Traeger Recipes Steak: 4 Pro Tips for Tender Meat

There’s nothing quite like the smoky, wood-fired flavor of a perfectly cooked steak on a Traeger grill. Whether you prefer a juicy ribeye, tender filet mignon, or a classic sirloin, cooking steak on a Traeger pellet grill takes your grilling game to the next level.

Unlike traditional gas or charcoal grills, Traeger’s wood pellet technology infuses rich, smoky flavors while maintaining precise temperature control, ensuring a perfectly cooked steak every time. But to get that mouthwatering crust, juicy center, and unbeatable tenderness, you need the right techniques, seasonings, and grilling methods.

In this guide, we’ll share the best Traeger recipes steak, along with pro tips on choosing the right cut, seasoning, and perfecting your grilling technique. Whether you’re a beginner or a seasoned pitmaster, these steak recipes will help you master the art of Traeger grilling. Let’s fire up the grill and get started!

Choosing the Best Steak for Your Traeger Grill

Selecting the right steak is the foundation of achieving a flavorful, juicy, and tender result on your Traeger grill. Not all steaks are created equal, and factors such as the cut, marbling, and thickness play a crucial role in how well your steak cooks over wood pellets. Let’s break down what to look for when choosing the perfect steak for your Traeger grilling experience.

Best Cuts for Smoking on a Traeger

When it comes to smoking or grilling steak on a Traeger, some cuts perform better than others. The best cuts for low-and-slow smoking or high-heat searing include:

• Ribeye: One of the most popular steaks for grilling, ribeye is known for its rich marbling, which enhances tenderness and juiciness. It’s perfect for reverse searing on a Traeger.
• Sirloin: A leaner cut compared to ribeye, sirloin offers a beefy flavor and is more budget-friendly. It benefits from a good marinade or seasoning rub before grilling.
• Filet Mignon: This tender, buttery cut is lower in fat but incredibly soft. Because it lacks marbling, it in basting it with butter on a Traeger can enhance its juiciness.
• New York Strip: A great balance of tenderness and beefy flavor, the NY strip has a moderate amount of marbling and cooks beautifully on a Traeger grill.

While these are top choices, you can also experiment with hanger steak, flank steak, or tri-tip, which work great when smoked and then seared at high heat.

Marbling and Quality: USDA Prime vs. Choice – Why Marbling Matters

Marbling refers to the white streaks of fat dispersed throughout the meat. This fat melts as the steak cooks, adding flavor, tenderness, and juiciness. Understanding USDA grading can help you choose a steak with the right balance of marbling:

• USDA Prime: The highest quality, featuring abundant marbling for maximum tenderness and flavor. If you’re looking for a restaurant-quality steak, USDA Prime is the way to go.
• USDA Choice: A step below Prime but still high-quality, with a good amount of marbling. It’s widely available and more affordable, making it a solid option for Traeger grilling.
• USDA Select: A leaner grade with minimal marbling, which can result in a drier texture. If using USDA Select, consider marinating the steak or using a reverse-sear technique to keep it tender.

When grilling steak on a Traeger pellet grill, more marbling generally means better results, as the fat helps retain moisture during the slow cooking process.

Thickness Matters: Ideal Steak Thickness for Traeger Grilling

The thickness of your steak determines how well it cooks on a Traeger. Too thin, and it might overcook too quickly; too thick, and you risk an undercooked center. The ideal thickness for Traeger grilling is:

• 1.5 to 2 inches thick – Perfect for reverse searing, as it allows the inside to cook slowly before getting a flavorful, crispy crust.
• At least 1 inch thick – Works well for direct grilling at high heat, ensuring a juicy interior while achieving a delicious outer crust.
• Thinner than 1 inch – Best for quick searing rather than smoking, as it can dry out quickly over longer cooking times.

For perfectly even cooking, let your steak come to room temperature before grilling and always use a meat thermometer to achieve the ideal doneness.

Perfecting the Seasoning and Marinade

Seasoning and marinating your steak correctly can make the difference between a good steak and an unforgettable one. Since Traeger grills use wood pellets to infuse smoky flavor, the right combination of seasoning and marinades will enhance the natural taste of the steak without overpowering it. Let’s break down the best seasoning techniques, ingredients, and resting times to maximize flavor.

