Reverse Sear Steak on Traeger: Mastering the Technique

Have you ever wondered how steakhouses achieve that perfect crust on their steaks while maintaining a juicy, evenly cooked interior? The secret is often in the technique known as the reverse sear, and when applied to cooking steak on a Traeger grill, it elevates the home-cooking experience. This guide will walk you through the steps to master the reverse sear method on your Traeger for steakhouse-quality results every time.

Understanding the Reverse Sear Method

The reverse sear is a two-stage cooking process. First, the steak is cooked at a low temperature until it’s nearly at the desired internal temperature. Then, it’s seared over high heat to form a delicious crust. This method is ideal for thicker cuts of steak, typically around 1.5 inches or more.

What You’ll Need

• A thick-cut steak (Ribeye, New York Strip, or Porterhouse are excellent choices)
• A Traeger grill
• A meat thermometer
• Coarse salt and freshly ground black pepper
• High-smoke point oil (such as canola or grapeseed oil)

Step 1: Preparing Your Traeger

Start by preheating your Traeger grill to 225 degrees Fahrenheit. This low temperature is crucial for cooking the steak slowly and evenly. While the grill is warming up, take your steak out of the refrigerator and let it come to room temperature for about 30 minutes.

Step 2: Seasoning the Steak

Season your steak generously with coarse salt and freshly ground black pepper. This simple seasoning allows the natural flavors of the meat to shine through, and the salt will also help to form a better crust during the sear.

Step 3: The Initial Cook

Place the steak on the cool side of the grill, away from direct heat. Insert the meat thermometer into the thickest part of the steak, and close the lid. Cook the steak until it reaches about 10-15 degrees Fahrenheit below your desired final internal temperature.

Monitoring Internal Temperature

For medium-rare, aim for an internal temperature of about 130 degrees Fahrenheit. Remember, the steak will continue to cook slightly during the searing process and while it rests, reaching up to 145 degrees Fahrenheit, which is the USDA recommendation for a medium-rare steak.

Step 4: The Sear

Once your steak is near the target temperature, remove it from the grill and let it rest while you increase your Traeger’s temperature to the maximum, usually around 450-500 degrees Fahrenheit. Brush your steak with a thin layer of high-smoke point oil to enhance the searing process.

Step 5: Achieving the Perfect Sear

When the grill is hot, place the steak directly over the heat source. Sear each side for about 1-2 minutes, or until a deep brown crust has formed. Be sure to sear the edges of the steak as well, using tongs to hold it upright if necessary.

Step 6: Rest and Serve

After searing, transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Slice against the grain and serve immediately.