Don’t sacrifice superior taste for grill marks — effective searing occurs between 350° - 500°F. So no matter what Traeger your own, you can craft sizzling wood-fired flavor with confidence.
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Reverse searing is a cooking process that starts with cooking the steak at a low temperature until it's almost done. then finishing the steak by searing it over high heat.
Reverse searing creates a beautiful sear on the outside and a smoke-infused, perfect medium-rare doneness on the inside. It combines the best of both worlds - incredible smoke flavor and a smokin’ caramelized outer crust. We’re combining low & slow with hot & fast for a full-proof way to tackle any beef cut.
Start with a low-&-slow cooking process at 225°F to infuse smoke into the meat. From there, crank the heat up to High to finish off the steak with a blazing hot sear, locking in that natural wood fire taste.
Use a meat probe or thermometer to reach your ideal internal temperature with 100% certainty. Insert the probe into the meat, avoiding fat and bone, and check the internal temperature progress on the Traeger App or through your grill. Wondering what internal temperature your steaks should be at? Check out our Steak Doneness guide.
If you're looking for deep, classic grill marks, enhance your steaks with our cast iron grill grates, griddle or skillet. For additional searing tips and tricks on a Traeger, check out our handy guide here.
Traeger's mightiest grill, the Timberline, makes reverse searing even easier.
For the smoking portion, place steaks on the second tier. Set temperature to 225°F and activate Super Smoke mode for a blast of natural hardwood smoke.
After about 45 minutes, increase the grill temperature to 500°F and let grill fully preheat. When grill is hot, move the steaks down to the lowest tiered rack to get maximum heat, searing each side for one minute.
To cook the best steak, you need the right tools.
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