Skip to Main Content

Don't Wait. Order by Feb 1st to get your grill before the Big Game.  |

Shop Now  |

Order in  0days0:hours0:minutes0seconds

Cowgirl Cut Smoked Steak

Prep Time

15 Minutes

Cook Time

1 Hours

Effort

Pellets

Hickory

This cowgirl cut steak recipe from Lydia Mondavi starts with our Napa Valley inspired rub with notes of red wine, fennel and garlic before getting smoked and reverse-seared to perfection. Substitute any rub of your choice, but we highly recommend trying out the limited Winemakers Rub by Rob & Lydia Mondavi for ultimate flavor.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 New York or Rib Eye Steak, 1" or more

  • Traeger Winemaker's Napa Valley Rub

Steps

  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill: 180 ˚F

  • 2

    Season all sides of the steak generously with Traeger Winemaker's Rub.

    Ingredients

    • 1 New York or Rib Eye Steak, 1" or more

    • As Needed Traeger Winemaker's Napa Valley Rub

  • 3

    Place steak directly on the grill grate and smoke for 60 minutes. Remove from grill and set aside to rest.

    Grill: 180 ˚F

  • 4

    Increase temperature to 500℉ and preheat, lid closed.

    Grill: 500 ˚F

  • 5

    When the grill is hot, place the steak back on the grill grate. Sear until steaks reach desired internal temperature, 125-130℉ for medium rare.

    Grill: 500 ˚F

    Probe: 130 ˚F

  • 6

    Serve with a rich and bold red wine, or tasty bourbon rocks. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.