Dry Rub vs. Marinade: Which Works Best for Different Steaks?

The choice between a dry rub or a marinade depends on the type of steak you’re cooking and the flavor profile you’re aiming for.

Dry Rub (Best for High-Fat Steaks Like Ribeye and NY Strip)

A dry rub consists of a blend of spices that are applied directly to the steak. This method works exceptionally well for fattier cuts like ribeye or New York strip, as the fat helps carry the flavor deep into the meat.

Benefits of a Dry Rub:
✔ Enhances the steak’s natural beefy flavor.
✔ Creates a flavorful crust when seared on high heat.
✔ Works well with smoked Traeger steaks, as the wood pellets contribute to the taste.

Best Dry Rub Ingredients for Steak:

A simple but flavorful dry rub includes:

• Kosher salt – Enhances the steak’s natural taste and helps retain moisture.
• Black pepper – Adds a bold, slightly spicy bite.
• Garlic powder – Provides depth and a rich umami flavor.
• Smoked paprika – Complements the wood pellet smoke for a deeper smoky aroma.
• Brown sugar (optional) – Helps create a slight caramelized crust.
• Crushed red pepper flakes (optional) – Adds a mild heat for spice lovers.

How to Apply a Dry Rub:

1. Pat the steak dry with a paper towel to ensure the rub sticks well.
2. Evenly coat both sides of the steak with the seasoning mix.
3. Press the seasoning gently into the meat for better absorption.
4. Let it rest before grilling (more on that below).

Marinade (Best for Leaner Steaks Like Sirloin and Filet Mignon)

For leaner cuts like sirloin or filet mignon, a marinade is a great way to tenderize the meat while adding moisture and extra flavor. Marinades typically contain a combination of acid, oil, and seasonings.

Best Marinade Ingredients for Steak:

• Olive oil – Helps carry the flavors into the meat and prevents it from drying out.
• Soy sauce or Worcestershire sauce – Adds umami and saltiness.
• Garlic and onion – Infuses a bold, savory taste.
• Lemon juice or balsamic vinegar – Helps break down muscle fibers for extra tenderness.
• Honey or brown sugar – Adds a touch of sweetness and caramelization.

How to Marinate Steak:

1. Mix all ingredients in a bowl or a resealable plastic bag.
2. Submerge the steak in the marinade, ensuring it’s fully coated.
3. Refrigerate and let it rest (see resting times below).
4. Pat dry before grilling to achieve a proper sear.

Resting Time: How Long to Let the Steak Absorb Flavors Before Grilling

Proper resting time ensures that the seasonings penetrate the meat while also allowing the steak to reach the ideal cooking temperature before it hits the grill.

For Dry Rubs:

• Let the seasoned steak rest for at least 30 minutes at room temperature.
• If possible, refrigerate the steak with the rub for 4 to 24 hours for deeper flavor absorption.

For Marinades:

• Minimum: 30 minutes for a quick flavor boost.
• Ideal: 2 to 4 hours for optimal tenderness and taste.
• Maximum: 24 hours (anything longer can break down the meat too much, making it mushy).

Pro Tip: If marinating for more than 2 hours, place the steak in the refrigerator, then remove it 30 minutes before grilling to bring it to room temperature. This helps with even cooking.

Mastering Temperature and Smoking Techniques

Cooking steak on a Traeger grill is more than just throwing it on the grates and hoping for the best. The secret to achieving a restaurant-quality, smoky, and juicy steak lies in choosing the right wood pellets, controlling the temperature, and monitoring doneness with a meat thermometer. Let’s break down these essential techniques to help you master the art of Traeger-grilled steak.

Best Wood Pellets for Steak: Hickory, Mesquite, Oak

Unlike gas or charcoal grills, Traeger pellet grills use wood pellets to infuse deep, smoky flavors into the steak. Different types of wood add distinct flavor profiles, and selecting the right one can elevate your steak’s taste.

1. Hickory – Bold and Smoky

• One of the most popular choices for steak.
• Provides a rich, strong, and slightly sweet smoky flavor.
• Works well with fattier cuts like ribeye and New York strip, enhancing their natural juices.

