Smoked Steaks on Pellet Grill

5 from 13 votes

These smoked steaks are marinated in a flavorful wet rub and then cooked low and slow on the pellet grill. Finish with a quick reverse sear to achieve the perfect crust, and they're ready to serve.

Prep Time10

Cook Time1

Marinating Time2

Total Time3 10

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 400kcal

Author: Jeri Walker

Ingredients

3 (1-inch thick) T-bone steaks or ribeye steaks (or your preferred cut of beef)

Wet Rub Ingredients (Marinade)

½ cup soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon black pepper
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon turmeric

Instructions

Prepare steaks: Pat the steaks completely dry with paper towels to remove any surface moisture.
Make marinade: Make the marinade by combining ½ cup soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons brown sugar, 1 teaspoon freshly ground black pepper, ¾ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, and ¼ teaspoon turmeric in a medium-sized bowl. Whisk until the brown sugar completely dissolves and the mixture is well combined.
Marinate: Place the steaks in a large glass container, shallow baking dish, or heavy-duty zip-top bag. Pour the marinade over the steaks, turning them several times to ensure they're evenly coated on all sides. Seal the container or bag, pressing out excess air, and refrigerate for 2-6 hours (but no longer than 8 hours, as the soy sauce can start to cure the meat).
Preheat: 30 minutes before cooking, remove the steaks from the refrigerator and let them come to room temperature. Meanwhile, preheat your pellet grill to 225°F and add your preferred wood pellets (hickory, oak, or cherry work exceptionally well with beef).
Smoke: Once the grill has reached a steady 225°F, place the marinated steaks directly on the clean grill grates, positioning them in the center of the cooking surface for the most consistent heat. Close the lid and smoke for 30 minutes. Then, flip them over and insert a meat thermometer into the thickest part of the meat.
Monitor temperature: Continue smoking until the internal temperature reaches your desired pull temperature: Pull at 120°F for rare (to reach 125°F final temp), pull at 130°F for medium-rare (to reach 135°F final temp), pull at 140°F for medium (to reach 145°F final temp), pull at 150°F for medium-well (to reach 155°F final temp), pull at 155°F for well-done (to reach 160°F final temp). The temperature will rise 5-10°F during resting and the reverse sear process. Cooking time will vary based on thickness but typically takes 45-60 minutes.
Reverse sear (highly recommended): When steaks reach your target pull temperature, remove them from the grill and place them on a plate. Tent loosely with aluminum foil (don't wrap tightly) and let rest for 10 minutes. Increase your pellet grill temperature to 450°F or heat a cast-iron skillet over high heat until it's smoking hot (a water droplet should immediately dance and evaporate). For grill searing: Place the rested steaks on the hot grill grates and sear for 60-90 seconds per side until a deep brown crust forms. For pan searing: Add 1 tablespoon of high-heat oil (avocado) to the hot skillet, then sear steaks for 60-90 seconds per side. For extra flavor, add 2 tablespoons butter, 2 crushed garlic cloves, and a sprig of fresh rosemary during the last 30 seconds of searing.
Rest and serve: Transfer the finished steaks to a cutting board and let rest for 5 minutes before slicing or serving. For best results, slice against the grain. Serve immediately with your favorite side dishes and enjoy!

Notes

Tips

Keep the lid closed as much as possible to maintain a consistent temperature in your smoker.
Always use a reliable meat thermometer inserted into the thickest part of the steak - cooking by temperature, not time, ensures perfect results.
The cooking time will vary depending on the thickness of your steaks and your preferred level of doneness.
Try different wood pellets like oak, hickory, cherry, or pecan to find your perfect smoke flavor profile.
The reverse sear is technically optional but highly recommended for developing that beautiful crust.
Let your steaks come to room temperature before smoking for more even cooking.

Make Ahead

You can prepare the marinade up to 3 days in advance and store in the refrigerator.
For parties, you can smoke the steaks to about 10°F below your target temperature, then finish with the reverse sear just before serving.

Storage and Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.
For best reheating results, warm gently in a 275°F oven until the internal temperature reaches 110°F (about 20 minutes), then sear quickly in a hot pan to refresh the crust.
Avoid microwaving, which can make the meat tough and overcooked.
Leftover steak is also delicious cold or at room temperature on salads or sandwiches.

Nutrition