• Skip to main content
  • Skip to primary sidebar

Mad Backyard

menu icon
go to homepage
  • BBQ
  • Lawn
  • Patio
  • About
  • Shop
  • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • BBQ
    • Lawn
    • Patio
    • About
    • Shop
    • Pool
    • Facebook
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Pit Boss Recipes

    Published: Oct 6, 2020 · Modified: Apr 3, 2024 by Mads Martigan · This post may contain affiliate links · 5 Comments

    How to Cook Steaks On a Pellet Grill: The Ultimate Guide

    Jump to Recipe Jump to Video Print Recipe

    Pellet grills are great for smoking, but how do you get a good sear on a steak with a pellet grill?

    You may even be asking yourself "What temperature do you cook a steak on a pellet grill?"

    Whether you've got a Traeger, Pit Boss, Camp Chef, or Yoder, we've got you covered with exactly how to cook a steak on a pellet grill!

    Cut open steak on a cutting board

    Steaks. The king of the backyard grilling menu.

    Ribeye steaks, T-bones, filets. Nothing beats a perfectly cooked steak, made outdoors with fire, flame. and smoke.

    If you've ever cooked on a pellet grill, you know how great it can be to combine the convenience and temperature control of a gas grill with the smoky flavor of a charcoal smoker.

    Have you purchased a pellet grill for the first time and are now asking yourself "What temperature do you cook steak on a pellet grill?"

    You may have heard that you can't make a great steak on a pellet grill. We are here to debunk that myth and show you the best way.

    Cooking steaks on a pellet grill is fairly easy, although you do need to take some time out beforehand to prepare your grill and meat.

    Your grill for cooking steaks should ideally reach a temperature between 550°F-800°F.

    Steaks are usually best enjoyed when they are cooking quickly on the outside, with a high heat sear or Maillard reaction, which is what gives the flavor and aroma to browned food.

    Cooking steak at lower temperatures such as 350°F will not give you that fast, crispy browning and sizzle, but rather leave your steak with a soft, mild gray color and the texture of a roast beef.

    Pellet grills work great for smoking large cuts of meat like brisket, pork butt, and ribs, and maintaining a near perfect consistent air temperature, much like the best competition smokers promise to do.

    The downside is their ability to sear at high heat like you would over direct coals or a propane gas burner.

    Even high end pellet grills like Traegers, only reach up to 450 or 500°F.

    Furthermore, in our testing we discovered that even setting your pellet grill to the highest setting only raises the grates of the grill up to just above 200°F, which is NOT hot enough to get a sear on a steak.

    So what can you do?

    We tested 5 different methods for cooking steaks on a pellet grill.

    Would you believe that all of the steaks in the photo below were cooked on a pellet grill to the same final internal temperature of 130°F?!

    Cutting board showing comparison of 5 cooking styles for steaks all cooked to same internal temperature on a pellet grill

    We have found that heating the pellet grill to the maximum temperature COMBINED WITH a cast iron pan, cast iron griddle, or Grill Grates creates a surface that ranges from 450°F to over 750°F!

    So stick around to find out the best way to get a sear on your steaks in a pellet grill!

    Jump to:
    • Video
    • Grill Grates
    • Step One - Decide Whether to Reverse Sear
    • Step Two - Choose a Cooking Oil / Fat
    • Step Three - Choose a Cooking Surface
    • Step Four - Set Up the Pellet Grill and Grill Surface
    • Step Five - Heat The Pellet Grill and Grill Surface
    • Step Six - Prepare Your Steaks
    • Step Seven - Internal Steak Temperature
    • Step Eight - Cook Perfect Steaks on a Pellet Grill
    • Step Nine - Rest the Steaks
    • The Verdict
    • 📖 Recipe

    Video

    Rather WATCH than Read?

    Check out our Video on How to Sear Steaks on a Pellet Grill on our Youtube Channel!

    Grill Grates

    a grill grate sear station on a pit boss pellet grill

    Grill Grates are specialty grates that sit right over the existing grates on your pellet grill that help capture and direct all that ambient heat and give you a nice searing station in the corner of your pellet grill.

    They claim to get temperatures up to 200°F HIGHER than the temperature you set your pellet grill, meaning even if your nice Traeger only goes up to 400°F on the control panel, you can still sear some steaks, pork chops, or hamburgers at 600°F at the beginning or end of the cook to give them a nice sear.

