Smoked & Seared Ribeye Steak on a Pellet Grill
Indulge in the perfect blend of smoky and caramelized flavors with this pellet-grilled ribeye steak recipe. Combining slow smoking and high-heat searing, this method delivers tender, juicy meat with a crisp crust—ideal for steak lovers and grilling enthusiasts.
Ingredients
- 2 ribeye steaks 1.5–2 inches thick
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- Wood pellets hickory or mesquite for bold flavor
Instructions
Preparation (10 minutes):
- Pat steaks dry with paper towels.
- Brush each side with olive oil.
- Season generously with sea salt, black pepper, and garlic powder. Let rest for 20–30 minutes at room temperature.
Preheat the Pellet Grill (15 minutes):
- Clean grill grates.
- Preheat your pellet grill to 225°F.
- Add your choice of wood pellets (hickory or mesquite recommended).
Smoke the Steaks (45 minutes):
- Place steaks on the grill grates.
- Insert a meat thermometer into the thickest part of one steak.
- Smoke until the internal temperature reaches 110°F (medium-rare).
Increase Heat for Searing (10 minutes):
- Remove steaks and set them aside.
- Increase grill temperature to 450–500°F.
Sear the Steaks (4–6 minutes):
- Place steaks back on the grill and sear for 1–2 minutes per side.
- Look for a golden-brown crust with visible grill marks.
Rest the Steaks (5–10 minutes):
- Remove steaks from the grill.
- Let them rest on a cutting board for 5–10 minutes.
Serve:
- Slice against the grain for optimal tenderness and serve immediately.
Notes
- Reverse searing is key to locking in the juices and achieving a perfect crust.
- Use a meat thermometer for accuracy; guessing can lead to undercooked or overcooked steaks.
- Resting the steak ensures even distribution of juices, enhancing flavor.