There’s nothing like a fall evening in the Pacific Northwest.
And, if you’re anything like us, you’ll want to maximize your time outdoors while there are still a few nice days in the forecast. Cooking dinner outside in the fall air is not only relaxing, but grilling on your Traeger is a simple and easy way to get dinner on the table after a busy day.
But, you don’t just have to grill some hot dogs and call it good to get a quick meal on the table.
We set out to create an easy weeknight meal that’s torn from the menu of your favorite high-end chophouse, but with simple ingredients and cooked on the grill.
It turns out you can grill up a quick dinner AND have all of your favorite flavors from Ruth’s Chris or Mastro’s!
How does smoked reverse-sear New York Strip, a Fire Grilled Iceberg Wedge Salad with Blue Cheese and Bacon, and Crispy Loaded Baked Potatoes sound?
Keep reading for the simple play by play from Chad, one of our grilling experts at Summit Ace:
Serves 4
2 hours Total
(1:30 hours active)
Ingredient List
Smoked Reverse Sear New York Strips
4 New York Strips (or your choice of thick-cut steak)
Montreal Steak Seasoning
Fire Grilled Iceberg Wedge Salad with Blue Cheese and Bacon
1 Large Iceberg Lettuce
Bacon Crumbles
Grated Parmesan Cheese
Extra Virgin Olive Oil
Sea Salt and Crushed Black Pepper
Blue Cheese Dressing
Crispy Loaded Baked Potatoes
4 Russet Potatoes
Butter
Sour Cream
Bacon Crumbles
Chives
Shredded Cheddar
Instructions:
Start ahead of time by taking the steaks out. Sprinkle on the Montreal steak seasoning to taste, but make sure to coat all sides. Leave the steaks out to allow the meat to come to room temperature and to let the seasoning to do its magic.
When you are ready to grill, preheat your smoker to 225 degrees. Throw on the steaks and let them smoke for 45 to 50 minutes.
While the steaks smoke, cut the iceberg lettuce into 4 equal wedges. Drizzle with a generous amount of olive oil and a dash of sea salt, then set aside.
After smoking the steaks for about 45 or 50 minutes, remove the steaks to a baking sheet and cover tightly with foil- then set aside.
Turn up the smoker to 400 degrees and, while it preheats, start the baked potatoes.
Pierce them with a fork several times and brush the outside with butter and sprinkle with salt. Next, microwave the potatoes on high for 7 minutes or until they are fork tender (this speeds up the cooking time). Split them in half and add the butter, chives, bacon crumbles, and shredded cheddar cheese. Then loosely wrap the dressed potatoes in foil and place on the grill.
By now, the grill should be up to temp and ready for the final sprint. Throw the steaks back on the grill for 10 minutes. It’s also time to add the lettuce wedges with one of the cut sides face-down on the grill.
After the lettuce has been on the grill for 3 minutes, rotate them so the other cut side faces down for an additional 3 minutes. Both sides should have some nice char marks when you’re done. Pull the wedges off the grill and dust them with crushed black pepper and drizzle with blue cheese dressing. Sprinkle with bacon crumbles and grated fresh parmesan.
After the steaks have been back on the grill for about 10 minutes, flip them over and continue to grill them until they reach desired your temperature. I usually pull them at 120 degrees for rare and 130 degrees for medium-rare. Cover the steaks tightly in foil and allow to rest for at least 10 minutes.
And don’t forget to pull the baked potatoes! Unwrap them and add a dollop of sour cream.
Now you are all set to sit down for a first rate steakhouse dinner, fresh from the backyard!
