First steak on my pellet grill! I seasoned them with Kinder's "Buttery Steakhouse" seasoning, kosher salt and fresh cracked pepper. I brought them to room temperature for a half hour while the grill smoked and then set to 225°F.
My steaks were about an inch thick. These were on sale at Costco but a sale these days doesn't mean much. These three were $45 after the $5 off.
I was at 110°F in under 2 hours! That was shocking to me when my meatloaf took 6 hours, lol. So, I turned it down to the smoke setting and it sat at 114°F for a long time. I let the steaks smoke until the internal probe, and my own probe said 120°F (below). At 120°F the steaks still looked raw, but smoked so I took them off the grill. I was going to trust the thermometers. I have been known to overcook steaks and to me, ribeye needs to be medium-rare with the thermometer being king 👑.
I brought them in and charred them off on a stove top grill for the sear. I was going for med-rare 130°F though it ended up more medium, maybe the resting time? I'll pull at 110°F next time. When done I let them rest tented in foil. The reason I didn't do the "sear" on the grill itself is because I didn't want to do the clean up. Easier to clean the grill indoors than inside the "Boss". I find the Pit Boss has a lot of clean up without using it as a regular BBQ. The pellets are expensive here in Canada and a good smoke goes through quite a lot. I'd guess 10 lbs of pellets per smoke so far? It costs $25 a bag for 20 lbs of pellets here with tax...
I served with tater tots baked with cheese and roasted green beans.
Dinner was DEELISH! Steakhouse Superb! What a treat, perfectly melt in your mouth steak. Leftovers will become a steak salad tomorrow.
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