Cook a Steak on a Traeger
The Ultimate Guide to Cooking a Steak on a Traeger Grill
When it comes to achieving that smoky, flavorful, and juicy steak, the Traeger Grill is my favorite weapon. As a chef, I’ve experimented with countless methods, and nothing quite compares to the precision and flavor a pellet grill like Traeger provides. Today, I’ll walk you through exactly how to cook a steak on a Traeger — from start to finish — with every little detail you need to know.
- Why Choose a Traeger Grill for Steak?
- Preparing the Steak for Traeger Grilling
- Temperature Settings for Cooking Steak on a Traeger
- Cooking Time for Steak on a Traeger
- Cooking Steak in Parts: Slices or Cubes
- Best Spices and Seasonings for Traeger Steak
- Calories in Traeger-Cooked Steak
- How to Cook Diet-Friendly Steak on Traeger
- First Dishes Using Traeger Steak
- Second Dishes Using Traeger Steak
- Cooking Traeger Steak Using Different Appliances
- Step-by-Step Beginner’s Guide: Cooking Steak on a Traeger
- FAQ: Cooking Steak on a Traeger Grill
Why Choose a Traeger Grill for Steak?
- Precise Temperature Control: Essential for perfectly cooked steak.
- Rich Wood-Fired Flavor: Adds depth that no regular grill can match.
- Versatile Cooking Options: Smoke, grill, sear, all-in-one.
From my experience, once you cook steak on a Traeger, you’ll rarely go back to a regular gas grill.
Preparing the Steak for Traeger Grilling
Ingredients Needed
- 1 steak (Ribeye, Strip, Filet, or T-Bone — 1.25 to 2 inches thick)
- Kosher salt
- Fresh ground black pepper
- Garlic powder
- Olive oil
Preparation Steps
- Bring steak to room temperature (20–30 minutes outside the fridge).
- Pat dry thoroughly with paper towels.
- Rub lightly with olive oil.
- Season generously with salt, pepper, and garlic powder.
I always recommend letting the seasoning sit on the meat at least 10 minutes before cooking.
Temperature Settings for Cooking Steak on a Traeger
| Cooking Style | Grill Temperature | Internal Steak Temperature |
| Low and Slow (Reverse Sear) | 225°F (107°C) | 115°F internal |
| Searing (Final Step) | 450°F–500°F | 130–140°F internal |
Based on my experience, the reverse sear method gives unbeatable texture and flavor.
Cooking Time for Steak on a Traeger
| Steak Thickness | Time at 225°F (Low and Slow) | Searing Time Each Side |
| 1 inch | 30 minutes | 1 minute |
| 1.5 inches | 40 minutes | 1–2 minutes |
| 2 inches | 45–50 minutes | 2 minutes |
Always use a probe thermometer — it’s your best tool to guarantee success.
Cooking Steak in Parts: Slices or Cubes
- Steak Strips: 2–3 minutes total at high temp.
- Steak Cubes: Perfect for kabobs, about 3–5 minutes turning frequently.
Sometimes I cube thick steaks for quick appetizers on the Traeger — they cook beautifully and pick up a lot of smoke.
Best Spices and Seasonings for Traeger Steak
Simple is better to let the smoke shine:
- Coarse salt
- Black pepper
- Garlic powder
- Smoked paprika (optional for added smokiness)
- Crushed thyme or rosemary
In my kitchen, I rarely marinate steaks for Traeger grilling — seasoning alone does the trick.
Calories in Traeger-Cooked Steak
| Steak Type | Calories per 100g |
| Ribeye | 290 kcal |
| Sirloin | 210 kcal |
| Filet Mignon | 200 kcal |
Adding butter or heavy sauces afterward can increase calories — I prefer simple resting with natural juices.
How to Cook Diet-Friendly Steak on Traeger
- Choose lean cuts like filet mignon or sirloin.
- Trim excess fat before seasoning.
- Skip butter basting — focus on herbal rubs.
When I’m cooking for clients requesting a lighter meal, this is always my go-to method.
First Dishes Using Traeger Steak
- Steak Salad: Sliced Traeger steak over arugula with vinaigrette.
- Beef Broth Soup: Add cubed smoked steak into a clear broth with vegetables.
When I have leftover Traeger steak, nothing beats a warm beef soup.
Second Dishes Using Traeger Steak
- Philly Cheesesteak Sandwiches: Smoked steak strips with onions and cheese.
- Steak Tacos: Thin slices with pico de gallo and fresh cilantro.
Quick meals after grilling are some of the best rewards of using a Traeger.
Cooking Traeger Steak Using Different Appliances
On the Traeger Grill (Best Method)
- Smoke at 225°F to 115°F internal.
- Sear at 450°F–500°F until desired doneness.
Convection Oven
- Can mimic low and slow, but lacks the smoke flavor.
Skillet Searing
- Finish Traeger-cooked steaks with quick butter searing for extra crust.
Microwave (Not Ideal)
- Only useful for reheating gently.
Multi-cooker
- Better for stews — not for showcasing grilled steaks.
From my experience, nothing beats the Traeger itself when aiming for that signature flavor.
Step-by-Step Beginner’s Guide: Cooking Steak on a Traeger
- Preheat Traeger to 225°F.
- Season steak generously and let it sit for 10 minutes.
- Place steak directly on grill grate.
- Insert a probe thermometer into the thickest part.
- Smoke until internal temp reaches 115°F.
- Remove steak and crank Traeger to 450–500°F.
- Sear steak 1–2 minutes per side.
- Rest for 5–10 minutes before slicing and serving.
This method has consistently delivered top-tier results in my kitchen.
FAQ: Cooking Steak on a Traeger Grill
What’s the best steak cut for the Traeger?
In my experience, ribeye, strip loin, and filet mignon deliver the juiciest results.
Do I need to flip the steak while smoking?
No — I leave it untouched during the smoke phase for even cooking.
Should I marinate steak for Traeger grilling?
I personally avoid it — I let the smoke do the flavoring.
How do I prevent over-smoking?
Stick to milder pellets like oak or cherry, and limit smoke time.
Can I sear steak entirely on the Traeger?
Absolutely — the Traeger sear setting (up to 500°F) works well.
Should I rest the steak after cooking?
Yes — 5–10 minutes rest time ensures juicy slices.
What wood pellets should I use for steak?
I usually use oak, hickory, or mesquite for the boldest flavor.
How do I clean the grill after steak cooking?
I always recommend a quick brush and burn-off at high temp for 10 minutes.
How can I cook multiple steaks at once?
Just space them an inch apart and monitor temps closely.
Should I use butter while cooking steak on Traeger?
I add butter after searing for richness without risking flare-ups.
How thick should my steak be for best results?
At least 1.25 inches thick for ideal moisture and flavor.
Can I cook frozen steak on a Traeger?
I’ve tried it — better results are achieved with thawed steak.
What’s the perfect doneness temp for steak?
For medium-rare, I always target 130°F internal.
How to tell if steak is done without a thermometer?
By touch: soft = rare, springy = medium, firm = well-done — but a thermometer is more reliable.
How long does Traeger-cooked steak stay good?
In my experience, it’s best eaten fresh, but it can refrigerate safely for up to 3 days.
