Pellet Grill Steaks - Reverse Seared
Pellet grills work a little differently than their standard propane and charcoal counterparts. Here is some much needed guidance whether cooking both a thin steak on a pellet grill, or a thick steak that works best with a reverse sear.
1 Pellet Grill
Instant Read Thermometer
- 6 Steaks of your choice
- Avocado Oil or Olive Oil regular, not extra virgin
- Kosher Salt and Pepper
Thin Steaks (Less than 1 inch thick) - Sear
Place your wood pellets in the pellet grill hopper. Turn on the pellet grill and set the temperature as high as it will go, preferably up to 500° F.
Place steaks on the grill and cook with direct heat for 2-3 minutes per side until internal temperature reading says they are at your level of preferred doneness. (See doneness chart below)
Thick Steaks (Greater than 1 inch) - Reverse Sear
Place your wood pellets in the pellet grill hopper. Turn on the pellet grill and set the temperature to 300° F.
Place the steaks on the grill until the internal temperature reaches about 85-95° F.
Now turn your pellet grill up AS HIGH as it will go, preferably to 500°F.
Once the grill has increased in temperature watch your steaks carefully and cook them 2-3 minutes each side, checking the internal temperature frequently until they are at your preferred doneness.
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.
When they are about 5°F shy of your preferred target internal temperature doneness, remove them from the pellet grill and let rest for at least 5 minutes, UNCOVERED, before serving.
Use the following internal temperature guide to determine when to pull your steaks from the grill.
Rare: 125℉ (very red center)
Medium Rare: 130 – 135℉ (red center)
Medium – 140 – 145℉ (pink center)
Medium Well Done – 150℉ (slight pink center)
Well Done – 160℉ (no pink, cooked throughout)
Video courtesy of HushLife