    We actually got our Grill Grates to OVER 750°F on our Pit Boss 1150 with the flame broiler open!

    GrillGrate Set of Two 19.25
    GrillGrate Set of Two 19.25" Panels (Interlocking) + GrateTool - fit any 19.25" deep Grill
    • Two 19.25 x 5.25 GrillGrate Panels create a 19.25 x 10.5 grill surface. Includes the GrateTool
    • NEVER RUSTS: Made from highly conductive hard anodized aluminum.
    • EVEN HEAT: No more hot spots or cold spots
    • BOLD SEAR MARKS: GrillGrates deliver restaurant quality sear marks every time. Grill pizza, fish and vegetables
    Check Price on Amazon

    Grill Grates have a flat surface on one side and griddle texture on the other so you can choose if you want your steak to have a full sear or to have seared grill marks.

    Grill Grates on Pit Boss Pellet Grill

    Grill Grates come in different sizes to fit different grills, so make sure to measure the size of your current grilling area.

    While you absolutely CAN cover your entire pellet grill with Grill Grates, like if you were doing a batch of burgers for a big party, in our case we only want to cover PART of the pellet grill, maybe ⅓ to ½ of the cooking area for our pellet grill steaks.

    That way you can move food back and forth as your are smoking or searing the steaks or burgers.

    Step One - Decide Whether to Reverse Sear

    Depending on the thickness of your steaks, you are going to cook them a little differently.

    For thin steaks (less than 1.5-inch thick), you're going for a hot and fast sear over direct high heat until the inside comes up close to your desired temperature.

    This means you want to create the hottest possible surface to make contact with the meat to get that nice brown "crust" on the outside while not overcooking the inside.

    For thick steaks (greater than or equal to 1.5-inch thick), like filet mignon, we recommend a reverse sear method.

    Many pro and amateur chefs alike swear by the reverse sear.

    This is where the steak is cooked at a low temperature to bring the internal temperature of the steak up partially, then the steak is seared over high direct heat until the outside is cooked to your satisfaction, usually 2 minutes per side.

    The idea is that by searing the steaks at the end, the fat is already partially rendered and the steak now has less excess moisture than when it was raw.

    Therefore you will get a crispier, more crusty brown sear on the exterior, while also bringing the internal temperature of your steak up to final desired doneness.

    You also get to serve them piping hot and sizzling right off the hot burners for a slightly more appetizing presentation.

    After all, we eat with our eyes and ears as well right?

    This is our favorite way to cook steaks.

    Before you get started with THICK STEAKS, you'll want to decide how done you want your steaks so you know what internal temperature you are going for during the "preheat" step.

    Steak Doneness Modifications  - Reverse Searing Temperatures

    Rare: Preheat to 80°F, Sear until 110°F, Rest to 120°F

    Medium Rare: Preheat to 90°F, Sear until 120°F, Rest to 130°F

    Medium: Preheat to 100°F, Sear until 130°F, Rest to 140°F

    Medium Well: Preheat to 110°F, Sear until 140°F, Rest to 150°F

    For example, we prefer to cook steak to medium rare, which means we are aiming for an internal temperature of 90°F during the initial cook step on low, indirect heat.

    Step Two - Choose a Cooking Oil / Fat

    In order to prevent your steak from sticking to your cooking surface, you're going to need to put grease in your cast iron pan/griddle, or directly on your steaks if using Grill Grates.

    One of our favorite greases for steak is Wagyu Beef Tallow.

    Beef tallow is rendered beef fat with a consistency similar to butter, vegetable shortening, or lard.

    container of Wagyu beef tallow sitting on a pit boss pellet grill

    Beef tallow can be used in cooking or to season cast iron.

    Using Wagyu tallow imparts the flavor of an expensive Wagyu steak onto a less expensive steak, such as a choice cut New York Strip Steak.

    Not only does tallow give a nice flavor to your steak, it also has a high smoke point, which is ideal when searing meat. They also have a Wagyu beef tallow spray.

    South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu
    South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu
    • One 42 Ounce Can of 100% pure high-end Wagyu beef tallow. Butter like consistency for easy sautéing, searing, and cooking.
    • Paleo and Keto Friendly - Whole30 Approved
    • Contains balancing levels of Omega-3 and Omega-6 essential fatty acids
    • Naturally contains zero artificial trans fats or partially hydrogenated oil
    Check Price on Amazon

    If you prefer to use oil, we recommend a high smoke point oil such as grapeseed, Canola, avocado, or olive oil.

