How to make the perfect steak is a pretty bold claim, but it’s one that Traeger made with the introduction of their Steak Blend Pellet Kit. The kit contained 18 lbs of pellets, which were a mixture of Oak, Hickory, and Mesquite, along with a rub for the steaks and a Chimichurri mix as a dressing for the finished steaks.
Tap/Click to watch the recipe or scroll below for the steps: Video – Traeger.com
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Step 1: The recipe started with a couple of good quality bone-in beef steaks with some nice fat marbling, the steaks were then patted down with a paper towel to remove surface moisture.
Step 2: Without any sort of binder, the rub from the kit was applied, which contained a mixture of Sea Salt, Garlic, and ‘Spices’.
Step 3: Then a Meater probe was inserted into the thicker part of the steaks, and importantly, it didn’t touch the bone to give a false reading.
Step 4: While the pellet grill was heating up to 225 degrees, the Chimichurri mix was added to a bowl, and around a cup of grape seed oil was added and stirred together.
Step 5: With the pellet grill at 225 degrees the steaks went onto the grates. They were left to cook/smoke for around an hour before they reached their target temperature.
Step 6: With an internal temperature of 115 degrees the steaks were then taken off the pellet grill.
Step 7: A cast-iron skillet was placed on the induction hob of the Traeger Timberline at its highest temp, along with a pat of Butter, and two sprigs of Rosemary.
Step 8: The steaks were then seared on the cast-iron skillet for one to two minutes on each side in the Butter and Rosemary.
Step 9: Once both sides of the steaks had a nice crust they were taken off the skillet.
Step 10: While its obviously very tempting to cut into a cooked steak straight away, the best steaks are left to rest for 10 to 15 minutes for the fibers in the meat to reabsorb the juices/fat.
Step 11: After resting, the steaks were sliced up to reveal a perfect medium-rare doneness.
Step 12: Finally, as a finishing touch, the sliced-up steaks were given a dressing of the Chimichurri.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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