How to Grill a Steak on a Pellet Grill

Ingredients

• Creekstone Farms Prime Strip Steaks
• Cornhusker Kitchen Spray Duck Fat
• Cattleman’s Grill Road House Steak & Beef Rub

Instructions

GrillGrate Method:

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling (diffuser door or entire plate removed) and GrillGrate grilling panels installed on the left side of the grill, directly over the fire box. Slide the damper all the way in to create a hot side (left) and cooler side (right).

Apply the spray duck fat to the surface of the steak to act as a binder for the rub to attach to the meat. Season with Cattleman’s Grill Road House Steak & Beef Rub.

Place the steak on the grill grates at a 45º angel to the raised ridges of the GrillGrates. Close the lid and cook until dark grill marks are formed, about X minutes.

Flip the steak and place it in a slightly different location on the GrillGrates, still over direct flame. *Your steak cools the grates as it cooks, so moving it to a slightly different location provides a new hot spot for better grill marks. Close the lid and cook until dark grill marks are formed, about X minutes.

Flip the steak again, this time rotating it to form diamond shaped crosshatch marks. Leave the door open at this time. Cook until grill marks are formed.

Flip again and once again position the steak to form the crosshatch grill marks.

Check the internal temperature of the steak by placing the probe of a digital thermometer in the dead center of the steak. The target temperature for a medium-rare steak is about 125ºF. If you are getting close to that temperature, leave the door of the grill open to finish the cook. If you’re still below 100ºF, close the lid so that the internal temperature can rise quicker.

If your steak has all of the char and color that you want, but you still have not reached your desired internal temperature, then move the steak to the right side of the grill, in the cooler spot, and close the lid until reaching your temperature.

Remove the steak from the grill and let rest for 3-5 minutes before slicing.

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Cast Iron Griddle Method:

Preheat your Yoder Smokers YS480s Pellet Grill to 450ºF set up for direct grilling (entire diffuser plate removed) and a Yoder Smokers Reversible Cast Iron Griddle installed on the left side of the grill (directly over the fire box), smooth side of the griddle up. Slide the damper all the way in to create a hot side (left) and cooler side (right).

Apply the spray duck fat to the surface of the steak to act as a binder for the rub to attach to the meat. Load a spice grinder with Cattleman’s Grill Road House Steak & Beef Rub and set to a finer consistency. Grind the rub onto the surface of the steak. When searing on a flat surface, larger particles of the rub may scorch when cooking, so break the rub down finer first, or choose a different rub with a finer texture.

Place a little avocado (or other high heat vegetable oil) on the center of the griddle. Place the steak on the oil. Close the lid and cook until a dark golden brown sear is formed, about 7 minutes.

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Flip the steak and place it in a slightly different location on the griddle. *Your steak cools the griddle slightly as it cooks, so moving it to a different location provides a new hot spot for a better sear. Close the lid and cook until an instant read thermometer inserted into the center of the steak reaches your desired finishing temperature. The target temperature for a medium-rare steak is about 125ºF. If you are getting close to that temperature, leave the door of the grill open to finish the cook. If you’re still below 100ºF, close the lid so that the internal temperature can rise quicker.

If your steak has all of the sear and color that you want, but you still have not reached your desired internal temperature, then move the steak to the right side of the grill, in the cooler spot, and close the lid until reaching your temperature.

Remove the steak from the grill and let rest for 3-5 minutes before slicing.