Tips to get the best sear on your Traeger grill.
Did you know that an effective sear happens when the cooking surface is between 300°F and 500°F? While many people believe a grill needs to be over 500°F to get that caramelized crust on your meat, temperatures higher can result in dry food.
Our favorite way to get a good sear is is with our reverse sear method -- smoking your meat to about 15°F under your desired doneness level, removing from heat while you crank up your grill's temperature, and then finishing to doneness on your hot Traeger.
- Insert a cast iron grate or pan into your Traeger grill.
- Set your grill to 180 degrees.
- Smoke your meat until it is about 15°F below your desired doneness level, roughly an hour.
- Remove your meat from the grill.
- Turn your grill to HIGH, 450°F or 500°F, depending on your model.
- Mix 2-3 pats of butter, smashed garlic, rosemary and thyme.
- Once your grill heats up, place the meat back into your cast iron grate or pan.
- Sear your meat for about 3.5-4 minutes on each side, basting the meat with the butter mixture, until it reaches your desired internal temperature.
- Pull your steak off the grill and let it cool down for 10 minutes.