Reverse sear steak pellet grill method delivers steakhouse-quality results right in your backyard. By slow-smoking the steak first, you infuse it with deep wood-fired flavor, then finish with a high-heat sear for a bold, crispy crust and melt-in-your-mouth interior. This foolproof technique guarantees juicy, tender steak every single time.
Just look at the photo above, this is the kind of thick-cut, reverse-seared perfection you can achieve with this method.
Unlike traditional grilling, reverse searing gives you more control over doneness. It prevents overcooking and enhances flavor. Plus, it’s the best way to cook steak on a pellet grill if you want that perfect balance of smoke, tenderness, and sear.
In this guide, we’ll walk you through every step, from choosing the best cut of steak to selecting the right wood pellets and nailing the ideal doneness. Fire up your pellet grill and get ready to cook the best steak of your life!
Why Reverse Searing is the Best for Pellet Grills
The reverse seared steak on a pellet grill method is the ultimate way to achieve a juicy, smoky, and perfectly crusted steak. It takes full advantage of the slow-smoking capability of a pellet grill while ensuring a perfect sear at the end. Here’s why this technique stands out:
More smoke flavor – Low and slow cooking allows the steak to absorb rich wood-fired smokiness before the high-heat finish. This enhances depth and complexity in every bite.
Better doneness control – Cooking at low temperatures first ensures the steak reaches the perfect internal temperature without overcooking. No more dry or unevenly cooked steaks!
Perfect steak crust – The final high-heat sear locks in juices and forms a deep, golden crust that adds incredible texture and flavor.
Best for thick steaks – Reverse searing works best on thick-cut steak grilling, ideally 1.5 inches or more. It allows time for even cooking without burning the outside.
By mastering how to reverse sear a steak, you’ll turn any thick-cut steak into a steakhouse-quality masterpiece right at home. Now, let’s choose the perfect cut!
Choosing the Best Steak for Reverse Searing
When it comes to the best way to cook steak on a pellet grill, choosing the right cut is key. Reverse searing works best with thick, well-marbled steaks that can handle a slow smoke before getting a high-heat sear. Here’s what to look for:
Best cuts – Thick, high-quality cuts like ribeye, New York strip, filet mignon, and porterhouse work best. These cuts retain moisture and develop a deep, smoky flavor.
Thickness matters – Your steak should be at least 1.5 inches thick to allow for even cooking. Thinner steaks cook too fast, making it harder to achieve that perfect balance of smoke infusion and sear.
Marbling makes a difference – Look for steaks with good intramuscular fat (marbling). More marbling means a juicier, more flavorful steak when cooked on a pellet grill. The fat melts slowly during the smoke, keeping the meat tender and enhancing taste.
By selecting a thick, well-marbled cut, you’ll ensure the best results when grilling with the reverse sear method. Next, let’s talk about choosing the right wood pellets to enhance flavor!
Selecting the Right Wood Pellets for Steak
The best wood pellets for steak can enhance its natural richness while adding layers of smoky steak flavor. Your choice of wood impacts the final taste, so it’s essential to pick the right one for the perfect balance of smoke and seasoning.
Bold flavors – For a strong, smoky taste, go with oak, hickory, or mesquite. These pellets add a deep, robust flavor that pairs well with rich, marbled steaks like ribeye and porterhouse.
Balanced flavors – If you prefer a milder, slightly sweet smoke, try cherry, pecan, or applewood. These work well with leaner cuts like filet mignon, enhancing the meat without overpowering it.
Pro tip – Want the best of both worlds? Mix hickory and cherry pellets for a blend of bold smokiness with a hint of natural sweetness. This combination enhances the depth of flavor while keeping the steak’s taste balanced.
With the right pellet grill smoking techniques, you can take your steak’s flavor to the next level. Now that you have the perfect cut and wood pellets, let’s go step by step into how to reverse sear your steak on a pellet grill!
For a complete breakdown of wood pellet flavors and their best uses, check out The Ultimate Wood Pellet Flavor Guide – BBQGuys.
Step-by-Step Guide For reverse sear steak pellet grill
Nothing beats a perfectly smoked, juicy steak with a crispy, golden crust. This reverse sear method brings out deep, smoky flavors while keeping the inside tender. Whether you’re cooking for family or hosting a backyard feast, this recipe ensures steakhouse-quality results every time.
