How Long to Cook Steak on a Pellet Grill by Doneness

A 1¼-inch steak usually takes about 12–16 minutes on a pellet grill set to 450°F (232°C), but thickness, grill temperature, and your preferred doneness all affect the timing. This recipe seasons two steaks simply, grills them with frequent temperature checks, and uses a thermometer—not the clock alone—to guide the finish.

Ingredients

2 boneless ribeye or New York strip steaks, 12 oz (340 g) each and about 1¼ inches (3 cm) thick
2 tsp kosher salt (6 g; weight varies by brand)
1 tsp coarsely ground black pepper (2 g)
1 tbsp neutral high-heat oil, such as avocado or canola oil (15 ml)
½ tsp garlic powder (1.5 g), optional
1 tbsp unsalted butter (14 g), optional, for serving

Instructions

Season the steaks. Pat both sides dry with paper towels. Sprinkle the steaks evenly with kosher salt, pepper, and garlic powder if using. Set them on a plate or small rack and refrigerate uncovered for 30 minutes. This short dry brine seasons the meat beyond its surface and helps the outside dry enough to brown. If you have less time, season just before grilling; do not leave raw steak at room temperature for an extended period.
Preheat the pellet grill. About 15 minutes before cooking, set the grill to 450°F (232°C), or its highest steady setting if it does not reach that temperature. Let it preheat with the lid closed. Clean the grate if needed. Pellet grills vary in how quickly they heat and how evenly they cook, so use the grill’s temperature display as a starting point rather than assuming every model delivers the same heat at grate level.
Oil and grill. Take the steaks from the refrigerator, lightly coat both sides with the oil, and place them on the hot grate. Close the lid. Grill for about 12–16 minutes total for steaks this thickness, turning every 2–3 minutes so both sides cook evenly. Start checking the internal temperature after about 8 minutes; insert an instant-read thermometer horizontally into the center from the side, avoiding bone or a thick fat seam. The exact time depends on the steak and grill, so temperature is the deciding factor.
Cook to your target temperature. For the USDA FSIS safe minimum, cook whole cuts of beef to 145°F (63°C) as measured with a food thermometer, then rest for at least 3 minutes. That is the safety recommendation; many cooks prefer steak below that temperature, but lower doneness targets are not the USDA FSIS safe minimum. For reference, common culinary targets after resting are about 125–130°F (52–54°C) for rare, 130–135°F (54–57°C) for medium-rare, 135–145°F (57–63°C) for medium, 145–150°F (63–66°C) for medium-well, and 155°F (68°C) or higher for well-done. These preference ranges are approximate, and a thermometer reading may rise slightly as a steak rests. For a straightforward food-safe finish, use 145°F and the required rest.
Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 3 minutes. Add a small piece of butter to each steak if you like. Slice across the grain for serving, or leave them whole. Keep the thermometer and any plate that touched raw meat away from the cooked steaks unless washed first.

Tips

Let thickness set the schedule. The times above are for steaks about 1¼ inches thick. As a broad estimate at 450°F (232°C), 1-inch (2.5 cm) steaks may take 8–12 minutes, 1¼-inch steaks about 12–16 minutes, and 1½-inch (4 cm) steaks about 14–20 minutes. These are check-in points, not guarantees; measure the center instead of relying on timing alone.
Choose the cut you enjoy. Ribeye has generous marbling and stays rich and juicy; strip steak is a little leaner with a firm bite. A similarly thick top sirloin is a less fatty option, though it may cook a little faster and can feel firmer. Keep the same thermometer targets and begin checking early when using a leaner or thinner steak.
Use a thermometer correctly. A quick-read thermometer gives a more dependable answer than pressing the steak or judging its color. Check the thickest part from the side, and take more than one reading if the steak is uneven. If your grill has a hot spot, rotate the steaks as well as turning them.
Salt ahead if convenient, not because it is mandatory. The 30-minute uncovered rest in the refrigerator is a useful middle ground. You can salt several hours ahead and keep the steaks refrigerated, or season immediately before grilling when dinner is on a tight schedule. Avoid sugary rubs at high heat because sugar can darken or scorch before the center is done.

