Traeger Kitchen
Cowboy Cut Steak
Prep Time
10
Minutes
Cook Time
50
Minutes
Serves
4 - 6
People
Effort
What's this?
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
2 (2-1/2 lb each) Snake River Farms Cowboy Cut Steak
To Taste Traeger Beef Rub
To Taste kosher salt
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
Steps
1
Season the steaks liberally with Traeger Beef Rub and 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.3
Place steaks directly on the grill grate and cook for 45 minutes or until the internal temperature reaches 115℉.4
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.6
Place the steaks back on the grill and cook 5 to 7 minutes per side or until the internal reaches 130℉ for medium-rare.7
For the Gremolata: In a medium bowl, combine all ingredients and stir well. Adjust seasoning to taste with salt and lemon juice.8
Remove steaks from the grill and let rest 1 minutes before slicing. Spoon gremolata over sliced steak to serve. Enjoy!