2. Mesquite – Intense and Earthy

• Offers a strong, earthy smokiness with a slightly bitter edge.
• Ideal for bold-flavored steaks like sirloin or tri-tip.
• Best used for shorter cooking times, as it can become overpowering if overused.

3. Oak – Balanced and Versatile

• Delivers a mild to medium smoky flavor, making it great for all steak cuts.
• Provides a clean, natural smoke that complements both lean and marbled cuts.
• Works well for both low-and-slow smoking and high-heat searing.

Pro Tip: You can mix different wood pellets for a unique flavor blend. For example, hickory and oak create a well-balanced smoke, while mesquite with a hint of cherry wood adds a touch of sweetness to counter the boldness.

Ideal Traeger Temperature: Low and Slow vs. High-Heat Sear

Understanding temperature control is key to cooking steak to perfection. Traeger grills allow for precise temperature adjustments, so you can choose between two main cooking methods:

1. Low and Slow (Best for Reverse Searing)

• Temperature: 225°F – 250°F
• Why? Slow-cooking the steak first allows it to absorb maximum smoky flavor while cooking evenly from edge to center.
• Best Cuts: Thick-cut steaks like ribeye, filet mignon, and NY strip.
• How to Do It:
  1. Set your Traeger to 225°F.
  2. Place the steak on the grill and smoke it slowly until it reaches about 10-15°F below your target doneness (see meat thermometer section below).
  3. Increase the grill temperature to 450-500°F for a quick sear on both sides.

2. High-Heat Sear (For Fast Cooking and Crispy Crust)

• Temperature: 450°F – 500°F
• Why? Direct high heat creates a crispy, caramelized crust while keeping the inside juicy.
• Best Cuts: Thinner steaks (less than 1.5 inches thick), sirloin, and flank steak.
• How to Do It:
  1. Preheat your Traeger to 450-500°F.
  2. Sear the steak for 2-3 minutes per side, flipping once for an even crust.
  3. Check the internal temp using a meat thermometer to avoid overcooking.

Pro Tip: For best results, use the reverse-sear method—start low and slow, then finish with a hot sear for maximum tenderness and smoky flavor.

Using a Meat Thermometer: Internal Temps for Rare, Medium, and Well-Done

The most reliable way to achieve the perfect steak doneness is by using a meat thermometer. Cutting into the steak to check its doneness releases juices and dries out the meat, so always rely on a thermometer instead.

Here’s a quick temperature guide for different steak doneness levels:

How to Use a Meat Thermometer Correctly:

1. Insert the thermometer into the thickest part of the steak.
2. Avoid touching bone or fat, as they can give inaccurate readings.
3. Remove the steak 5°F before it reaches your target temperature (carryover cooking will raise the temp while resting).

Final Tips for Mastering Temperature and Smoking Technique

✔ Always preheat your Traeger grill before adding the steak to ensure consistent heat and smoke.
✔ Use the right wood pellets to complement your steak’s flavor profile.
✔ Experiment with the reverse-sear method for thick cuts to achieve maximum juiciness and crust.
✔ Let the steak rest for 5-10 minutes after cooking to retain its juices before slicing.

The Reverse Sear Method for Ultimate Tenderness

If you want to achieve perfectly tender, evenly cooked, and incredibly juicy steak on your Traeger grill, the reverse sear method is the way to go. This technique is widely used by professional chefs and BBQ enthusiasts because it gives you precise control over doneness while enhancing the steak’s flavor and texture.

Reverse searing is especially useful for thick-cut steaks (1.5 inches or more) because it prevents overcooking the outside while allowing the inside to reach the perfect temperature. Let’s break down why this method works, how to do it step by step, and why resting your steak is just as important as cooking it.

Why Reverse Searing Works: Even Cooking and Juicier Results

Traditional searing methods involve cooking the steak over high heat first and then letting it rest. While this works for thinner cuts, it often leads to:
– A steak that’s well-done on the outside but undercooked in the center.
– Less control over the final doneness.
– A higher chance of burning the crust before the inside reaches the desired temperature.

Reverse searing flips the process, allowing the steak to cook slowly at a low temperature first before finishing with a hot sear.