    Just make sure you are using regular olive oil, not extra virgin.

    We do not recommend butter for searing the steak, as it will burn on these high heat temperatures.

    If you want the flavor of butter on the outside of your steak, you can add some butter to the hot cast iron at the END of the sear and then spoon the melted butter over the exterior of the steak.

    Step Three - Choose a Cooking Surface

    In order to get a good sear on a steak, we have to modify the cooking surface of the pellet grill.

    This is because pellet grills are designed for INDIRECT cooking, particularly low and slow cooking.

    This is great for a big piece of meat like a pork shoulder but will never give you a nice sear on a steak.

    Even when we heat our pellet grills with INDIRECT HEAT to 450°F, the included enamel grates only come up to just over 200°F.

    instant read thermometer on grate of Zgrills pellet grill

    When we tested cooking a steak on this setting up to a final internal temperature for medium rare, the outside of the steak looked gray and unappetizing.

    New York Strip steak on grates of ZGrills pellet grill

    We do NOT recommend cooking a steak this way.

    Next we added a cast iron pan to a pellet grill that does NOT have a direct heat option, like a ZGrills 700D3.

    This brought the cooking surface up to around 430°F.

    cast iron pan at 430 degrees on pellet grill over indirect heat
    Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
    Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
    • Pre-seasoned with 100% natural vegetable oil
    • Use to sear, sauté, bake, broil, braise, fry, or grill
    • Use in the oven, on the stove, on the grill, or over a campfire
    • Silicone handle holder is dishwasher safe and protects hands from heat up to 500° F
    Check Price on Amazon

    While this is considerably hotter than the 200°F without using the cast iron, it is still not quite hot enough to get the kind of sear we are looking for.

    steak in cast iron on pellet grill over indirect heat

    This prompted us to remove the grill components from our ZGrill that block the firepot then replace the grates over the open firepot and place a cast iron on top of the grates.

    Doing this brought the temperature of the cast iron pan up to 675°F!

    cast iron pan over direct heat on pellet grill

    This gave us a good sear on our steak, but we thought we could do even better.

    steak seared in cast iron over indirect heat vs direct heat on wire rack
    Both steaks were preheated to 90°F then seared to an internal temperature of 120°F, which rose to 130°F after resting. The steak on the LEFT was seared in a cast iron pan over INDIRECT heat on a ZGrills pellet grill. The steak on the RIGHT was seared in a cast iron pan over DIRECT heat on the same grill.

    To do this, we turned to Grill Grates.

    Our final test combination was adding Grill Grates over the DIRECT HEAT of our Pit Boss 1150.

    This gave us a surface temperature of over 750°F!

    Note: our model of infrared thermometer reads "Hi" when it measures over 750°F, which you can see in our video. For this photo we are showing it at 742°F for clarity.

    grill grates flat side heated to 742 degrees

    To summarize, if your pellet grill has the direct heat option, we recommend using the Grill Grates for a superior heat surface for searing.

    comparison of direct heat cooked with grill pan vs grill grates
    Both steaks were preheated to 90°F and seared until 120°F then rested to a final temperature of 130°F. The steak on the LEFT was seared in a cast iron pan over DIRECT heat on a ZGrills pellet grill. The steak on the RIGHT was seared on Grill Grates over DIRECT heat on a Pit Boss pellet grill.

    If you have a pellet grill that does NOT have a direct heat option, we recommend removing some components of the grill that block the firepot.

    In this scenario, we do NOT recommend the Grill Grates, as they have holes in them and grease will drip down into your firepot.

    Our suggestion is to use a cast iron pan or cast iron griddle on these types of grills after removing the grill components that block the firepot and replacing the grates.

