Reverse Sear on Traeger: The Ultimate Guide to Perfection

When it comes to achieving the perfect steak, the reverse sear on a Traeger grill is a method that stands out for its simplicity and exceptional results. By starting with a low temperature and finishing with a high-heat sear, you can achieve a steak that is evenly cooked from edge to edge, with a beautifully caramelized crust that’s the hallmark of a top-tier steakhouse.

The Fundamentals of Reverse Sear on a Traeger

The reverse sear technique is built on the principle of indirect cooking. Unlike traditional methods where the steak is seared first and then brought up to the desired internal temperature, reverse searing inverts this process. Here’s how it works:

• Slow Cooking: Start by cooking your steak at a low temperature of about 225°F on your Traeger grill. This gentle heat allows the meat to cook slowly, ensuring a uniform internal doneness without overcooking the outside.
• Resting: Once your steak reaches about 10-15 degrees below your target internal temperature, remove it from the grill and let it rest. This allows the juices to redistribute throughout the steak, enhancing its flavor and tenderness.
• High-Heat Searing: After resting, crank up your Traeger to the highest setting for the searing stage. Place the steak back on the grill and sear each side for a minute or two, just enough to form a crisp, caramelized crust.

Choosing the Right Cut for Reverse Sear

While you can reverse sear any steak, the method particularly shines with thicker cuts. Look for steaks that are at least 1.5 inches thick, such as ribeyes, New York strips, or filet mignons. These cuts provide enough depth to create a stark contrast between the crust and the tender, perfectly cooked interior.

Setting Up Your Traeger Grill for Reverse Searing

Preparing your Traeger for reverse searing is straightforward. Begin by preheating the grill to 225°F in the smoke setting to infuse your steak with that delicious smoky flavor Traegers are known for. Place your steak on the grill away from direct heat and close the lid. The consistent temperature provided by the pellet grill makes it ideal for this low-and-slow cooking phase.

Monitoring Steak Temperature for Perfect Results

Investing in a quality meat thermometer is crucial for nailing the reverse sear technique. You’ll want to closely monitor the internal temperature of your steak during the slow-cooking phase to ensure it doesn’t overcook. Aim for an internal temperature of 10-15 degrees below your desired doneness before the searing stage.

Here are the general temperature ranges for steak doneness:

• Rare: 120-130°F (final temp after sear)
• Medium Rare: 130-135°F
• Medium: 135-145°F
• Medium Well: 145-155°F
• Well Done: 155+°F

Remember that the steak will continue to cook slightly during the resting period and the final sear, so it’s important to account for this carryover cooking.

Adding the Finishing Touches

After reverse searing, your steak is nearly ready to enjoy. But don’t forget to let it rest again after the final sear. This short rest allows the crust to set and ensures that your steak is juicy and tender. For an added touch of flavor, brush your steak with a pat of butter or a sprig of fresh herbs during this final rest.

With the reverse sear method on your Traeger grill, you have the ultimate control over your steak’s texture and flavor. The slow-cooked, smoky tenderness combined with the rich, seared crust offers an unrivaled steak experience.