Pellet Grill Steak

Well-seasoned, seared, and smoky, this Pellet Grill Steak will melt in your mouth. With a tender, juicy center, it is irresistible. Learn how to grill a steak to perfection on your pellet grill today.

When I was looking to buy a pellet grill, I watched several videos and reviews before landing on the one I thought would work best for me. Outside of the practical features like how much grilling space you have and how well built the grill is, I had to think about a few other aspects.

One criticism that kept coming up was that many pellet grills struggle to sear steaks and leave nice grill marks on your food. The main challenge was that there is less direct heat. However, since my grill gets up to 500°F, I couldn't imagine not being able to get a sear or nice grill marks. Cooking a steak on the pellet grill had to be done, and I wanted to see it for myself.

There is more to food than just looks. If you ask me, the taste is everything. However, having a nice-looking meal and being able to nail a presentation makes any chef feel better about what they are achieving. Many of us use our eyes to determine if we want to try something or not, so I had to be able to cook a flavorful, good-looking steak on my new Traeger pellet grill.

If you are a steak lover, make sure to try my Wagyu Steak and Broiled New York Steak recipes!

Ingredients

You don't need much to make a great steak on the pellet grill. I like to keep the seasonings simple and let the flavor of the beef shine through.

• Steak - I used a Kansas City strip steak, but you can use a New York strip, ribeye, or filet if you prefer.
• Kosher Salt - Coarse kosher salt helps season the meat and brings out its natural flavor.
• Black Pepper - Freshly cracked black pepper is all I add to the salt.

See the recipe card for quantities.

How to Season Kansas City Steak

Anything more than salt and pepper on a steak makes me a little skeptical. Before you season the steak, pat it dry with a paper towel to remove any excess moisture. We don't want to steam the steak, and it will be harder to get a clean sear if there is any moisture.

Once the steak is dry, sprinkle it with some coarse kosher salt and rub it into the meat on both sides and the edges. Then apply freshly cracked pepper to both sides. If you want to add any other seasoning or fresh herbs, you can apply that now. When I use a nice cut of meat, I really want the steak to be the hero of the flavor profile, not an overload of other seasonings.

How to Make Pellet Grill Steak

Step One: The biggest key to cooking a steak on the pellet grill is to preheat the grill. Crank it up to the highest temperature it can reach. My grill gets up to a scorching 500°F. It may take up to 15 minutes for your grill to achieve its highest temperature.

It is important to make sure that your grill is pretty clean before you do this. If there is a pan that catches drips, clean it out and brush off the grill grates first. The last thing we want is to start a grease fire or make a steak that absorbs the flavor of burning old grease.

Step Two: While your grill is preheating, take that time to season your steak. Once your steak is properly seasoned, place it on the grill and insert the meat thermometer probe so that you can have a constant reading of the internal temperature.

This is very important if you want to cook the perfect steak. When you cook steak on high heat, 60 seconds too long can turn your desired medium-rare steak into a medium or even medium-well steak. So use the thermometer to keep an eye on your internal temperature. I flip my steak over halfway through cooking.

Step Three: Once your steak is cooked to your desired temperature, remove it from the grill. I pulled mine at 125°F for medium-rare. Let it rest for a few minutes before serving. Then you can serve it whole to your guests or, if you are serving family-style or on top of a salad, slice and serve.

How do you know when to flip a steak?

I actually determine that by the internal temperature. If the internal temperature of the meat is 50 degrees when I put it on the grill, and I want to cook it to 125 degrees, I need to raise the internal temperature by 75 degrees. That means halfway would be when the meat has come up about 37 degrees, or reached an internal temperature of 87°F. It has come halfway up to the desired temperature. I hope that helps.

This is just the method I use to estimate when to flip. The steak won't necessarily heat at a perfectly even rate, so keep an eye on the thermometer as it finishes cooking.

Tips & Variations

There are several variations that you could explore when cooking steaks on a wood pellet grill. The first is the type of wood pellets you're using. Pecan, hickory, cherry, there are so many choices out there.

If you have more time and want to get real fancy, you can sous vide the steak to your desired doneness and then give it a quick sear on the pellet grill. Another option is to reverse sear it by cooking it at a lower temperature first and finishing it over high heat. Both methods can help you get an evenly cooked steak, but they do take longer.

You can pick any type of steak you enjoy. This was a Kansas City strip, but you could do NY strips, filets, or my favorite, big juicy ribeye steaks. The choice is yours.

How to Cut a Steak

If your steak has a bone, the first step is to remove it. This Kansas City cut had a bone down one side, so it is a quick and easy slice to remove the bone. A porterhouse or T-bone steak is a little more complicated, but once the bone is out, the rest is the same.

When slicing a steak, cut it against the grain so that you can showcase the juicy center and keep each bite tender.

Equipment

You'll need a pellet grill, a meat thermometer, grilling tongs, and a cutting board. A sharp knife also comes in handy if you're slicing the steak before serving. I use my Traeger for this recipe, but any pellet grill that reaches a high enough temperature for searing will work.

Storage

Store leftover steak in an airtight container in the refrigerator for 3-4 days. I prefer to leave any leftover steak whole rather than slicing it all at once because it helps keep the meat from drying out.

To reheat, warm the steak gently in a covered skillet over low heat. You can also slice leftover steak and add it to salads or sandwiches without reheating.

What should I serve with Pellet Grill Steak?

If you want to do surf and turf, add a Smoked Lobster Tail to the plate. I also love a hearty potato with my steak. That can be Smoked Cheesy Potatoes, mashed potatoes, grilled veggies, Smoked Cauliflower, or a nice fresh salad. Whatever you serve, you always want to make sure that the sides are done before you cook your steaks. There is nothing worse than serving a cold steak to your guests.

Make sure to try our Traeger Brisket next!

Recipe

Originally Published August 10, 2021. Revised and Republished October 15, 2026.

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