    A cast iron griddle will give you more room to cook multiple steaks at once.

    cast iron griddle on pit boss pellet grill

    Ours is reversible with a grill pan on the other side if you prefer to have grill marks on your steak or burgers.

    cast iron grill pan on pit boss pellet grill
    Lodge Cast Iron Chef Collection Rectangular Reversible Grill & Griddle - 20 in x 10 in
    Lodge Cast Iron Chef Collection Rectangular Reversible Grill & Griddle - 20 in x 10 in
    • Durable Cast Iron Grill and Griddle: Handcrafted and high quality; oven and broiler safe up to 550 F
    • Chef-Inspired Cookware: Double-sided for grilling or griddling; spatula-friendly surface
    • Outdoor and Indoor Cooking: Suitable for any cooktop, including induction; use on the grill or over an open flame
    • Easy-to-Use Cast Iron: Just hand wash, dry, and apply vegetable oil when done cooking
    Check Price on Amazon

    If you're wondering how we measured the cooking surface temperature, we used an infrared thermometer.

    You simply shine the laser at any surface and it will give you a temperature reading.

    We love using this inexpensive tool to get an accurate idea of how hot our cooking surfaces are for both indoor and outdoor cooking!

    Etekcity Infrared Thermometer Upgrade 774, Heat Temperature Temp Gun for Cooking, Laser IR Surface Tool for Pizza, Griddle, Grill, HVAC, Engine, Accessories, -58°F to 842°F, Yellow
    Etekcity Infrared Thermometer, Heat Temperature Temp Gun for Cooking, Laser IR Surface Tool for Griddle, Grill, HVAC, Engine, Accessories, -58°F to 842°F
    • Better Accuracy: The Lasergrip’s 12:1 distance-to-spot ratio enables you to accurately measure targets from a comfortable distance. For best results, position the oven thermometer approximately 14.17 inches / 36 centimeters away from the target
    • Versatile Design: Infrared technology allows you to measure various objects at home and outdoor; Use it for grill, griddle, cooking, vehicles engine, automotive use, ovens, A/C, refrigerators, DIY jobs
    Check Price on Amazon

    Step Four - Set Up the Pellet Grill and Grill Surface

    If you have a pellet grill with a DIRECT HEAT option, like the Pit Boss 1150, you are going to want to use this for creating the hottest possible grilling surface.

    Make sure your upper rack is in place for the initial cooking step of the steak if cooking thick steaks.

    If your pellet grill does NOT have a direct heat option, like a ZGrills 700D3, we recommend removing the heat baffle and the grease drain pan to allow the grill to produce DIRECT HEAT.

    For cooking a steak less than 1.5-inches thick, you can do this before you start heating your pellet grill.

    For steaks 1.5-inches thick or more, keep the heat baffle and grease drain pan intact for the initial low temperature indirect heat cook until your steaks are partially cooked.

    Cook your steaks with INDIRECT HEAT on the upper rack of the grill.

    Once you have removed your preheated steak from the grill, THEN carefully remove these two grill components using good heatproof gloves BEFORE turning the grill up to high heat.

    These gloves withstand heat up to 1472°F, so we use them for moving hot grill parts and when lighting or extinguishing a firepit like our Solo Stove.

    GRILL HEAT AID BBQ Gloves Heat Resistant 1,472℉ Extreme. Dexterity in Kitchen to Handle Cooking Hot Food in Oven, Cast Iron, Pizza, Baking, Barbecue, Smoker & Camping. Fireproof Use for Men & Women
    GRILL HEAT AID BBQ Gloves Heat Resistant 1,472℉. Handle Cooking Hot Food in Oven, Cast Iron, Pizza, Baking, Barbecue, Smoker & Camping.
    • 🔥 EXTREME HEAT RESISTANT GLOVES: The GRILL HEAT AID gloves are EN4O7 certified this means you can withstand heats up to 1472°F all of this protection while still giving you that all important dexterity you need for things such as using the fryer, smoker, barbecue, oven
    Check Price on Amazon

    Step Five - Heat The Pellet Grill and Grill Surface

    To begin, you will need to preheat your pellet grill. Place the pellets in the hopper, start the grill, and and set your temperature.

    For THIN steaks (less than 1.5-inches thick), you're going to do a hot sear immediately, so set your pellet grill to the highest temperature it will go (or use the "high" setting if it has one).

    a z grills pellet grill control panel showing 450 degrees F on the HIGH setting

    It's also a good time to place a cast iron pan, cast iron griddle, or Grill Grates in your grill to preheat.

    If your steaks are greater than or equal to 1.5-inch thick, we recommend a reverse sear method which starts with preheating the steak at a low temperature, so set your pellet grill to 250°F to 275°F.

    ZGrills Pellet Grill set to 275F

    Make sure your upper rack is in place because that is where we will be placing the steaks for the initial cook.

