Green Mountain Grill Steak Temp: Best Temps For Juicy Steaks

Getting the Green Mountain Grill steak temp just right is the key to grilling a steak that's juicy, flavorful, and perfectly cooked. Too low, and it won't develop that rich, caramelized crust. Too high, and you risk drying it out.

We've put this grill to the test and found the best techniques for achieving steakhouse-quality results at home.

This guide covers the ideal temperatures for different levels of doneness, step-by-step instructions for smoking and searing, and expert tips to enhance flavor and texture. Whether it's a ribeye, New York strip, or filet mignon, the right approach makes all the difference.

What this article covers:

What Temperature Should You Use When Cooking a Steak on a Green Mountain Grill?
How to Cook a Steak on a Green Mountain Grill

What Temperature Should You Use When Cooking a Steak on a Green Mountain Grill?

Just like making a pizza on Green Mountain Grill, it's important to get the temperature right when cooking a steak. The best cooking temperature for a steak on a Green Mountain Grill depends on your desired level of doneness. Here's a quick guide:

Steak Doneness	Target Internal Temp	Final Temp After Resting
Rare	120-125°F	125-130°F
Medium Rare	130-135°F	135-140°F
Medium	140-145°F	145-150°F
Medium Well	150-155°F	155-160°F
Well Done	160-165°F	165°F+

After testing it out ourselves, we've found that for reverse-seared steak (which we highly recommend for thick cuts), the ideal method is:

Smoke the steak at 225°F until it reaches about 110°F internal temp.
Then crank up the heat to 450-500°F and sear each side for 2-3 minutes.

This method gives you the best of both worlds—a smoky, tender inside with a crisp, flavorful crust.

How to Cook a Steak on a Green Mountain Grill

Now that you know the right temperature, let's walk through the process step by step.

Step 1: Choose The Right Steak

In our experience, selecting the right cut of steak is the first step in achieving top-tier results on a Green Mountain Grill. The best options are ribeye, New York strip, filet mignon, and T-bone or porterhouse. Ribeye is a favorite for its intense marbling, which keeps it juicy and flavorful throughout the cook.

New York strip has a firmer texture and bold beefy taste, making it a solid choice for those who enjoy a hearty bite. Filet mignon, on the other hand, is incredibly tender and leans towards the milder side in flavor.

T-bone and porterhouse cuts combine the best of both worlds, featuring both strip steak and filet in a single cut. No matter the cut, choosing a steak between 1.5 to 2 inches thick is ideal for reverse-searing, allowing it to develop a perfect crust while maintaining a tender, medium-rare center.

Step 2: Season & Prep The Meat

Proper seasoning and preparation are essential for enhancing the natural flavors of the steak. About 30-60 minutes before cooking, take the steak out of the fridge and let it come to room temperature. This ensures even cooking.

Pat the steak dry with a paper towel to remove excess moisture, which helps with better searing. A simple blend of kosher salt and freshly cracked black pepper is a classic choice, but for extra depth, try one of our BBQ sauces.

To further boost flavor and moisture, lightly coat the steak in olive oil or melted butter before grilling. This helps create a better sear while locking in juices.

Step 3: Preheat Your Green Mountain Grill

Before cooking, set the Green Mountain Grill to 225°F for smoking. This low-and-slow start allows the smoke to infuse the steak, building a deep, rich flavor profile.

If you run into Green Mountain Grill temperature problems such as your Green Mountain Grill temperature not accurate, be sure to troubleshoot these before continuing.

The choice of wood pellets plays a significant role in the final taste. Hickory, oak, and mesquite produce bold, smoky flavors that pair well with beef, while cherry and pecan offer a milder, slightly sweet smoke that can enhance the natural richness of the meat.

Allow the grill to preheat fully before placing the steak inside to ensure a consistent temperature throughout the cook.

Step 4: Smoke The Steak

With the grill at 225°F, place the steak directly onto the grill grates and insert a meat probe into the thickest part of the meat. This probe helps monitor the internal temperature without constantly opening the lid and letting out precious smoke and heat.

Let the steak smoke until it reaches an internal temperature of 110°F, which typically takes 45 minutes to an hour, depending on thickness. This slow smoking process enhances the depth of flavor, giving the steak a rich, wood-fired aroma that sets it apart from traditional grilling methods.

Step 5: Crank Up The Heat & Sear

Once the steak reaches 110°F, remove it from the grill and set it aside while increasing the grill temperature to 450-500°F. The goal is to create a hot searing environment to build that sought-after crust.

Once the grill reaches its peak temperature, place the steak back on the grates and sear each side for 2-3 minutes. For perfect crosshatch grill marks, rotate the steak 90 degrees halfway through the sear on each side.

Best temperature for steak on Green Mountain Grill

This high-heat finish locks in juices and develops a flavorful crust. For medium-rare, pull the steak off the grill when the internal temperature reaches 125°F.

Step 6: Rest The Steak

From our experience, resting the steak is one of the most crucial steps, yet it's often overlooked. Once removed from the grill, let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat rather than spilling out onto the plate.

Cover the steak loosely with foil to keep it warm while resting. Skipping this step can result in a drier steak, as the juices will escape too quickly when sliced.

Step 7: Slice & Serve

For maximum tenderness, slice the steak against the grain, which shortens the muscle fibers and makes each bite more tender. Pair it with a dollop of compound butter, chimichurri, or a rich steak sauce to elevate the flavor even further.

Classic side dishes like grilled asparagus, creamy mashed potatoes, or gooey mac & cheese make excellent accompaniments. Whether served with a bold red wine or an ice-cold beer, a perfectly cooked Green Mountain Grill steak is a meal worth savoring.

Conclusion

Mastering the perfect steak on a Green Mountain Grill comes down to temperature control, proper seasoning, and the right cooking technique.

Whether you're grilling for a weekend feast or a special occasion, following these steps will guarantee a steakhouse-quality experience at home. For the best rubs and BBQ accessories, shop DDR BBQ Supply today and take your Green Mountain Grill cooking to the next level!

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