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Reverse Seared Traeger Flank Steak

This easy Traeger 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

If you read my blog you know we have a massive love for our Traeger grill. This pellet grill is well worth the money, and it has delivered countless satisfying meals to our family and friends since the purchase.

One new adventure we tried recently was a reverse seared flank steak. 

We use our Traeger all year round, so even in the middle of winter we will cook up a flank steak just like this and have that summer BBQ flavor. We don’t box in grilling to just summer and spring; we get to enjoy it all year round. 

Reverse Seared Flank Steak

If you have flank steak on hand, I highly recommend using this process to cook that beautiful slab of meat. You will get one juicy, tender, and richly flavored steak that will indeed melt in your mouth! I am sold you guys, the reverse sear on steaks is phenomenal. 

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What’s a reverse sear?

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!

Reverse Seared Flank Steak-3

How To Reverse Sear A Steak On A Traeger 

First, get your grill preheated to 225°.

Rub down your steak with seasoning, and then toss on the grill for a while and let it cook slowly. You want the steak to get to about 10-15 degrees under your desired finished temp. More on that below.

When you are ready to turn up the heat, remove steak from the grill, crank it up to high, and allow the Traeger to reach temperature. Toss the steaks back on the grill to give it that crispy sear that will lock in flavor. 

Sides to Pair With Your Reverse Seared Flank Steak

Not sure what sides to pair with your reverse seared steak? I got you covered in that category as well.

Smoked Smashed Potatoes

Is There Another Word For Flank Steak

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 know a flank steak as a London Broil. It is also known as a Bavette steak. Flank steak is a larger flat steak that is great for use in stir-fries, making Philly Cheesesteaks, Fajitas, etc. Flanks are very versatile. 

Easy Garlic Beef and Broccoli

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. 

Other Great Recipes Featuring Steak

Steak is something our household always enjoys. Even the picky ones. Whether it is cooked on the stove or on the wood-pellet grill, a good steak really cannot be beat.

If you haven’t tried a steak using the reverse sear method, give it a shot. It makes the best steak I’ve ever had.

Reverse Seared Flank Steak

Make too much?

Check out these leftover Steak recipes for ideas on how to turn that steak you couldn’t finish into something totally new.

Yield: 2 steaks

Traeger Reverse Seared Flank Steak

Reverse Seared Flank Steak

These reverse seared flank steaks are tender, juicy, and perfectly cooked because of the reverse sear method.

Prep Time 10 minutes
Total Time 10 minutes


  • 2 flank steaks, approximately 1.5 pounds a piece

Steak Rub

  • 1 teaspoon salt
  • 1/2 onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 coarse ground black pepper


  1. Preheat your wood-pellet grill to 225°.
  2. Combine the Steak Rub ingredients in a small dish, and then liberally rub both steaks with the seasonings.
  3. Place the steaks on the preheated grill, close the lid, and let cook until the steak is 10 degrees under your desired finished temp. See notes below for chart on when to pull.
  4. Crank the grill up to high and let it heat with the steak off the grill and tented with foil to keep warm.
  5. Once the grill is heated as hot as it will go (450-500° ideally), place the steaks back on and grill for 2-3 minutes per side.
  6. Remove and serve immediately with a pat of butter on top.


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°)

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 112Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 737mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 16g

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Friday 20th of August 2021

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😊

Nicole Johnson

Friday 20th of August 2021

That sounds delicious, Kaye! We're so glad you like the recipe. Thanks for sharing!

Jeannine Meador

Tuesday 15th of June 2021

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!

Nicole Johnson

Tuesday 15th of June 2021

That's amazing, Jeannine! I'm so glad you like it, and you are enjoying the site. Share with your fellow Traeger friends! <3

Joseph Cennamo

Saturday 22nd of August 2020

Actually London Broil is a method of cooking not a cut of meat and that definitely was flank


Wednesday 5th of August 2020

DELICIOUS! Yummy! A home run!


Monday 3rd of August 2020

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!

neb skram

Monday 1st of February 2021

@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

Joseph Cennamo

Saturday 22nd of August 2020

@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

Joseph Cennamo

Saturday 22nd of August 2020

@Nicole Johnson,

Nicole Johnson

Monday 3rd of August 2020

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.

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