Best Traeger Grill Recipes for Beginners

There’s something almost magical about the moment a perfectly cooked steak comes off a Traeger grill recipes. The tantalizing aroma of wood smoke mingling with caramelized beef, the gorgeous grill marks contrasting against the juicy pink center, and that first bite that delivers a flavor explosion unlike anything a conventional grill can produce. If you’ve recently invested in a Traeger or you’re looking to elevate your grilling game, you’ve come to the right place.

As someone who has spent two decades perfecting the art of wood-fired cooking, I’m excited to guide you through creating steakhouse-quality results in your own backyard. The beauty of Traeger grilling lies in its unique combination of convenience and craft – the push-button simplicity married with the time-honored tradition of cooking over wood fire.

In this comprehensive guide, we’ll explore everything from selecting the perfect cut to mastering temperature control, developing flavor profiles with different wood pellets, and nailing the timing for your preferred doneness. Whether you’re firing up your Traeger for the first time or looking to refine your technique, these proven methods will transform your steak game forever.

Why Does a Traeger Make Such Amazing Steaks?

Before diving into specific recipes, let’s understand what makes Traeger grilling distinct from other cooking methods.

“The Traeger difference comes down to consistent temperature control combined with genuine hardwood flavor,” says championship pitmaster Chris Lilly. “That combination gives you the perfect environment to develop complex flavor while maintaining precise doneness.”

Traeger grills operate on a simple but brilliant principle: an auger feeds wood pellets into a firepot where they’re ignited, creating both heat and smoke. A fan then circulates this heat and smoke throughout the cooking chamber, creating a convection effect. This system delivers several key advantages:

• Consistent Temperature: Digital controllers maintain your set temperature within 5-10 degrees
• Even Cooking: The convection system eliminates hot spots
• True Wood-Fired Flavor: 100% hardwood pellets impart clean, authentic smoke flavor
• Versatility: You can grill, smoke, bake, roast, braise, and BBQ on a single cooker

What’s the Best Cut of Steak for a Traeger?

While you can cook virtually any steak successfully on a Traeger, some cuts truly shine with this cooking method:

Ribeye

With its abundant marbling, the ribeye benefits tremendously from the Traeger’s ability to render fat slowly while developing a beautiful crust. The internal fat melts into the meat, creating extraordinary juiciness and flavor.

Strip Steak (NY Strip)

Offering an excellent balance of tenderness and flavor, strip steaks develop a wonderful crust on the Traeger while maintaining a juicy interior.

Filet Mignon

Although leaner, the Traeger’s consistent heat helps preserve the moisture in this tender cut, while imparting subtle smoke that complements without overwhelming its delicate flavor.

T-Bone/Porterhouse

These impressive cuts essentially give you two steaks in one – strip and tenderloin. The Traeger’s even heat helps solve the common problem of cooking these different sections perfectly.

Flat Iron

This affordable cut has gained popularity for good reason. Its rich flavor and decent marbling make it perfect for Traeger cooking.

How Should I Prepare My Steak Before Grilling?

What temperature should my steak be before cooking?

Always start with room temperature steak. Remove your steak from the refrigerator 45-60 minutes before cooking. This ensures more even cooking from edge to center.

Should I marinate my steak for the Traeger?

Unlike tougher cuts that benefit from lengthy marination, premium steaks need little more than salt, pepper, and perhaps a few complementary seasonings. The Traeger‘s wood-fired flavor does most of the heavy lifting.

How should I season my steak?

For truly exceptional results, follow this simple preparation method:

1. Pat steaks completely dry with paper towels (moisture is the enemy of a good crust)
2. Season generously with kosher salt 45 minutes before cooking or immediately before
3. Apply freshly cracked black pepper just before placing on the grill
4. Consider adding garlic powder, rosemary, or thyme for complementary flavors

“The biggest mistake home cooks make is under-seasoning,” notes grillmaster Elizabeth Karmel. “Be more generous with salt than you think you should be – much of it sloughs off during cooking.”

What’s the Perfect Traeger Temperature for Steaks?

One of Traeger’s greatest strengths is its ability to operate at a wide range of temperatures. For steaks, you have two excellent options:

The High-Heat Method (450°F-500°F)

• Best for: Thinner steaks (under 1.5 inches), when you’re short on time
• Advantages: Develops excellent crust, similar to traditional grilling
• Technique: Preheat Traeger thoroughly, cook 4-7 minutes per side depending on thickness

The Reverse Sear Method (225°F then 450°F+)

• Best for: Thicker steaks (1.5+ inches), when you have more time
• Advantages: Unparalleled evenness, better control over doneness
• Technique: Smoke at 225°F until internal temperature reaches 10-15°F below target, then finish with high-heat sear

“The reverse sear changed everything for me,” says BBQ influencer Malcom Reed. “It gives you that edge-to-edge perfectly cooked interior with the aggressive crust that everyone craves.”

Which Wood Pellets Create the Best Steak Flavor?

Your pellet choice significantly impacts your steak’s final flavor profile. Here are top recommendations:

Oak

The classic choice providing moderate smoke flavor that complements beef without overwhelming it. Think of it as the perfect supporting actor.

