Steak on a Pellet Grill

When it comes to cooking a steak that's tender, juicy, and packed with flavor, few methods compare to the pellet grill. A steak cooked on a pellet grill benefits from consistent heat, natural wood smoke, and the flexibility to cook low and slow or hot and fast. From our experience, using a pellet grill is one of the most approachable ways to achieve restaurant-quality steak at home.

In this guide, we'll break down everything you need to know, starting with the essential tools and ingredients, then moving step-by-step through the cooking process, followed by expert tips to help you master the method.

Whether you're brand new to pellet grills or just looking to improve your skills, we've seen that a few simple techniques can make all the difference.

What this article covers:

• Tools & Ingredients
• How To Cook Steak On A Pellet Grill
• Pellet Grill Steak Tips
• Pellet Grill Steak (FAQs)

Tools & Ingredients

Ingredients:

• 2 (1.5-inch-thick) ribeye or New York strip steaks
  
• 2 tablespoons olive oil
  
• BBQ rubs or sauces
  

Tools:

• Pellet grill
  
• Meat thermometer
  
• Cast iron skillet or griddle
  
• Tongs
  
• Cutting board
  
• Aluminum foil

How To Cook Steak On A Pellet Grill

Step 1: Preheat The Pellet Grill

Start by setting your pellet grill to 225°F. Close the lid and give it about 15 minutes to preheat. This gets the internal environment ready to slowly bathe your steak in that signature wood-fired flavor.

We've seen that a slow start leads to a richer, deeper taste that pellet grill steak lovers can't get enough of. Don't rush this step.

Step 2: Season The Steaks

While your grill heats up, prep those steaks. Brush both sides with olive oil. This helps the seasoning stick and promotes a better sear later on.

Now, season with one of our premium BBQ rubs or steak rubs. After years of testing, we've developed blends that perfectly complement steak on a pellet grill. Whether you want bold and smoky or something with a bit of heat, we've got you covered.

Let the seasoned steaks sit at room temperature for 15 to 30 minutes. This helps them cook more evenly from edge to center.

Step 3: Smoke The Steaks

Place your steaks directly on the grill grates, and if you've got a meat thermometer (and you should), insert it into the thickest part of one steak. Shut the lid and let the smoke do the work.

You're aiming to pull the steak off the grill when it's about 10°F below your final target temp. For a juicy medium-rare, that means taking it off at around 120-125°F. The smoke will start to work its magic, adding complexity without overpowering the meat's natural flavor.

If you've ever wondered how to reverse sear steak grill style, this is exactly how you do it. Low and slow first, then sear it hot for that perfect finish.

Step 4: Sear The Steaks

Remove the steaks and crank your pellet grill to 450-500°F. This may take a few minutes, so be patient.

When the grill is ready, place the steaks back on, right over the hottest spot. Sear each side for 2 to 3 minutes. You're looking for a crisp, caramelized crust.

Monitor the internal temperature closely. Pull the steaks off once they hit your desired doneness. For medium-rare, that's usually 130-135°F. Remember, the sear should be quick and decisive.

Step 5: Rest And Serve

Once your steaks are seared to perfection, transfer them to a cutting board. Tent them loosely with foil and let them rest for 5 to 10 minutes. This step is non-negotiable. It lets the juices redistribute, so you don't end up with dry, disappointing bites.

When ready, slice the steak against the grain for maximum tenderness. Serve immediately and enjoy the payoff of your pellet grill steak mastery.

And if you're looking to switch it up, don't be afraid to grill tuna steaks using the same pellet grill techniques. Just adjust the time and temperature to suit the cut.

Pellet Grill Steak Tips

Use A Meat Thermometer

A good meat thermometer is one of the most valuable tools in your BBQ arsenal. Eyeballing or guessing just doesn't cut it. We've seen too many great steaks ruined by overcooking or undercooking.

