cut, such as ribeye steak, T-bone steak, or New York strip, at least one inch thick.
Dry Rub: Use my Copycat Texas Roadhouse Steak Rub, Traeger Beef Rub, or your favorite steak rub or seasoning. Even plain old kosher salt and black pepper are delicious.

The ingredients for Traeger grilled steaks measured out and placed on a wooden table.

How To Reverse Steak on Traeger Grill

For more detailed instructions with measurements, jump to the recipe card.

Three steaks on a baking sheet and coated with steak dry rub.

Step 1: Season. Preheat your Traeger grill to 250°F. Season your steak generously with dry rub (don't forget the sides of the steak too). Let them sit at room temperature while the grill heats up.

The steaks coated in dry rub and placed on the grill grates of the Traeger grill.

Step 2: Smoke. Once the grill is preheated, place the steaks directly on the grill grates and close the lid. Smoke the steaks for 30 minutes, then flip. Insert a temperature probe into the thickest part of the steak.

Tip: Use the Super Smoke Mode if your Traeger has it for even more smoky flavor.

The steaks flipped halfway through the cooking time with a temperature probe inserted in one of them.

Step 3: Continue Smoking: Continue smoking until the steak is 5-10 degrees below your ideal internal temperature. See the steak doneness guide below.

Deliciously juicy steaks on the grill grates of a Traeger grill.

Step 4: 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. Remove from the grill and let rest for 5 minutes before serving with a tablespoon of butter or compound butter and your favorite sides.

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.
If you have a Pit Boss pellet grill, slide the sear grate open for a blazing hot sear.

Steak Doneness Guide

Below are the units of measurement for the target temperature.

Rare steak: 120-130 degrees F.
Medium rare steak: 130-135 degrees F.
Medium steak: 135-140 degrees F.
Medium Well steak: 145-155 degrees F.
Well Done steak: 155 degrees F.

Top Tips

Room Temperature: Let your steak sit at room temperature for 30 minutes before grilling to ensure even cooking.
Temperature Control: Use a digital meat thermometer to monitor the internal temperature without opening the grill frequently.
Sear in Cast-Iron Skillet: If you don't want to wait for the grill to heat up, use a cast-iron skillet on your stovetop or a flat top griddle.

Serving Suggestions

Top it with basil chimichurri sauce and serve it with oven-roasted potatoes or twice-baked mashed potatoes with smoked corn on the cob in foil and smoked baked beans.

It also goes great with smoked mac and cheese or creamy Hawaiian macaroni salad.

Traeger Reverse Seared Smoked Steak FAQs

How long should I cook my steak on the Traeger grill?

Cooking time varies by steak thickness and desired finish temperature. A 1-inch steak will take about an hour, plus extra time for reverse searing. Thicker cuts of steak will take longer to cook.

What temperature should the Traeger grill be for steaks?

Start at 225-250°F for slow cooking, then increase to 450°F for the reverse sear.

How do I store leftover smoked steak?

Wrap leftovers tightly in plastic wrap, place in an airtight container, and refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently on low heat.

What flavor of wood pellets should I use?

I like to use Traeger Signature Blend, apple, cherry, or hickory wood pellets.

A Traeger grilled steak on a baking sheet with butter melting on the top.

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 transform leftover steak into:

Steak Sandwiches
Steak Salads
Steak and Eggs.
Steak Stir-Fry

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