Grilling the perfect steak is an art—one that combines flavor, technique, and the right tools. With the rise in popularity of Traeger grills, backyard chefs and grilling enthusiasts have discovered an exceptional way to cook steaks with unmatched flavor and tenderness. Whether you’re a beginner or a seasoned pro, mastering Traeger grilled steaks is easier than ever when you have the right knowledge.

In this guide, we’ll explore:

• What makes Traeger grills perfect for steaks
• How to choose the best cuts for grilling
• Essential tools to improve your grilling experience
• Step-by-step preparation techniques for seasoning and temperature control
• Tips for resting, serving, and pairing your steak with sides and sauces

Let’s dive into the world of Traeger grilled steaks and unlock the secrets to grilling perfection!

What Makes Traeger Grills Perfect for Steaks?

Traeger grills have revolutionized the art of grilling, thanks to their innovative wood pellet system and precision temperature control. Unlike traditional grills, Traeger offers:

• Unmatched Wood Pellet Flavor – Cooking with wood pellets infuses steaks with rich, smoky flavors that are hard to achieve with gas or charcoal grills. Popular pellet options include hickory, mesquite, applewood, and cherry, each bringing a unique depth of flavor.
• Precision Temperature Control – Traeger grills operate like outdoor ovens, allowing you to set the exact temperature required for your steak. This eliminates guesswork and ensures consistent results.
• Consistency and Ease of Use – Whether you’re cooking for a quick dinner or a weekend BBQ, Traeger grills simplify the process with automated temperature regulation. This allows even beginners to cook steaks like pros.

These features make Traeger grills a top choice for cooking everything from filet mignon to porterhouse steaks with ease and precision.

Choosing the Right Cut of Steak for Traeger Grills

When it comes to grilling the perfect steak, the cut of meat is just as important as the cooking method. Some cuts naturally perform better on Traeger grills due to their texture, marbling, and flavor profile. Here are the top cuts to consider:

• Ribeye – Known for its rich marbling and juicy flavor, ribeye is a favorite for grilling. It’s ideal for direct grilling or reverse searing on a Traeger.
• Filet Mignon – A tender, melt-in-your-mouth cut that pairs perfectly with garlic butter basting and light smoking techniques.
• New York Strip – With a balanced fat-to-meat ratio, this cut delivers a bold flavor and is perfect for medium-rare grilling.
• Porterhouse – Combining the tenderloin and strip steak in one massive cut, porterhouse steaks are great for grilling large portions and sharing with guests.

No matter the cut you choose, using high-quality, USDA Prime or Choice grade steaks guarantees better results.

Essential Tools and Accessories for Grilling Steaks

To get the most out of your Traeger grill, it’s important to have the right tools on hand.

1. Meat Thermometer – Ensures your steak is cooked to the desired doneness without guesswork.
2. Grill Grates or Cast-Iron Skillet – Helps achieve perfect sear marks and retains heat for consistent cooking.
3. Seasoning Kits – Pre-mixed rubs and spice blends can elevate flavors without overpowering the meat.
4. Grill Brush – Keeps grates clean to prevent buildup and maintain optimal performance.

Preparing Your Traeger Grill for Steak Cooking

Before you start cooking, proper preparation of your Traeger grill is essential for achieving the best results.

• Pellet Selection – Choose wood pellets based on flavor preferences. Mesquite and hickory create a bold, smoky flavor, while applewood and cherry add a sweeter, milder taste.
• Preheating Tips – Preheat your grill to 450°F–500°F for high-heat grilling or 225°F–250°F for smoking before searing. This step ensures the grill is hot enough for caramelization and crust formation.
• Cleaning Grates – A clean grate prevents sticking and enhances flavor. Scrub thoroughly before each session.

Seasoning Techniques for Traeger Grilled Steaks

A great steak begins with proper seasoning. Traeger grilling allows you to experiment with different methods to enhance flavor.

Dry Rubs

• Combine kosher salt, black pepper, garlic powder, and paprika for a classic dry rub.
• Massage the seasoning generously into the meat and let it rest for at least 30 minutes to allow flavors to penetrate.

Marinades

• Create a marinade with olive oil, soy sauce, garlic, and rosemary.
• Marinate the steak for 2–4 hours to tenderize and infuse flavor.

Butter Infusions

• Use garlic herb butter for basting during grilling.
• Melt butter and mix with thyme, parsley, and rosemary for added richness.

Understanding Smoke Settings on a Traeger Grill

One of the biggest advantages of Traeger grills is the ability to control smoke levels.

