Reverse Sear Steak on Traeger Grill

Tender Traeger smoked steak on a cookie sheet.

5 from 24 votes

Reverse Sear Steak on Traeger Grill

This Reverse Sear Steak on a Traeger Grill gives you a smoky crust and juicy, evenly cooked center every time. Cooking steak on a Traeger low and slow before finishing with a high-heat sear gives you steakhouse-quality results at home. Perfect for thick ribeye, T-bone, or strip steaks.

Prep Time5

Cook Time45

Reverse Sear4

Total Time54

Course: Main Course

Cuisine: American

Servings: servings

Calories: 772kcal

Author: Jeri Walker

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°F
Medium Rare: 130°F-135°F
Medium: 135°F-140°F
Medium Well: 145°F-155°F
Well 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.

Notes

Compound Butter: Enhance the flavor by topping your steak with a tablespoon of compound butter right after you sear it. Mix softened butter with herbs like rosemary, thyme, or garlic

Sear with a Sizzle: If you’re using a cast iron skillet for the final sear, preheat it until it’s smoking hot.

Use Super Smoke Mode: If your Traeger has a Super Smoke Mode, use it for for a deeper smoky flavor during the initial smoking phase.

Monitor Grill Temperature: During the searing phase, monitor the grill temperature. Too high a temperature can burn the steak, while too low won’t give you that beautiful sear.

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