Reverse Seared Traeger Flank Steak
This easy Reverse Seared Flank Steak Recipe is one of the most flavorful and juicy steak recipes we have made. Reverse Searing might sound fancy and complicated, but it isn't. Reverse searing is one of the easiest and most delicious steaks I've ever made.
Reverse-Seared Flank Steak
Reverse Seared Flank Steak is a simple yet impressive dish that ensures an evenly cooked and flavorful steak every time. The slow-cooking method allows the steak to cook gently, retaining its juices, while the final high-heat sear adds a delicious crust. Whether you're new to this technique or a seasoned cook, this recipe is sure to become a favorite.
This recipe features our Smoky SPG Rub, available now, and is our new favorite for all things steak.
Why You'll Love It
- Even Cooking: Ensures the steak is perfectly cooked inside and out.
- Juicy and Tender: Slow-cooking retains the steak's natural juices.
- Flavorful Crust: High-heat sear adds a delicious, smoky crust.
- Simple Ingredients: Uses a straightforward rub for maximum flavor.
- Versatile: Ideal for special occasions or everyday meals.
More Steak Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Flank Steak
- Smoky SPG Rub
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How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat the Grill: Set your pellet grill to 225°F.
- Season the Steak: Rub the steak with the Smoky SPG Rub.
- Cook Slowly: Place the steak on the grill and cook until it is 10 degrees below your desired temperature.
- Heat the Grill: Remove the steak, tent with foil, and heat the grill to 450-500°F.
- Sear the Steak: Sear the steak for 2-3 minutes per side, then serve immediately with a pat of butter on top.
Try our Grilled Asparagus with this steak!
Recipe FAQ
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheat the steak gently in a pan on the stove with some butter for the best results.
Yes, you can cook the steak to the low-temperature stage and store it in the fridge. Sear it just before serving.
You can use any steak rub you prefer, or make your own with salt, pepper, and garlic blend.
Reverse sear means to cook your steak low and slow to start, and then at the end you crank the heat up and give it a nice seared finish.
This method will cook up almost any steak at any temperature you'd like, and ensure it is cooked evenly allll the way through without that thick band of gray overcooked meat you get with traditional cooking methods.
When you cook steak at a low temperature and finish with that hot sear, you have a tender and juicy center of the steak and a crust that is jam-packed with flavor.
I love our Blackstone Grill for the sear portion of the reverse sear!
Flat Iron steaks, tip steak, an eye of round, and skirt steak are all great cuts of meat to be used in the reverse sear method.
The Trager will offer a nice woody smoke to the meat that you can't get off a gas grill or charcoal grill. I love using our Trager for grilling because you are able to adjust the temperature but also you get that wood smoke that helps flavor the meat.
Depending on where you live, you might find other words being used for flank steak. Or you might see your area doesn't sell a flank steak, but I will share some other options for you to look for that will give you a similar flavor and texture.
You might see flank steak labeled as a London Broil. While some London Broils may indeed be flank steak in the packaging, it can also be other cuts of beef so they are not actually synonymous.
The same is true for the Bavette steak, which is sometimes mistakingly called "flank". Flank and bavette are not the same thing, but they are similar cuts of beef. The flank steak comes from the abdominal muscles of the cow, specifically the lower chest or abdominal area. Bavette, often referred to as flap meat, is cut from the bottom sirloin, which is located near the flank. Both cuts are known for their strong beefy flavor and somewhat coarse texture, and they are best when cooked quickly at high heat.
Flank steak is a larger flat steak that is great for use in stir-fries, making Philly Cheesesteaks (cut it very thin, across the grain), Fajitas, etc. Flanks are very versatile.
Enjoy with our Smoked Loaded Baked Potatoes
Recipes Using Flank Steaks
Serve This With
Eyes Bigger Than Your Stomach?
Check out these Leftover Steak Recipes for ideas on how to turn that steak you couldn't finish into something totally new.
