Cooking steak on a Traeger grill at 400°F delivers a smoky, flavorful result that’s hard to beat. Traeger’s wood pellet grills combine the convenience of gas with the rich taste of wood-fired cooking. This guide simplifies the process, ensuring your steak is cooked perfectly every time.
Whether you’re aiming for rare, medium, or well-done, timing is key to achieving the ideal doneness. Factors like steak thickness, cut, and grill setup affect cooking time. This article breaks down the steps to cook steak on a Traeger at 400°F, with tips to enhance flavor and texture.
From choosing the right cut to resting the steak, you’ll learn everything needed for a restaurant-quality meal. With clear instructions and practical advice, you’ll master grilling steak on your Traeger with confidence.
Why Use a Traeger Grill for Steak?
Traeger grills use wood pellets to impart a unique smoky flavor, setting them apart from gas or charcoal grills. The consistent temperature control at 400°F ensures even cooking, ideal for steaks of all thicknesses. Pellets like hickory, mesquite, or oak add distinct flavors to complement the meat.
The grill’s convection system circulates heat, reducing hot spots and ensuring uniform doneness. This makes it easier to cook multiple steaks at once. Plus, Traeger’s versatility allows for searing, smoking, or reverse-searing, depending on your preference.
Steaks cooked on a Traeger retain juiciness due to the indirect heat, which prevents drying out. Whether you’re a beginner or a seasoned griller, the Traeger simplifies the process while delivering exceptional results.
Choosing the Right Steak
The cut of steak impacts cooking time and flavor. Popular choices for Traeger grilling include ribeye, sirloin, New York strip, and filet mignon. Ribeye offers rich marbling, while filet mignon is lean and tender.
Consider steak thickness when planning. A 1-inch thick steak cooks faster than a 2-inch cut. For best results at 400°F, choose steaks between 1 and 1.5 inches thick to balance cooking time and flavor development.
Look for steaks with even thickness and some fat marbling for juiciness. Grass-fed or grain-fed options work well, but grass-fed may cook slightly faster due to lower fat content. Always bring steaks to room temperature before grilling for even cooking.
Preparing Your Steak for the Traeger
Proper preparation sets the stage for a great steak. Remove the steak from the refrigerator 30-60 minutes before cooking to reach room temperature. This ensures even heat penetration during grilling.
Season generously with kosher salt and black pepper. For added flavor, use a dry rub with garlic powder, paprika, or onion powder. Alternatively, marinate the steak for 1-4 hours in a mix of olive oil, soy sauce, and herbs for deeper taste.
Pat the steak dry with paper towels before seasoning to promote a better sear. Avoid adding wet marinades directly before grilling, as excess moisture can prevent browning. Set your Traeger to 400°F and preheat for 15 minutes with the lid closed.
How Long to Cook Steak on Traeger at 400
Cooking steak on a Traeger at 400°F requires precise timing to achieve your desired doneness. The following steps outline the process for perfect results.
Step 1: Place the Steak on the Grill
Once the Traeger reaches 400°F, place the steak directly on the grates. For even cooking, position it in the center of the grill. Close the lid to maintain consistent heat and allow the wood pellet smoke to infuse the meat.
Step 2: Cook to Desired Doneness
Cooking time varies based on steak thickness and doneness preference. Use a meat thermometer to check the internal temperature for accuracy. Below is a guide for a 1-inch thick steak at 400°F:
- Rare (120-125°F): 6-8 minutes total (3-4 minutes per side).
- Medium-Rare (130-135°F): 8-10 minutes total (4-5 minutes per side).
- Medium (140-145°F): 10-12 minutes total (5-6 minutes per side).
- Medium-Well (150-155°F): 12-14 minutes total (6-7 minutes per side).
- Well-Done (160°F+): 14-16 minutes total (7-8 minutes per side).
Flip the steak once halfway through cooking to ensure even browning. For thicker steaks (1.5-2 inches), add 2-4 minutes per side.
Step 3: Optional Searing for a Crust
For a crispy, caramelized crust, use the reverse-sear method. After cooking at 400°F to 10-15°F below your target temperature, increase the Traeger to 500°F or use a cast-iron skillet on high heat for 1-2 minutes per side. This enhances texture without overcooking.
