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Cowboy Cut Steak

Cowboy Cut Steak

By Traeger Kitchen

Thick-cut steaks are reverse seared on the Traeger for a flavor injection, then topped with a zesty, herb-packed gremolata for a fresh finish.

Prep Time

10 Min

Cook Time

50 Min




Number of People Serving


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Units of Measurement:
2 (2 1/2 lb each) cowboy steaks
To Taste Traeger Beef Rub
Kosher salt, to taste
1 Bunch fresh parsley, chopped
2 Tablespoon chopped fresh mint
1 Tablespoon minced preserved lemon
1 garlic clove, minced
1/4 Cup olive oil
Juice of 1 lemon
Kosher salt, to taste
Freshly ground black pepper, to taste


  • 1

    When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C


    Super Smoke

  • 2

    Season the steaks liberally with Traeger Beef Rub and kosher salt.

  • 3

    Place the steaks directly on the grill grates. Insert the probe horizontally into the center of a steak, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 115℉, about 45 minutes.

    225 ˚F / 107 ˚C

    115 ˚F / 46 ˚C


    Super Smoke

  • 4

    Remove steaks from the grill and let rest for 10 minutes. Meanwhile, increase the grill temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 5

    Meanwhile, make the gremolata: In a medium bowl, stir together the parsley, mint, preserved lemon, garlic, olive oil, lemon juice, salt, and pepper.

  • 6

    Return the steaks to the grill and reinsert the probe. Close the lid cook until the internal reaches 130℉ for medium-rare, 5-7 minutes per side, or your desired temperature.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C


  • 7

    Remove the steaks from the grill and let rest for 1 minutes before slicing. Spoon the gremolata over sliced steak to serve. Enjoy!

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