• Low Smoke Settings (160°F–200°F) – Ideal for infusing steaks with deep, smoky flavors before finishing with a high-heat sear.
• Medium Smoke Settings (225°F–275°F) – Best for slow cooking thicker cuts like ribeye and porterhouse.
• High Heat Settings (400°F–500°F) – Suitable for direct grilling to achieve a quick crust without losing moisture.

Optimal Temperature Settings for Perfect Steaks

Temperature control is key when using a Traeger grill. Whether you prefer a quick sear or a slow smoke, here are two primary methods to achieve perfection:

• Reverse Sear Method – Start by smoking your steak at 225°F–250°F until it reaches 120°F–125°F internally. Then, sear it at 450°F–500°F for 1–2 minutes per side for a crispy crust.
• Direct Grill Method – Preheat the grill to 450°F–500°F and grill the steak directly for 3–5 minutes per side. This method works best for thinner cuts.

Resting and Serving Steaks After Grilling

Resting your steak after grilling is crucial to preserve juices and flavor.

• Allow the steak to rest for 5–10 minutes before slicing. This redistributes the juices, ensuring every bite is tender and flavorful.
• Slice against the grain for added tenderness and serve immediately.

Pairing Steaks with Sauces and Sides

No steak dinner is complete without the perfect pairing. Some popular options include:

• Garlic Butter Sauce – Enhances the natural richness of steak.
• Chimichurri – Adds a tangy, herbaceous flavor.
• Roasted Vegetables – Carrots, asparagus, and zucchini complement smoky steaks.
• Grilled Potatoes – A hearty, flavorful side to balance the meal.

Step-by-Step Traeger Steak Recipes

Grilling steaks on a Traeger grill is more than just cooking—it’s a culinary experience that transforms ordinary cuts of meat into mouthwatering masterpieces. Whether you’re in the mood for a classic ribeye, a reverse-seared tomahawk, or a buttery filet mignon, this section provides step-by-step recipes to help you achieve perfection every time.

Classic Traeger Grilled Ribeye Steak Recipe

Ingredients:

• 2 ribeye steaks (1–1.5 inches thick)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Optional: garlic herb butter for finishing

Instructions:

1. Preheat the Grill – Set your Traeger grill to 450°F and allow it to preheat for 15 minutes with the lid closed.
2. Prepare the Steaks – Pat the steaks dry and coat them lightly with olive oil. Sprinkle salt, pepper, and garlic powder evenly on both sides.
3. Grill the Steaks – Place the steaks directly on the grill grates and cook for 4–6 minutes per side for medium-rare or until they reach the desired temperature.
4. Check Temperature – Use a meat thermometer to confirm internal temperature:
   • Rare: 120°F
   • Medium-Rare: 130°F
   • Medium: 140°F
5. Rest and Serve – Remove the steaks, top them with garlic butter, and let them rest for 5–10 minutes before slicing.

Pro Tip:

For an added smoky flavor, use mesquite or hickory pellets during grilling.

Reverse Seared Tomahawk Steak on a Traeger Grill

Preparation:

• Tomahawk steaks are thick-cut ribeye steaks with a large bone, making them ideal for reverse searing on a Traeger.

Instructions:

1. Smoke the Steak First – Set the grill to 225°F and smoke the steak for 45–60 minutes or until it reaches an internal temperature of 110°F.
2. Increase Heat for Searing – Remove the steak and crank the grill up to 500°F.
3. Sear the Steak – Grill for 2–3 minutes per side, pressing down slightly for a crispy crust.
4. Rest Before Serving – Let the steak rest for 10 minutes, slice, and enjoy!

Flavor Tip:

Brush the steak with herb-infused butter during searing to enhance flavor and keep it moist.

Garlic Butter Filet Mignon Recipe

Ingredients:

• 2 filet mignon steaks (about 1.5 inches thick)
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Cooking Steps:

1. Season the Steaks – Sprinkle salt and pepper generously on both sides.
2. Preheat the Grill – Heat your Traeger grill to 450°F.
3. Sear the Steaks – Place the steaks directly on the grill and cook for 4–5 minutes per side.
4. Add Butter Baste – During the last 2 minutes, melt butter in a small skillet, add garlic and thyme, and baste the steaks repeatedly.
5. Rest and Serve – Remove the steaks, let them rest for 5 minutes, and drizzle with remaining garlic butter before serving.

Quick Tip:

Pair filet mignon with asparagus or mashed potatoes for a gourmet finish.

