Want to grill juicy sirloin steaks on your Traeger? This direct grilling method uses high heat and simple seasonings to get great results for dinner parties, date nights, or weekend cookouts.
The technique differs from typical low-and-slow Traeger cooking – you’ll remove the heat shields and cook directly over the flame at 500°F. I’ll show you how to set up your Traeger for direct flame cooking and get tender, flavorful steaks with perfect grill marks every time.
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Table of contents
Searing Steak on a Traeger
This high-heat direct grilling creates great searing and those crosshatch grill marks you want on a good steak. Most Traeger cooking is low and slow, but this method gets you right over that flame for proper caramelization.
It’s simple to do once you know the setup, and I’ve found the results are really good for family dinners, backyard barbecues, or any occasion where you want to serve steak that impresses.
What You’ll Need to Cook
- Sirloin Steaks: Look for top sirloin steaks that are at least 1 inch thick with minimal visible fat. Sirloin offers excellent flavor at a budget-friendly price point, remaining tender when cooked to perfection with high heat.
- Coarse Sea Salt
- Freshly Ground Black Pepper
- Smoked Paprika
- Olive Oil
- Garlic powder
- Onion powder
Ingredient Substitutes
Sirloin → Ribeye or NY Strip: These premium cuts have more marbling and will be more forgiving if slightly overcooked, but maintain the same cooking times and flipping schedule.
Sirloin → Flank Steak: Reduce cooking time by 1-2 minutes total due to thinner cut. Slice against the grain after resting for maximum tenderness.
Olive Oil → Avocado Oil: The higher smoke point makes it ideal for high-heat cooking, although it lacks the subtle flavor contribution of olive oil.
How to Make Traeger Grilled Steak
Step 1: Prepare Your Traeger for Direct Grilling
Remove the heat shield and heat diverter from the bottom of your Traeger’s cooking chamber. These components typically distribute heat evenly for smoking, but we want direct flame contact for proper searing.
Install your grill grates where the upper cooking rack typically sits, positioning them closer to the fire pot.
This setup creates the perfect environment for achieving those coveted grill marks while ensuring even heat distribution across the cooking surface. Direct flame contact is essential for the Maillard reaction, which creates that incredible crust.
Step 2: Fire Up and Reach Target Temperature
Start your Traeger and let it climb to 500°F (260°C). This high temperature is crucial for proper searing and creating that restaurant-quality crust. Monitor the temperature carefully, as pellet grills can fluctuate when running at maximum heat settings.
The higher temperature ensures immediate searing when the steak hits the grates, locking in juices and creating the foundation for perfect grill marks. Don’t rush this preheating process – proper temperature is everything.
Step 3: Season and Prepare Your Steaks
Pat steaks completely dry with paper towels, removing any surface moisture that could prevent proper searing. Brush both sides lightly with olive oil, then season generously with your spice mixture, pressing seasonings gently into the meat surface.
The oil helps seasonings adhere while creating a barrier that prevents sticking. Don’t be shy with seasoning – much of it will create the flavorful crust rather than penetrating deeply into the meat.
Step 4: Begin the Searing Process
Place steaks directly onto the hot grill grates over the open flame. You should hear an immediate, aggressive sizzling sound – this indicates the proper searing temperature. Resist the urge to move or press the steaks during cooking.
The direct flame contact creates intense heat that forms the perfect crust while maintaining the interior’s tenderness. This method differs significantly from traditional Traeger smoking but delivers exceptional steakhouse results.
Step 5: Flip
Flip steaks every 1 minute and 45 seconds, carefully aligning them to create crosshatch grill marks. This frequent flipping ensures even cooking while building layers of caramelized flavor on both sides.
Each side receives exactly 3 minutes and 30 seconds of total cooking time, split between two flipping sessions. This technique prevents overcooking while building complex flavors through multiple searing phases.
Step 6: Monitor for Perfect Doneness
After the full 7-minute cooking cycle, your sirloin steaks should reach medium-rare doneness with internal temperatures around 130-135°F. Sirloin benefits from not overcooking, as it can become tough when taken beyond medium doneness.
Visual cues include firm texture with slight give when pressed, and beautiful caramelization across the entire surface. The high-heat method develops flavor quickly without overcooking the interior.
Step 7: Rest and Serve
Remove steaks from the heat and let them rest 10-15 minutes before slicing. This resting period allows juices to redistribute throughout the meat, ensuring every bite stays moist and flavorful.
During rest, the internal temperature continues to rise slightly while the exterior crust sets perfectly. Cover loosely with foil if desired, but avoid wrapping it tightly, as this can cause the crust to soften.
How To Store Leftovers and Reheat
Cool leftover steak to room temperature within 2 hours, then refrigerate in airtight containers for up to 4 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheat gently in a 250°F oven until warmed through, approximately 10-15 minutes, or slice thin for cold sandwiches. Avoid microwaving as it will overcook the meat and destroy the texture you worked so hard to achieve.
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🥗 Sides to Serve With Traeger Steak
🥔 Baked Sweet Potato
🥦 Grilled Broccoli
🥕 Grilled Carrots with Brown Butter
🍞 Grilled Garlic Bread
🥒 Grilled Smoked Zucchini
🌽 Grilled Cornbread
🥗 Classic Texas BBQ Side Dishes
Traeger Grilled Steak
Ingredients
- 4 whole sirloin steaks 8 oz each
- 2 tbsp olive oil
- 2 tsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
Instructions
- Remove heat shield and heat diverter from Traeger cooking chamber. Install grill grates where top rack was positioned.
- Fire up Traeger and preheat to 500°F (260°C) for direct flame grilling.
- Pat steaks dry and brush with olive oil. Season generously with salt, pepper, garlic powder, smoked paprika, and onion powder.
- Place steaks directly on grill grates over open flame. Listen for immediate sizzling sound.
- Flip steaks every 1 minute 45 seconds, aligning grill marks for even cooking pattern.
- Cook total of 7 minutes (3 minutes 30 seconds per side) for medium-rare doneness.
- Remove from heat and rest steaks 10-15 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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The steak came out so juicy!!