What Is A Tri
The tri-tip steak is cut from the bottom sirloin cut i.e. towards the back of the belly. Tri-tip is an affordable piece of meat but its also flavorful and has great marbling. Its also tender as long as you dont overcook it. Heres a great image of the grain of a Tri-tip from the Traeger site that will help you figure out how to cut against the grain.
Grilling On A Traeger Pellet Grill Without Smoke
So youve got a Traeger pellet grill and youre loving the smoke flavor and smells on your meats and veggies. If youre like me youve probably smoked just about every possible meat and veggie you can get your hands on.
But what happens when you come across a dessert or pizza recipe?
Smoked cookies or pizzas sound interesting but not necessarily tasty.
Dessert or pizza recipes typically call for higher temperatures without all the smoke.
So can you grill on a Traeger without smoke?
Grilling on a Traeger without smoke is possible at higher temperatures such as 350°F or the High temp setting. Pellet grills at higher temperatures act as a wood fire oven since the pellets are made from compressed wood dust. The higher temperatures mean the food cooks faster and the pellet grill will not produce as much smoke.
So it is possible to grill on a Traeger pellet grill without smoke as long as the temperature is cranked up.
Keep in mind that there will be a little bit of smoke but the food will cook quickly which means it will not be exposed to much smoke. Not to mention a higher temperature setting on the Traeger will not produce as much smoke as a lower temperature will.
The Searing Question Gets Answered
Perfect isnt always possible when it comes to grilling steaks, particularly on a pellet grill, but when youre cooking on a Grilla, youre on your way. Sick of eating dried up meat, missing the sear, or charring? Get a Grilla Grills and reach perfection.
The secret to cooking the;perfect steaks on a;pellet grill;is a clear-cut technique thats easy to replicate.;Below, well look at two ways to get a great sear.
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Tricks To A Good Sear On A Traeger Grill
1. Preheat your grill, set the temperature setting to Smoke with the lid open until a fire is established and smoke begins to billow. This could take 4 to 10 minutes.
2. Close the lid and set the grill temperature setting to High and continue preheating with the lid closed for 10 to 15 minutes.
3. When ready to sear, make sure your grill temperature is at least 350° F for the best sear; we recommend 450° F.
Open the grill lid and quickly place the meat on your grills hot spot, then close the lid quickly and let it cook for 3 to 5 minutes uninterrupted. No peeking.
4. Flip the meat over and repeat.
5. Cast iron retains and distributes heat evenly. It maintains slow and even cooking and provides a deeper sear.
When youre grilling outside and cooking an expensive cut of meat, you want to grill it to perfection. You can try the tips in the article on your favorite New York strip steak, filet mignon or rib eye.
With Traeger, nothing is impossible. Dont sacrifice wood fired taste for grill marks.
Three Heat Up The Grill Grates For Searing
Pellet Grills work great for smoking large cuts of meat like brisket, pork butt, and ribs, and maintaining a near perfect consistent air temperature, much like the best competition smokers promise to do.
The downside is their ability to sear at high heat like you would over direct coals or a propane gas burner.
In order to get the best of both worlds, we recommend coupling some Grill Grates with your pellet grill.
Grill Grates are specialtywellgrates that sit right over the existing grates on your pellet grill that help capture and direct all that ambient heat and give you a nice searing station in the corner of your pellet grill.
They claim to get temperatures up to 200°F HIGHER than the temperature you set your pellet grill, meaning even if your nice Traeger only goes up to 400°F on the control panel, you can still sear some steaks, pork chops, or chicken at 600°F at the beginning or end of the cook to give them a nice sear.
Make sure to measure the size of your current grilling area.
While you absolutely CAN cover your entire pellet grill with Grill Grates, like if you were doing a batch of burgers for a big party, in our case we only want to cover PART of the pellet grill, maybe 1/3 to 1/2 of the cooking area for our pellet grill steaks.
That way you can move food back and forth as your are smoking or searing the steaks or burgers, etc.
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You Can Set It And Forget It
When a Traeger grill is permitted to warmth and smoke food for extended amount of times, it can produce the most effective outcomes.
If the hopper contains fresh wood pellets, it can maintain a stable temperature as long as the firebox is fed.
To put it simply, you can establish the grill up and also then leave it for half an hour or also a couple of hours. Another grilling system can not complete this.
As a result, Traeger grills have a considerable strength over their rivals.
How Do You Smoke A Tri
Smoking is a great way to cook your tri-tip low and slow and bring out the tenderness that is just waiting to be enjoyed! This method involves doing a reverse sear which means were smoking first then finishing at a high heat on the grill. Heres how to do it:
- When ready to cook, set Traeger temperature to 225 and preheat, lid closed for 15 minutes.;
- Season tri-tip with your favorite rub I always use Historic BBQ
- Place tri-tip directly on the grill grate and cook until it reaches an internal temperature of 120, this should take about 60 minutes for a 1.5-2 lb tri-tip.
