Timber 2 Table - Backstrap with Mayonnaise and Montreal Steak Seasoning

Even those who don't care for mayo will enjoy the flavorful crust it forms when combined with Montreal steak seasoning on this juicy grilled backstrap

Backstrap with Mayonnaise and Montreal Steak Seasoning

40 Min

Prep Time

15 Min

Cook Time





I don't like mayonnaise. Can't stand it on a sandwich. So, when a buddy suggested I try slathering it over a backstrap and coating it in Montreal steak seasoning before grilling, I was skeptical, at best. When he swore that he too wasn't a huge fan of mayo but loved this recipe, I thought what the heck — let's give it a try.

This entire recipe has only three ingredients.

We used a section of backstrap, but the recipe will work with backstrap medallions, top or bottom round steaks, or inside loin. Just adjust the cooking time to match the thickness of the cut you use.


2 pounds backstrap roast, trimmed

1 cup mayonnaise, preferably Duke's

3 to 5 ounces of your favorite Montreal steak seasoning blend

Cooking Instructions

Start out by heating your Traeger to 375 degrees. Trim the backstrap well. Coat the meat liberally on all surfaces with the mayo.

Give the backstrap a thick coating of mayo.

Gently transfer the meat to the hot grill, taking care not to dislodge the coating. Cook for 7 to 8 minutes, gently flip, and continue cooking for another 7 to 8 minutes or until the center registers 125 degrees on an instant-read thermometer for rare to medium-rare.

Remove the meat from the grill and loosely tent with foil to rest for 10 minutes before slicing. Use a sharp knife and long, even slicing strokes to preserve as much crust as possible.