T-bones are typically one of the most common steaks you will come across at your butcher (or favorite steakhouse), and for good reason. Made up of two of the prized cuts of beef (short loin and tenderloin), T-bone steaks are packed full of flavor and beefy goodness. We want you to make the most of your steak, and the absolute best way to do that is by smoking your steaks prior to grilling. It may seem like 30 minutes is f.o.r.e.v.e.r. when you are chomping at the bit for some out of this world steak, but trust us when we say the smoke time on a T-bone really makes the difference. If you are looking for a bigger smoky flavor, use Mesquite pellets; for a smoother, more subtle smoke flavor we recommend hickory or oak.
Recommended Pellets: Hickory, Oak, Mesquite
4 T-bone steaks (14- to 16-ounces each), at least 1-inch thick
Your favorite Traeger Rub (we love the Prime Rib Rub), or coarse salt and freshly ground black pepper
4 tablespoons butter, at room temperature
Season the steaks on both sides with the Traeger Rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the steaks on the grill grate and smoke for 30 minutes.
Set the temperature to 450 degrees F (High), and preheat, lid closed, for 10 to 15 minutes. Cook the steaks to your desired degree of doneness, turning once, about 15 to 20 minutes for medium-rare (135 degrees F), longer if you prefer your steaks more done.
Top each with a pat of butter. Let the steaks rest for 3 minutes before carving and serving.