Steps

• 1

  In a large resealable plastic bag, add the wine, rosemary, olive oil, onion, garlic, salt, and pepper. Place the steaks into the marinade, seal the bag and refrigerate for several hours or overnight.

• 2

  When ready to cook, set the Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• 3

  Make the Caramelized Onions: In a large Dutch oven or pot, add the onions. Pour the butter over the onions and season with sugar, salt, and pepper. Stir well with a wooden spoon.

• 4

  Place the Dutch oven directly on the grill grates, close the lid, and cook the onions for 2-2 1/2 hours, stirring every 30 minutes, until they are very tender and golden brown. Flavor with a restrained pour of balsamic vinegar. Let cool and store in a covered container in the refrigerator if making in advance, or keep warm for serving.

  300 ˚F / 149 ˚C

  02:30

• 5

  Reduce the Traeger temperature to 180°F, using Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Remove the steaks from marinade. Lightly season steaks with Prime Rib Rub.

• 7

  Insert the probe horizontally into the center of the steak. Place the steaks directly on the grill grates, close the lid, and smoke, 25-30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 8

  Remove the elk steaks from grill and increase the Traeger temperature to 375°F. Allow the grill to preheat for 10 minutes. Place the steaks directly on the grill grates, close the lid, and cook for 25-30 minutes, until the internal temperature reaches 145°F for medium-well.

  375 ˚F / 191 ˚C

  145 ˚F / 63 ˚C

  00:45

• 9

  Remove the elk steaks from the grill and allow to rest for 5-10 minutes. Top with warmed caramelized onions. Enjoy!