Cowboy Cut Steak

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Season the steaks liberally with Traeger Beef Rub and kosher salt.

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  Ingredients

  • 2 (2-1/2 lb) 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 ˚F

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• 3

  Place steaks directly on the grill grate and cook for 45 minutes or until the internal temperature reaches 115℉.

  Grill: 225 ˚F

  Probe: 115 ˚F

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• 4

  Remove steaks from the grill and let rest for 10 minutes.

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• 5

  While the steaks are resting, increase the grill temperature to 500℉ and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 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.

  Grill: 500 ˚F

  Probe: 130 ˚F

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• 7

  For the Gremolata: In a medium bowl, combine all ingredients and stir well. Adjust seasoning to taste with salt and lemon juice.

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  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!

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