Go Back
Sliced teres major steaks with smoky red bell pepper sauce.

Teres Major with Smoky Red Pepper Sauce on the Traeger

Tender Teres Major steaks are reverse-seared on the Traeger Ironwood, then finished with a sear on the Traeger Flatrock Griddle. Paired with a smoky red pepper sauce made from roasted bell peppers, garlic, and thyme, this dish brings out bold flavors with minimal effort, perfect for a gourmet family dinner or entertaining guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course beef, main, steak
Cuisine American, bistro, upscale

Equipment

  • Traeger Ironwood (for reverse searing and roasting the peppers)
  • Traeger Flatrock Griddle (for searing the steaks)
  • Blender or food processor (for the sauce)
  • Meat thermometer (to check steak temperature)

Ingredients
  

  • 2 Teres Major steaks
  • 2 red bell peppers
  • 2 cloves garlic
  • 1/2 shallot chopped
  • 1/2 cup olive oil
  • 2 fresh thyme stems
  • Salt and pepper to taste
  • For seasoning the steak:
  • Spiceology Rosemary Dijon seasoning
  • Spiceology Salt Pepper, Garlic seasoning
  • Olive oil for coating the steaks

Instructions
 

  • Prep the Steak:
  • Rub the Teres Major steaks with a light coating of olive oil.
  • Season generously with Spiceology Rosemary Dijon seasoning and Salt, Pepper, Garlic seasoning.
  • Let the steaks sit for 10-15 minutes to absorb the flavors.
  • Reverse Sear on the Traeger Ironwood:
  • Preheat the Traeger Ironwood to 225°F.
  • Place the seasoned steaks directly on the grill and cook until the internal temperature reaches 115°F, about 45 minutes.
  • Sear on the Traeger Flatrock Griddle:
  • Preheat the Traeger Flatrock Griddle to medium-high heat.
  • Sear the steaks on each side until they reach an internal temperature of 130°F for medium-rare.
  • Remove from heat, cover with foil, and rest for 5-10 minutes.
  • Make the Smoky Red Pepper Sauce:
  • Preheat the Traeger Ironwood to 400°F.
  • Place the red bell peppers on the grill and roast for 15 minutes, turning until charred all over.
  • Transfer peppers to a bowl, cover, and let steam for 10 minutes.
  • Peel and deseed the peppers.
  • In a small blender, combine roasted peppers, chopped shallot, garlic, thyme, and olive oil.
  • Blend until smooth, then season with salt and pepper to taste.
  • Serve:
  • Slice the rested steaks and serve with the smoky red pepper sauce on the side or drizzled over the steak.

Video

Notes

Reverse searing the steaks at a low temperature ensures even cooking while keeping the meat juicy.
Make sure to rest the steaks for at least 5-10 minutes after searing to allow the juices to redistribute.
Roasting the peppers on the Traeger adds an extra layer of smoky flavor that complements the richness of the steak.
Keyword roasted red pepper sauce, smoked red pepper sauce, steak and sauce, teres major, Traeger reverse seared steak