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Traeger Reverse Seared Flank Steak
These reverse seared flank steaks are tender, juicy, and perfectly cooked because of the reverse sear method.
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Instructions
- Preheat your pellet grill to 225°.
- Rub the steaks with the SPG.
- Place the steaks on the preheated grill, close the lid, and let cook until they are 10 degrees under your desired finished temperature. See the notes below for a chart on when to pull.
- Crank the grill up to high and let it heat, with the steak off the grill and tented with foil to keep warm.
- Once the grill is pre-heated tpo as hot as it will go (450-500° ideally), place the steaks back on and grill for 2-3 minutes per side.
- Remove and serve immediately with a pat of butter on top.
Notes
Pull off the grill at the following temps during the low-and-slow portion of the cook:
- Rare - 115° (Finished temp 125°)
- Medium Rare - 125° (Finished temp 135°)
- Medium - 135° (Finished temp 145°)
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 871Total Fat: 37gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 358mgSodium: 254mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 125g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Where did you get that cutting board?
We bought it at a local kitchen store. Very handy!
Dude! The article says to preheat the grill to 325 and throw on the steak! Then lower in the recipe section it says 225. Might wanna update that. I did 325 and out the steak on until I looked further down.
Ooooohhh. Good catch, and sorry about that! I fixed it in the post. Appreciate you letting me know!
The steak in your pictures is not flank. Also, skirt, flank, and London broil are all very distinct cuts of meat from different parts of the animal. They also require different cooking methods. Good luck reverse searing a skirt steak!
1. It absolutely IS a flank steak in the photos. 2. Noted and updated on the incorrect information regarding the flank being also known as the skirt. 3. It IS known in some regions as the London Broil though, so we'll have to agree to disagree there. Helpful comments are always welcome, but you really do not have to be a jerk. ¯\_(ツ)_/¯ A little kindness goes a long way.
Thanks for visiting.
@Nicole Johnson,
@Timothy,
London broil is not a cut of meat it’s a method of cooking and that was a flank don’t confuse it with skirt steak
@Nicole Johnson, sorry but he was not the one being a jerk the one being a jerk is you
you were wrong he pointed it out and you got ur panties twisted over him pointed that out
so if you cant take the feedback, then don't post
Oh, hi Neb. You must be new here. This is what's known as - MY site. And since it is my site, I get to say and do and post whatever I want. When you have a site, you get to do the same thing. 😉 And I'll twist my panties however I like, TYVM.
@Nicole Johnson, Nicole, we love our Traeger and love flank steak, so am anxious to try your recipe.
You say you use your Traeger all year round. We would love to do that but are in Ontario Canada where winter temperatures are often well below freezing.
This winter we’ve had some mild spells and I’ve thought of using the T, but so far haven’t. Instead, use the BGE - which is impervious to outside temps.
We have a blanket for the T but have yet to use it.
Anything you can suggest?
I suggest just firing it up and giving it a go! In the Facebook group, those crazies in Minnesota were running their Traeger when it was like -25°F outside, without the wind chill! That's a little intense for me, but thankfully I live in Washington State and the coldest it got here at my house was like 28 this winter.
DELICIOUS! Yummy! A home run!
Actually London Broil is a method of cooking not a cut of meat and that definitely was flank
Just made your teriyaki wings as first attempt to use my new Traeger 34. They were super great! I have flank steak in freezer and no idea how to prepare it and found this recipe. So number two smoke will be your flank steak. What would we newbies do without all your help? Thank you so much!
That's amazing, Jeannine! I'm so glad you like it, and you are enjoying the site. Share with your fellow Traeger friends! <3
This a great recipe! We have made it a few times now and it turns out tender and delicious. We served it with chimichurri on tortillas with sliced avocado and arugula. Will definitely use this recipe again and again! Thanks?
That sounds delicious, Kaye! We're so glad you like the recipe. Thanks for sharing!