Learn how to cook ribeye, filet, sirloin, and other cuts of mouthwatering steak on a Traeger or pellet grill. Whether you’re a grill master or a novice, this Traeger steak recipe always yields steakhouse-quality results!
Want to cook a restaurant-worthy steak? Do it right in your backyard with a Traeger or pellet grill! It’s my go-to tool for summer because the duo of temperature control and hardwood pellets always infuses the meat with irresistibly rich and smoky flavors.
In this comprehensive guide, you’ll learn how to cook steakhouse-quality steak on this incredible grill. You can use any cut of steak you like, too. From cost-conscious cuts, like top sirloin and porterhouse, to premium cuts, like filet mignon and ribeye, this Traeger steak recipe has you covered!
First, the cut of your choice is seasoned with a flavor-rich dry rub, then cooked to perfection on the Traeger grill. The steak ends up with a crisp, golden crust and tender, juicy, and flavorful meat every time.
Are pellet grills good for steak?
Cooking steak on a pellet grill is a game-changer. The Traeger grill especially sets this cooking method apart from the rest. Here’s why:
- Precise heat distribution – Traeger’s digital controllers allow you to maintain a steady temperature to ensure even cooking.
- Wood-fired flavor – Smoking the meat over hardwood pellets infuses it with a delectable smokiness that can’t be replicated with other cooking methods.
- Convenience and versatility – You can cook practically every cut of steak on a Traeger grill. From cooking tougher cuts low and slow to searing tender cuts over high heat, the Traeger method always delivers mouthwatering results.
Here’s everything you need to cook steak on a Traeger or pellet grill:
- Steak – Practically any cut of steak goes! Opt for a lean and tender cut or choose a well-marbled and flavorful cut. A Traeger grill will cook ribeye, tri tip, New York strip, filet mignon, sirloin, porterhouse, hanger, flank, and skirt steak to perfection,
- Dry rub – I used a blend of Kosher salt, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, and brown sugar to season the steaks. Head to the Variations section below to learn even more ways to season the steaks.
How to cook steak on a Traeger grill
Make the dry rub by whisking the ingredients together in a bowl. Coat both sides of the steaks with a generous layer of the dry rub.
Place the steaks on the preheated Traeger grill grates. Close the lid and cook until the steaks have a beautiful crust around the outside and are cooked to your desired internal temperature.
Let the finished steaks rest, then slice and serve!
Steak temperature guide
Use the guide below and a meat thermometer to cook the steak to your desired internal temperature:
- Rare: 120°F to 125°F (3 to 4 minutes per side)
- Medium-rare: 130°F to 135°F (4 to 5 minutes per side)
- Medium: 140°F to 145°F (5 to 6 minutes per side)
- Medium-well: 150°F to 155°F (6 to 7 minutes per side)
- Well done: 155°F (7 to 8 minutes per side)
Tips and tricks
- Remember to take the steaks out of the fridge 30 minutes before cooking so they can come down to room temperature. It’s the trick to getting a nice sear on the surface and helps the meat cook evenly.
- For smoking on a Traeger grill, choose high-quality wood pellets that have a flavor you want to infuse into your steaks. Oak, hickory, mesquite, apple, cherry, pecan, or maple are all good choices.
- Always let the steaks rest off of the heat when they’re done cooking! This way, the delicious juices can redistribute back into the meat and the steak can finish coming up to temperature.
Traeger steak always comes off the grill with a rich, hardwood-smoked flavor. To enhance this flavor, you need a dry rub.
You can put your own spin on this recipe by customizing the ingredients in the dry rub. Choose the simple route with just salt and pepper or go all out with any of the spice rubs listed below:
- Tri Tip Dry Rub
- Brisket Dry Rub
- Prime Rib Rub
- Smoked Chicken Wing Rub (omit the baking powder)
- Cajun Seasoning
- Blackened Seasoning
- Montreal Steak Seasoning
Once they’re ready, use a serving sauce to take every bite of Traeger steak over the top:
- Compound Butter
- BBQ Sauce
- Creamy Mushroom Sauce
- Red Wine Sauce
- Bordelaise Sauce
- Bearnaise Sauce
It depends on the thickness of your steak and how you like it cooked. For medium-rare, most 1-inch steaks should take between 4 to 5 minutes per side.
Yes, it’s possible! However, you can avoid overcooking the steaks on a Traeger by watching them closely and using a meat thermometer to monitor the internal temperature.
Two-zone grilling is good practice if your steaks are extra thick. With this technique, you need to (1) sear the steak over high heat on the grill to develop a flavorful crust, then (2) transfer it to low, indirect heat to finish cooking.
Make your juicy grilled steak part of a well-rounded meal by serving it with any of these delicious side dishes:
- Traeger Asparagus
- Grilled Peppers
- Grilled Broccolini
- Mashed Potatoes
- Crispy Fries
- Grilled Potato Salad
- Corn on the Cob
- MORE → 50+ Best Sides for Steak
Plus → don’t miss these 17+ Sauces for Steak.
Place the cooked and cooled leftover steak in an airtight container and store it in the refrigerator for 3 to 4 days.
To reheat, warm the steak in the microwave or heat it in a lightly oiled or buttered skillet over medium-low heat.
Wine pairings for Traeger steak
- A bold and smooth Cabernet Sauvignon, Malbec, Merlot, or Shiraz will complement the grilled steak’s meaty and smoky flavors.
- To learn more about the best wine pairings with steak, check out The 5 Best Wines to Pair with Steak.
More pellet grill recipes
- Corned Beef Brisket
- Smoked Tri Tip
- Traeger Chicken Breasts
- Smoked Pork Belly
- Beef Short Ribs
- Smoked Burgers
Did you try cooking steak on a Traeger?
If you loved this grilled steak recipe, I would appreciate it if you gave it a starred review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
- 4 6-ounce steaks (top sirloin, ribeye, etc.)
- 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
- Preheat your smoker to 425-degrees for 15 minutes.
- In a small bowl, whisk together the dry rub ingredients. Coat the steaks on all sides with the dry rub.
- Place the steaks on the preheated grill, close the lid and cook for 4-5 minutes per side, until the steaks reach your desired internal temperature*** (130-degrees for medium rare).
- Remove the steaks from the grill and let rest for 5 minutes before slicing against the grain and serving.
Rare: 120 degrees
Well Done: 155-degrees