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.
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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 grilling steaks on a pellet grill 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 this post for BBQ Pork Steaks on the Pellet Grill.
What does it mean to reverse sear?
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.
Ingredients and tools you will need
We used New York strip steaks. This technique will also work with different cuts such as ribeye steak, Porterhouse, filet mignon, T-bone steak, or top sirloin. Just keep in mind your cooking times may vary. For seasonings, I prefer to use only a few ingredients to enhance the flavor of my steak. To make this recipe, you will need:
- 1 (1-1/2 inch thick) New York strip steaks
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- Garlic powder
- Onion powder
- Pellet grill – we own a Traeger Ironwood 650.
- 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.
Internal temperature guide
The most important key to the perfect steak is to cook it until the internal temperature of the steak reaches your preferred doneness. The chart below demonstrates what temperature you need to achieve to suit your preference. Because the steak will continue to cook after it has been removed from the heat, and because we will be searing the outside later, you’ll want to remove it once you are within five degrees of your desired temperature.
Rare: 120°–125°
The center of the steak is cool, has a bright red color and the meat will be juicy.
Medium Rare: 130°–135°
The edges of the steak are pink with a dark red center. This is the most popular choice among steak lovers.
Medium: 140°–145°
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°
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°
The steak is cooked through and the center has no pink.
Seasoning the steak
- Coat both sides of the steaks with olive oil.
- Sprinkle both sides with kosher salt, black pepper, garlic powder and onion powder to your preference. Gently pat the seasonings into the steak.
Grilling steaks on a pellet grill
- Preheat the pellet smoker to 225 degrees F and turn on Supersmoke. This is a setting on the Traeger that infuses the meat with more smoky flavor. It can only be used at temperatures at or below 225 degrees F.
- Place the seasoned strip steaks on the hot grill grates. Insert the probe into the center of the thickest steak.
- Grill the steaks until they reach within five degrees of your desired internal temperature For rare steaks, this took about 30 minutes. Your cooking time time could vary.
Searing the steak
- 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.
- Let the steaks rest for 10-15 minutes before serving. While the steaks are resting, we like to top them with a pat of this garlic herb compound butter.
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 the meat in a damp paper towel and microwave for 30 seconds to one minute. 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 degrees. 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.
We typically use Traeger’s Signature Blend pellets when we cook steaks on a pellet grill. Other recommended flavors of hardwood pellets include cherry, hickory, mesquite, or pecan.
Our favorite sides to serve with steak
Pellet Grilled Steaks
Ingredients
- 1 1-1/2 inch thick New York strip steaks
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- Garlic powder
- Onion powder
Instructions
- Preheat the pellet grill to 225 degrees F and turn on Supersmoke.
- Coat both sides of the steaks with olive oil.
- Sprinkle both sides of the steaks with the kosher salt, black pepper, garlic powder and onion powder to your preference. Gently pat the seasonings into the steak.
- Place the steaks on the grill grate. Insert the probe into the center of the thickest steak.
- Grill the steaks until they reach within five degrees of your desired internal temperature (Rare: 120°–125°, Medium Rare: 130°–135°, Medium: 140°–145°, Medium Well: 150°–155°,
- Well Done: 160°–165°). For rare steaks, this took about 30 minutes. Your time could vary.
- 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.
- Let the steaks rest for 15 minutes before serving.
