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Cowboy Cut Steak

Cowboy Cut Steak

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

10 Minutes

Cook Time

50 Minutes




Number of people serving


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Units of measurement:
2 (2-1/2 lb each) Snake River Farms Cowboy Cut Steak
To Taste Traeger Beef Rub
To Taste kosher salt
1 Bunch fresh parsley
2 Tablespoon chopped mint
1 Tablespoon minced preserved lemon
1 Clove garlic, minced
1/4 Cup olive oil
1 lemon, juiced
To Taste salt and pepper


  • 1

    Season the steaks liberally with Traeger Beef Rub and kosher salt.

    • 2  (2-1/2 lb each) Snake River Farms Cowboy Cut Steak

    • To Taste Traeger Beef Rub

    • To Taste kosher salt

  • 2

    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

  • 3

    Place steaks directly on the grill grate and cook for 45 minutes or until the internal temperature reaches 115℉.

    225 ˚F / 107 ˚C

    115 ˚F / 46 ˚C

    Super Smoke

  • 4

    Remove steaks from the grill and let rest for 10 minutes.

  • 5

    While the steaks are resting, increase the grill temperature to 500℉ and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 6

    Place the steaks back on the grill and cook 5 to 7 minutes per side or until the internal reaches 130℉ for medium-rare.

    500 ˚F / 260 ˚C

    130 ˚F / 54 ˚C

  • 7

    For the Gremolata: In a medium bowl, combine all ingredients and stir well. Adjust seasoning to taste with salt and lemon juice.

    • 1 Bunch fresh parsley

    • 2 Tablespoon chopped mint

    • 1 Tablespoon minced preserved lemon

    • 1 Clove garlic, minced

    • 1/4 Cup olive oil

    • 1  lemon, juiced

    • To Taste salt and pepper

  • 8

    Remove steaks from the grill and let rest 1 minutes before slicing. Spoon gremolata over sliced steak to serve. Enjoy!

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