Grilling Steaks on a Pellet Grill
Learn the technique for grilling steaks on a pellet grill perfectly every time! From juicy ribeyes to tender filets, this mouthwatering steak recipe will help you achieve restaurant-quality results every time.
This post was not sponsored by Traeger Grills or Blackstone Griddles.
Early last year, my husband decided he wanted to purchase a new grill. Our charcoal grill, which was a wedding gift, was pushing 16 years and had seen better days. After doing some research and asking for recommendations, he decided to purchase a pellet grill.
One of our favorite foods to prepare on our Traeger grill is steak. We start by cooking the steaks at a low temperature until they reach our desired internal temperature on a meat thermometer. Then we pull them off and use a technique called reverse sear to achieve that desirable brown crust on both sides. The first time we cut into a pair of juicy steaks to reveal that perfect red center, I knew from then on we would only cook steak on a Traeger.
Looking for more pellet grill recipes? Check out Check out BBQ pork steaks on a pellet grill, pellet grill smoked spatchcock chicken, or smoked meatloaf on a pellet grill.
Recipe at a glance
- Perfectly cooked every time: The reverse-sear method gives you total control over doneness, so your steak cooks evenly from edge to edge with no guessing.
- Big flavor, minimal effort: Pellet grills deliver a steady, smoky flavor without constant monitoring or flare-ups.
- Steakhouse-quality results at home: You get a tender interior and a beautifully caramelized crust — just like your favorite restaurant.
- Works with your favorite cuts: This method is great for New York strip, ribeye, filet, and other thick-cut steaks.
- Great for entertaining: Once the steaks are on the grill, you’re free to prep sides or relax while the pellet smoker does the work.
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Jump to:
- Recipe at a glance
- Ingredients and tools you will need
- Substitutions and variations
- What reverse sear means
- Grilling steaks on a pellet grill
- Internal temperature guide
- Serving suggestions
- Storage and reheating instructions
- Frequently asked questions
- More favorite sides to serve with steak
- Pellet Grilled Steaks
Ingredients and tools you will need
Grilling steaks on a pellet grill might feel fancy, but with the reverse-sear method and a little patience, it’s totally achievable — and the results can rival your favorite steakhouse. To make the perfect steak, you will need:
See the recipe card for full information on ingredients and quantities.
- Thick-cut steaks: Steaks that are 1 to 1½ inches thick work best for the reverse-sear method, allowing for even cooking and a juicy interior.
- Olive oil: Helps the seasoning stick and promotes better browning during the sear.
- Kosher salt: Enhances the natural flavor of the steak and helps form a flavorful crust.
- Coarsely ground black pepper: Adds bold, classic steakhouse flavor without overpowering the meat.
- Garlic & onion powder: Simple pantry spices that boost flavor while letting the steak shine.
Tools
- Pellet grill – we own a Traeger Ironwood 650.
- Meat thermometer/probe
- Griddle or cast iron skillet – we used our Blackstone griddle to reverse sear the outside of the steaks. However, this can also be achieved using a preheated cast iron skillet.
Substitutions and variations
- Different steak cuts: This method works well with ribeye, filet mignon, sirloin, T-bone steak or porterhouse. Just aim for steaks that are at least 1 inch thick.
- Alternative oils: Swap olive oil for avocado oil or grapeseed oil if you prefer a higher smoke point.
- Seasoning options: Use a store-bought steak seasoning, Montreal steak seasoning, or try my homemade all-purpose seasoning blend.
- Wood pellet flavors: Change up the smoke flavor with hickory, mesquite, oak, cherry, or pecan pellets.
- Spice it up: Add a pinch of smoked paprika, cayenne, or crushed red pepper for a little heat.
What reverse sear means
The term searing as it relates to cooking, means to expose the surface of meat to high heat before cooking in order to create a perfect crust on the outside. With reverse searing, the meat is cooked first and the searing is completed at the end.
Reverse searing allows you more control over the internal temperature of your pellet grill steak while still giving you all that delicious flavor that can only be achieved from a nice sear.
Grilling steaks on a pellet grill
Step 1: Preheat the pellet grill to 225°F and turn on Supersmoke to add extra smoky flavor (if your grill has that feature).
Step 2: Brush both sides of the steaks with olive oil. Season generously with salt, pepper, garlic powder, and onion powder. Pat the seasonings in.
Step 3: Place the steaks on the hot grill grates and insert a probe into the thickest part.
Step 4: Smoke until the internal temperature is about 5°F below your desired temperature. This usually takes around ~30 minutes for rare, but cooking time will vary by steak thickness.
