Traeger Reverse Seared Steak – Recipe and Cooking Guide

Hey Smokers and welcome to my post where we will run through my Traeger reverse seared steak recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro 22 Pellet Smoker and seeing where we can take things. And today, we are heading down to steaksville!

Traeger Reverse Seared Steak - Header

Now, the reverse sear method for cooking steak is something that I have not ever done, or even contemplated if I am being honest. I mean, I believe I am the world’s best steak cook on the good old grill so why change a good thing right?

Anyway, as I have my new smoker, I thought I’d branch out a little. So, in short, this technique involves slow-cooking the steak at a low temperature and then searing it at high heat for a flavorful crust. So let’s get into it all below:

Traeger Reverse Seared Steak: What You’ll Need

Traeger Reverse Seared Steak - pre cooked scotch fillet

Ok, so below is what I used to cook me some steak on the smoker:

  • 1 to 2-inch thick steak(s) (Ribeye, New York strip, or Filet Mignon – I used a cut here in Australia called a Scotch Fillet which from what I can tell is close to a Rib Eye)
  • Salt and freshly ground black pepper
  • Optional: garlic powder, onion powder, or your favorite steak seasoning – I was all out so just used salt and pepper.
  • Olive oil or melted butter for brushing – I actually forgot this bit

Tools

  • Pellet grill
  • Meat thermometer (optional if you wish to go by temperature
  • Tongs
  • Aluminum foil (optional, for resting)

The Cooking Process

This is what I did and when:

1. Prepare the Steak

  • Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This helps it cook more evenly.
  • Pat the steak dry with paper towels to remove excess moisture. This aids in achieving a better sear.
  • Season generously with salt, pepper, and any other seasonings you like. For an extra flavor boost, you can do this step up to 24 hours in advance and let the steak marinate in the refrigerator.

Some things I read also recommended a dry brine, which is seasoning with salt only and placing back in the fridge for an hour or two before step 1 above. I did this and could definitely taste it in the outcome.

2. Preheat the Pellet Grill

  • Preheat your pellet grill to a low temperature, around 225°F (107°C). This low temperature is crucial for cooking the steak slowly and evenly.

3. Cook the Steak Slowly

  • Place the steak on the grill grates and close the lid. Cook slowly until the steak reaches an internal temperature of about 10-15°F (5-8°C) below your desired final temperature. For medium-rare, aim for an internal temperature of around 115°F (46°C) at this stage. This process can take about 45 minutes to 1 hour, depending on the thickness of the steak and the exact temperature of your grill.
  • Use a meat thermometer to check the internal temperature of the steak.

I was cooking two pieces, one for me and one for my wife who does-not-like any red or even pink on her steak. So I put hers in for two hours and mine for one at the temps above. Hers was perfectly well done (i.e. no pink) and mine was a good medium rare.

4. Sear the Steak

  • Just before your steak reaches the target temp, pre heat your grill plate or even a fry pan inside.
  • Once the steak reaches the target temperature, remove it from the snoker and place it on the hot grill plate and sear for two to three minutes on both sides.
traeger reverse sear steak - smoker and grill

Alternatively, if you prefer – and your pellet grill can get hot enough – you can remove the steak from the grill and let it rest. Then increase the pellet grill temperature to the highest setting (around 500°F or 260°C) to prepare for searing. If your pellet grill doesn’t get hot enough for a good sear, you can use a cast-iron skillet on the stove or a different grill for the searing step as above.

6. Rest the Steak

  • Remove the steak from the grill and let it rest for about 10 – 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak. You can loosely cover the steak with aluminum foil during this time.

7. Serve

  • After resting, slice against the grain and serve immediately. Enjoy your perfectly cooked reverse-seared steak with your favorite sides.
traeger reverse sear steak - post cooked scotch fillet

Tips for Perfect Pellet Smoked Reverse Seared Steaks

  • For added flavor, brush the steak with olive oil or melted butter before seasoning (I forgot this part but will try it next time).
  • Experiment with different types of wood pellets to find the flavor profile you like best. Mesquite, hickory, and oak can add a robust smoky flavor, while fruit woods like cherry and apple offer a milder, sweeter smoke. I used Hickory.
  • The reverse sear method is especially beneficial for thicker cuts of steak (at least 1 to 2 inches thick). For thinner cuts, traditional searing methods may be more appropriate.

At the end of the day, this may take a little longer than a traditional grill but I is actually a little less work and the output is well worth. Just make sure you enjoy the process and the delicious results! Afterall, smoking steaks on a pellet smoker is meant to be a fun experience! And as always, I cooked my burgers on the Traeger Grills Pro 22 Electric Wood Pellet Grill and Smoker.

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07/22/2024 11:35 pm GMT

FAQs

Can I Use Any Type of Pellets for Reverse Seared Steaks?

Technically yes, you can use various types of wood pellets for cooking steaks on a smoker, but the choice of pellets can significantly influence the flavor profile of the finished dish. Different woods impart different flavors, so it’s worth experimenting to find your preference. Hickory, Mesquite and Oak pellets are popular for their strong, smoky flavor that pairs well with Beef. Apple and cherry wood pellets offer a sweeter, more subtle smoke that complements the natural flavors of the meat without overpowering it. Ultimately, the best type of pellets for cooking streaks depends on your personal taste preferences.

Conclusion

So there you have it, my recipe and cooking guide for some Traeger steak action. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.

Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.

Until next time

Have fun and get smoking!

Paul

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