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Cowboy CutSteak

Difficulty 3/5
Prep time 10 mins

Cook time 50 mins
Serves 4-6

Hardwood Mesquite

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

Kosher Salt


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


For the steaks:

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.
For the gremolata:

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!
*Cook times will vary depending on set and ambient temperatures.
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