Reverse Sear Steak on Traeger Grill

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 recipes for Smoked Steak on a Pellet Grill and Smoked Steak Kabobs. 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.

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.

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!

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.

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.

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.