Forget the expensive Steakhouse steak and make your own amazing steak on your pellet grill! This recipe is easy, effective, and you’ll love how fork tender your steak will be. We’ve even included ballpark time frames for your cook time below!

Ingredients

• One steak
  • This recipe is specific to an eight ounce New York strip but any steak around this size will work
  • Cut 1.5” thick
• 2 tbsp kosher salt
• 2 tbsp cracked black pepper
• 1 tbsp garlic powder

Instructions

This will take a minimal amount of prep work but it’ll taste like you’ve been planning this for a while! Cook time will also depend on your desired doneness. 

A half hour prior to smoking, remove your steak(s) from your fridge, pat them dry, and season all sides with your salt, pepper, and garlic powder. Let them rest at room temperature.

• Fire up your smoker to 180F
• After your steaks have sit for that half hour, place them on the smoker and insert a thermometer into them
• Smoke them until 10 degrees BELOW desired doneness because we will be pan searing them at the end (reverse sear).
  • 60 minutes of smoking at 180F = steak temperature of 120F
  • 70 minutes of smoking at 180F = steak temperature of 125F
  • 80 minutes of smoking at 180F = steak temperature of 130F
  • 90 minutes of smoking at 180F = steak temperature of 135F
  • 100 minutes of smoking at 180F = steak temperature of 140F
    • Even if you like your steak well-done/no-pink, I don’t recommend smoking past 140F IT because the sear portion & rest will increase it to well-done range.
• When you notice the internal temperature of your steak(s) get close to your desired doneness, start getting a pan hot and add a light amount of olive oil
  • Just enough olive oil to coat the bottom of the pan; we don’t want to fry the steak, we just don’t want it to stick
• Once you’ve reached your favorite smoked IT, remove the steak from the grill and place on your hot pan
• Add a tablespoon of room temperature butter to the pan
• Sear for one minute on each side
  • You can create an even richer crust if you sear for 90-120 seconds on each side but it WILL cook the steak a bit more
  • You can take a spoon and scoop some of the butter from the pan onto the steak as it sears, too, to baste it
• Remove the steak from the pan after both sides have seared and let rest for a few minutes before slicing

MITCH TIP: Another way to step up your steak game: after slicing and plating, sprinkle a pinch of kosher salt on the sliced steak. It’ll enhance the flavor even more! Use smoked salt to add a hint of more smoke!