• 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.