Steak on a Pellet Grill – Temperature, Timing & Best Wood Pellets

Ingredients

Meat

2 steaks ribeye or NY strip steaks (1.5 inches thick, 12-16 oz each)

Spices

1.5 tsp tsp kosher salt (for dry brine)
1 tsp tsp coarse black pepper
0.5 tsp tsp garlic powder
0.5 tsp tsp smoked paprika (optional)

Butter and Herbs

2 tbsp tbsp unsalted butter
2 cloves garlic (smashed)
2 sprigs thyme or rosemary

Wood Pellets

hickory or oak wood pellets

Instructions

Dry Brine

Season both sides of the steak generously with kosher salt. Place on a wire rack uncovered in the fridge for at least 1 hour, ideally overnight (8-24 hours).

Smoke Phase

Load pellets and preheat to 225°F. Smoke the steak for 30-40 minutes to reach 115°F internal.

Sear Phase

Remove the steak and tent loosely with foil. Set the pellet grill to maximum temperature (450-500°F). Allow 10-15 minutes to fully preheat. Brush and oil the grates.

Sear the steak for 1-2 minutes per side. Add butter, smashed garlic, and thyme to a small cast iron pan on the grill and baste continuously during the sear.

Rest

Remove the steak when it hits your target pull temperature. Rest on a wire rack for 5-7 minutes before slicing.

Nutrition

Serving8 oz ribeye, cooked, with butter baste

Calories620 kcal

Carbohydrates0g

Protein52g

Fat44g

Saturated Fat19g

Cholesterol165mg

Sodium780mg

Notes

This recipe uses the reverse sear method to cook steak on a pellet grill. The steak is first smoked at 225°F, then seared at 500°F to achieve a crispy crust and a pink interior.