Benefits of the Reverse Sear Method:

✔ Even Cooking: Slowly raising the temperature ensures there are no cold or overcooked spots inside.
✔ Juicier Steak: A lower cooking temp allows the steak’s natural juices to stay inside, preventing it from drying out.
✔ Better Smoke Flavor: Cooking low and slow on a Traeger pellet grill gives the meat more time to absorb rich, smoky flavor.
✔ Perfect Sear: The final high-heat sear creates a crispy, caramelized crust without overcooking the inside.

Step-by-Step Process: Slow Smoking Followed by a High-Heat Sear

Follow these simple steps to master the reverse sear method on your Traeger grill:

Step 1: Preheat Your Traeger for Low-Temperature Smoking

• Set your Traeger grill to 225°F (107°C).
• Choose the right wood pellets (Hickory, Oak, or Mesquite work great for steaks).

Step 2: Season the Steak

• Pat the steak dry with a paper towel.
• Apply a dry rub with salt, pepper, garlic powder, and smoked paprika.
• Let the steak rest for at least 30 minutes before cooking to absorb the seasoning.

Step 3: Smoke the Steak Low and Slow

• Place the steak directly on the Traeger grill grates.
• Let it smoke until it reaches an internal temperature of about 10-15°F below your target doneness:Target DonenessPull Off the Grill AtFinal Temp After SearingRare (125°F)110°F – 115°F120°F – 125°FMedium-Rare (135°F)120°F – 125°F130°F – 135°FMedium (145°F)130°F – 135°F140°F – 145°FMedium-Well (155°F)140°F – 145°F150°F – 155°FWell-Done (160°F)150°F – 155°F160°F+
• Use a meat thermometer to monitor the internal temperature without guessing.
• The smoking process typically takes 30-45 minutes, depending on the steak’s thickness.

Step 4: Sear Over High Heat for a Perfect Crust

• Once your steak reaches the desired pre-sear temperature, remove it from the grill and increase the heat:
  • If using a Traeger: Turn the temperature up to 450-500°F and let the grill heat up for about 10 minutes.
  • If using a cast-iron skillet: Preheat it over high heat with a small amount of butter or oil.
• Sear the steak for 60-90 seconds per side, flipping once, until a golden-brown crust forms.
• For added flavor, baste the steak with butter, garlic, and fresh herbs like rosemary or thyme while searing.

Resting the Steak: Why You Should Wait Before Slicing

Once you’ve seared your steak to perfection, resist the temptation to slice into it right away! Letting the steak rest is crucial for retaining its juices and maximizing tenderness.

Why Resting Matters:

✔ Prevents Juice Loss: Cutting into the steak immediately allows all the flavorful juices to run out onto the plate. Resting lets the juices redistribute evenly within the meat.
✔ Carryover Cooking: The steak’s internal temperature continues to rise by about 5°F after removing it from the grill, helping it reach the perfect doneness.
✔ Better Texture: A well-rested steak is more tender and flavorful than one that’s rushed to the table.

How to Rest a Steak Properly:

• Remove the steak from heat and place it on a clean cutting board.
• Loosely tent it with foil to keep it warm (don’t wrap it tightly, or it will steam and lose its crust).
• Rest for 5-10 minutes before slicing.

Pro Tip: Always slice the steak against the grain to break up the muscle fibers and create a tender, melt-in-your-mouth bite.

Final Pro Tips for a Perfect Traeger Recipes Steak

Cooking a steak on a Traeger grill is a game-changer, delivering rich, smoky flavors and a juicy, tender bite. But to truly perfect your steak, you need to focus on a few final details that make all the difference.

From resting the meat properly to slicing it the right way and experimenting with different wood pellet flavors, these pro tips will help you take your Traeger-grilled steak from great to unforgettable.

Let the Meat Rest: Retaining Juices for Maximum Tenderness

One of the biggest mistakes people make when grilling steak is cutting into it too soon. While it’s tempting to dive in right away, letting your steak rest is essential for keeping it juicy and flavorful.

Why Resting Your Steak is Crucial

✔ Locks in Juices – When you cook steak, the heat pushes the juices toward the center. Resting allows them to redistribute throughout the meat, keeping every bite tender and juicy.
✔ Prevents Dryness – Cutting into a steak immediately causes those precious juices to spill out onto the plate, leading to a drier steak.
✔ Enhances Flavor & Texture – A rested steak has a more even texture and richer flavor than one that’s been cut too soon.

