Grilled T-Bone Steaks with Bloody Mary Steak Sauce

Ingredients

Units of Measurement:

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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 ˚F

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• 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 ˚F

  Probe: 125 ˚F

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  Ingredients

  • 2 Large T-bone steaks

  • 1 Tablespoon kosher salt

  • 1 Tablespoon black pepper

• 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.

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  Ingredients

  • 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

• 4

  Remove the steaks from the grill and increase the temperature to 500°F.

  Grill: 500 ˚F

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• 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 ˚F

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• 6

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

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