How to Perfectly Reverse Sear Steak on a Traeger Grill

This recipe outlines a method to prepare NY strip steak using the reverse sear technique, ensuring melt-in-your-mouth perfection. The steak is seasoned with Traeger Beef Rub, smoked, seared, and finished with butter.

Ingredients:

• 4 (1-1/2 inch thick) New York strip steaks
• Traeger Beef Rub (as needed)
• 4 tablespoons butter

Instructions:

1. Preheat Grill: Set Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. Use Super Smoke if available.
2. Season Steaks: While the grill is heating, season the steaks with Traeger Beef Rub.
3. Smoke Steaks: Place the steaks on the grill and smoke for 60 minutes, or until they reach an internal temperature of 105 to 110℉.
4. Rest Steaks: Remove steaks from the grill and let them rest on the counter. Increase the grill temperature to 500℉ and preheat with the lid closed for 15 minutes.
5. Sear Steaks: Return steaks to the grill and sear for 4 minutes. Flip steaks, add 1 tablespoon of butter to each steak, and sear for another 4 minutes. Check the internal temperature; the desired finish temperature is 130℉ to 135℉ for medium-rare.
6. Final Rest: Once the desired temperature is reached, remove the steaks from the grill and let them rest for 5 minutes before serving.

Perfectly Reverse-Seared NY Strip Steak

Steak lovers are always on the hunt for the perfect cooking method that guarantees a juicy, flavorful bite every time. One technique that stands out for achieving this culinary perfection is the reverse sear. This method is particularly effective for thick cuts like the New York strip steak, ensuring an evenly cooked, tender interior and a beautifully seared crust. Let's dive into the art of reverse-searing NY strip steak.

The Reverse Sear Technique: The reverse sear involves two main steps: slow cooking the steak at a low temperature, followed by a quick, high-heat sear. This approach allows for greater control over the steak's internal temperature, ensuring that it cooks evenly from edge to edge without overcooking the exterior.

Step-by-Step Guide:

1. Preparation: Begin by selecting high-quality NY strip steaks, preferably 1-1/2 inches thick. Season the steaks generously with Traeger Beef Rub or your preferred seasoning blend. Let the steaks sit at room temperature while you prepare your grill.

2. Smoking: Set your Traeger grill to 225℉ and preheat with the lid closed for about 15 minutes. If available, use the Super Smoke feature to infuse the steaks with a rich, smoky flavor. Place the steaks on the grill and smoke them for approximately 60 minutes, or until they reach an internal temperature of 105 to 110℉. This low and slow cooking process allows the steaks to cook evenly and absorb the smoke.

3. Resting and Heating: After smoking, remove the steaks from the grill and let them rest on the counter. Meanwhile, increase the grill temperature to 500℉ and preheat with the lid closed for 15 minutes. This high heat will be used to achieve the perfect sear.

4. Searing: Return the rested steaks to the hot grill. Sear each side for about 4 minutes, ensuring a rich, caramelized crust. Just before flipping the steaks, add a tablespoon of butter to each, which will melt and enhance the flavor during the searing process. Check the internal temperature; the target is 130℉ to 135℉ for a medium-rare finish.

5. Final Rest: Once the steaks reach the desired temperature, remove them from the grill and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite with every slice.

Conclusion:

The reverse sear method is a game-changer for steak enthusiasts. It combines the gentle heat of smoking with the intense sear needed to create the ultimate NY strip steak. By following these steps, you can achieve restaurant-quality results in your backyard, impressing family and friends with your grilling prowess. Enjoy the succulent, perfectly cooked reverse-seared NY strip steak, a true testament to the art of grilling.