Digital thermometers that stay in the meat while it cooks make a huge difference. They give you real-time updates and help you nail your desired doneness every time. Whether you're going for rare, medium-rare, or something more done, precision is key.

Choose The Right Cut

From our experience, the best results come from well-marbled cuts like ribeye, New York strip, or even a thick-cut filet mignon. The marbling (the fat weaving through the meat) melts during cooking and delivers incredible flavor and tenderness.

Thicker cuts, at least 1.5 inches, work best for the reverse sear method. They give you more control during the smoking and searing stages without drying out.

Experiment With Wood Pellets

Pellet grills shine when it comes to flavor variety. You're not stuck with just one type of smoke.

Hickory delivers a bold, bacon-like smokiness that's great for beef. Cherry gives a sweeter, more subtle flavor and even adds a hint of color to the meat.

Want something more unique? Try pecan, apple, or mesquite. You can even mix pellet types to create custom flavor blends. Have fun with it, there's no wrong answer.

Trim the Fat (Just A Bit)

We love a good fat cap as much as the next BBQ lover, but too much external fat can lead to flare-ups and uneven sears.

Trim excess fat to about ¼ inch before cooking. This gives you better control over how the steak cooks and prevents greasy drips that can cause inconsistent heat. Keep the flavor, ditch the waste.

Let The Steak Rest

This is the step most people rush, but it's critical. Resting your steak after grilling isn't just a nice-to-have; it's a must-do. During the cooking process, juices get pushed toward the surface. If you cut into the meat too soon, all that flavor ends up on the cutting board.

Letting it rest for 5 to 10 minutes allows the juices to settle back in. The result? A juicier, more flavorful steak. Trust us, it's worth the wait.

Bring It to Room Temperature Before Cooking

Cold meat straight from the fridge doesn't cook evenly. Letting your steak come to room temperature for 20 to 30 minutes before it hits the grill allows for more uniform cooking.

This simple step can make the difference between an underwhelming steak and one that's perfectly cooked from edge to center. It also helps the seasoning soak in just a bit more.

Avoid Constant Flipping

We get it. Watching steak cook is exciting. But resist the urge to flip it repeatedly. Let it sit undisturbed during the smoke phase and again during the sear. One flip is usually enough.

Constant flipping prevents proper crust formation and can mess with even cooking. Leaving the steak alone allows it to develop that signature color and flavor you're aiming for.

Know Your Doneness Temps

If you're serious about steak, learn the internal temperature ranges for doneness levels. For example, rare is 120-125°F, medium-rare is 130-135°F, medium is 140-145°F, and so on. These small temperature windows make a big difference in texture and flavor.

Knowing the ideal temperature to grill steak, along with using a quality thermometer, gives you total control over your cook. It's a simple way to turn out consistently great results every time you grill.

Conclusion

Cooking the perfect pellet grill steak doesn't have to be complicated. With the right cut, a solid seasoning approach, the power of your pellet grill, and a few expert techniques like the reverse sear and dry brining, you can achieve steakhouse-level results in your own backyard.

We've seen that a little preparation and attention to detail go a long way in turning a good steak into a great one. Whether you're experimenting with wood pellet flavors or dialing in your sear, these tips are all about making your grilling experience more rewarding.

For premium BBQ essentials, tools, and everything else you need, check out the selection at DDR BBQ Supply today.

Pellet Grill Steak (FAQs)

What is a reverse sear?

A reverse sear involves cooking the steak at a low temperature first, then finishing with a high-heat sear. This method ensures even cooking and a flavorful crust.

How long should I cook a steak on a pellet grill?

Cooking times vary based on thickness and desired doneness. Generally, smoking at 225°F takes about 30-40 minutes, followed by a 4-6 minute sear.

What kind of steak should I choose?

Choose cuts with good marbling, like ribeye or New York strip. Thicker steaks (1.5 inches or more) are best suited for pellet grilling and the reverse sear technique.