    Step Six - Prepare Your Steaks

    You want to start with completely thawed steaks, so if your steaks are frozen, make sure to defrost them in the refrigerator first.

    You want your steaks to be about room temperature when you cook them, so take them out of the refrigerator about 1 hour before you plan to place them on the grill.

    Pat the steaks dry with paper towels right after taking them out of the refrigerator and season them immediately.

    This allows the seasoning to penetrate the meat while the steak comes up to room temperature.

    We prefer a simple sprinkle of salt and pepper, but you can use your favorite seasoning or rub. You want to ensure that all of the meat is seasoned; do not forget about the sides of the steak too.

    New York Strip steaks seasoned with salt and pepper on a plate

    Once the steaks have reached room temperature and the grill is preheated, they are ready to be cooked.

    Pro Tip: Ensure that you have removed any excess moisture from the surface of the steaks before placing on the grill, this will help to sear the meat.

    Step Seven - Internal Steak Temperature

    Before you start cooking your steaks, it is vitally important to know the EXACT target internal temperature of the meat to ensure that it will be cooked to your liking.

    Always use a good instant read thermometer when cooking steaks on a pellet grill.

    ThermoPro TP19H Digital Meat Thermometer for Cooking with Ambidextrous Backlit, Waterproof Kitchen Cooking Food Thermometer for BBQ Grill Smoker Oil Fry Candy Instant Read Thermometer
    ThermoPro TP19H Digital Meat Thermometer
    • 2.0 inches large auto-rotating backlit display: Candy thermometer has a 180° auto-rotating backlit display, making this kitchen thermometer perfect for left-hand users and allows you to use it in low light conditions
    Check Price on Amazon

    We have included guidance below for the target internal temperatures for both THIN and THICK steaks.

    Because we recommend reverse searing on thick steaks, the initial "preheat" temperatures are also provided.

    Target Internal Temperatures of Steaks Less than 1.5-inches Thick:

    Rare (very red center): Sear until 110 - 120°F, Rest to 120 - 130°F
    Medium Rare (red center): Sear until 120 - 125°F, Rest to 130 - 135°F
    Medium (pink center): Sear until 125 - 135°F, Rest to 135 - 145°F
    Medium Well (slight pink center): Sear until 135 - 145°F, Rest to 145 - 155°F
    Well Done (no pink, cooked throughout): Sear until 145 - 155°F, Rest to 155 - 160°F

    Target Internal Temperatures of Steaks Greater than of Equal to 1.5-inches Thick:

    Rare: Preheat to 80°F, Sear until 110°F, Rest to 120°F
    Medium Rare: Preheat to 90°F, Sear until 120°F, Rest to 130°F
    Medium: Preheat to 100°F, Sear until 130°F, Rest to 140°F
    Medium Well: Preheat to 110°F, Sear until 140°F, Rest to 150°F
    Well Done: Preheat to 120°F, Sear until 150°F, Rest to 160°F

    Step Eight - Cook Perfect Steaks on a Pellet Grill

    For steaks 1.5-inches thick or more, you first need to "preheat" the steaks by cooking them over low, indirect heat. Remember, we heated our grill to 250-275°F for this step.

    The general rule of thumb for reverse searing is to bring the internal temperature of your steak to 40°F BELOW your final target internal temperature.

    For example, for a final steak that is "medium" you want an internal temperature of 130°F. This means you first want to bring the internal temperature of the steak up to 90°F before searing.

    Place the steaks on the top rack of the grill until the internal temperature reaches the "preheat" temperature. This will take approximately 10 minutes. 

    Steak cooking on top rack of ZGrills Pellet Grill over indirect heat

    Then, remove the steaks to a plate and cover with aluminum foil.

    At this point, if your grill is not designed for DIRECT heat, you may want to consider taking out the grill components that block the firepot.

    For ANY thickness steak, now it's time to turn the grill up to high heat with the cast iron or Grill Grates inside the grill.

    On our Pit Boss 1150, we turn the heat to "high," which is around 500°F.

    On our ZGrills, we turn the grill up to 450°F.

    Once the surface of the cast iron or Grill Grates is blazing hot, it's time to add the oil/fat.

    If using a cast iron pan or griddle, you can add a dollop of solid beef tallow or oil directly to the pan.