Step 5: Preheat a griddle or cast iron skillet over medium-high heat. If doing this indoors, make sure you have a ventilation hood running. Once the skillet is hot, sear the steaks on all sides for 1-2 minutes until the outside has a nice, golden char.
Step 6: Remove from heat and let rest for 10–15 minutes before slicing.
Tip: While the steaks rest, try adding a pat of garlic herb compound butter — it melts into the meat for extra richness.
Internal temperature guide
Remove steaks when they’re about 5°F below your preferred doneness — they’ll continue to cook slightly as they rest.
- Rare: 120°–125°F – The center of the steak is cool, has a bright red color and the meat will be juicy.
- Medium Rare: 130°–135°F – The edges of the steak are pink with a dark red center. This is the most popular choice among steak lovers.
- Medium: 140°–145°F – The center is pink and warm. The color gradually moves to a lighter pink as it moves closer to the edge.
- Medium Well: 150°–155°F – The meat is hot and only has a slightly pink hue in the very center, with little to no color on the edges.
- Well Done: 160°–165°F – The steak is cooked through and the center has no pink.
Serving suggestions
Pair your steaks with these delicious side dishes for a complete meal:
- Twice baked potatoes – load ’em up with butter, cheese, and bacon bits.
- Marinated asparagus, Southern green beans with ham and potatoes, or stir fried Brussels sprouts.
- Wedge salad with blue cheese and bacon.
- Top with red wine mushroom sauce or bourbon and brown sugar caramelized onions.
Storage and reheating instructions
Storage. Pellet grilled steaks are always best hot off the grill because reheating steak can overcook the meat and lead to dry tough meat. However, I can seldom eat an entire steak in one sitting and I can’t bring myself to throw out the leftovers. To store leftover steak, transfer it to an airtight container or plastic bag and store it in the refrigerator. Consume within four days.
Reheating. If you are starving to death, you can reheat steak in the microwave. Wrap steak in a damp paper towel and heat in 30-second bursts. Keep in mind, you do run the risk of overcooking the steak.
If you want your leftover steak to taste as close as possible to fresh off the grill, let the steak sit at room temperature for about 30 minutes. Preheat the oven to 250°F. Place the steak on a baking rack over a foil-lined baking sheet. Reheat the steak in the oven for 20-30 minutes or until it once again reaches your desired internal temperature.
Frequently asked questions
No, there is no need to flip the steaks. The meat cooks evenly regardless and by using the reverse sear technique afterward, we will ensure there will be a nice crust on both sides.
Yes, but you’ll get better results with a reverse sear. Cooking low and slow first helps the steak cook evenly before finishing with a high-heat sear for a flavorful crust.
Some pellet grills can reach high enough temperatures to sear, but a cast iron skillet or griddle gives more reliable, steakhouse-style results.
More favorite sides to serve with steak
Tried This Recipe? Let Me Know!
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If you made steaks on a pellet grill, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Pellet Grilled Steaks
Ingredients
- 2 New York strip steaks, 1½ inches thick
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- Garlic powder
- Onion powder
Instructions
- Preheat the pellet grill to 225°F and turn on Super Smoke, if available.
- Coat both sides of the steaks with olive oil.
- Season both sides generously with kosher salt, black pepper, garlic powder, and onion powder. Gently pat the seasonings into the meat.
- Place the steaks on the grill grates and insert a probe into the center of the thickest steak.
- Grill until the steaks reach 5°F below your desired final internal temperature:(Rare: 120°–125°, Medium Rare: 130°–135°, Medium: 140°–145°, Medium Well: 150°–155°, Well Done: 160°–165°).
- Preheat a griddle or cast iron skillet over medium-high heat. If cooking indoors, be sure to run a ventilation hood.
- Once the skillet is hot, sear the steaks for 1–2 minutes per side, until a golden, flavorful crust forms.
- Remove from heat and let the steaks rest for 15 minutes before serving.
Video
Notes
- Steaks that are 1 to 1½ inches thick work best for the reverse-sear method and allow for even cooking.
- Remove the steaks from the grill when they are about 5°F below your desired doneness, as they will continue to cook during the sear and resting time.
- Cooking times may vary depending on steak thickness, grill model, and outdoor temperature.
- For best results, use a meat thermometer or grill probe to monitor the internal temperature.
- Letting the steaks rest after searing is essential for juicy, tender results.
- Pellet grills don’t produce direct flame, so finishing the steaks in a hot skillet ensures a proper crust.
Wow, grilling steaks on a pellet grill sounds like a delicious and rewarding experience.