Traeger Kitchen
Cowboy Cut Steak
Prep Time
10 Minutes
Cook Time
50 Minutes
Effort
Pellets
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.
Ingredients
Units of Measurement:
main
2 (2-1/2 lb each) Snake River Farms Cowboy Cut Steak
Traeger Beef Rub
kosher salt
Gremolata
1 Bunch fresh parsley
2 Tablespoon chopped mint
1 Tablespoon minced preserved lemon
1 Clove garlic, minced
1/4 Cup olive oil
1 lemon, juiced
salt and pepper
Steps
1
Season the steaks liberally with Traeger Beef Rub and kosher salt.Ingredients
2 (2-1/2 lb each) Snake River Farms Cowboy Cut Steak
To Taste Traeger Beef Rub
To Taste kosher salt
2
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Grill: 225 ˚F3
Place steaks directly on the grill grate and cook for 45 minutes or until the internal temperature reaches 115℉.Grill: 225 ˚F
Probe: 115 ˚F4
Remove steaks from the grill and let rest for 10 minutes.5
While the steaks are resting, increase the grill temperature to 500℉ and preheat, lid closed for 15 minutes.Grill: 500 ˚F6
Place the steaks back on the grill and cook 5 to 7 minutes per side or until the internal reaches 130℉ for medium-rare.Grill: 500 ˚FProbe: 130 ˚F7
For the Gremolata: In a medium bowl, combine all ingredients and stir well. Adjust seasoning to taste with salt and lemon juice.Ingredients
1 Bunch fresh parsley
2 Tablespoon chopped mint
1 Tablespoon minced preserved lemon
1 Clove garlic, minced
1/4 Cup olive oil
1 lemon, juiced
To Taste salt and pepper
8
Remove steaks from the grill and let rest 1 minutes before slicing. Spoon gremolata over sliced steak to serve. Enjoy!