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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

Prep Time

5 Min

Cook Time

45 Min





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.

4 (14-16-oz) T-bone steaks
To TasteTraeger Prime Rib Rub or coarse salt and freshly ground black pepper
4 Tablespoonunsalted butter, 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!