Smoked New York Strip Steak Recipe

Ingredients:

• 2 New York strip steaks
• 2 tablespoons olive oil
• Salt, pepper, and garlic powder to taste

Instructions:

1. Smoke the Steaks – Preheat the grill to 225°F and smoke the steaks for 30–40 minutes until they reach an internal temperature of 115°F.
2. Sear for Crust – Increase heat to 500°F and sear each side for 1–2 minutes.
3. Rest and Serve – Let the steaks rest before slicing to retain juices.

Cooking Steaks to Different Levels of Doneness

• Rare (120°F–125°F) – Cool red center with soft texture.
• Medium-Rare (130°F–135°F) – Warm red center with firm edges and a soft core.
• Medium (140°F–145°F) – Pink center with a slightly firm texture.
• Well-Done (160°F+) – Little to no pink, firm throughout.

Use a meat thermometer to ensure accuracy and avoid overcooking.

Herb-Crusted Sirloin Steak on Traeger Grills

Marinade:

• Olive oil, garlic, thyme, rosemary, and Dijon mustard create a flavorful herb crust.

Instructions:

1. Marinate Overnight – Coat the steak with herbs and refrigerate.
2. Grill at 450°F – Sear each side for 3–4 minutes until golden brown.
3. Rest and Slice – Serve with a side of grilled vegetables.

Asian-Inspired Teriyaki Traeger Steak Recipe

Ingredients:

• Soy sauce, sesame oil, honey, ginger, and garlic for the marinade.

Steps:

1. Marinate Overnight – Submerge the steak in teriyaki marinade for 8–12 hours.
2. Grill at 450°F – Cook for 4–5 minutes per side.
3. Rest and Glaze – Brush with extra teriyaki glaze before serving.

Bourbon and Peppercorn Steak Recipe

This recipe combines rich bourbon flavors with the spicy kick of crushed peppercorns.

Cooking Steps:

1. Marinate with Bourbon – Let the steak sit in a bourbon-soy sauce marinade for 4 hours.
2. Grill and Sear – Cook at 450°F for 3–5 minutes per side.
3. Finish with Glaze – Drizzle with a peppercorn cream sauce before serving.

Quick Weeknight Steak Recipe for Busy Cooks

For those short on time, season the steak with salt, pepper, and garlic powder, and grill it at 500°F for 3–4 minutes per side. Serve with instant mashed potatoes or a fresh salad for a quick and satisfying meal.

Advanced Tips, Variations, and FAQs for Traeger Grilled Steaks

Grilling steaks on a Traeger grill goes beyond basic recipes—it’s about mastering techniques, experimenting with flavors, and avoiding common pitfalls. In this final section, we’ll explore advanced tips, variations, and FAQs to elevate your grilling game to the next level.

Advanced Tips for Grilling the Perfect Steak

Achieving restaurant-quality steaks at home requires more than just heat and timing. Here are expert-level tips to help you refine your process:

• Use a Cast-Iron Skillet on the Grill – While Traeger grills are great for smoky flavor, a cast-iron skillet helps achieve an even crust. Preheat the skillet directly on the grill and sear steaks in butter or oil for added richness.
• Baste While Grilling – Continuously basting steaks with garlic butter or herb-infused oil creates layers of flavor and keeps the meat juicy.
• Double Smoking for Flavor Depth – Smoke the steak at 225°F for an hour, rest it briefly, and then smoke it again for 15–20 minutes before searing. This technique enhances smokiness without overcooking.
• Experiment with Crust Coatings – Apply a layer of mustard, crushed peppercorns, or espresso powder before grilling to create a bold crust.
• Rest on a Warm Plate – Instead of a cold cutting board, rest steaks on a heated plate to retain heat while redistributing juices.

Experimenting with Wood Pellet Flavors for Steaks

One of the unique advantages of Traeger grills is the ability to customize flavor profiles using different wood pellets.

• Hickory – Provides a bold, smoky flavor, perfect for ribeye and porterhouse steaks.
• Mesquite – Delivers an intense, earthy taste suitable for thicker cuts and marinated steaks.
• Applewood – Offers a mild, slightly sweet flavor, ideal for filet mignon or pork steaks.
• Cherry – Adds a fruity aroma, great for glazed steaks and Asian-inspired recipes.
• Oak – Provides a neutral, smoky base, making it versatile for any cut of steak.

Mixing wood pellets allows you to experiment and create signature flavor profiles for different occasions.

