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Cowboy Cut Steak

10

50

Mesquite

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.

4

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  • 2 (2-1/2 lb) cowboy cut steak

  • Traeger Beef Rub

  • Kosher salt

Gremolata

  • 1 Bunch fresh parsley, chopped

  • 2 Tablespoon chopped fresh mint

  • 1 Tablespoon minced preserved lemon

  • 1 Clove garlic, minced

  • 1/4 Cup Olive oil

  • 1 Juice of 1 lemon

  • kosher salt

  • Freshly ground black pepper

  • 1

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

    • 2 (2-1/2 lb) 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

  • 3

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

    : 225 ˚F

    : 115 ˚F

  • 4

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

  • 5

    While the steaks are resting, increase the grill temperature to 450° and preheat, lid closed for 15 minutes.

    : 450 ˚F

  • 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.

    : 450 ˚F

    : 130 ˚F

  • 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, chopped

    • 2 Tablespoon chopped fresh mint

    • 1 Tablespoon minced preserved lemon

    • 1 Clove garlic, minced

    • 1/4 Cup Olive oil

    • 1 Juice of 1 lemon

    • To Taste kosher salt

    • To Taste Freshly ground black 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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