How Long to Cook Steak on a Traeger at 350?
Cooking steak on a Traeger at 350°F typically takes between 10 to 20 minutes, depending on the steak’s thickness and your desired doneness. Use a meat thermometer to ensure accurate internal temperatures.
Introduction: The Allure of Smoked Steak
Smoking a steak isn’t just cooking; it’s an experience. The Traeger, a popular brand of pellet smoker, offers a unique opportunity to infuse your steak with smoky flavor while achieving a beautifully seared exterior. While grilling provides direct heat, Traeger smoking offers a more controlled and nuanced cooking process. It allows you to easily manage temperature and impart a desirable smoky profile to your steak. Cooking steak on a Traeger unlocks a rich depth of flavor you simply can’t achieve with a standard grill or oven.
Why Choose a Traeger for Steak?
Traeger pellet grills offer a level of convenience and consistency unmatched by other types of smokers. Here’s why they’re ideal for cooking steak:
- Consistent Temperature: Traegers maintain a stable temperature, crucial for evenly cooked steak.
- Easy to Use: Digital controls simplify the cooking process.
- Smoky Flavor: Wood pellets impart a distinctive smoky taste.
- Versatility: Traegers can be used for grilling, smoking, baking, and more.
Selecting the Right Steak Cut
The cut of steak you choose significantly impacts the final result. Some cuts are naturally more tender and flavorful than others. Here are a few popular options for Traeger smoking:
- Ribeye: A rich, marbled cut perfect for grilling or smoking.
- New York Strip: A firm, flavorful cut with a good balance of tenderness and chew.
- Filet Mignon: An incredibly tender, albeit less flavorful, cut that benefits from smoky enhancement.
- Sirloin: A leaner, more affordable cut that can be delicious when cooked properly.
The Smoking Process: Step-by-Step
Follow these steps for consistently delicious Traeger-smoked steak:
- Preparation: Thaw the steak completely and pat it dry with paper towels. This promotes a better sear.
- Seasoning: Generously season the steak with salt, pepper, and any other desired spices (garlic powder, onion powder, paprika). Consider a dry brine several hours or even a day in advance for enhanced flavor and moisture retention.
- Preheating: Preheat your Traeger to 350°F (177°C).
- Smoking: Place the steak directly on the grill grate.
- Cooking Time: Cook for 10-20 minutes, flipping halfway through. Use a meat thermometer to monitor internal temperature.
- Resting: Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Target Internal Temperatures for Steak Doneness
Achieving the desired doneness is crucial for steak perfection. Use a reliable meat thermometer to accurately measure the internal temperature.
| Doneness | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) |
|---|---|---|
| Rare | 125-130°F | 52-54°C |
| Medium Rare | 130-135°F | 54-57°C |
| Medium | 135-145°F | 57-63°C |
| Medium Well | 145-155°F | 63-68°C |
| Well Done | 155°F+ | 68°C+ |
Common Mistakes and How to Avoid Them
Even experienced cooks can make mistakes. Here are a few common pitfalls to avoid:
- Not Patting Dry: Moisture prevents proper searing.
- Under-Seasoning: Don’t be afraid to generously season your steak.
- Overcooking: Use a meat thermometer to avoid overcooking.
- Skipping the Resting Period: Resting is essential for juicy steak.
- Not Preheating the Traeger: Ensure the Traeger is fully preheated before adding the steak.
Frequently Asked Questions About Cooking Steak on a Traeger
What type of wood pellets are best for steak?
Hickory and mesquite pellets are popular choices for steak, imparting a strong, smoky flavor. Oak pellets offer a more balanced, all-purpose flavor. Experiment with different wood types to find your preference.
Can I sear the steak before or after smoking?
While some prefer reverse searing (smoking first, then searing), searing after smoking at 350F is common. You can sear on a hot cast iron pan or increase the Traeger’s temperature to its highest setting for a few minutes after the steak has reached the desired internal temperature. Searing creates a delicious crust.
How do I prevent the steak from drying out?
Patting the steak dry before seasoning and searing helps to form a crust that seals in moisture. Avoid overcooking by using a meat thermometer. Letting the steak rest is also crucial for retaining moisture.
What if my Traeger doesn’t reach 350°F?
Ensure your Traeger is clean and properly maintained. Check the hopper for sufficient pellets and verify the temperature probe is functioning correctly. If the temperature still doesn’t reach 350°F, increase the cooking time accordingly.
Should I use a water pan in my Traeger when cooking steak?
Generally, a water pan isn’t necessary when cooking steak on a Traeger. The wood pellets provide enough moisture to keep the steak from drying out.
How often should I flip the steak?
Flipping the steak halfway through the cooking process ensures even cooking. Avoid flipping it excessively, as this can interfere with the searing process.
Can I cook frozen steak on a Traeger?
While it’s possible, cooking frozen steak is not recommended. Thawing allows for more even cooking and better seasoning penetration.
What’s the best way to clean my Traeger after cooking steak?
Remove the grill grates and scrape off any food residue. Vacuum out the firepot and clean the grease drain. Regular cleaning ensures optimal performance.
How can I add more smoke flavor?
Use a smoke tube or box filled with wood chips to supplement the smoke output of your Traeger. Choose wood chips that complement the flavor of the steak.
Is it safe to leave a steak unattended on a Traeger?
While Traegers offer a degree of hands-off cooking, it’s still important to monitor the steak’s internal temperature regularly to prevent overcooking.
What temperature should I use for reverse searing?
For reverse searing, smoke the steak at a lower temperature (around 225°F) until it’s close to the desired internal temperature, then sear it on a very hot surface to finish.
How long should I rest the steak after cooking?
A resting period of 5-10 minutes is generally sufficient for smaller steaks. Larger steaks may benefit from a longer resting time (up to 15 minutes).