Step

• Step 1

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

  Ingredients

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

  • To Taste Traeger Beef Rub

  • To Taste kosher salt

• Step 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

• Step 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

• Step 4

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

• Step 5

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

  500 ˚F / 260 ˚C

• Step 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

• Step 7

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

  Ingredients

  • 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

• Step 8

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