Reverse-Seared Ribeye with Pellet-Smoked Butter
This cook is about control. A pellet grill lets you bring a thick ribeye up to temperature evenly, add real smoke flavor, and still finish hot for a proper crust. The smoked butter is simple, but it matters.
Ingredients
- 2 thick-cut ribeye steaks (1½–2 inches)
- Kosher salt
- Coarse black pepper
- Garlic powder (optional)
- 1 stick unsalted butter
- 1 sprig fresh rosemary or thyme
- 1 clove garlic, lightly crushed
Oak or hickory. Keep it clean and neutral.
Prep
- Pat the steaks dry.
- Season generously with salt and pepper. Add garlic powder if desired.
- Let the steaks sit at room temperature for 30–40 minutes.
- If your grill is equipped with the Direct Sear Kit, ensure you have removed the drip tray cover and place your grill grate panels onto your roller grates.
Smoked Butter
- Place the butter in a small cast iron pan or foil tray.
- Add the herbs and garlic.
- Set aside until the grill is up to temp.
Pellet Grill Setup
- Preheat grill to 180°F
- Place steaks on a Pro Shelf if available or on the main grate, indirect heat
- Place the butter pan on Pro Shelf or on grate beside the steaks
Smoke Phase
- Smoke steaks until internal temperature reaches 110–115°F
- This usually takes 40–50 minutes depending on thickness and starting internal temperature of the steak
- Remove steaks and butter from the grill
Sear Phase
- Increase grill temperature to 450–500°F.
- Once hot, return steaks to the grill. If using direct sear place steaks directly on hot grill grates to get epic sear marks!
- Sear 60–90 seconds per side until a deep crust forms.
- Pull steaks at 120–125°F for medium-rare
, 130-135°F for medium, and 140-145°F for medium well
Rest and Finish
- Rest steaks 5–7 minutes.
- Spoon smoked butter over the top just before serving.
Why This Works on a Pellet Grill
Low, steady heat builds flavor without overcooking. Being able to ramp heat quickly lets you sear and finish the steak the right way instead of relying on a pan or separate grill.