We’re Traegerizing this T-bone with a reverse sear, smoking this famous cut low-&-slow until it reaches an internal temp of 125℉. 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.
2 Large T-bone steaks
1 Tablespoon kosher salt
1 Tablespoon black pepper
2 Tablespoon extra-virgin olive oil
1/2 white onion, finely diced
1 Clove garlic, minced
1 lemon, juiced
1 Tablespoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon mustard
1 Cup Traeger Smoked Bloody Mary Mix
2 Large T-bone steaks
1 Tablespoon kosher salt
1 Tablespoon black pepper
2 Tablespoon extra-virgin olive oil
1/2 white onion, finely diced
1 Clove garlic, minced
1 lemon, juiced
1 Tablespoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon mustard
1 Cup Traeger Smoked Bloody Mary Mix