Ingredients
Steak & Seasonings
- 4 thick-cut steaks (Ribeye, New York Strip, Filet Mignon, or Porterhouse, at least 1.5 inches thick)
- 2 tbsp coarse salt (adjust to taste)
- 2 tbsp freshly ground black pepper
- 2 tbsp garlic powder (optional, for extra depth)
- 1 tbsp smoked paprika (adds color and mild smokiness)
Wood Pellets for Smoking
- Oak, Hickory, or Cherry Pellets (for rich, smoky flavor)
Searing & Finishing Touches
- 2 tbsp high-heat oil (Avocado oil or beef tallow)
- 4 tbsp unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary or thyme
Suggested Sides (Optional but Delicious!):
- Grilled asparagus or roasted vegetables
- Smoked sweet potatoes
- Garlic mashed potatoes
Method: How to Reverse Sear Steak on a Pellet Grill
This method is simple, foolproof, and packed with flavor. Follow these steps for the perfect steak!
Step 1: Prep the Steaks
A great steak starts with great preparation.
- Pat each steak dry with paper towels. This helps create that perfect crust later.
- Generously season both sides with salt, black pepper, and smoked paprika. If you love a bit more depth, add garlic powder.
- Let the steaks rest at room temperature for 30-45 minutes. This ensures even cooking.
- Want even more flavor? Dry brine the steaks overnight! Simply season them, place them uncovered on a rack, and refrigerate.
✅ Pro Tip: Dry brining enhances tenderness and deepens the flavor. If you have the time, it’s worth it!
Step 2: Preheat the Pellet Grill
Now, let’s get the pellet grill ready.
- Set the grill to 225°F (107°C). This low temperature allows the steak to absorb maximum smoky flavor.
- Choose your wood pellets. Hickory and oak create a bold, smoky taste, while cherry adds a slight sweetness.
- Arrange the steaks on the grill. Leave at least 1 inch of space between them for even airflow.
✅ Pro Tip: Placing the steaks on a wire rack instead of directly on the grates helps with even heat distribution.
Step 3: Smoke the Steaks Low & Slow
Now, it’s time to let the smoke work its magic.
- Insert a digital meat thermometer into the thickest steak. This will be your reference for all the steaks.
- Smoke the steaks until they reach an internal temperature of 110-115°F (43-46°C).
- This usually takes 45-60 minutes, but always rely on the thermometer.
- Rotate the steaks halfway through smoking for even heat and smoke absorption.
✅ Pro Tip: If some steaks reach temperature faster, remove them first and let them rest while the others finish.
Step 4: Rest the Steaks Before Searing
This step is key to keeping your steak juicy and tender.
- Remove the steaks from the grill and place them on a clean cutting board or wire rack.
- Let them rest for 10 minutes. This redistributes the juices and prevents them from running out when sliced.
- Meanwhile, increase the pellet grill’s temperature to 450-500°F (232-260°C) for the final sear.
✅ Pro Tip: Lightly tent the steaks with foil (without sealing them) to keep them warm while they rest.
Step 5: Sear for the Perfect Crust
Now for the best part—the sear!
- Preheat a cast iron skillet on the grill for at least 5 minutes. It needs to be smoking hot!
- Add 2 tbsp of high-heat oil to the pan. This ensures a deep, golden crust.
- Sear the steaks in batches, 1-2 at a time, for 1-2 minutes per side until beautifully browned.
- During the last 30 seconds, baste with butter. Add a garlic clove and a rosemary sprig for extra flavor.
- Flip and spoon the butter over the steaks to enhance richness.
✅ Pro Tip: Work quickly! The goal is a deep crust, not overcooking the inside.
Need help hitting the perfect doneness? Check the Steak Doneness Temperature Guide to ensure your steak reaches your exact preferred temperature!
Final Step: Serve & Enjoy
- Let the steaks rest for 5-10 minutes before slicing. This keeps them moist and flavorful.
- Slice against the grain for maximum tenderness.
- Pair with your favorite sides, like smoked sweet potatoes, grilled vegetables, or creamy mashed potatoes.
Ideal Internal Temperatures for Reverse-Seared Steak
Cooking steak to the perfect doneness is all about temperature control. With the reverse sear method, you start by smoking the steak low and slow before finishing with a high-heat sear. To get the best results, use this steak doneness guide to hit the ideal internal temperature.
Steak Doneness Guide
How to Get the Perfect Temperature
- Use a digital meat thermometer for precision. Guesswork leads to overcooking!
- Pull the steak off the grill before it reaches your target doneness. The final sear will raise the temperature by 10-15°F (5-8°C).
- Let the steak rest for 5-10 minutes after searing to allow the juices to redistribute.
✅ Pro Tip: For a classic medium-rare steak, remove it from the smoker at 115°F (46°C) and sear until it reaches 130-135°F (54-57°C). This keeps it juicy, tender, and full of smoky flavor.
With these temperature guidelines, you’ll always nail the perfect doneness for your reverse-seared steak. Now, let’s talk about why resting your steak is just as important!
