Grilled steak on pellet grill is a thing of beauty. But how do you get that perfect sear? And what about those flavorful grill marks?
If you have been searching how to cook a steak on pellet grill and you’re using a pellet grill, the answer is simple. Cooking a steak on a pellet grill is not rocket science. You’ll want to set your pellets to medium-high or high heat and cook it for 3-4 minutes per side.
In this post, I’m going to show you how you can cook a steak on pellet grill and 2 classic ways to do this.
2 Ways to Cook Pellet Grill Steak
There are two ways to cook a steak on a pellet grill.
You can quickly grill a steak using the direct heat method. However, to take your steak to the next level, you can use the oven capabilities of your pellet grill so it’s seared on the outside while remaining rare in the middle. It will give it a nice dose of smoky flavor during its cooking time.
1. Direct-heat Method to Cook Steak On Pellet Grill
Using the direct heat method, you can grill a steak in a hurry. Lots of people like to use the direct heat method when grilling a steak.
A Steak is perfect for grilling if it has a dark red color, plenty of intramuscular fat, and a great thickness. This will be the perfect pellet grill steak.
Take the steak of your choice, like ribeye, sirloin, or flank steak.
I always prepare my steak before grilling it on a pellet grill. I want to make sure it’s equally thick on all sides, so I start off by cutting the outsides and then taking a little off the top.
Now it’s perfect for a grill. squaring your steak is a step you don’t want to miss out on because it will allow you to cook it evenly.
–Now set the pellet grill to 450 °F and preheat it for 15 minutes.
—Set the grill grates on the pellet grill. I’m going to set this in my pellet smoker straight over the flames.
—Once it’s hot, put the steak on pellet grill and cook for approximately 3.5 minutes on each side, until it develops beautiful seared marks.
—Once the steak is cooked on one side-get a nice diamond pattern of grill marks-flip it, and do the same to the other side.
—When the steak hits the core temperature of 52 degrees Celsius or 135 °F (medium-rare), take it off.
—Now let it rest for a few minutes. This is going to make the magic happen. It’s going to get the tension out of the steak and make it nice and juicy.
2. Reverse-sear to Cook Steak on Pellet Grill
Reverse-searing is the most popular in the cooking world.
With the reverse sear technique, you first cook the steak at a low temperature until it’s almost done. Then you sear the pellet grill steak at high temperature.
With this cooking technique, the steak cooks evenly on all sides, has a tender texture, and retains its natural juices.
Some people only do reverse searing for steak, but you can use it for other types of meat like beef, chicken, and fish.
Reverse searing is the opposite of conventional searing, where you first sear the meat at a high temperature and then lower the heat before finishing cooking.
Reverse searing is the latest cooking technique that is scooped by professionals. It produces a beautiful sear on the outside while the insides still maintain and perfect medium-rare doneness.
It allows for an incredible flavor with a crisp caramelized outer crust. That is the most important thing while cooing the steak is to keep the outside crispy but leave the inside juicy.
- You can season the steak with salt and pepper or any seasoning of your choice.
- Preheat your grill at 225 degrees °F for 15 minutes.
- Now place steaks on a grill grate and cook or smoke for 45 to 60 minutes with an internal temperature of 110 degrees Fahrenheit.
- Take off the steak from the pellet grill.
- Set the pellet grill heat to 450 degrees Fahrenheit, or its highest setting, and preheat the grill to this temperature for 10 minutes.
- Place the steak on hot grill grates and sear for 4 minutes per side, depending on how you want your steak done until they reach an internal temperature of 125℉ for medium-rare.
- Now take it off the grill and let it rest for a few minutes.
- Enjoy the perfect pellet grill steak.
When you are cooking steak, it’s important to know what internal temperature your steaks should be. Allowing it to go past the right temperature will result in an overdone piece of meat that is dry, and not very tasty.
Check out our Pellet grill Steak Temperature and Doneness guide.
The best way to test a steak’s internal temperature is to use a meat thermometer. Insert the probe into the center of your steak and leave it there for 10 seconds before reading. If you’re a pro at cooking steak, I highly recommend this gadget.
If you’re looking for deep, classic grill marks, enhance your steaks with our cast iron grill grates, griddle, or skillet. For additional searing tips and tricks on a Traeger, check out our handy guide here.
Tips to Grill Pellet Grill Steak
There are some essential steps to follow to get the best results of a steak on a pellet grill. Let’s have a look.
- Remove all the moisture from your steak before seasoning it.
- Make sure the piece is thicker than 1 ½ half inches at least.
- Sprinkle salt, pepper, and any seasoning of your choice if you want to. Many people just like it simple with salt and pepper.
- Preheat your pellet grill for 15 to 20 mins at 450 F. Make sure that your grill is clean from all the previously dripped oil and sauces.
- Put your seasoned steak on the grill once the grill is ready. Place a meat thermometer to track the meat temperature for perfect cooking.
- You can flip the steak when it reaches halfway to the set temperature with the help of the meat thermometer.
- Remove the steak from the grill and leave it for a couple of minutes once it reaches your desired state.
- You can now serve it with dips and sauces or side salads. Steaks suit best with mashed potatoes and grilled vegetables, creamy mushroom sauce, and Russian salad. I always serve with these to enjoy a treat for myself.
If you enjoy grilling outside, but are looking for something different from the typical gas grill, a pellet grill is a great option. They allow you to cook using the indirect cooking method (as opposed to direct cooking) which provides an even temperature throughout the entire cooking surface.