Marinaded and grilled, this recipe can apply toward pretty much any cut of beef.
Sprinkle meat generously with Montreal steak seasoning, rub it in and pour a bit of oil and Worcester sauce over the tops. Let marinade for an hour or so as it comes to room temperature. Turn on grill to smoke for 5 minutes and then set temp for high. (optional: smoke steaks for 15-25 min, remove steaks and then heat the grill to high.). Place steak on edges of Traeger for nice grill marks. Flip after 5 minutes and put thermometer in the thickest one. Set temp to 145 degrees. The smaller ones will be cooked more well and the bigger ones will be medium rare. After grilled, let rest with some pats of butter on top for about 10 min. with foil lightly over top.
See more tips below:
Tip 1: Meat Freshness. When cooking a steak, freshness is top priority. Buy your steaks early on the same day you plan to cook them.
Tip 2: Marbling. Look for steaks that are well marbled with fat. Those thin streams of fat will dissolve in the heat of your grill and moisten the meat from the inside while cooking.
Tip 3: Preparation. Before grilling, allow your steaks 4-6 hours to come to room temperature. Having your steaks start out at a slightly warmer temperature means more even cooking.
Tip 4: Season. How you season your meat matters. Whether you use a rub, like Traeger's Beef Shake, or simple salt and pepper, the key is in the application. Apply liberally, and always just a little more than you think you will need. Instead of just shaking the seasoning on and then slapping your steaks on the grill, pour your rub directly into the palm of your hand and massage it into the meat.
Tip 5: Smoke. After your fire up your grill, leave it on smoke and give your steaks 25-30 minutes (at least 15 minutes) to really take on some delicious flavor. This is what makes a Traeger steak incomparable to any other steak out there.
Tip 6: Preheat. After your steaks have smoked, remove them from the grill. Crank your temperature up to High and let your grill preheat for 10-15 minutes. You want your grill to be running at the highest possible temperature. Return the steaks to the hot grill and cook to desired doneness. (If you want more tips, check out our post about how to tell when your steak is done)
Tip 7: Finishing Touches. For a finishing touch to please all palates, we recommend melting a pat of butter over the steak immediately after grilling. Without taking anything away from the steak, the melted butter adds richness to each bite that will make your steaks the talk of the town.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (29g)|
|Recipe Makes: Servings|
|Calories from Fat: 256 (100%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 5.1mg||2 %|
|Sodium 14.2mg||0 %|
|Potassium 0.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 256
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