Letting the Steak Rest – A Crucial Step
Resting your steak is just as important as cooking it. After searing, the meat needs a few minutes to relax so that the juices stay locked in. Skipping this step can result in a dry steak, as the juices will run out the moment you cut into it.
Why Resting Matters
- Keeps the steak juicy – As the steak cools slightly, the juices redistribute evenly instead of pooling out onto your plate.
- Enhances flavor – A well-rested steak is more moist, tender, and flavorful in every bite.
- Prevents overcooking – The internal temperature continues to rise by about 5°F (3°C) after searing, so resting helps maintain the perfect doneness.
How to Rest Your Steak Properly
- After searing, place the steak on a cutting board or plate.
- Let it rest for 5-10 minutes before slicing.
- 5 minutes for thinner steaks (1.5 inches or less).
- 10 minutes for thicker cuts (2 inches or more).
- Lightly tent with foil (optional) to keep it warm without trapping steam.
The Right Way to Slice Steak
- Always slice against the grain – This shortens the muscle fibers, making each bite more tender.
- Use a sharp knife – A dull blade will crush the fibers instead of making clean cuts.
- Slice at a slight angle – This helps maintain the steak’s texture and presentation.
✅ Pro Tip: If serving multiple steaks, rest them side by side on a wire rack instead of stacking them. This prevents excess steaming and keeps the crust crispy.
By following these steps, you’ll ensure your reverse-seared steak is as juicy and tender as possible. Now, let’s talk about the best side dishes to pair with your steak!
Perfect Pairings for Your Reverse-Seared Steak
A great steak deserves great sides. The right pairings make your meal more balanced, more flavorful, and simply more exciting. Whether you want smoky veggies, buttery potatoes, or a rich garlic butter drizzle, these simple sides will turn your steak dinner into something truly special.
Grilled Vegetables – Smoky, Charred & Delicious
Grilled vegetables are the perfect side for a steak. They bring a light, fresh contrast to the rich, smoky meat. Plus, they’re so easy to make! Just toss them on the pellet grill and let the smoke do the work.
Best veggies for the grill:
- Asparagus – Light, crispy, and slightly nutty.
- Mushrooms – Meaty, earthy, and full of flavor.
- Bell peppers – Sweet, colorful, and beautifully charred.
➡ How to make them: Toss your veggies with olive oil, salt, and pepper, then grill at 225°F (107°C) for about 30 minutes until tender.
✅ Pro Tip: A squeeze of lemon juice or a drizzle of balsamic glaze right before serving makes them even better!
Smoked Sweet Potatoes – A Sweet & Savory Dream
If you love a little sweetness with your steak, smoked sweet potatoes are the way to go. They get buttery soft inside, while the slow smoke adds a deep, caramelized flavor. It’s the perfect balance to the bold, savory steak.
How to make them:
- Slice into thick rounds or halves for even cooking.
- Season with butter, cinnamon, salt, and a hint of smoked paprika.
- Smoke at 275°F (135°C) for about 1.5 hours until fork-tender.
✅ Pro Tip: Want them even better? Drizzle with honey or maple syrup before serving.
Garlic Butter Drizzle – The Ultimate Finishing Touch
A juicy steak is amazing on its own. But add a little garlic butter? Game over. It melts into the steak, making every bite even richer, even juicier, even better.
How to make it:
- Melt 4 tbsp unsalted butter over low heat.
- Add 2 cloves minced garlic and a sprig of fresh rosemary or thyme.
- Let it sizzle for 1-2 minutes, then spoon over your steak before serving.
✅ Pro Tip: Want a little extra punch? Add a dash of Worcestershire sauce or a pinch of smoked paprika.
Bringing It All Together
Picture this: a perfectly seared steak, smoky grilled asparagus, buttery sweet potatoes, and a warm garlic butter drizzle. Sounds incredible, right? The best part? You made it all on your pellet grill.
Now that your steak dinner is ready, let’s make sure you avoid common mistakes and get it right every single time!
Common Mistakes to Avoid
Reverse searing is one of the best ways to cook steak, but a few simple mistakes can ruin the experience. Don’t worry, I’ve got you covered! Here’s what to watch out for and how to fix it.
🚫 Skipping the Thermometer – Leads to overcooking or undercooking.
✔ Fix it: Always use a digital meat thermometer. Guessing never works! Pull the steak off the smoker at 110-115°F (43-46°C) for rare to medium-rare, then sear to finish.
🚫 Searing Too Long – Burns the outside and overcooks the inside.
✔ Fix it: The perfect sear takes just 1-2 minutes per side. If your grill is hot enough (450-500°F), that’s all you need to build a deep, golden crust without drying out the steak.
🚫 Not Letting the Steak Rest – Results in dry, tough meat instead of juicy perfection.
✔ Fix it: Rest the steak for 5-10 minutes before slicing. This allows the juices to redistribute so every bite stays tender and flavorful.
