Grilled T-Bone Steaks with Bloody Mary Steak Sauce

Traeger Kitchen

Grilled T-Bone Steaks with Bloody Mary Steak Sauce

Prep Time



Cook Time




2 - 4




What's this?

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


  • 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.
  • 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.
  • 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.
  • 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.
  • 6

    Serve steak with sauce on the side, warmed or at room temperature. Enjoy!