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This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse-sear for big time, beefy flavor.
2 (2 lb) dry-aged porterhouse steaks
Kosher salt
8 Cup arugula
extra-virgin olive oil
Freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese
2 (2 lb) dry-aged porterhouse steaks
: 225 ˚F
: 225 ˚F
: 120 ˚F
To Taste Kosher salt
: 450 ˚F
: 450 ˚F
: 130 ˚F
8 Cup arugula
To Taste extra-virgin olive oil
To Taste Freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese