By Traeger Kitchen
Thick-cut steaks are reverse seared on the Traeger for a flavor injection, then topped with a zesty, herb-packed gremolata for a fresh finish.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 | (2 1/2 lb each) cowboy steaks |
To Taste | Traeger Beef Rub |
Kosher salt, to taste |
1 Bunch | fresh parsley, chopped |
2 Tablespoon | chopped fresh mint |
1 Tablespoon | minced preserved lemon |
1 | garlic clove, minced |
1/4 Cup | olive oil |
Juice of 1 lemon | |
Kosher salt, to taste | |
Freshly ground black pepper, to taste |
1
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
00:15
Super Smoke
2
Season the steaks liberally with Traeger Beef Rub and kosher salt.
3
Place the steaks directly on the grill grates. Insert the probe horizontally into the center of a steak, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 115℉, about 45 minutes.
225 ˚F / 107 ˚C
115 ˚F / 46 ˚C
00:45
Super Smoke
4
Remove steaks from the grill and let rest for 10 minutes. Meanwhile, increase the grill temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
07:30
5
Meanwhile, make the gremolata: In a medium bowl, stir together the parsley, mint, preserved lemon, garlic, olive oil, lemon juice, salt, and pepper.
6
Return the steaks to the grill and reinsert the probe. Close the lid cook until the internal reaches 130℉ for medium-rare, 5-7 minutes per side, or your desired temperature.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
00:10
7
Remove the steaks from the grill and let rest for 1 minutes before slicing. Spoon the gremolata over sliced steak to serve. Enjoy!
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