    Never apply cooking oil, spray, or beef tallow directly to the Grill Grates. It will immediately smoke up and leave an acrid tasting residue or worse, ignite and pose a safety hazard.

    Instead, use a silicone pastry brush to apply a high smoke point oil (such as grapeseed) or melted beef tallow to the exterior of the steaks.

    steak being brushed with grapeseed oil prior to searing

    Once the fat in the pan is well heated, add the steaks to the heating surface.

    Make sure to space them comfortably apart so that they cook individually with air circulation all around each one, rather than as one large meat mass.

    Once you have put your steaks on the grill, set a timer for 2 minutes. Resist the temptation to flip them. Let the Maillard reaction to occur!

    Flip the steak after the 2 minutes and cook on the other side another 2 minutes, making sure to monitor the internal temperature with your instant read thermometer.

    steak cooking in cast iron pan over direct heat on pellet grill
    Steak searing on grill grates on pit boss pellet grill

    If you want fancy looking cross hatch grill marks, use the grill side of the cast iron grill pan or grill side of the Grill Grates.

    steak on grate side of grill grates on pellet grill

    Cook the steaks 1 minute, then turn them 90° and cook for another minute. Then repeat when you do the other side.

    hashmark grill lines on streak cooked with grill grates on pit boss pellet grill

    Do not walk away during this crucial time, 1-2 minutes too long on any side can result in burning and carbonization which will destroy the taste of your meat.

    You want crispy brown and sizzling rendered fat, not black ashy meat.

    You can always turn your pellet grill back down and finish cooking the steaks in that lower temperature zone if they are still too underdone inside.

    But, you can't put the genie back in the bottle if you cooked them to too high an internal temperature.

    Step Nine - Rest the Steaks

    For the perfect steak, allow it to rest, UNCOVERED! for at least 5 minutes and understand it may rise another 5°F internal temperature after you remove it from the grill.

    We recommend allowing the steak to rest on a wire rack set above a baking sheet for maximum airflow on all sides of the steak.

    Finished seared steak resting on wire rack

    Some Pro TIPS for Resting Steaks:

    • Do not stack your steaks on top of each other as the ones on the bottom will overcook from the ambient heat of the other steaks.
    • Do not cover or "tent" them with aluminum foil.
    • They will continue to overcook if you do.
    • Place them on a wire rack, spread apart as much as possible, and allow them to rest.
    Nordic Ware - 43172AMZM Nordic Ware Half Sheet with Oven Safe Nonstick Grid, 2 Piece Set, Natural
    Nordic Ware - Half Sheet with Oven Safe Nonstick Grid, 2 Piece Set
    • Half sheet with a custom nesting oven-safe nonstick grid
    • Use together in the oven for crisping bacon, veggies and more
    • Naturals commercial bakeware is made of pure aluminum which will never rust for a lifetime of durability
    • Use together for crisping in the oven or separate as a baking pan and cooling rack
    Check Price on Amazon

    The Verdict

    To make the perfect steaks on a pellet grill, it's important to adjust your cooking method for the THICKNESS of your steak.

    Regardless of thickness, you really will benefit from having a surface to sear the steaks such as on a Grill Grate or a cast iron pan or cast iron griddle/grill pan.

    Here we show a comparison of the 5 cooking conditions we measured.

    Despite the vastly different exterior appearances, each steak was cooked to a final internal temperature of 130°F.

    Cutting board showing comparison of 5 cooking styles for steaks all cooked to same internal temperature on a pellet grill

    From Left to Right:

    1. INDIRECT heat in a pellet grill set to 450°F,
    2. INDIRECT heat in a cast iron pan in a pellet grill set to 450°F,
    3. DIRECT heat on the grate side of Grill Grates on a pellet grill set to 500°F,
    4. DIRECT heat in a cast iron pan in a pellet grill set to 450°F,
    5. DIRECT heat on the flat side of Grill Grates on a pellet grill set to 500°F.

    This will ensure that the steaks are cooked at the best possible temperature resulting in a quality Maillard reaction, and give you that sizzling crispy exterior you are looking for rather than a soft, pot roast like texture.

    Making modifications to your pellet grill to create DIRECT HEAT rather than INDIRECT HEAT will maximize the temperatures you can get on your cooking surface.

    We were able to get a surface temperature of over 750°F on the Grill Grates on our Pit Boss, as measured by our infrared thermometer, despite the grill only going up to 500°F.

    We think this is pretty amazing!

