Cowgirl Cut Smoked Steak
By Lydia Mondavi
2 Reviews
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.
Prep Time
15 Min
Cook Time
1 Hr
10 Min
Pellets
Hickory
Yields: 2 Servings
Ingredients
main
| 1 | New York or Rib Eye Steak, 1" or more |
| As Needed | Traeger Winemaker's Napa Valley Rub |
Units of Measurement:
Steps
Step 1
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
00:15
180 ˚F / 82 ˚C
Super Smoke
Step 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
Step 3
Place steak directly on the grill grate and smoke for 60 minutes. Remove from grill and set aside to rest.
01:00
180 ˚F / 82 ˚C
Super Smoke
Step 4
Increase temperature to 450° and preheat, lid closed.
450 ˚F / 232 ˚C
Step 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.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
Step 6
Serve with a rich and bold red wine, or tasty bourbon rocks. Enjoy!
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