Steps

• 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

  Super Smoke

• 2

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

  Ingredients

  • 2  (2 1/2 lb each) cowboy steaks

  • To Taste Traeger Beef Rub

  •  Kosher salt, to taste

• 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

  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

• 5

  Meanwhile, make the gremolata: In a medium bowl, stir together the parsley, mint, preserved lemon, garlic, olive oil, lemon juice, salt, and pepper.

  Ingredients

  • 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

• 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

• 7

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