Traeger Kitchen
Grilled T-Bone Steaks with Bloody Mary Steak Sauce
Prep Time
15 Minutes
Cook Time
1 Hours
Effort
Pellets
Mesquite
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.
Ingredients
Steps
1
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˚2
Season the steaks with salt and pepper and place directly on the grill grate. Smoke for 60 to 90 minutes until the internal temperature reaches 125℉ when an instant-read thermometer is inserted into the thickest part of the steak.Grill: 225˚
Probe: 125˚3
For the Steak Sauce: Heat olive oil in a medium sauce pan over medium heat. Add onion and garlic and sauté 5 minutes until the onions are lightly browned and translucent. Add remaining ingredients and reduce the heat to a simmer. Simmer for 20 to 30 minutes until the mixture has reduced and thickened.4
Remove the steaks from the grill and increase the temperature to 500°F.Grill: 500˚5
When the grill is hot, sear the steaks for 5 minutes on each side. Remove from the grill and let rest 10 minutes before serving.Grill: 500˚6
Serve steak with sauce on the side, warmed or at room temperature. Enjoy!