Serving Suggestions

Serve the steak hot with a crisp salad, grilled vegetables, or a simple green vegetable such as asparagus or green beans. For a classic hearty plate, add baked potatoes, mashed potatoes, or fries; the grill can cook vegetables alongside the steaks if there is room and they need a similar heat. A spoonful of butter, chopped parsley, or a squeeze of lemon adds a fresh finish without covering the beef’s flavor. For a casual meal, slice the rested steak thinly across the grain and serve it with tortillas, rice, or crusty bread. Keep any sauce on the side so each diner can choose how much to add.

Variations

Herb and garlic: Stir minced fresh rosemary or thyme into softened butter with a little garlic, then add a small pat to each steak after grilling. Adding fresh herbs at the end keeps them from scorching on the hot grate.

Smokier flavor: Use a pellet flavor that suits beef, such as oak, hickory, or mesquite, if available. Pellet choice changes the aroma more than the basic cooking method; there is no need to add wood chips to a pellet grill. For a stronger smoke note, cook at a lower temperature first, but allow extra time and raise the grill temperature to finish. Keep checking the internal temperature rather than following the high-heat timing in this recipe.

Simple steak rub: Add ½ tsp (1 g) smoked paprika or ground coriander to the pepper and garlic powder. If you do not have kosher salt, use a smaller amount of fine table salt because its grains pack more tightly by volume. A little less salt is easier to correct at the table than an overly salty crust.

Different cut or bone-in steak: A thick porterhouse or bone-in ribeye can be grilled the same way, but the bone and uneven shape may make cooking less uniform. Check the thickest meat section without touching bone, and expect the time to differ from the boneless steaks in the recipe. Thin flank or skirt steak is better cooked briefly over high heat and sliced across its visible grain.

Storage and Reheating

Refrigerate leftover cooked steak within 2 hours of cooking in a covered container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in a well-sealed freezer-safe container; for best texture, use it within about 2–3 months. Thaw frozen steak in the refrigerator rather than on the counter.

To reheat, slice the steak and warm it gently in a covered skillet with a splash of broth or water, or microwave it in short intervals until hot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheating steak to that temperature can make it firmer than when freshly grilled, so slice it thinly and add the liquid to reduce drying. Cold leftover steak is also useful sliced into a salad or sandwich; keep it chilled until serving.

Frequently Asked Questions

How long does a steak take on a pellet grill at 450°F?
For a boneless steak about 1¼ inches thick, plan on roughly 12–16 minutes, turning every 2–3 minutes and checking the center early. A thin steak may finish sooner, while a thicker one needs longer. The grill’s real grate temperature and the steak’s shape can shift the timing, so use a thermometer to decide when it is done.

Should I cook steak on a pellet grill with the lid open or closed?
Keep the lid closed between turns. A pellet grill cooks by circulating heat, and closing the lid helps it maintain a steady temperature. Open it only to turn the steaks and check doneness; holding it open for long stretches can lower the grill temperature and add cooking time.

Can I cook a steak on a pellet grill at 225°F?
Yes. At 225°F (107°C), the steak takes longer and develops more smoke flavor, but the high-heat timing in this recipe no longer applies. For a reverse-sear approach, cook the steak at the lower setting until it is below your final target, then finish over high heat on a sear plate or hot pan. Allow extra time for the grill to change temperature, and use a thermometer throughout.

Do I need to flip steak on a pellet grill?
Yes, turning it every 2–3 minutes is helpful at high heat, particularly if your grill has uneven hot spots. Frequent turns promote more even cooking and let you check the steak’s progress. If one side browns much faster, move the steak to a cooler part of the grate rather than letting the outside burn.

When should I add barbecue sauce or a sweet glaze?
Brush it on only during the last minute or two, if at all. Many sauces contain sugar, which can scorch over high heat. For these simply seasoned steaks, serving sauce on the side is also an easy way to preserve the browned surface and let each person choose the flavor.

Is steak safe to eat medium-rare?
Medium-rare is a common preference, but a center temperature around 130–135°F (54–57°C) is below the USDA FSIS safe minimum of 145°F (63°C) for whole cuts of beef followed by a 3-minute rest. Use the 145°F recommendation if you want to follow federal safe-minimum guidance, and take particular care to prevent cross-contamination between raw and cooked meat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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