    And just look at this steak. The outside is brown and crusted, while the inside is a perfect medium rare.

    Who says you can't make great steak on a pellet grill?

    The best tip we can give you when cooking steaks is not to rush the process.

    Take your time and try not to overcook your steaks, this can make them hard to chew and not as enjoyable to eat!

    Check out our article on How to Reheat Steak for any leftovers!

    📖 Recipe

    Cut open steak on a cutting board

    Seared Steaks on a Pellet Grill

    Mads Martigan
    Learn step by step how to get a nice sear on a steak using a pellet grill. Here is some much needed guidance whether cooking a thin steak on a pellet grill, or a thick steak that works best with a reverse sear.
    Whether you've got a Traeger, Pit Boss, Camp Chef, Yoder, or any other type of pellet grill, we've got you covered!
    5 from 4 votes
    PRINT PIN SHARE SAVE Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 Steaks
    Calories 700 kcal

    Equipment

    • 1 Pellet Grill
    • Cast iron pan, cast iron griddle, or Grill Grates
    • Wood Pellets
    • Instant Read Thermometer

    Ingredients
      

    • 6 Steaks of your choice
    • Beef tallow, grapeseed oil, canola oil, avocado oil or olive oil regular, not extra virgin
    • Kosher Salt and Pepper

    Instructions
     

    • Remove thawed streaks from refrigerator. Pat dry with a paper towel and season each side liberally with salt and pepper or desired seasoning.

    Thin Steaks (Less than 1.5-inch thick) - Sear Method

    • Place your wood pellets in the pellet grill hopper. If your pellet grill does not have a direct heat option, remove the grill components that block the firepot and then replace the grates.
    • Put your cast iron pan, cast iron griddle, or Grill Grates on the pellet grill to preheat as well. Do not use Grill Grates if you have removed components from your pellet grill, as the grease will drip down into the firepot.
    • Proceed to sear the steaks.

    Thick Steaks (1.5-inch thick or greater) - Reverse Sear Method

    • Place your wood pellets in the pellet grill hopper. Turn on the pellet grill and set the temperature to 250-275° F.
    • Place the cast iron on top of the bottom grates, or insert the Grill Grates on one side of the pellet grill, covering maybe ⅓- ½ of the cooking area.
    • PREHEAT THE STEAKS: Place the steaks on the top rack of the grill until the internal temperature reaches the "preheat" temperature (see chart below). For a medium rare steak, cook it until the internal temperature reaches 90° F. This will take about 10 minutes. Remove steaks to a plate, cover with aluminum foil.
    • If your grill does not have a direct heat option, using heatproof gloves carefully remove grill components that block the firepot and replace the grates and cast iron on top. Do not use Grill Grates if you have removed components from your pellet grill, as the grease will drip down into the firepot.
    • Proceed to sear the steaks.

    Sear the Steaks

    • Turn your pellet grill up AS HIGH as it will go, preferably to 450 or 500°F, to heat the cooking surface until VERY hot.
    • Wait until your cast iron or Grill Grate surface has reached a very high temperature.
    • FOR CAST IRON: Add your cooking oil or beef tallow to the hot pan, swirl to evenly distribute. Allow the grease to heat up.
    • FOR GRILL GRATES: Brush the surface of your steaks with oil or melted beef tallow, making sure to coat both sides and the edges.
    • Using tongs, transfer steaks to heat surface. Set a timer for 2 minutes then flip the steaks and cook for another 2 minutes on the second side. Monitor the internal temperature as you cook to make sure you are staying within a range for your preferred doneness (see chart below).
    • After cooking for 2 minutes per side, use tongs to flip each steak on the sides to sear the edges.
    • If they begin to be TOO cooked on the outside before the inside comes up to temperature, move them to the upper rack away from the high heat and turn the pellet grill back down to 300°F to finish cooking.
    • Transfer the steaks from the cooking surface to a wire rack and let rest for at least 5 minutes, UNCOVERED, before serving.

