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Cowgirl Cut Smoked Steak

Cowgirl Cut Smoked Steak

By Lydia Mondavi

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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