How to Smoke the Perfect T-Bone on a Traeger Grill

Summary:

This blog post from Traeger Grills provides a detailed recipe for smoking T-bone steaks on a pellet grill. The recipe involves seasoning the steaks with Traeger's Prime Rib Rub, smoking them at a low temperature of 225°F until they reach an internal temperature of 115°F, and then searing them at a high temperature of 450°F to 500°F until they reach medium-rare doneness. The steaks are then topped with butter and allowed to rest before serving.

Smoked T-Bone Steaks: A Culinary Adventure

When it comes to culinary indulgence, few experiences rival the delight of a perfectly smoked T-bone steak. This classic cut of beef, with its rich marbling and tender meat, is elevated to new heights through the art of smoking and searing, a technique expertly showcased by Traeger Grills.

The Essence of Smoking

Smoking meat is an age-old practice that infuses it with a distinctive, deep flavor profile. For this recipe, the choice of wood pellets plays a crucial role. Pecan wood pellets are recommended for their mild sweetness and rich aroma, which complement the robust taste of T-bone steaks. The low and slow smoking process, set at 225°F, ensures that the steaks absorb the smoky goodness while remaining tender and juicy.

Seasoning for Success

The foundation of any great steak lies in its seasoning. Traeger's Prime Rib Rub, with its blend of spices and coarse salt, provides the perfect balance of flavors. This seasoning not only enhances the natural taste of the beef but also forms a delicious crust during the searing process. For those who prefer a simpler approach, a generous sprinkle of coarse salt and freshly ground black pepper will suffice.

The Smoking Process

Begin by preheating your Traeger grill to 225°F, ensuring the lid is closed for optimal temperature consistency. Once preheated, season both sides of the T-bone steaks with the rub and insert a temperature probe into the center of one steak. Place the steaks directly on the grill grates and close the lid, allowing them to smoke until they reach an internal temperature of 115°F. This typically takes around 35 to 45 minutes.

The Searing Finale

The magic of this recipe lies in the final searing stage. Remove the steaks from the grill and increase the temperature to 450°F (or 500°F if available). Once the grill is preheated, re-insert the probe and return the steaks to the grill. Sear each side for 3 to 4 minutes, or until the internal temperature reaches 135°F for medium-rare. This high-heat searing locks in the flavors and creates a beautifully caramelized crust.

Finishing Touches

After removing the steaks from the grill, top each one with a tablespoon of unsalted butter. Allow the steaks to rest for 5 minutes before slicing. This resting period lets the juices redistribute, ensuring every bite is succulent and flavorful.

Serving Suggestions

A smoked T-bone steak is a versatile dish that pairs well with a variety of sides. Consider serving it with grilled vegetables, a crisp salad, or a hearty baked potato. For an added touch of elegance, drizzle the steaks with a chimichurri sauce made from fresh herbs, garlic, and olive oil.

Conclusion

Smoking T-bone steaks on a pellet grill is an art form that transforms a classic cut of beef into a gourmet delight. With Traeger’s precise temperature control and quality wood pellets, you can achieve a steak that is both smoky and seared to perfection. Whether you’re a seasoned grill master or a novice, this recipe is sure to impress and satisfy.