Pellet Grill Steak

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 10

Resting Time: 5

Total Time: 20

Servings: people

Calories: 329kcal

Author: Platings and Pairings

Learn how to cook ribeye, filet, sirloin, and other cuts of mouthwatering steak on a pellet grill or Traeger. Whether you’re a grill master or a novice, this pellet grill steak recipe always yields steakhouse-quality results!

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Equipment

Smoker or Pellet Grill

Ingredients

4 6-ounce steaks top sirloin, ribeye, etc.

Dry Rub:

1 ½ Tablespoons kosher salt
1 Tablespoon smoked paprika
1 Tablespoon coarse black pepper
1 Tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon ground cumin

Instructions

Preheat your smoker to 425-degrees for 15 minutes.
In a small bowl, whisk together the dry rub ingredients. Coat the steaks on all sides with the dry rub.
Place the steaks on the preheated grill, close the lid and cook for 4-5 minutes per side, until the steaks reach your desired internal temperature*** (130-degrees for medium rare).
Remove the steaks from the grill and let rest for 5 minutes before slicing against the grain and serving.

Notes

***
Rare: 120 degrees
Medium-Rare: 130-degrees
Medium: 140-degrees
Medium-Well: 145-degrees
Well Done: 155-degrees

Tips and tricks

Remember to take the steaks out of the fridge 30 minutes before cooking so they can come down to room temperature. It’s the trick to getting a nice sear on the surface and helps the meat cook evenly.
For smoking on a Traeger grill, choose high-quality wood pellets that have a flavor you want to infuse into your steaks. Oak, hickory, mesquite, apple, cherry, pecan, or maple are all good choices.
Always let the steaks rest off of the heat when they’re done cooking! This way, the delicious juices can redistribute back into the meat and the steak can finish coming up to temperature.

Nutrition