Strip Steak with Bacon-Onion Jam

Remove the steaks from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature. Season the steaks on both sides with Traeger Prime Rib Rub.

When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Place a cast iron pan directly on the grill grates to preheat.

In the cast iron pan on the grill, add the chopped bacon. Close the lid, and cook the bacon for 10-15 minutes, or until the fat has rendered.

Remove the bacon from the pan, and drain the bacon grease reserving 1 tablespoon in the pan.

Add the onions into the cast iron pan, close the lid, and cook for 10 minutes, or until the onions have softened. Next, add brown sugar, close the lid, and cook for 15-20 minutes, until the onions are caramelized.

Add the coffee, apple juice, and cooked bacon and continue to cook, stirring occasionally, until the onions are really thick and jammy, 20 minutes.

Remove the bacon-onion jam from the grill. Stir in the balsamic vinegar and spoon into a bowl and set aside. Store any leftover bacon-onion jam in the fridge. This bacon-onion jam really tastes best at room temperature, so always let it come to room temp before enjoying.

Increase the Traeger temperature to 450°F, and preheat with the lid closed for 15 minutes.

Lightly drizzle the steaks with olive oil. Insert the probe horizontally into the center of the steak, avoiding any bones, if applicable. Place the steaks directly on the grill grates. Close the lid, and cook for 4-5 minutes on each side, until the internal temperature reaches 130°F for medium-rare, or until they reach desired doneness.

Remove the steaks from the grill, and let rest for about 10 minutes before slicing. Top each steak with the bacon-onion jam and serve. Enjoy!