Steak on Pellet Grill
Master the art of cooking steak on a pellet grill with expert tips, wood pellet choices, and the reverse sear method for perfectly smoky, juicy steaks every time!
Equipment
- Pellet Grill
- Meat Thermometer
- Grill Brush
Ingredients
Steak Cuts
- 2 steaks ribeye or New York strip, 1 inch thick
Seasonings
- 1 tbsp kosher salt or to taste
- 1 tbsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp olive oil for brushing
Wood Pellets
- Hickory or Mesquite, Applewood, or Cherrywood depending on flavor preference
Instructions
- Preheat the pellet grill to 225°F for smoking or 450°F for searing. Clean the grill grates with a brush to remove any residue.
- Season the steaks generously with kosher salt, black pepper, garlic powder, and smoked paprika. Let the steaks rest at room temperature for 30-60 minutes before grilling.
- If using the reverse sear method, first place the steak on the grill at 225°F in the indirect heat zone. Smoke the steak until the internal temperature reaches 110°F–115°F for rare or medium-rare.
- After resting the steak for 5-10 minutes, increase the grill temperature to 450°F–500°F for searing. Move the steak to the direct heat zone and sear each side for 1-2 minutes until a golden-brown crust forms.
- Use a meat thermometer to check the steak's internal temperature. For medium-rare, aim for 130°F–135°F.
- Remove the steak from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute and ensures a tender steak.
- Slice against the grain and serve with your favorite sides, such as grilled vegetables or roasted potatoes.
Notes
For an extra layer of flavor, consider marinating the steak or brushing it with garlic butter during the final stages of cooking.