This Traeger Reverse Seared Steak with Grilled Vegetable Medley is loaded with wood-fired flavour and feeds a crowd. Whether it’s for a special occasion or weekend cook out, this is a fool-proof way to perfectly cook steaks and load up the grill with an assortment of seasonal, fresh vegetables. It also happens to be Whole30 compliant, Paleo-friendly and free of gluten or grains.
What You Need For Traeger Reverse-Seared Steak With Grilled Vegetable Medley
- Steak: Reverse-searing works best with thicker cuts of steak. It could be a juicy ribeye, NY Strip, porterhouse, prime rib roast, picanha (AKA top sirloin cap), tenderloin or filet mignon.
- Seasonal Vegetables: For the best flavour, try to source vegetables that are in season. Not only will they just taste better, they’ll also be more affordable. Feel free to use any vegetable you like here. I had some bell pepper, zucchini, asparagus, red onion and sweet potato so that’s what I grilled up.
- Ghee or Butter: Either will work here. Once the steaks have had a chance to absorb some smoke and wood-fired flavour on your Traeger grill, they get seared in a hot pan with a combination of avocado oil and ghee or butter. The avocado oil helps prevent the ghee or butter from burning, and the ghee or butter adds flavour to the steak.
If you’re looking for delicious ghees, I recommend 4th & Heart. I used their Garlic Ghee this time for a subtle hit of garlicky flavour.
- Steak Seasoning: I very rarely season my steaks with anything other than kosher salt and freshly-cracked black pepper. The way I see it, if I’m spending a lot of money on a quality cut of meat, I don’t want to mask its flavour with a bunch of spices. However, sometimes it’s nice to change things up a bit.
I used Primal Palate Meat and Potatoes Seasoning for these Traeger Reverse Seared steaks. It’s a high-quality blend of spices without any added sugars or chemical preservatives. Feel free to use any steak spice your heart desires or just keep it simple with some salt and pepper. You’re the boss, applesauce.
- No Beef? No Problem: Perhaps you don’t have a beef steak or just don’t eat beef. Try this same reverse seared technique on some double-cut pork chops, a full rack of lamb, or a bison steak. Just keep in mind, this works best with thicker cuts and each protein has a different safe cooking temperatures.
- Veggie Inspiration: The world is your oyster (mushroom) when it comes to vegetables to grill. See what I did there? Seriously though, you can grill just about any vegetable and if you do it on a Traeger, I can safely say it will taste even better.
Squash, radicchio, romaine lettuce, spring onions, mushrooms, eggplants, bok choy, carrots, broccolini, peppers, green beans, okra, tomatoes, fennel, and the list goes on. They don’t need much more than a drizzle of avocado oil and some salt and pepper before grilling.
What You Need to Reverse Sear a Steak
- Meat Thermometer. Reverse searing really doesn’t work unless you have a meat thermometer. If you’re after the best of the best, this MEATER+ is the one for you.
It’s accurate, lets you to set target internal temperatures, gives you real-time estimated cook times & readings for ambient temperature. It connects to your phone & sends you notifications when your food is ready to come off the grill or out of the oven.
The MEATER app has dozens of pre-set options to choose from so you can simply select “Beef Ribeye Steak” and the probe automatically calibrates recommended target temperatures.
- Traeger or Oven: You can gradually raise the heat of the protein in an oven or on your Traeger Grill. If using a regular grill, you’ll need to setup an indirect cooking zone (sometimes called a 2-zone fire) by igniting one or two of your grill burneres and leaving the other one(s) off. Place the meat on the side where there is no fire ignited.
On a Traeger, it’s as easy as placing the meat directly on the grill grates. Traegers use indirect heat so there’s no need to set up a 2-zone fire. And with the brand new Timberline models, you can sear the steak in a skillet using the built-in induction cooktop. It’s incredible!
- A Cooling Rack + Sheet Pan Combo: If you’re reverse-searing in your oven, you’ll want air circulating around the meat so that it cooks evenly on all sides. This is easily achieved by placing the protein on an oven-safe cooling rack set over a sheet pan. Ideally, you want to make sure that the size of the cooling rack corresponds to that of the baking sheet beneath it, like this one.This will help with easy clean up because when your done cooking you can simply fill the baking tray with hot, soapy water and submerge the inverted cooling rack in it to ease off grease and any hardened pieces of meat/fat.
- A Carbon-Steel of Cast-Iron skillet: If you don’t have a grill to sear the meat after it has slowly roasted in the oven, the next best thing is a carbon-steel or cast-iron skillet. I always recommend this Lodge model for cast-iron because it’s inexpensive and really is the best bang-for-your-buck pan you can buy. For carbon-steel, Made In has recently released a great one that I’ve been using for a few months now.
Traeger Reverse-Seared Steak with Grilled Vegetable Medley
- 2 20- ounce bone-in ribeye steak substitute NY Strip or other steak of choice
- 2 tablespoons steak seasoning of choice such as Primal Palate Meat and Potatoes Seasoning, substitute kosher salt and black pepper to taste
- 3 medium sweet potatoes
- 8 ounces asparagus bottoms trimmed
- 1 red bell pepper
- 1 red onion cut into thick discs
- 2 zucchini cut into thick slices, lengthwise
- 3 tablespoons avocado oil
- Kosher salt and freshly-cracked black pepper to taste
- 1 tablespoon ghee or butter
- Pat steaks dry with paper towel and generously season both sides with steak seasoning of choice. Set aside and let come to room temperature for one hour before cooking.
- Meanwhile, preheat your Traeger Grill to 500F.
- Add the sweet potatoes, asparagus, bell pepper, onion, and zucchini to a large tray. Coat with 2 tablespoons avocado oil and season with salt and pepper to taste. Place the vegetables along the front or back perimeter of the Traeger and cook until grill marks form, around 6 minutes. Flip and cook until grill marks form and the vegetables are slightly softened, around 6 more minutes. Cook the sweet potatoes, rotating every 10 minutes or so, until they are charred all over and fork-tender, around 45 minutes total. Transfer the grilled vegetables to a serving platter, cover with foil, and place in a warm spot until ready to serve.
- Reduce the heat on the Traeger to 225F. Place the steaks onto the grill and cook until the thickest part of the meat registers 115F on a meat thermometer.
- Heat a large cast-iron or stainless-steel skillet over medium heat for 5 minutes. Raise the heat to medium-high and add 1 tablespoon avocado oil and the ghee. Heat until the ghee has melted then add the steaks, working in batches if necessary. Cook, flipping every 60 seconds, until a crust forms on both sides and the thickest part of the steak registers 135F for a medium-rare center.
- Transfer the steaks to a carving board, tent with foil to keep warm, and let rest at least 10 minutes before carving. Serve with the grilled vegetable medley.