Don’t sacrifice superior taste for grill marks — effective searing occurs between 350° - 500°F. So no matter what Traeger your own, you can craft sizzling wood-fired flavor with confidence.

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Smoke flavor on the inside, carmelized crust on the outside

What is Reverse Searing? Reverse searing creates a beautiful sear on the outside and a smoke infused, perfect medium rare doneness on the inside. It combines the best of both worlds - incredible smoke flavor and a smokin’ caramelized outer crust. We’re combining low & slow with hot & fast for a full-proof way to tackle any beef cut.

Start with a low-&-slow cooking process at 225°F to infuse smoke into the meat. From there, crank the heat up to High to finish off the steak with a blazing hot sear, locking in that natural wood fire taste.

How to Reverse Sear on a Traeger:

• Season with salt and pepper.

• Set the grill temperature to 225°F.
• Place steak on grill grate and smoke for 45 to 60 minutes.
• Remove steak from the grill.
• Increase temperature to the highest setting and allow grill to fully preheat.
• Sear steaks on the hot grill grates until they reach an internal temperature of 125℉ for medium rare.
• Enjoy the best damn steak of your life.

Use a meat probe or thermometer to reach your ideal internal temperature with 100% certainty. Insert the probe into the meat, avoiding fat and bone, and check the internal temperature progress on the Traeger App or through your grill. Wondering what internal temperature your steaks should be at? Check out our Steak Doneness guide.

If you're looking for deep, classic grill marks, enhance your steaks with our cast iron grill grates, griddle or skillet. For additional searing tips and tricks on a Traeger, check out our handy guide here.