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Grilled T-Bone Steaks
with Bloody Mary Steak Sauce

Difficulty 2/5
|
Prep time 15 mins

Cook time 1 hr 45 mins
|
Serves 2-4

Hardwood Mesquite

We’re Traegerizing this T-bone with a reverse sear, smoking this famous cut low-&-slow until it reaches an internal temp of 125F. Cooking this steak on a new Ironwood or Timberline? Make sure to activate Super Smoke Mode for even more wood-fired flavor. Finish it all off with a quick 5-minute sear on each side on High and you’ll be good to go, especially with that smokin’ Bloody Mary sauce on the side.

Ingredients

2 LARGE T-BONE STEAKS

1 TBSP KOSHER SALT

1 TBSP BLACK PEPPER

1 cup SMOKED BLOODY MARY MIX

1/2 WHITE ONION, SMALL DICE

1 CLOVE GARLIC, MINCED

JUICE OF 1 LEMON

1 TBSP SOY SAUCE

2 TBSP BROWN SUGAR

1 TBSP MUSTARD

2 TBSP Olive oil

Preparation

When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Season the steaks with salt and pepper and place directly on the grill grate and smoke for 60-90 minutes until the internal temperature reaches 125℉ when an instant read thermometer is inserted into the thickest part of the steak.

For the Steak Sauce: Place olive oil in a medium sauce pan over medium heat. Add onion and garlic and sauté 5 minutes until the onions are lightly browned and translucent. Add remaining ingredients and reduce the heat to a simmer. Simmer for 20-30 minutes until the mixture has reduced and thickened.

Remove the steaks from the grill and increase the temperature to High.

When the grill is hot, sear the steaks for 5 minutes on each side. Remove from the grill and let rest 10 minutes before serving.

Serve steak with steak sauce on the side warm or room temperature. Enjoy!

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

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