How to Cook a Steak on a Pellet Grill: Reverse-Seared Steaks with Umami Butter
This recipe shows you how to successfully sear a steak on your pellet grill and pair it with an addictive Umami butter for a glorious finish.
Servings: 2 steaks
Ingredients
- 2 bone-in or boneless ribeyes or grilling cuts of your choice
- 1 tbsp or to taste Kosher sea salt
- 1 tbsp or to taste freshly ground pepper, or to taste
- Olive oil
- Umami Butter**
- 2 sticks 8 oz unsalted butter, at room temperature
- 10 anchovy fillets lightly chopped
- 4 cloves garlic
- zest of 1 lemon 1 to 2 teaspoons, preferably organic
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground toasted fennel seeds or ground fennel
- 1 tsp capers optional
Instructions
- Before grilling your steaks, let’s start by making the compound butter.
- Combine the butter, lemon juice, zest, garlic, fennel seeds, and capers in a food processor or blender and mix until all ingredients are combined. Place the butter in a mason jar or preferred serving dish to be paired with the steaks later and set aside.
- Prepare your steaks by first letting them come up to room temperature by letting them sit on the counter for 30 minutes. Next, rub a bit of olive oil into the steak and season with salt and pepper.
Next, turn on your Coyote grill and prepare to smoke the steaks at 275 degrees until you’ve reached within 10 degrees of your desired internal temperature. Use an instant-read digital thermometer to ensure you have hit the desired temp. For smoking, you will use the smoke/grill insert that came with the Coyote. I like my steak medium rare so I pull mine off at 125 (rare) to prepare for searing. Refer to the infographic below for reference on temps:
- Rare: 125 degrees F
- Medium Rare; 135 F
- Medium: 145 F
- Medium Well: 150 F
- Well Done: 160 F
- After your steaks have reached the desired temp, you will pull them off and set them on a plate and get your grill ready for searing by swapping out the smoker/grill insert in the Coyote with the Sear insert. Use the handy tool that came with the Coyote Pellet Grill to swap out your inserts to get ready for searing and remember to wear heat-resistant gloves when doing this.
- Now that you have your sear insert in place and have placed the grill grates back in position, place the Coyote pellet grill into sear mode and crank the temperature to 600 degrees. (The Coyote Pellet Grill will get to temps up to 700 degrees but for the purpose of searing a steak 550 is high enough for the desired outcome).
- Once the grill is at temp, set the timer on your phone for a minute and a half and grill your steaks for 1 and a half minutes per side, removing them promptly after you have grilled both sides.
- Let the steaks rest (they will continue to cook after you have pulled them off the grill) under foil until ready to serve. Before tenting, place a dollop of butter on the steaks before covering them with foil.
- Serve steaks with your favorite sides and additional Umami butter tableside so each person can add more butter as desired.