By Traeger Kitchen
Thick-cut steaks are reverse seared on the Traeger for a flavor injection, then topped with a zesty, herb-packed gremolata for a fresh finish.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 | (2-1/2 lb each) Snake River Farms Cowboy Cut Steak |
To Taste | Traeger Beef Rub |
To Taste | kosher salt |
1 Bunch | fresh parsley |
2 Tablespoon | chopped mint |
1 Tablespoon | minced preserved lemon |
1 Clove | garlic, minced |
1/4 Cup | olive oil |
1 | lemon, juiced |
To Taste | salt and pepper |
1
Season the steaks liberally with Traeger Beef Rub and kosher salt.
2
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
Super Smoke
3
Place steaks directly on the grill grate and cook for 45 minutes or until the internal temperature reaches 115℉.
225 ˚F / 107 ˚C
115 ˚F / 46 ˚C
Super Smoke
4
Remove steaks from the grill and let rest for 10 minutes.
5
While the steaks are resting, increase the grill temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
6
Place the steaks back on the grill and cook 5 to 7 minutes per side or until the internal reaches 130℉ for medium-rare.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
7
For the Gremolata: In a medium bowl, combine all ingredients and stir well. Adjust seasoning to taste with salt and lemon juice.
8
Remove steaks from the grill and let rest 1 minutes before slicing. Spoon gremolata over sliced steak to serve. Enjoy!
In order to add notes for this recipe, you must log in or create an account.