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Matt Pittman, founder and CEO of the BBQ brand Meat Church, likes to pair reverse seared tri-tip with his take on chimichurri sauce. His version of the bright herb sauce includes a bit of heat from jalapeño, doubles down on the wood-fired flavor with smoked garlic, and features herbs that are coarsely chopped for more texture. Store any leftover smoked garlic in its oil in the fridge for up to a week; use it to jazz up a vinaigrette, tomato sauce, or gravy or to boost the flavor of mashed potatoes.

Tri-Tip with Smoked Garlic Jalapeno Chimichurri

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Showcase marinated flank-steak at its best when you combine wood-fired grilling with a beautiful piece of well-seasoned meat. It’s damn near miraculous.

Carne Asada Tacos

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Stack your skewers with wood-fired flavor. Tender rib-eye, tomatoes, and red onion are grilled over maple wood and finished off with an herb-packed chimichurri sauce.

Grilled Ribeye Shish Kabobs with Chimichurri Sauce

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A Porterhouse fit for a king. Reverse seared and simply seasoned with creamy greens for good measure.

Grilled Porterhouse Steak With Creamed Greens

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With Traeger, make your house the best damn steak house in town. These tender beef tenderloins grill to perfection, you can even see that smoke ring of flavor. Your neighbors will come running at the heavenly aroma wafting down the street.

Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter

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Finish off your steaks with a rich, homemade sauce. Our Smoked Bloody Mary Mix and Sweet & Heat BBQ Sauce combine forces for a topping that will take your rib-eyes to the next level.

Grilled Rib-Eye Steaks with Bloody Mary BBQ Sauce

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This poutine by Melissa Reome has a special twist from the Canadian classic featuring cheese sauce, steak and lobster to make an already rich dish even better.

Grilled Hanger Steak and Lobster Fondue Poutine

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Recipe for grilling New York strip steak. This perfect steak will make your home your new favorite steak house in town. Smoke infused onions and mushrooms give this NY strip steak the royal treatment.

The Perfect Smoked New York Strip Steak

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We’re Traegerizing this T-bone with a reverse sear, smoking this famous cut low-&-slow until it reaches an internal temp of 125℉. Cooking this steak on a new Ironwood or Timberline? Make sure to activate Super Smoke Mode for even more wood-fired flavor. Finish it all off with a quick 5-minute sear on each side on High and you’ll be good to go, especially with that smokin’ Bloody Mary sauce on the side.

Grilled T-Bone Steaks with Bloody Mary Steak Sauce

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Steak Recipe Category - General Slot

From ribeyes to tomahawks. Explore our favourite pellet grill steak recipes.

Steak Recipes

While medium-rare is probably the most popular temperature for cooking a steak, others might want their's more or less done.

*   **Rare**: 120-130 °F
*   **Medium-Rare**: 130-135 °F
*   **Medium**: 135-145 °F
*   **Well**: 145-155 °F
*   **Well-Done**: 155-165 °F
*   **What Have You Done?** 165 °F+

Steak Doneness

Ribeye, New York strip, and sirloin are familiar terms. But those are only a few of the 51 total cuts of beef. Explore our Cuts of Beef guide and learn all of the different cuts and how you can identify, prepare, and cook them.

Cuts of Beef

Our best pellet grill steak recipes. Learn how to reverse sear a tomahawk, master the filet mignon, and smoke up some cowboy steaks with these recipes.

Pellet Grill Steak Recipes - Traeger Grills

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