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Cowgirl Cut Smoked Steak

15

1

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.

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

  • Traeger Winemaker's Napa Valley Rub

  • 1

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

    180 ˚F

  • 2

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

    • 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.

    180 ˚F

  • 4

    Increase temperature to 450° and preheat, lid closed.

    450 ˚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.

    450 ˚F

    130 ˚F

  • 6

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

Cooking Notes

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