Steaks on a pellet grill

[butcherboy]

I cook mine at about 300-325 and I don’t sear them. Just cook to 120-125 internal temp and let rest. You can also make small slits in the meat and add slices of butter in them. I leave mine in 6”-8” roasts and smoke them then slice them for steak or thinner for something like a Philly cheesesteak. I’ll wrap them
In bacon as well and then smoke. Hamburgers are awesome. Wait till you try smoked pizza.

One thing I’ll add is that if I do seer them then I’ll just heat up a cast iron skillet on the stove top and sear it really fast.

 

[doc holiday13]

Here is the MOST simple recipe you can possibly do that will produce high end restaurant flavor.

Pull from freezer, remove from packing.
Put a layer of coarse or chunky salt on plate(dont use fine salt), place meat on salt, then sprinkle salt over the steak. Let it sit and thaw with the salt for ~5 hours. (if you want to bump it even more do it overnight in the fridge and apply more salt the next day)
Crack some pepper over it and Smoke steak at 210 for 25-30 minutes , pop in the freezer for 10 minutes. Sear on cast iron/blackstone till internal of 120-130
Serve

 

[Sccritterkiller]

I don't even use a grill for elk backstrap...sous vide to 120 with grass fed butter, smashed garlic cloves, fresh cracked pepper and some fresh rosemary, once they hit 120 I pull them from the bag and I sear the outside with torch...
Perfect prep method for hot summer days, don't have to leave the AC.
Today will be day #16 in row over 90 here...lol

 

[Skerhunter]

I smoke my on low and will pull them at 110-120. Takes 1-2 hours depending on how big they are. I crank the heat up to 250 if I need to hurry up.

I don’t always reverse sear steaks that don’t have a lot of fat on them (flat irons or wild game). When I do reverse sear it’s in a pan with tallow!

Kinder brand seasonings are our new favorite. They have a salt/pepper/truffle and a carne asada seasoning that goes well with steaks. They also have a few with butter now that’s good for sides.

 

[OKHunter84]

I like steaks on a pellet grill. I used to do the 30 minutes of smoke, pull them off, heat it up and then sear method.

I recently have gotten to where I just cook them in hot butter on a cast iron on the stove. Throw some kinders red jalapeno garlic, salt and pepper, good to go. It's a lot faster then firing up the grill after I get home from a long day and the family likes them just as much.

 

[bowhuntercoop]

My Pitt boss with the flame is amazing for steaks. I crack it all the way open, set grill to 500. 3/4-1 inch steak get seared for 3-4 mins per side, better sear then some propane grills I’ve owned.

My tragear is going to a deer camp this fall just for a smoker, burger, meat loafs, imo the treagars suck for steaks since you never get that flame sear.