How to Reverse Sear Steak
Jump To RecipeDon’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.
Traeger's mightiest grill, the Timberline, makes reverse searing even easier.
Traeger's mightiest grill, the Timberline, makes reverse searing even easier.
For the smoking portion, place steaks on the second tier. Set temperature to 225°F and activate Super Smoke mode for a blast of natural hardwood smoke.
After about 45 minutes, increase the grill temperature to 500°F and let grill fully preheat. When grill is hot, move the steaks down to the lowest tiered rack to get maximum heat, searing each side for one minute.
Reverse Seared Ribeye Caps
by Traeger Kitchen
1 Reviews
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5 Min
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45 Min
serves
4
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Hickory
You’ve got to try this specialty cut from a full ribeye roast. The cap portion of a ribeye features exquisite marbling that results in a tender steak that melts in your mouth like butter.
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main
| 1 1/2 Pound | Ribeye Cap |
| 2 Tablespoon | Traeger Coffee Rub |
| 2 Tablespoon | Traeger Beef Rub |
1
Trim the rib eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butchers twine to secure.
2
In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.
3
When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
4
Place the steaks directly on the grill grate, and smoke for 30-45 minutes until the internal temperature reaches 120˚F.
5
Remove from the grill and set aside to rest.
6
Increase the grill temperature to 450˚F.
7
Place the steaks directly on the grill grate and cook 3-4 minutes per side, or until the internal temperature reaches 130˚F.
8
Remove from grill and let rest 5 minutes before serving. Enjoy!