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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.
2 (2-1/2 lb) cowboy cut steak
Traeger Beef Rub
Kosher salt
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
2 (2-1/2 lb) cowboy cut steak
To Taste Traeger Beef Rub
To Taste Kosher salt
: 225 ˚F
: 225 ˚F
: 115 ˚F
: 450 ˚F
: 450 ˚F
: 130 ˚F
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