Traeger Grills Reverse Seared Steak Recipe

HOW TO REVERSE SEAR
​Reverse searing is a popular trend in grilling — it combines the best of both worlds: incredible smoke flavor plus searing in meaty juices with classic grill marks. 
WHAT IS REVERSE SEARING? The process involves slowly bringing the steak, or red meat, to temperature and then finishing with a hot sear. 

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​You may have heard a wood pellet grill “can’t sear”. You don’t have to sacrifice wood fired taste for grill marks — pellet grills can certainly sear. Effective searing occurs between 350° - 500°F.  
HOW TO REVERSE SEAR ON A TRAEGER:

• Season steak with salt and pepper.



• Turn Traeger on Smoke. Place steaks on grill and smoke for 45 minutes to 1 hour, or until it nears desired doneness.  (I turn my grill up to 225 and off the smoke setting)


• Remove steak from the grill; increase grill temperature to High. Allow grill to pre-heat fully.


• Throw steaks on the hot grill grates and sear for approximately 1 minute on each side.


• Enjoy the best darn steak of your life.
• Reverse searing gives you a beautiful sear on the outside and a perfect medium rare on the inside. With smoky flavor and meat juices sealed in, it may be the tastiest steak you’ve ever eaten. If you love deep, classic grill marks, our cast iron grill grates or cast iron griddle can be used to enhance grill marks. 

​Never seen a Traeger Wood Pellet Grill? Check them out here Traeger Pellet Grills.  We carry a great selection of grills, pellets and seasonings at M&D Enterprises and Lawnmower Shops. 

More detail and info on searing:

​A sear is to mark, brand, or char a surface with extreme heat. Searing seals in natural flavors and creates a new flavor combination where it sears. When protein and sugars heat above 350 degrees F, meat browns and caramelizes, which improves flavor. The flavor is what makes people want to lick their plates.
HOW IT WORKS:
Inside the Traeger wood fired oven, the convection fan speeds up the cooking process by 20%. By placing the meat directly on a hot grate, the protein begins to warm and the cold of the meat reflects cold back to the grill grate, which slows down the heating process of the parts that are not directly touching the grate. This is how the area of the meat that is touching the grate has the Maillard reaction or browns, and forms seared grill marks on the protein.
Searing occurs to the area of meat that touches the hot grate. This area cooks faster and hotter than the circulating convection heat cooks the rest of the meat.
Ideally, you only want to cook the outside of a steak by searing, this creates a different flavor combination than the juicy meat that’s slowly cooking inside. Searing in a pan creates a different effect because the entire surface of the meat sears as it touches the pan and there is no air circulating underneath it.
HOW TO GET A GOOD SEAR:
1. Preheating your grill is imperative.
2. Every grill has hot spots, most are on the right and back of the grill grate. Find your hottest spot and use it to sear.
3. Searing and grill marks occur when the grill temperature is over 350 degrees F.
 TIPS AND TRICKS TO SEAR ON A TRAEGER.
1. Preheat your grill, set the temperature setting to Smoke with the lid open until a fire is established and smoke begins to billow. This could take 4 to 10 minutes.
2. Close the lid and set the grill temperature setting to High and continue preheating with the lid closed for 10 to 15 minutes.
3. When ready to sear, make sure your grill temperature is at least 350 degrees F for the best sear 450 degrees F is recommended. Open the grill lid and quickly place the meat on your grill’s hot spot, then close the lid quickly and let it cook for 3 to 5 minutes uninterrupted. No peeking.
4. Flip the meat over and repeat.

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