Prep time 10 mins
Cook time 50 mins|
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.
Traeger Beef Rub to taste
1 Bunch Parsley
2 TBSP chopped mint
1 TBSP preserved lemon, minced
1 Clove Garlic Minced
1/4 CUP Olive oil
Juice of 1 lemon
Salt and Pepper to taste
Season the steaks liberally with Traeger Beef rub and kosher salt.
When ready to cook, set the temperature to 225 ℉ (with Super Smoke if using a WiFire enabled grill) and preheat lid closed for 10-15 minutes.
Place steaks directly on the grill grate and cook for 45 minutes or until the internal temperature reaches 115℉.
Remove steaks from the grill and let rest for 10 minutes.
While the steaks are resting, increase the grill temperature to high (450-500 ℉) and preheat, lid closed for 10-15 minutes.
Place the steaks back on the grill and cook 5-7 minutes per side or until the internal reaches 130 ℉ for medium rare.
In a medium bowl combine all ingredients and stir well. Adjust seasoning to taste with salt and lemon juice.
Remove from the grill and let rest 1 minutes before slicing. Spoon gremolata over sliced steak to serve. Enjoy!