For any new pellet grill/smoker owner, one of the first recipes I encourage them to perfect before trying to smoke a large brisket, etc is to learn the reverse-seared steak. Not only because a reverse-seared steak is delicious but because it’s a dish that takes advantage of the capabilities of a pellet BBQ to smoke and sear your food.
Tap/Click above to watch the recipe or scroll below for the steps: Video – Traeger.com
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Step 1: The starting is obviously to get yourself a good quality steak. If you have the money for a Wagyu steak, that’s obviously the way to go. Otherwise, pick the best steaks you can afford where there is visible fat marbling between the muscle fibers for the best flavor/texture.
Step 2: For seasoning, you could things very simple with a bit of salt and pepper or go for a wider flavor profile with a BBQ rub of your choice. After that, you want to insert the meat probe of your pellet grill/smoker into the thickest part of the steak.
Step 3: You’ll want to choose a BBQ pellet flavor that suits your personal preference, then pre-heat your pellet grill/smoker to around 225 degrees and cook/smoke the steak up to an internal temperature of around 100 degrees.
Step 4: Once the steaks hit an internal temp of 100 degrees, its time for the sear. Turn up the heat on your pellet grill to its maximum temp and then sear both sides of the steak until its internal temperature is between 120 and 125 degrees for a medium-rare steak.
Step 5: Once the steaks have been seared to temp, a crucial step is to let them rest for 15 to 20 minutes. While they’re resting, to make them even more special, put some compound butter on top.
Step 6: This is what a perfect medium rare reverse-seared steak looks like. Nicely seared outer edge, light smoke ring, and a pink center. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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