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Traeger Steak

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Grilled Traeger Steak is a flavorful and smoky dish, made with a simple dry rub and cooked on a Traeger smoker for perfect tenderness. This easy recipe delivers juicy, tender steaks with a rich, smoky flavor, ideal for any occasion.

Ingredients

For the Steak:

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

For the 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

Instructions

  • 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.

  • 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.

  • Preheat the Traeger:

    • Preheat your Traeger grill to 450°F. This high heat will help sear the steaks and lock in the flavor.

  • 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.

  • 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.

Notes

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.

Variations:

Different Cuts: Use any cut of steak such as flank, T-bone, or porterhouse. Adjust cooking time based on thickness.

Spicy Rub: Add cayenne pepper or chili powder to the dry rub for a spicier kick.

Herb-Infused Butter: Top the steaks with a dollop of compound butter made with rosemary, thyme, and garlic for extra flavor.

Reverse Sear: For a different approach, try reverse searing by smoking the steaks at 225°F until they reach an internal temperature of about 115°F, then finishing them at high heat for a nice sear.

Find it online: https://familydinnercooking.com/traeger-steak/