Traeger Steak

Why You’ll Love This Recipe

This Traeger Steak is all about simplicity and flavor. The dry rub is quick to prepare and provides a delicious crust on the steak, enhancing its natural flavor while adding a smoky kick from the Traeger grill. Smoking the steaks on the Traeger brings out the best in the meat, infusing it with that irresistible, rich smoky taste that only a pellet grill can provide. Plus, the rub’s sweet, savory, and aromatic spices come together to create the ultimate steak experience. It’s easy to prepare, and the results are simply perfect every time.

Ingredients

For the Steak:

• 4 6-ounce steaks (top sirloin, ribeye, or your preferred cut)

Dry Rub:

• 1 ½ Tablespoons kosher salt
• 1 Tablespoon smoked paprika
• 1 Tablespoon coarse black pepper
• 1 Tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1 teaspoon ground cumin

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dry Rub: In a small bowl, combine kosher salt, smoked paprika, black pepper, garlic powder, onion powder, brown sugar, and ground cumin. Mix well until all the ingredients are evenly combined.
2. Season the Steaks: Pat the steaks dry with paper towels. Generously coat each steak with the dry rub, making sure to cover both sides. Allow the steaks to rest at room temperature for about 15-20 minutes to help the rub adhere and bring the meat to an even temperature.
3. Preheat the Traeger: Preheat your Traeger grill to 450°F. This high heat will help sear the steaks and lock in the flavor.
4. Grill the Steaks: Place the steaks on the grill and cook for about 4-6 minutes per side for medium-rare (or adjust the time to your desired level of doneness). Use a meat thermometer to check the internal temperature—130°F for medium-rare, 140°F for medium, and 145°F for medium-well.
5. Rest and Serve: Remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute. Serve the steaks with your favorite sides.

Servings and timing

• Servings: 4
• Prep Time: 5-10 minutes
• Cook Time: 8-12 minutes
• Total Time: 15-20 minutes

Variations

• Different Cuts: You can use any steak cut of your choice, including flank steak, T-bone, or porterhouse. Adjust the cooking time based on the thickness and cut.
• Spicy Rub: If you prefer a spicier rub, add cayenne pepper or chili powder to the dry rub.
• Herb-Infused Butter: Top the steaks with a dollop of compound butter made with fresh herbs like rosemary, thyme, and garlic for extra flavor.
• Reverse Sear: For a different approach, you can use the reverse sear method by smoking the steaks at a lower temperature (225°F) until they reach an internal temperature of about 115°F, then finishing them off at a high heat to get a nice sear.

Storage/Reheating

• Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the steak gently in a skillet over medium heat, adding a little butter or oil to retain moisture. You can also reheat it in the oven at 300°F until warmed through.

FAQs

1. Can I use a different grill instead of a Traeger?

Yes, you can use any grill, including gas or charcoal, but the Traeger pellet grill adds that distinct smoky flavor. If using another grill, try using wood chips or a smoking box to achieve a similar effect.

2. How do I know when the steak is cooked to my liking?

Use a meat thermometer to check the internal temperature of the steak. For medium-rare, it should reach 130°F, for medium, 140°F, and for medium-well, 145°F.

3. Can I marinate the steak instead of using the dry rub?

Yes, you can marinate the steak for a few hours or overnight for extra flavor, but the dry rub is perfect for adding a simple, flavorful crust.

4. Can I make the dry rub in advance?

Yes, you can prepare the dry rub ahead of time and store it in an airtight container for up to 3 months.

5. How do I achieve a perfect sear on the steak?

Ensure your Traeger is preheated to a high temperature (around 450°F) before placing the steak on the grill. Let the steak sear undisturbed for a few minutes to develop a nice crust.

6. Can I use this rub on other meats?

Yes, this rub works well on other meats, including chicken, or even vegetables like mushrooms or cauliflower.

7. Can I cook thicker steaks using this method?

Yes, if you’re cooking thicker steaks, you may need to increase the cooking time. For thicker cuts, consider using the reverse sear method to get the perfect cook.

8. What are some good side dishes to serve with Traeger steak?

Traeger steak pairs beautifully with sides like roasted vegetables, baked potatoes, mashed potatoes, or a simple salad with vinaigrette.

9. How do I store leftover steaks?

Store leftover steak in an airtight container in the refrigerator for up to 3 days. For best results, reheat the steak gently to avoid overcooking.

10. Can I use a Traeger smoker to cook steaks at a lower temperature?

Yes, you can smoke the steak at a lower temperature (around 225°F) and then finish it with a high-heat sear, which helps achieve a smoky flavor while keeping the steak juicy.

Conclusion

Traeger Steak is a simple yet impressive way to cook flavorful, juicy steaks with that signature smoky taste. The dry rub enhances the meat’s natural richness, creating a perfectly seasoned crust, while the Traeger grill ensures the steak stays tender and infused with smoke. Whether you’re hosting a barbecue or cooking a special dinner at home, this recipe is guaranteed to deliver a mouthwatering steak every time.

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