Ingredients
The following ingredients have 4 Servings
- 1 1/2 lb Cowboy cut steak (Ribeye Tomahawk)
- 2 tbsp Montreal Seasoning
- 2 tbsp butter
- chimichurri sauce ((blended), optional)
Instruction
- Bring steak out of the refrigerator 1 hour prior to cooking.
- Season the steak with Montreal Seasoning on both sides, pressing the seasoning to adhere.
- Pellet Smoker: Set Traeger to 225°F and hit Super Smoke. Preheat for 15 minutes.
- Place steak directly on clean grill grate and cook 45 minutes, until internal temperature reaches 115°F. Remove steak from grill and let rest 10 minutes. Change Traeger heat to 500°F in the meantime.
- Place steak back on the grill for 5-6 minutes per side, or until internal temperature reaches 130°F-135°F for medium-rare (See Note 1).
- Remove from grill and let rest 10 minutes. Top with butter before slicing and serve with optional chimichurri.