Final Tip: Want an extra buttery, restaurant-style finish? Spoon garlic butter over the steak as it rests. It melts into the meat, making it even more delicious!
Now that you know what not to do, you’re ready to grill like a pro. Let’s wrap things up with some final thoughts!
Final Thoughts: Mastering the Reverse-Seared Steak on a Pellet Grill
The reverse seared steak on a pellet grill method is hands down the best way to grill a steak. It gives you perfect doneness, deep smoky flavor, and a beautifully crisp crust, all in one process. With the right thick-cut steak, quality wood pellets, and a little patience, you can create steakhouse-quality results from your own backyard.
Why It Works:
- Slow smoking infuses rich, wood-fired flavor.
- Precision cooking ensures a juicy, tender bite every time.
- The final sear locks in flavor and creates that irresistible crust.
Now, it’s your turn! Fire up your pellet grill, try this method, and enjoy the best steak you’ve ever made. Once you taste the difference, you’ll never go back to traditional grilling!
👉 Tried it? Let us know how your steak turned out in the comments!
FAQs About Reverse Searing on a Pellet Grill
Still have questions? Here are the answers to some of the most common questions about how to reverse sear a steak on a pellet grill.
What makes reverse searing better than traditional grilling?
Reverse searing gives you more control over doneness, enhances the smoky flavor, and creates a perfect crust without overcooking. Unlike traditional grilling, where the outside can burn before the inside is fully cooked, this method slowly brings the steak to temperature before finishing with a quick, high-heat sear.
How long does it take to reverse sear a steak?
For a 1.5-inch steak, it typically takes:
- 40-45 minutes of smoking at low heat (225°F/107°C).
- 5 minutes for searing at high heat (450-500°F/232-260°C).
Always use a meat thermometer for precision!
What’s the best temperature for smoking steak on a pellet grill?
The ideal smoking temperature is 225°F (107°C). This allows the steak to absorb rich wood-fired flavor while slowly reaching the perfect internal temp.
Should I oil the steak before searing?
No, it’s better to oil the grill grates instead. The steak’s natural fat will help create a deep, golden crust during the sear. Oiling the grates also prevents sticking and ensures even browning.
Ready to Take Your Pellet Grilling to the Next Level?
Now that you’ve mastered the reverse sear steak on a pellet grill, why stop here? There’s a whole world of pellet grill recipes waiting for you!
👉 Explore More Delicious Pellet Grill Recipes:
- Pellet Grill Recipes – The Ultimate Guide – Your go-to resource for mastering wood-fired cooking!
- Smoky Grilled Vegetables – A flavorful, healthy side for any meal.
- Smoked Salmon on a Pellet Grill – Buttery, rich, and perfectly smoked.
- Smoked Chicken Legs and Thighs Recipe – Keep it moist and packed with flavor.
For even more wood-fired inspiration, head over to our recipes blog and explore new ideas, expert tips, and step-by-step guides to take your grilling skills to the next level!
Have more questions? Drop them in the comments!
How To Make Reverse Sear Steak
- Total Time: 2 hours
- Yield: 4 steaks
Description
This reverse seared steak method brings steakhouse-quality results with smoky flavor and a perfect crust using a pellet grill. Perfect for thick-cut steaks like ribeye or porterhouse.
Ingredients
4 thick-cut steaks (Ribeye, NY Strip, Filet Mignon, or Porterhouse, at least 1.5 inches thick)
2 tbsp coarse salt
2 tbsp freshly ground black pepper
2 tbsp garlic powder (optional)
1 tbsp smoked paprika
oak, hickory or cherry pellets (for rich, smoky flavor)
2 tbsp high-heat oil (Avocado oil or beef tallow)
4 tbsp unsalted butter
4 cloves garlic, smashed
4 sprigs fresh rosemary or thyme
Instructions
Pat steaks dry with paper towels and season both sides generously with salt, pepper, smoked paprika, and optionally garlic powder. Let rest at room temperature for 30–45 minutes.
Preheat pellet grill to 225°F (107°C). Place steaks on grill with at least 1-inch spacing and smoke until internal temperature reaches 110–115°F (43–46°C), about 45–60 minutes.
Remove steaks and rest for 10 minutes. Meanwhile, increase grill temperature to 450–500°F (232–260°C).
Place a cast iron skillet on the grill and preheat until smoking hot. Add high-heat oil, sear steaks 1–2 minutes per side, basting with butter, garlic, and rosemary during the final 30 seconds.
Let steaks rest for 5–10 minutes before slicing against the grain. Serve with sides of choice.
Notes
Use a digital meat thermometer for precision and always rest the steak before slicing for best juiciness and flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 920mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 145mg
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