What To Know
- The smoky aroma of a perfectly grilled KC strip steak, cooked low and slow on a Traeger grill, is enough to make anyone’s mouth water.
- The result is a steak that’s not only cooked to perfection but also boasts a smoky aroma and a tantalizingly tender texture.
- Adding a glaze to your KC strip during the last 15 minutes of cooking can add a burst of flavor and a gorgeous sheen.
The smoky aroma of a perfectly grilled KC strip steak, cooked low and slow on a Traeger grill, is enough to make anyone’s mouth water. But achieving that coveted tender, juicy, and flavorful steak requires more than just throwing it on the grill and hoping for the best. This guide will walk you through the process of how to cook KC strip on Traeger, ensuring you get a steak that’s both delicious and impressive.
The Magic of Traeger Grilling
Traeger grills, with their wood-fired pellet system, offer a unique advantage when it comes to cooking steaks. The slow, even heat and the infusion of wood smoke create a depth of flavor that’s simply unmatched by traditional gas or charcoal grills. The result is a steak that’s not only cooked to perfection but also boasts a smoky aroma and a tantalizingly tender texture.
Choosing the Right KC Strip
Before you even think about firing up your Traeger, selecting the right KC strip is crucial. Look for a steak that’s at least 1-inch thick, has good marbling (the white streaks of fat throughout the meat), and is free of any blemishes or discoloration.
Prepping the Steak for Traeger Success
Once you’ve got your KC strip, it’s time to prep it for grilling.
- Pat Dry: Start by patting the steak dry with paper towels. This helps ensure a nice sear and prevents excess moisture from steaming the steak instead of grilling it.
- Seasoning: Salt and pepper are the classic steak seasonings, but feel free to get creative with your spice blends. A simple rub of garlic powder, onion powder, and paprika adds another layer of flavor. Don’t be afraid to experiment!
- Rest: Allow the steak to rest at room temperature for about 30 minutes before grilling. This helps the steak cook more evenly and prevents it from becoming too cold when it hits the hot grill.
Firing Up Your Traeger
Now it’s time to get your Traeger ready for the starring role.
- Preheat: Set your Traeger to 225°F (107°C) and let it preheat for at least 30 minutes. This ensures a consistent cooking temperature.
- Wood Pellets: Choose your wood pellets wisely. Hickory, pecan, or applewood are great choices for a classic smoky flavor.
Grilling the KC Strip
With your Traeger preheated and your steak prepped, you’re ready to grill.
- Place the Steak: Place the steak directly on the grill grates. Don’t overcrowd the grill, as this can affect the cooking temperature.
- Cook Low and Slow: Cook the steak for about 1 hour and 15 minutes, or until it reaches an internal temperature of 125°F (52°C) for medium-rare.
- Flip: Flip the steak halfway through the cooking time to ensure even cooking.
Resting and Slicing
After the steak has reached your desired internal temperature, it’s crucial to let it rest before slicing.
- Rest Time: Remove the steak from the Traeger and place it on a cutting board. Let it rest for at least 10 minutes, covered loosely with aluminum foil. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
- Slicing: Once rested, slice the steak against the grain. This helps to break down the muscle fibers and makes the steak even more tender.
Beyond the Basics: Taking Your KC Strip to the Next Level
While the basic method outlined above will give you a delicious KC strip, there are a few additional techniques you can use to elevate your grilling game.
- Reverse Searing: This method involves cooking the steak at a low temperature for an extended period, followed by a quick sear over high heat. This results in a steak that’s perfectly cooked throughout with a beautiful crust.
- Smoke Ring: For a truly impressive presentation, try smoking your KC strip for a few hours before grilling. This will create a beautiful smoke ring – a thin band of pink around the edge of the steak.
- Glazing: Adding a glaze to your KC strip during the last 15 minutes of cooking can add a burst of flavor and a gorgeous sheen. Honey, maple syrup, or even a simple balsamic glaze are great options.
The Grand Finale: Serving Your Traeger-Grilled KC Strip
Your Traeger-grilled KC strip is now ready to take center stage. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad. Don’t forget to garnish with fresh herbs, a squeeze of lemon, or a drizzle of olive oil.
A Culinary Victory: Beyond the Plate
Cooking a perfect KC strip on your Traeger is more than just a meal; it’s an experience. The aroma of wood smoke, the anticipation of the sizzling steak, and the satisfaction of creating a delicious masterpiece – all these elements come together to make grilling on a Traeger a truly rewarding culinary journey.
Quick Answers to Your FAQs
Q: What temperature should I cook my KC strip to for medium-rare?
A: Aim for an internal temperature of 125°F (52°C) for medium-rare. Use a meat thermometer to ensure accuracy.
Q: Can I use any type of wood pellets for my KC strip?
A: While you can use any type of wood pellets, hickory, pecan, or applewood are great choices for a classic smoky flavor.
Q: How long should I rest my KC strip after grilling?
A: Rest your steak for at least 10 minutes, covered loosely with aluminum foil. This allows the juices to redistribute.
Q: Can I cook my KC strip on a Traeger without a smoke ring?
A: You can certainly cook a delicious KC strip without a smoke ring. However, if you’re aiming for that impressive presentation, smoking the steak for a few hours before grilling will create a beautiful smoke ring.
Q: What are some good side dishes to serve with my Traeger-grilled KC strip?
A: Roasted vegetables, mashed potatoes, a simple salad, or even a creamy risotto are all great options. Let your creativity guide you!