Step 4: Rest the Steak
Remove the steak from the grill and let it rest for 5-10 minutes under loose foil. Resting allows juices to redistribute, ensuring a tender, flavorful bite. Avoid cutting into the steak immediately, as this releases juices.
Cooking Times for Different Steak Cuts
The table below shows approximate cooking times for a 1-inch thick steak at 400°F on a Traeger, based on cut and doneness.
| Steak Cut | Medium-Rare (130-135°F) | Medium (140-145°F) |
|---|---|---|
| Ribeye | 8-10 minutes | 10-12 minutes |
| New York Strip | 8-9 minutes | 10-11 minutes |
| Filet Mignon | 7-9 minutes | 9-11 minutes |
For thicker steaks, increase cooking time by 1-2 minutes per side for every 0.5-inch increase in thickness. Always use a thermometer for precision.
Tips for Perfect Traeger Steak
To elevate your steak, follow these tips:
- Use a Meat Thermometer: This ensures accurate doneness without guesswork. Insert the probe into the thickest part of the steak.
- Choose the Right Pellets: Hickory or mesquite adds bold flavor, while oak or apple provides a milder taste.
- Keep the Lid Closed: Opening the lid frequently disrupts the temperature and smoke flow, extending cooking time.
- Season After Resting: Add a sprinkle of flaky sea salt after resting for extra flavor and texture.
For a smoky boost, start the Traeger at a lower temperature (225°F) for 20-30 minutes before increasing to 400°F. This enhances the wood-fired flavor without overcooking.
Enhancing Flavor and Presentation
Experiment with compound butter for a rich finish. Mix softened butter with garlic, parsley, or rosemary, and place a pat on the steak after resting. Fresh herbs like thyme or chives also make an attractive garnish.
For a restaurant-style presentation, slice the steak against the grain into thin strips. Serve with sides like grilled vegetables, mashed potatoes, or a fresh salad to complement the smoky flavor.
If you prefer a bolder taste, brush the steak with a light glaze of barbecue sauce during the last minute of cooking. Be cautious, as sugary sauces can burn at 400°F.
Common Mistakes to Avoid
Avoid overcooking by checking the internal temperature early. Steaks continue cooking during resting, so remove them 5-10°F below the target doneness. Don’t press the steak while grilling, as this squeezes out juices.
Ensure the Traeger is fully preheated to 400°F before placing the steak. A cold grill leads to uneven cooking. Also, avoid using frozen steaks, as they release excess moisture and cook unevenly.
Clean the grill grates before cooking to prevent sticking. Use a grill brush to remove residue, ensuring clean sear marks and easy flipping.
Storing and Reheating Steak
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 250°F oven for 10-15 minutes or until warmed through. Avoid microwaving, as it can make the steak tough.
For longer storage, wrap the steak tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Add a splash of beef broth when reheating to restore moisture.
Summary
Cooking steak on a Traeger at 400°F produces a juicy, smoky result when done correctly. Timing depends on the cut, thickness, and desired doneness, ranging from 6-16 minutes for a 1-inch steak. Use a meat thermometer, choose quality cuts, and rest the steak for optimal flavor. With the right preparation and techniques, you can enjoy restaurant-quality steak at home.
FAQ
How long do you cook a 1.5-inch steak on a Traeger at 400°F?
For a 1.5-inch steak, cook 10-12 minutes for medium-rare (130-135°F) or 12-14 minutes for medium (140-145°F), flipping halfway. Use a thermometer for accuracy. Rest for 5-10 minutes before serving.
Can I sear my steak on a Traeger?
Yes, increase the Traeger to 500°F or use a cast-iron skillet on high heat for 1-2 minutes per side after cooking to your desired doneness. This creates a flavorful crust.
What pellets are best for cooking steak on a Traeger?
Hickory or mesquite pellets add a bold, smoky flavor, while oak or apple offers a milder taste. Experiment to find your preferred flavor profile.
How do I know when my steak is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, 140-145°F. Remove the steak 5-10°F below the target to account for carryover cooking.