It is 27° tonight and dropping, Lets cook some T-bones on the pellet grill! Now the difference in flavor between a steak done on a gas grill or a steak done on a pellet grill is very minimal. The pellet grill is cooking so efficiently on higher temperatures that you do not get a ton of smoke flavor. Whether or not you want smoke flavor on your steak, you definitely want a hot searing temperature for a juicy steak.
The T-bones I cooked tonight were a super simple recipe: Steaks, Montreal seasoning, and a hot grill. I set the Madera pellet grill to 480° and let it pre-heat for about 25 minutes to get the grilling grids nice and hot.
We just purchased a 1/2 of a beef from a local farmer and it just came home from the butcher’s shop. We are trying out some T-bones fresh before they went to the freezer. These are 3/4″ cut, I prefer 1″ but the overall steak portions are more manageable with the thinner cuts. Don’t go too heavy on the Montreal seasoning, you can add a little salt later but this seasoning has a lot of pepper.
My wife started some au gratin potatoes and freshly shucked corn off of the cob while I threw the steaks on the grill. The grill will put a bit of smoke flavor on the grill, which is nice, but my goal is to cook these steak for about 7-8 minutes each side for a medium doneness. After 5 minutes I turned the steaks 90° for the obligatory cross-hatch pattern and here they are after I flipped them (8 minutes). I have the quick grilling zone slid open on the Madera Grill to sear the steaks quickly.
Here is the final product, a seared T-bone on our Madera pellet grill in 20 degree weather. Like I said earlier, a steak done on a gas grill will have a very similar flavor, but I only want 1 grill on my deck and the Madera Grill will sear my steaks as well as slow smoking my St. Louis ribs.
For me this is the perfect steak: somewhere between medium and medium-rare (about 140° internal temp).
If you want to enjoy a prime rib taste with a chuck roast price tag then try out this recipe. As an alternative to the prime rib style, you can smoke this at a slightly lower temperature longer for a fall apart texture.