Hickory

Delivers a stronger, more pronounced smoke flavor that stands up beautifully to beef’s richness. The traditional choice of many BBQ pros.

Mesquite

The boldest option, providing an intensely smoky, slightly sweet profile that many associate with authentic Texas BBQ.

Cherry or Apple

Milder options that impart subtle sweetness and beautiful color. Excellent for those who prefer more delicate smoke flavor.

Competition Blend

Typically combines hickory, maple and cherry for a balanced, versatile profile that works well with most beef cuts.

“I reserve mesquite specifically for beef,” advises pitmaster Aaron Franklin. “Its intensity can overpower other proteins, but it’s absolutely perfect with a great steak.”

How Do I Know When My Steak Is Perfectly Done?

The single most important tool for Traeger success is a reliable instant-read thermometer. Target these internal temperatures:

• Rare: 120-125°F (bright red center)
• Medium-Rare: 130-135°F (warm red center)
• Medium: 140-145°F (pink center)
• Medium-Well: 150-155°F (slightly pink center)
• Well-Done: 160°F+ (little to no pink)

Remember that carryover cooking will raise the temperature an additional 5°F during resting. Always pull your steak about 5 degrees before your target temperature.

The Reverse-Sear Traeger Steak Recipe

This technique produces steakhouse-quality results every time. Here’s my proven method for a perfect 2-inch ribeye:

Ingredients:

• 2-inch thick ribeye steaks (preferably prime grade)
• Kosher salt (1 tsp per pound of steak)
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• Fresh rosemary and thyme sprigs

Instructions:

1. Remove steaks from refrigerator 1 hour before cooking
2. Preheat Traeger to 225°F with oak or hickory pellets
3. Pat steaks completely dry and season generously with salt and pepper
4. Insert temperature probe into thickest part of steak
5. Place steaks on grill and cook until internal temperature reaches 115°F (for medium-rare), about 45-60 minutes
6. Remove steaks and increase Traeger temperature to maximum (450-500°F)
7. Return steaks to grill and sear 2-3 minutes per side until internal temperature reaches 125°F
8. Optional: In a cast iron skillet on the Traeger, melt butter with garlic and herbs, then baste steaks for 1 minute
9. Remove and rest steaks on a cutting board for 10 minutes before slicing

What Common Mistakes Should I Avoid?

Opening the lid too frequently

The Traeger maintains temperature best when the lid remains closed. Resist the urge to peek!

Cooking cold steak

Always let your steaks come to room temperature before cooking for more even results.

Skipping the rest period

Perhaps the most crucial step – allow your steak to rest 5-10 minutes before cutting to retain juices.

Using dull knives

Cutting with a razor-sharp knife prevents juice loss and makes for a more enjoyable eating experience.

Over-smoking delicate cuts

Filet mignon and other lean cuts benefit from more gentle smoke application. Consider milder woods or shorter smoke times.

How Can I Create Steakhouse-Worthy Sides on My Traeger?

The versatility of your Traeger extends far beyond the main course. While your steaks rest, throw these accompaniments on the grill:

Traeger Grilled Asparagus

Toss asparagus with olive oil, salt, and pepper, then grill at 450°F for 6-8 minutes for smoky-sweet perfection.

Smoked Stuffed Mushrooms

Fill portobello caps with blue cheese, breadcrumbs, and herbs, then smoke at 350°F for 15-20 minutes.

Traeger Roasted Potatoes

Halve baby potatoes, toss with olive oil and rosemary, and roast at 375°F for 30 minutes for crispy-outside, fluffy-inside spuds.

What About Special Occasion Traeger Steak Recipes?

For those moments when you really want to impress, these elevated recipes take Traeger steak to another level:

Coffee-Rubbed Tomahawk Ribeye

The combination of coarse coffee grounds, brown sugar, smoked paprika, and chipotle creates an extraordinary crust that caramelizes beautifully on the Traeger.

Herb-Butter Stuffed Strip Steaks

Butterfly thick NY strips and stuff with compound butter loaded with fresh herbs before smoking and searing.

Smoked Beef Wellington

Take the classic to new heights by smoking the tenderloin at 225°F before wrapping in mushroom duxelles, prosciutto, and puff pastry, then finishing at 400°F.

traeger grills recipes

Frequently Asked Questions About Traeger Steak

What’s the best way to reheat leftover steak without overcooking?

Wrap steak loosely in foil with a tablespoon of beef broth, then warm on the Traeger at 250°F until it reaches 110-120°F internal temperature.

The journey to mastering Traeger steak is one of the most rewarding culinary adventures you can undertake. With each cook, you’ll develop greater intuition and confidence, eventually creating signature recipes that friends and family will request by name. The perfect combination of science and art, Traeger grilling allows for precision while honoring the ancient tradition of cooking over fire.

Remember that perfect technique simply provides the foundation – let your creativity and personal taste guide your exploration of flavors, woods, and seasonings. Before long, you’ll be creating steakhouse-quality meals that might just make you think twice about dining out again.

Pellet Grill Recipes