- When tri-tip reaches 120, pull off the grill and wrap in foil.
- Increase the Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
- When grill comes to temperature, remove tri-tip from foil and sear for 4-6 minutes on each side.
- Tri-Tip is ready when temp is 130-135 for medium rare do not overcook this cut of steak.
- Pull off the grill and allow to rest for 10 to 15 minutes. Slice against the grain to serve.
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Myths About Searing Steaks
Many people believe searing a steak is done to seal juices inside a piece of meat. This makes sense in theory, but this belief is actually a myth when grilling. Searing dries out the outer surface of a steak, and this method takes some of your juices with it.
Searing is a popular practice within backyard grilling, but it is to be performed with proper instruction and guidance.
Four Planning The Cook Depending On The Thickness Of Your Steaks
Depending on the thickness of your steaks, you are going to cook them a little differently.
If your steaks are thin, meaning less than an inch thick, you will be able to sear them hot and fast over that high direct heat until the inside comes up to your desired temperature.
If you are cooking thick steaks, like filet mignon, which many times can be 1.5-2 inches thick or more, you will want to first sear the outside over high direct heat until the outside is cooked to your satisfaction, usually 2-3 minutes per side.
The inside of the steak is likely still too underdone to enjoy so you will want to move them to a lower indirect area on a higher grill grate, or usually where they can continue to cook and gradually come up to temperature without the outsides of the steaks burning.
So you will want to make sure you have set up your grill to have a direct cooking area as well as an indirect cooking area before throwing the steaks on.
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Five Cooking Perfect Steaks On A Pellet Grill
Once the pellet grill is up to the highest temperature you can set it too, usually around 400-450°F, and the Grill Grate are heated up as well, you can gently place your steaks on the Grill Grates.
Space them comfortably apart so that they cook individually with air circulation all around each one, rather than as one large meat mass.
Never apply cooking oil or spray directly to the grill grates. It will immediately smoke up and leave an acrid tasting residue or worse, ignite and pose a safety hazard.
Instead, oil the meat itself and then place it on the hot grill.
Once you have put your steaks on the grill, resist the temptation to flip them in the first 1-2 minutes.; Let the maillard reaction occur and each side fully cook.
If you want fancy looking cross hatch grill marks, turn them 90° after about 2 minutes. Then repeat when you do the other side.
Do not walk away during this crucial time, 1-2 minutes too long on any side can result in burning and carbonization which will destroy the taste of your meat.
You want crispy brown and sizzling rendered fat, not black ashy meat.
How to Reverse Sear a Steak on a Pellet Grill
Many pro and amatueur chefs alike swear by the reverse sear.
The idea is that by searing the steaks at the end, the fat is already partially rendered and the steak now has less excess moisture than when it was raw.
Therefore you will get a crispier, more crusty sear on the exterior.
After all, we eat with our eyes and ears as well right?
Some Final Tips To Cook Steak On A Pellet Grill
Make sure to keep these golden tips in mind when grilling.
Set your grill to the smoke setting when preheating your pellet grill. Let the lid stay open so you can monitor the flame. As soon as is begins to smoke up, close the lid for 10 minutes. Now youre ready to sear.
Weve said it before but will mention it again just to stress on it. It is important as otherwise, youll end up with a dry exterior and cold interior. The outsides tend to cook faster and you wont like a steak thats cold inside.
Avoid rubs that have high salt content. The moisture is drawn out due to abundance of salt. If youre looking for a gorgeous char, try sugar as it will caramelize the exterior.
Use butter or spirits to grease your steaks.
Be patient with your steak and let it spend some time on the grill. The key to great flavor is to not flip it often. If you keep flipping it, youll end up with a raw center and dry steak.
Once youre finished cooking your steaks, let it rest for 10 minutes at least. Dont cut it up too early. This will lock the flavorful juices properly throughout each strip.
So, go ahead and fire up the grill. Invite your mates and enjoy a mouthwatering steak. After all, you now have all the tricks on how to cook steak on a pellet grill to perfection.
- Made with all natural herbs
- Montreal Steak Seasoning Blend
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How Hot A Traeger Grill Gets On High
Traeger pellet grills will get as hot as 450°F on the high-temperature setting.
However, a Traeger can briefly reach higher temperatures if the air temperature is warm, the grill is placed in the sun, or if the pellets are rapidly being fed into the firepot.
Keep in mind that grease and oils can ignite around 450°F so make sure to clean the drip tray and grill before setting the temperature on a Traeger to high.
