We’ve got everything you need to break down this notoriously tough cut of beef into a tender and smoky masterpiece.
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For the Marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper and sugar.
Place the meat in a large resealable plastic bag and pour the marinade over it. Refrigerate for 6 hours to overnight.
Remove steak from the refrigerator and let it come to room temperature.
For the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce and pepper. Mix to combine with a wooden spoon. Cover and refrigerate if not using immediately.
When steak is at room temperature, discard the marinade and pat dry with paper towels.
Season on all sides with Traeger Beef Rub.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.
Lay the steak directly on the grill grate and smoke for 60 minutes.
Transfer steak to a platter. Increase grill temperature to 500℉ and preheat with the lid closed.
When grill is hot, return steak to the grill and cook until desired internal temperature is reached, 130℉ for medium-rare, about 15 to 20 minutes.
Let meat rest for 3 minutes, before thinly slicing on a diagonal. Serve with the Blue Cheese Butter. Enjoy!
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