How to Cook Steak on a Pellet Grill

Thick-cut steaks get seasoned simply, smoked low and slow on a pellet grill, then seared hot for a juicy interior and flavorful crust. A reliable method for cooking steak on a pellet grill with bold, wood-fired flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Dry brine 1

Total Time 2 10

Servings

Calories 495kcal

Author Rosalie Bradford

Ingredients

2 Bone-in thick cut ribeyes 1.5-2" thick
1 tbsp Kosher salt
High heat cooking oil

Steak seasoning

1 tbsp ground pepper
1 tbsp cracked pepper
2 tsp Kosher salt
1 tsp granulated garlic

Instructions

Dry brine the steaks with Kosher salt for at least one hour (or overnight) to enhance flavor and tenderness, especially if you're using a lower-grade cut.
After dry brining, pat the steaks dry and wipe off any excess surface salt before seasoning.
Preheat your pellet smoker to 225°F.
Season the steaks with steak seasoning or your favorite rub, using cooking oil or tallow as a binder.
Place the ribeyes on the pellet smoker and smoke at 225°F until the internal temperature reaches 110°F (about 45 minutes). Remove from the smoker and tent loosely with foil while your searing surface preheats.
Preheat your pellet grill, cast iron skillet, or griddle to high heat (500°F+), and apply a high smoke point cooking oil if using a skillet or griddle.
Sear the steaks, flipping every minute until desired crust and internal temperature of 130°F. Remove from the grill.
Let the steaks rest for five minutes before slicing and serving.

Steak seasoning

Combine all the ingredients in a lidded jar or bowl.

Video

Nutrition