This technique is a great way to incorporate that delicious Cedar flavor, while still getting a good sear on your steak. Use an assortment of chiles to add more colors to the dish.

We cooked this Cedar-wrapped steak on the Pit Boss 820D Pellet Grill.  The wood pellets provide an additional deeper smoke that can be tasted in both the steak and grilled vegetables.

Total Time: 20 minutes
Servings: 4


  • 2 Cedar Grilling Wraps
  • 2 Beef Shoulder Tenders
  • 2 lbs Baby Potatoes
  • 8 Chiles, assorted
  • 3 Tbsp. Olive Oil
  • Kosher Salt and Pepper

Chef's Tip

Wrap the steaks in advance to get a more distinct wood flavor. Any round cut steak like filet mignon or baseball cut sirloin will work for this recipe.


  1. Preheat the grill to 500°F, and soak the Cedar wraps in warm water for several minutes.
  2. Cut the potatoes in half and toss with 2 Tbsp. of the oil and salt and pepper.
  3. Place the potatoes flat side down on the grill, close the lid.
  4. Cook for 5 minutes, then turn over and move to the side of the grill to continue cooking.
  5. Cut the shoulder tenders in half, and form into round steaks.
  6. Cut the Cedar wraps into 1 ½” wide strips.
  7. Wrap a strip around each steak, securing with twine.
  8. Season the steaks with salt and pepper on both sides.
  9. Grill the steaks for 3 minutes per side for medium rare.
  10. Cut the chiles in half and remove the seeds.
  11. Toss the chiles with the remaining oil, and season with salt and pepper.
  12. Grill for 3 minutes or until slightly blackened.
  13. To serve, cut the twine and remove the wraps from the steaks. Serve with the grilled potato and chiles.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Wraps