Smoking vs. Grilling Steaks – Key Differences

Smoking and grilling on a Traeger offer unique results:

• Smoking – Uses low heat (180°F–250°F) to infuse steaks with deep, smoky flavors. Best for thicker cuts like ribeye or tomahawk steaks.
• Grilling – Involves direct heat (400°F–500°F) for quick cooking and perfect sear marks. Ideal for New York strips or filet mignon.

By combining both methods—smoking first, then searing—you can achieve the ultimate balance of flavor and texture.

Handling Thick vs. Thin Steaks on Traeger Grills

Thicker steaks (1.5–2 inches):

• Best Method – Use the reverse sear technique to cook the steak evenly without drying it out.
• Temperature Tip – Smoke at 225°F–250°F until it reaches 115°F internally, then sear at 500°F for a crispy crust.

Thinner steaks (1 inch or less):

• Best Method – Cook directly at 450°F–500°F for 3–4 minutes per side to prevent overcooking.
• Quick Tips – Use a hot skillet or grill grates for a fast sear without losing moisture.

Common Mistakes to Avoid When Grilling Steaks

Even seasoned grill masters sometimes make errors. Avoid these common grilling mistakes to perfect your technique:

1. Skipping the Preheat – Always preheat the grill for at least 15 minutes to ensure even cooking.
2. Not Seasoning in Advance – Season steaks at least 30 minutes before grilling to enhance flavor absorption.
3. Overcrowding the Grill – Give each steak space to cook evenly and develop a crust.
4. Cutting Too Soon – Slicing immediately causes juices to run out, leaving the steak dry. Let it rest for 5–10 minutes first.
5. Relying on Time Instead of Temperature – Use a meat thermometer instead of guessing doneness.

How to Clean and Maintain Your Traeger Grill

Proper maintenance keeps your Traeger grill functioning at its best:

• Clean Grates After Every Use – Use a grill brush to remove residue immediately after cooking.
• Empty the Ash Pot – Dispose of ash regularly to maintain consistent heat output.
• Wipe Down Surfaces – Prevent grease buildup by wiping down the exterior and interior with a mild degreaser.
• Inspect Pellet Auger – Ensure it’s clear of blockages to avoid temperature fluctuations.

Customizing Steak Recipes for Different Diets

Traeger steak recipes can be adapted for various dietary preferences:

• Keto-Friendly – Focus on ribeye and sirloin steaks paired with low-carb sides like grilled asparagus or zucchini noodles.
• Gluten-Free – Replace marinades containing soy sauce with tamari or coconut aminos.
• Low-Sodium – Use herb rubs and citrus marinades instead of salt-heavy seasonings.

Traeger Grilled Steak Meal Prep Ideas

Meal prepping with Traeger steaks saves time while keeping flavors intact:

• Slice and Store – Refrigerate sliced steaks in airtight containers for 3–4 days or freeze for up to 3 months.
• Reheat Properly – Reheat in a cast-iron skillet with a splash of butter to maintain moisture.
• Repurpose Leftovers – Use leftover steak in salads, tacos, or stir-fries.

Popular Traeger Steak Recipes for Special Occasions

• Holiday Dinners – Herb-crusted prime rib or tomahawk steaks make stunning centerpieces.
• BBQ Parties – Serve porterhouse steaks with bold marinades like bourbon glaze or chimichurri.
• Romantic Dinners – Impress with filet mignon topped with garlic butter and paired with roasted vegetables.

Frequently Asked Questions About Traeger Steak Recipes

1. How long does it take to grill a steak on a Traeger?
   • About 15–20 minutes, depending on thickness and doneness level.
2. Do I need to flip steaks on a Traeger grill?
   • Yes, flip once halfway through cooking for even searing.
3. What pellets are best for steak?
   • Hickory, mesquite, applewood, and oak work best.
4. Should I oil the grates before cooking?
   • Lightly oil grates to prevent sticking.
5. Can I marinate steaks overnight?
   • Absolutely! Overnight marinades enhance tenderness and flavor.
6. What’s the ideal internal temperature for medium-rare?
   • 130°F–135°F.
7. How do I add extra smoke flavor?
   • Use low smoke settings (160°F–200°F) before searing.
8. Why is my steak dry?
   • Overcooking or failing to rest the steak can cause dryness.
9. Can I grill frozen steaks on a Traeger?
   • It’s best to thaw steaks first for even cooking.
10. What’s the best way to reheat Traeger-cooked steak?
    • Reheat in a cast-iron skillet with butter or on the grill at 250°F until warm.

With this complete guide, you’re now ready to master Traeger grilled steaks and impress guests with flavorful results every time!