    Video

    Notes

    Grill Grates for perfect pellet grill searing can be found on Amazon HERE.
    Use the following internal temperature guides to determine when to pull your steaks from the grill:
    THIN STEAKS (less than 1.5-inches thick)-
    Rare: 125°F (very red center)
    Medium Rare: 130 - 135°F (red center)
    Medium: 140 - 145°F (pink center)
    Medium Well: 150°F (slight pink center)
    Well Done: 160°F (no pink, cooked throughout)
    THICK STEAKS (1.5-inches thick or greater)-Reverse Searing Temperatures-
    Rare: Preheat to 80°F, Sear until 110°F, Rest to 120°F
    Medium Rare: Preheat to 90°F, Sear until 120°F, Rest to 130°F
    Medium: Preheat to 100°F, Sear until 130°F, Rest to 140°F
    Medium Well: Preheat to 110°F, Sear until 140°F, Rest to 150°F

    Nutrition

    Calories: 700kcal
    Keyword Camp Chef Steak, filet mignon, New York Strip, pellet grill, Pellet Grill Steak, Pellet Grilled Steak, Pit Boss Steak, reverse sear, Reverse Seared Steak, Ribeye, smoked steak, Steak, Traeger Steak, Yoder
    Tried this recipe?Let us know how it was!
     

    More Pit Boss Recipes

    • pork belly burnt ends in an aluminum foil pan
      Pit Boss Pork Belly Burnt Ends
    • smoked rack of lamb on a wooden cutting board with a white bowl of chimichurri sauce next to it
      Smoked Rack of Lamb on a Pit Boss Pellet Grill
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill
    • smoked lamb chops on a white plate with a white square dish of chimichurri sauce
      Pit Boss Smoked Lamb Chops with a Chimichurri Sauce

    About Mads Martigan

    Mads is the founder of Madbackyard.com and has been a BBQ and Grilling enthusiast for the past 15 years. He loves to write about and make videos on smoking and barbecuing all kinds of great food.

    Reader Interactions

    Comments

    1. Lucy says

      November 02, 2020 at 1:41 pm

      5 stars
      Thanks for sharing!

    2. CH says

      December 08, 2020 at 10:35 am

      5 stars
      The reverse sear works well on the pellet grill, I wish mine went as high as my friends Traeger though.

    3. Nukki Cooper says

      December 06, 2022 at 2:33 pm

      5 stars
      It is important to defrost them in the refrigerator first.

    4. Bud Rehl says

      August 09, 2024 at 8:30 am

      5 stars
      I have a Pit Boss 1230 Competition Series Pellet/Gas Combo Grill. I probably can use the gas side to do the searing.
      What do you think?

    5. Mads Martigan says

      November 08, 2024 at 8:13 am

      For sure! That's what great about those combo grills!

    5 from 4 votes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Robert "Mads" Martigan, the founder of Mad Backyard

    Hi, I'm Mads, the founder of Mad Backyard and an avid outdoorsman, barbecue/smoker buff, and pellet grilling enthusiast who loves to share my passion for outdoor living and outdoor cooking with the world.

    More about me →

    Trending Recipes

    • pork shoulder on the grates of a pit boss pellet grill with a probe thermometer inserted in the meat
      Pulled Pork on a Pit Boss Pellet Grill
    • slices of smoked beef brisket on a cutting board
      Smoked Beef Brisket on a Pit Boss Pellet Grill
    • baby back ribs on the grates of a pit boss pellet grill
      Baby Back Ribs on a Pit Boss Pellet Grill
    • boston butt on the shelf of a masterbuilt electric smoker with a water pan beneath
      Smoked Boston Butt in a Masterbuilt Electric Smoker

    AFFILIATE DISCLAIMER

    Thanks for visiting Madbackyard.com!  As outdoor living enthusiasts, we love to mention and link to various products we have used or researched.  Assume those links are affiliate links which means we may earn a small commission if you click and buy.  As an Amazon Associate we earn from qualifying purchases.

    Seasonal Recipes

    • slices of smoked corned beef brisket on a wooden cutting board
      Smoked Corned Beef Brisket
    • smoked cabbage cut open on a cutting board
      Smoked Cabbage
    • Double smoked ham with a cherry glaze on a cutting board to show the slices of ham
      Pit Boss Smoked Ham with Cherry Fig Glaze
    • sliced leg of lamb roast on a white plate
      Smoked Leg of Lamb on a Pit Boss Pellet Grill

    Footer

    ↑ back to top

    For great baking recipes, visit our partner site You're Gonna Bake It After All.

    About

    • About Us
    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    More

    • Newsletter Sign Up
    • Shop our Store

    Contact

    • Contact Us

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2020-2025 Mad Backyard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.