Never Rush The Searing Process
You should only have to flip a steak once. Flipping the steak too often can run the risk of leaving the center raw or letting the juice run out. Its easy to grow impatient with grilling, but patience leads to great taste.
When it is time to pull the steaks off the grill, you can simply move them to the indirect heating side of your grill first. In the world of grilling, temperature and thermometers are your best friends. Do yourself a favor if you are new to the grilling and searing game and get a set of thermometers.
No one wants to eat a steak that is too raw, so this is an excellent way to ensure proper taste. Even with searing at high temperatures, it is a crucial step in the process to let your steaks sit for a few minutes before cutting and serving. You want the juices to settle properly throughout each strip, so cover a plate with foil to keep the heat inside.
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How To Grill Fish On Traeger
Grilling fish is the easiest way of grilling activities. It also takes very few times to be cooked. I will show you how easily you can grill a fish on Traeger.
- Take a fresh fish or a slide of fish and remove the pin bones.
- Take a decent amount of salt, brown sugar, brown-black pepper , then mix them up.
- Pour some oil on the fish and rub the mixed ingredients.
- Start the Traeger with the temperature to 1500F to get smoked.
- Then put the fish in the Traeger and close the lid for 15 minutes more.
- After the 15 munites of grilling flip the fish and close the lid for 5 munites, then take the fish out and enjoy.
Grillin It Up To Perfection
When youre all set to cook steaks on a pellet grill, you can choose either of the two methods mentioned down below.
- Option 1: If you wish to have a rare steak with crusty skin with a red center, this method should be your go-to.
- Option 2: if you want to get that smoky flavor in every bite of your steak and not just on the crust, reverse sear would be a good idea.
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Can You Sear Meat On A Traeger
For the best results, use a Traeger pellet grill. You get beautiful marks from searing on a grill and you also get a different flavor and texture than when you sear any other way. Searing occurs in the area of meat that touches the hot grate.
The Perfect Traeger Steak
First try to get a good sear, as searing helps in sealing the natural flavors. It also infuses new flavors that go perfectly with a dish. For getting a good sear, preheat your grill and set the temperature to smoke. Make sure the lid of the wood pellet grill remains open while doing so. After 5 to 10 minutes, the fire starts and smoke begin billowing.
After the fire is established, close the grill lid and set a high temperature to continue preheating for around 10 to 15 minutes.
Now after 10 to 15 minutes, open the lid and make sure the grill temperature is more than 350 degrees F, as searing and grill marks occur when the temperature is above 350 degrees F. When the desired temperature is reached place the steak on the grills hot spot and close the lid for around 3 to 5 minutes, so that the steak gets cooked properly.
After 5 minutes, flip the steak and repeat the same process.
The cast iron present in your wood pellet grill allows even heat distribution and also retains heat, at the same time it also facilitates slow even cooking for providing a deeper sear.
Allow some time, and let the steak cook to perfection, so that it is juicy from the inside and tender from the outside.
The internal temperature should be raised to somewhere between 125 to 135 degrees Fahrenheit to get the perfect tender, medium and rare steak that has all the required flavors intact along with the sear marks.
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How Do I Know When My Steak Is Done
You must rely on a really good meat thermometer, this is a MUST! An instant-read digital thermometer is the best and easiest to use. This is the safest way to ensure your internal temperatures are accurate and the meat is safely done for consumption. ;
I use the ThermoWorks thermometers, and they are amazing. I have the Thermapen and it is one of my favorite pieces of kitchen equipment. I also have the Smoke which is a wireless leave-in probe and is one of my most-used grilling tools.;
Temperature Guide for Steak:
- Medium Well:;150-155 degrees F
- Well Done:;Just have a cheeseburger
Remember that your meat will continue to cook after you remove it from the grill, so allow for a 3-5 degree raise in temperature while resting. Check, check, check that temp!
Speaking of resting, always allow your steak to rest for 5 minutes before serving. This allows the juices to tame down and remain in the meat when you start cutting into it.
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Clean The Pellet Grill Before High Temp Grilling
Before you crank the temperature of your Traeger to 350°F or the High setting ;I highly recommend that you clean your grill.
It is fairly common for grease fires to start if your drip tray is full of grease or if your grills barrel is full of excess dust.
In the photo below, you can see that my drip tray is full of grease from the ribs I just smoked. This grease is fine if you plan on smoking more things at lower temperatures such as 180°F or 225°F.
Keep in mind even if you set your Traeger to 350°F, that the temperature may rise to 450°F due to a few factors such as how often the lid is opened, ambient air temperature, and the p-setting on your grill.
Follow this;guide to thoroughly clean your Traeger;including the drip tray and firepot. It only takes about 10 minutes and can help prevent a grease fire. Not to mention its just good practice to keep your Traeger relatively clean.
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