Techniques & Tips: Doneness of Steak by Feel with Timothy Hollingsworth
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The best way to check the doneness of your steaks is with a thermometer, but if you’re in a pinch you can do it by touch. Check out Tim Hollingsworth as he shows you how it’s done.
Smoked T-Bone Steaks
by Traeger Kitchen
4 Reviews
Prep Time
5 Min
Cook Time
45 Min
Serves
4
Pellets
Pecan
Nothing beats a T-bone steak. Well, one thing does, and that's a smoked T-bone. We've put the Traeger stamp on this classic recipe.
Ingredients
main
| 4 | (14-16-oz) T-bone steaks |
| To Taste | Traeger Prime Rib Rub or coarse salt and freshly ground black pepper |
| 4 Tablespoon | unsalted butter, at room temperature |
1
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed 15 minutes. For optimal flavor, use Super Smoke, if available.
2
Season the steaks on both sides with Traeger Prime Rib Rub.
3
Insert the probe into the center of a steak. Arrange the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 115℉, 35-45 minutes.
4
Remove the steaks from the grill. Increase the grill temperature to 450°F (or 500°F, if available) and preheat with the lid closed for 15 minutes.
5
Re-insert the probe and return the steaks to the grill. Close the lid and sear the steaks until the internal temperature reaches 135°F for medium-rare, 3-4 minutes per side, or your desired internal temperature.
6
Remove the steaks from the grill and top each with a tablespoon of butter. Let the steaks rest for 5 minutes before slicing. Enjoy!