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Cowgirl Cut Smoked Steak by Lydia Mondavi

Difficulty 2/5
|
Prep time 5 mins

Cook time 70 mins
|
Serves 2-4

Hardwood Oak

This reverse seared cowgirl cut steak recipe from Lydia Mondavi starts with a simple Worcestershire sauce, salt and pepper rub, before smoking for an hour and finishing at a high temperature until the steak reaches 125-130 degrees F.

Ingredients

1 NY OR RIB-EYE STEAK, 1” THICK OR MORE

1 tbsp WORCESTERSHIRE SAUCE

1 tsp salt

1 TSP GROUND BLACK PEPPER

Preparation

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Rub steak with Worcestershire sauce. In a small bowl combine salt and pepper and generously season steak.

Place steak directly on the grill grate and smoke for 60 minutes. Remove from grill and set aside to rest.

Increase temperature to High and preheat, lid closed. For optimal results, set to 500℉ if available.

When the grill is hot, place the steak back on the grill grate. Sear until steaks reach desired internal temperature, 125-130℉ for medium rare.

Serve with a rich and bold red wine, or tasty bourbon rocks. Enjoy!

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

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