By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.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.
225 ˚F / 107 ˚C
Super Smoke
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.
225 ˚F / 107 ˚C
125 ˚F / 52 ˚C
Super Smoke
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.
500 ˚F / 260 ˚C
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.
500 ˚F / 260 ˚C
00:05
6
Serve steak with sauce on the side, warmed or at room temperature. Enjoy!
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