Seared Ribeye on the Pellet Grill

Thick ribeyes smoked low on a pellet grill until just shy of medium-rare, then seared in a ripping-hot cast-iron skillet on the grates. The 11002B tops out around 500 F and does not have a direct-flame sear, so the skillet is the crust. Oak or hickory pellets. Stovetop method included.

By Brandon Carroll

Yield: 2-4 servings

Prep: 15 minutes

Cook: 45-60 minutes

Total: about 1 hour 10 minutes

Ingredients

• 2 ribeye steaks, 1 1/2 to 2 inches thick, 16 to 20 ounces each, USDA Choice or Prime
• 2 teaspoons Diamond Crystal kosher salt (use 1 1/4 teaspoons if using Morton)
• 2 teaspoons coarse black pepper
• 1 teaspoon garlic powder
• 1 tablespoon avocado oil or beef tallow
• 3 tablespoons unsalted butter
• 3 garlic cloves, smashed
• 3 sprigs fresh thyme or rosemary
• Flaky salt, for finishing
• Oak or hickory pellets

Instructions

1. Pat the steaks dry. Salt all sides. If you have time, set them on a rack, uncovered, in the fridge 1 to 4 hours or overnight. Pepper and garlic powder go on just before the grill so they do not turn bitter in the smoke.
2. Pull the steaks 20 to 30 minutes before they hit the grate. Heat a pellet grill to 225 F with oak or hickory. Super Smoke is fine for the first 15 minutes if your grill has it; then run a clean 225 F. Put a 12-inch cast-iron skillet on the far side of the grate so it preheats with the pit.
3. Set the steaks on the grate, not in the skillet yet. Insert a probe from the side into the center of the thicker steak. Smoke until 110 to 115 F internal for medium-rare, about 35 to 50 minutes depending on thickness. Do not chase color on the grate — that comes in the pan.
4. Move the steaks to a plate. Crank the grill to 500 F (HIGH on the 11002B). Leave the skillet on the grate, lid closed, 8 to 12 minutes until the iron is ripping hot. A drop of water should skitter and vanish.
5. Add the oil or tallow to the skillet. Lay the steaks in and sear 60 to 90 seconds. Flip. Add the butter, smashed garlic, and thyme. Tilt the pan and baste 30 to 45 seconds. Stand each steak on the fat cap 20 to 30 seconds. Pull at 125 to 128 F for medium-rare; carryover will land 130 to 135 F.
6. Rest on a rack 8 minutes. Slice across the grain. Spoon the garlic-herb butter from the pan over the slices and finish with flaky salt. Good with roasted potatoes, a simple salad, or leftover chimichurri.
7. Stovetop method: Heat the oven to 275 F. Season as above. Set steaks on a wire rack over a sheet pan and roast to 110 to 115 F, 20 to 35 minutes. Sear in a screaming-hot cast-iron skillet on the stove the same way — oil, 60 to 90 seconds per side, butter baste, rest.