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