While I still love charcoal, my pellet grill is my go-to for steady heat, clean smoke, and hands-off control. It delivers edge-to-edge doneness, a kiss of wood-fired flavor, and a crust that rivals anything over open flame.

In this recipe, I’ll show you how to cook a thick bone-in ribeye on a pellet grill, though the method works just as well for sirloin, strip, or any thick-cut steak. You’ll smoke low and slow, then finish with a hot sear. No flare-ups, no guesswork, no hovering over the grill.

Why I love smoking steak on the pellet grill

If you want crust, consistency, and just enough wood smoke to enhance the beef, this method delivers perfectly cooked steaks with no guesswork.

• Steady temps, better results: Pellet grills make it easy to hold a low smoking temp, so your steak cooks evenly without the risk of overshooting.
• Easy to switch from smoke to sear: With a pellet grill, it’s simple to go from low-and-slow to high-heat searing by cranking up the temperature or remove and finish on your griddle or in a cast iron pan.
• Perfect for thick cuts: Great for 1.5 to 2+ inch steaks or bone-in ribeyes that are impossible to cook evenly over high heat.
• Edge-to-edge doneness: Slow smoking helps avoid grey bands and gives you that consistent pink center all the way through.
• Smoke + sear flavor combo: You get the rich flavor from low-temp wood smoke, plus the texture and browning you’d expect from a hot grill or pan.

If you want more easy recipe ideas check out our pellet grill burger recipe.

Ingredients for pellet grill steaks

• Bone-in ribeye steak – You can also use boneless ribeyes, New York strip, or other thick-cut steaks.
• Kosher salt – I used Kosher salt for the dry-brine. Brining is optional, but it is a great way to bring out the marbling.
• Steak seasoning – I recommend our homemade steak seasoning, but you can also use your favorite.
• Cooking oil – Use your favorite high-smoke-point cooking oil. I used a high-heat cooking oil spray. Other options include beef tallow, duck fat, canola oil, and vegetable oil.

Equipment you’ll need

• Pellet grill – I used my Traeger Grills Ironwood Pellet Grill, but any pellet grill will work.
• Pellets – Since the smoke time is short, stick with bold woods like hickory, oak, or a mesquite blend for maximum flavor. Fruitwoods won’t impart much in under an hour. I used the Traeger Grills Signature Blend Pellets.
• Meat thermometer – I used a Meater wireless thermometer, but any instant-read thermometer will do the job. 

Selecting the right ribeye

For this recipe, I used USDA Prime bone-in ribeyes, about 1.5″ thick. This cut strikes the perfect balance for reverse searing. It’s thick enough to pick up smoke and build a crust, with enough marbling to stay juicy.

You can still cook thinner steaks on the pellet grill, but you’re better off cranking the temperature from the beginning and searing them over direct heat for the entire cook. Otherwise, you’ll miss out on some of the smoke flavor.

What to look for in any ribeye:

• Thickness: Aim for at least 1.25″, ideally 1.5 to 2″, for better smoke absorption and searing control.
• Marbling: More marbling means more flavor and tenderness.
  Muscle structure: The best ribeyes contain all three parts:
  • Cap (Spinalis): Tender and rich, often the most flavorful portion
  • Eye (Longissimus dorsi): The primary center muscle
  • Tail: Adds fat and flavor
    Some cuts may also include the complexus muscle next to the eye.

Understanding ribeye grades

• USDA Select – The leanest and most affordable option. These steaks are usually boneless and 1 to 1.5 inches thick. They benefit from an overnight dry brine to improve tenderness and flavor.
• USDA Choice – A widely available mid-grade cut with decent marbling. Look for steaks with a pronounced cap and visible fat throughout. Dry brining for a few hours helps boost juiciness and texture.
• USDA Prime – Well-marbled and flavorful, Prime offers the best balance of quality and value. Most grocery stores and butcher shops carry it. This is the grade used in this recipe, sourced from Snake River Farms.
• American or Australian Wagyu – More marbled than Prime, with a rich, buttery texture. American Wagyu is a cross between domestic cattle and Japanese Wagyu. It is ideal for special occasions, but requires care to avoid overcooking due to the high fat content.

