<\/figure><\/div>\n\n\nMedium<\/h4>\n\n\n\n Medium steaks have an internal temperature of 135\u00b0F. Cook for around four minutes per side. Once steaks are cooked to medium, they will begin to lose their pink center.<\/p>\n\n\n\n
Medium-Well<\/h4>\n\n\n\n For these steaks, I would recommend cooking your meat for around 5 minutes per side. You will notice a darker sear on your steak, and the center will be mostly brown. The temperature for medium rare is 145\u00b0F.<\/p>\n\n\n\n
Well-Done<\/h4>\n\n\n\n Some people prefer their steaks well-done. While most in the BBQ world look down on overcooked steaks, if you or your guests prefer their steaks cooked well-done, I\u2019m not going to argue with you. It all boils down to preference. If you want well-done steak, cook your steak for about 6 minutes per side.<\/p>\n\n\n\n
Well-done steaks have an internal temperature of 155\u00b0F.<\/p>\n\n\n\n
What is the Reverse Sear Method?<\/h2>\n\n\n\n If I\u2019m making thick-cut steaks at home, this is my go-to method. A pellet grill is a terrific grill for reverse searing since you\u2019re able to \u201cset it and forget it\u201d with temperatures. You should definitely give it a shot!<\/p>\n\n\n\n
A reverse sear is where you first cook the steak on low, slow heat (225\u00b0F) and then<\/em> blast the exterior of the steak with high heat (500\u00b0F) to sear it.<\/p>\n\n\n\nHow Do You Reverse Sear Steaks on a Pellet Grill?<\/h3>\n\n\n\n Preheat your pellet grill to 225\u00b0F. When it\u2019s ready, put your steaks on there.<\/p>\n\n\n\n
Your priority here would be getting your steak up to the internal temp you want (I wait until it gets to 110\u00b0F) and then removing the beef from the grill.<\/p>\n\n\n\n
Now, crank your grill temp up (to about 500\u00b0F). Once your grill is hot enough, throw your steaks back on there and sear them on both sides briefly, pulling them off once their internal temperature hits your desired doneness level.<\/p>\n\n\n\n <\/figure>\n\n\n\nWhat’s Next?<\/h2>\n\n\n\n Some grillmasters rest their steaks for 5 minutes after cooking, but I serve mine immediately. Pitmasters have been arguing this for a while. Since you\u2019re eating the steak from the outside in, carryover cooking still happens. And any juices that get spilled are mopped up by the steak. Try it both ways and see which method you prefer.<\/p>\n\n\n\n
While steak alone is enough of a treat, some great sides may include garlic bread, mashed potatoes, french fries or mac and cheese, and perhaps a fresh garden salad to balance all those rich, beefy flavors.<\/p>\n\n\n\n
Serving the Steaks<\/h2>\n\n\n\n Arrange the steaks attractively on a platter and allow your guests to select theirs (keep track of varying doneness levels, if necessary).<\/p>\n\n\n\n
For an eye-popping presentation employed by many high-end steakhouses, slice the steaks against the grain, then neatly reassemble the steaks. Sprinkle with flaked salt and serve them on your best platter or a wooden cutting block.<\/p>\n\n\n\n
Adding a couple of tablespoons of butter to the top of each steak is another popular serving method. I elevate the butter by mixing in minced garlic, but you could use chives, diced herbs, or whatever sounds good to you.<\/p>\n\n\n\n
Wrapping Up!<\/h2>\n\n\n\n And there you have it. These are my favorite tips and tricks for a perfect steak! You’ve got the fundamentals to cooking a delicious steak. Once you’ve gotten comfortable enough, experiment with different cuts of steak, preparation methods, and different seasonings; don’t shy away from mixing it up a little!<\/p>\n\n\n\n
Happy grilling!<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking steaks on a pellet grill is a no-brainer; the trick is to cook your steak over high heat (500\u00b0F) and pull them once the internal temperature hits the doneness you’re looking for. I picked up a number of tips and tricks as a chef and I’ve got all the info to guide you – […]<\/p>\n","protected":false},"author":2,"featured_media":15636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3418"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=3418"}],"version-history":[{"count":27,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3418\/revisions"}],"predecessor-version":[{"id":16354,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3418\/revisions\/16354"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/15636"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=3418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=3418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=3418"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=3418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}