How Long Should You Let Steak Rest?

• Thin steaks (under 1.5 inches thick): 5 minutes
• Thicker steaks (1.5 inches or more): 10 minutes
• Larger cuts like tomahawk or porterhouse: 15-20 minutes

The Best Way to Rest Your Steak

• Place the steak on a clean cutting board or plate.
• Loosely tent it with foil to keep it warm (don’t wrap it too tightly, or it will steam and lose its crust).
• Let it rest for at least 5-10 minutes before slicing.

– Pro Tip: The steak will continue cooking while resting due to carryover cooking. Its internal temperature can rise by 5-10°F, so be sure to pull it off the grill a little early to hit your desired doneness.

Slicing Against the Grain: The Key to a Softer Bite

Even if you grill a steak perfectly, how you slice it can dramatically impact the tenderness and chewiness. Cutting it the wrong way can make it feel tougher, even if it’s cooked to perfection.

What Does “Against the Grain” Mean?

• Every steak has muscle fibers running in one direction—this is called “the grain.”
• Cutting with the grain (in the same direction) keeps those fibers long and intact, making the steak chewier.
• Slicing against the grain (perpendicular to the fibers) shortens them, resulting in a much more tender bite.

How to Find the Grain and Slice Correctly

1. Look for the lines of muscle fibers running across the steak.
2. Position your knife perpendicular to those lines.
3. Slice the steak into thin, even strips to make it easier to chew.

– Pro Tip: Use a sharp knife for clean slices and avoid pressing down too hard, as that can squeeze out the juices.

Experimenting with Wood Flavors: Mixing Pellets for Unique Taste Profile

One of the best things about cooking on a Traeger grill is the ability to experiment with different wood pellet flavors to create a custom smoky taste. Different woods impart different flavors, and mixing them allows you to fine-tune your steak’s aroma and taste.

Best Wood Pellets for Steak

– Hickory – Strong, smoky, and slightly sweet; pairs well with fattier cuts like ribeye.
– Mesquite – Bold, earthy, and intense; best for sirloin and NY strip.
– Oak – A balanced, medium smoke flavor; works well with any steak cut.
– Cherry – Mild and slightly sweet; adds a hint of fruitiness to the steak.
– Pecan – Rich, nutty, and slightly sweet; great for milder beef cuts like filet mignon.

Best Wood Pellet Combos for Steak

– Hickory + Oak – Classic, balanced, and robust smoky flavor.
– Mesquite + Cherry – A bold and slightly sweet mix that balances out strong mesquite.
– Oak + Pecan – A rich, slightly sweet, and nutty flavor that enhances leaner steak cuts.

– Pro Tip: If you’re new to pellet blending, start with a 70/30 mix (70% primary flavor, 30% secondary) and adjust based on your taste preference.

Conclusion

Cooking the perfect Traeger-grilled steak is more than just following a recipe—it’s about understanding the finer details that make a steak truly exceptional. By focusing on quality cuts, seasoning techniques, temperature control, and the right wood flavors, you can create restaurant-quality steak at home with ease.

Each step in the process plays a crucial role in enhancing the flavor, texture, and juiciness of your steak:

• Choosing the best cut ensures you start with a high-quality piece of meat that responds well to smoking and grilling.
• Perfecting seasoning and marinade techniques helps build deep, mouthwatering flavors.
• Mastering temperature and smoking techniques gives you control over the steak’s doneness and smoky aroma.
• Using the reverse sear method provides the ultimate balance of a flavorful crust and a tender, juicy center.
• Following final pro tips like resting, slicing properly, and experimenting with wood flavors ensures a steak that’s not only delicious but also uniquely suited to your taste.

The beauty of Traeger grilling is that it allows for endless experimentation and personalization. Whether you prefer a classic smoky ribeye, a juicy sirloin, or a tender filet mignon, the right techniques and a little practice will take your grilling game to the next level.

Source Links

The Best Pellet Grill Recipes

The Food Lab’s Definitive Guide to Grilled Steak