How to Cook Steak on a Pellet Grill (Step-by-Step Guide)

1. Dry brine your steaks

Apply the Kosher salt all over the steak, including the edges. Store on a plate, uncovered, in the refrigerator for at least one hour or overnight.

After dry-brining the steaks, wipe off any excess salt before seasoning.

2. Fire up the pellet grill

Preheat your pellet grill to 225°F. Let it run until the smoke turns from thick and white to thin and bluish. This clean smoke gives the best flavor without bitterness.

3. Season your steaks

If using our homemade seasoning, add the ground pepper, cracked pepper, Kosher salt, and granulated garlic to a lidded jar or bowl and combine well.

Rub cooking oil or tallow all over the steak to act as a binder. I used the high-heat cooking oil I planned to use to sear my steaks.

Sprinkle the seasoning all over the steaks, making sure to coat the edges as well.

4. Smoke the Steaks Low and Slow

Place the ribeyes on your pellet smoker, smoke at 225°F, and cook until the internal temperature reaches 110°F (about 45 minutes).

When reverse searing, it’s important not to cook the steak past 115°F to ensure it doesn’t overcook during the sear. The best tool for monitoring temperature is an instant-read thermometer. I used the Meater wireless thermometer but a Thermapen will also work perfectly.

Once your steak reaches 115°F, you can remove it and tent it loosely with aluminum foil while you prepare your preferred searing surface.

5. Sear the Steaks Hot and Fast

Sear the steaks for one minute on each side, flipping until a dark crust forms and the internal temperature reaches 130°F for medium rare. The steak will likely rise another 2 to 7 degrees as it rests.

6. Rest and slice

If your steak rested while you got your searing option ready, you can slice right in. Otherwis,e let the steaks rest for five minutes to lock in those juices before slicing and serving.

From brisket to burgers to steak, a pellet grill handles it all, and once you see how easy it is to get incredible flavor with almost zero hassle, you’ll wonder how you ever cooked without it.

Serve with these steak sides

Twice-Smoked Loaded Baked Potatoes

Creamy Southern Potato Salad

Loaded Potato Salad

Smoked Balsamic Brussels Sprouts

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How to Cook Steak on a Pellet Grill

Thick-cut steaks get seasoned simply, smoked low and slow on a pellet grill, then seared hot for a juicy interior and flavorful crust. A reliable method for cooking steak on a pellet grill with bold, wood-fired flavor.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Dry brine 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 2

Calories 495kcal

Author Rosalie Bradford

Ingredients

• 2 Bone-in thick cut ribeyes 1.5-2" thick
• 1 tbsp Kosher salt
• High heat cooking oil

Steak seasoning

• 1 tbsp ground pepper
• 1 tbsp cracked pepper
• 2 tsp Kosher salt
• 1 tsp granulated garlic

Instructions

• Dry brine the steaks with Kosher salt for at least one hour (or overnight) to enhance flavor and tenderness, especially if you're using a lower-grade cut.
• After dry brining, pat the steaks dry and wipe off any excess surface salt before seasoning.
• Preheat your pellet smoker to 225°F.
• Season the steaks with steak seasoning or your favorite rub, using cooking oil or tallow as a binder.
• Place the ribeyes on the pellet smoker and smoke at 225°F until the internal temperature reaches 110°F (about 45 minutes). Remove from the smoker and tent loosely with foil while your searing surface preheats.
• Preheat your pellet grill, cast iron skillet, or griddle to high heat (500°F+), and apply a high smoke point cooking oil if using a skillet or griddle.
• Sear the steaks, flipping every minute until desired crust and internal temperature of 130°F. Remove from the grill.
• Let the steaks rest for five minutes before slicing and serving.

Steak seasoning

• Combine all the ingredients in a lidded jar or bowl.

Nutrition

Calories: 495kcal | Carbohydrates: 6g | Protein: 47g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 2446mg | Potassium: 730mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 78IU | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 5mg