Ribeye Steaks on A Pellet Grill

hey this is Marc Williams with swine like barbecue today we're gonna do a couple of ribeye steaks on the pellet grill one of the biggest questions I get asked on social media is how you do a steak on a pellet grill how do you get them perfect grill marks every time it's going to be a simple recipe a simple cook but we're gonna finish with a really good stone ground mustard butter let's get started so since we're cooking at home tonight I'm really not gonna stress a whole whole lot about trimming but there's a few areas here that I would like to address and knock off that just we're not gonna eat so very simple very clean trim anything that you see that you don't like you know that's your preference you can take off a little fat never hurt nobody this one don't look too bad at all don't get much simpler than that though so that's about all we're going to do and we're gonna get ready to season these steaks now so today we're going to season these steaks with our grit and grind combo if you haven't heard the grit ain't on the market yet but it's in the works and this is a good time to do a little R and D so we're just gonna put a light coat it's just a simple salt pepper garlic rub any good AP wort you know anything that's to your liking kind of won't Pat it in and we'll do both sides and then don't forget the edges when I say good like to medium coke would be perfect for this thicker stakes you may go a little heavier but you know that's all your preference then after the grit the grounds gonna come to the table the grind adds a really really good savory flavor and also adds a great color a lot of people don't realize that a little bit of a sweet rub actually it's pretty good on steak it brings out a lot of flavour special in the fat and a lot of times if you don't get the edges now's a good time to get the rest off your cutting board if you can so now that these are on the cutting board they're getting happy here sweating let's get over and get this stone-ground mustard butter made up real quick so to start take a small to medium-sized saucepan I get a stick of butter melted once it's melted adds you about a tablespoon of a good black pepper take a half a lemon squeeze as much juice as you can into that butter don't worry about the seeds your poke we're gonna strain it at the end once you get that blended about a tablespoon to a tablespoon and a half of a good stone ground mustard get that mixed up and we're gonna ready to incorporate this rosemary now I'm not gonna put the rosemary directly in the butter because I don't want to overpower what we have going so I take two sprigs pull the leaves off add them in a strainer once you get them in a strainer you'll take your hot butter and you're gonna pour it over that rosemary that hot butter is gonna pull the oils out that rosemary just give it just the perfect amount of flavor that rosemary to really complement these steaks so we're out here at the grill the grill superbike I'm gonna bump the temp up about 485 and we're gonna see how that does I think we'll be fine we'll get them grates up to close to 600 degrees and we'll have some really good sear marks but while I'm out here I'm gonna take a little nonstick cooking spray spray these great sounds good I weigh that rub don't stick and we'll still have them good grill marks a few more minutes we'll be ready to cook some rib eyes so we're going to take a few minutes we're going to check these great temps the biggest and best tool I've ever had when it comes to cooking with grill grates is a good infrared thermometer you want to shoot for that 600 to 650 range I wouldn't - much hotter than that I mean that's spot-on so she's really cool so let's go inside we'll grab these rib eyes we're gonna get them on here do a quick cook and we'll see how they turn out so we got the pellet grill up to temp the grates are good and hot we'll really put them on so I would say a lot of times some of these steaks they'll get really tender after Roe gets on them so you might kind of have before them as you're going with it just give them a good press same thing with that one good press we're gonna set a timer for two minutes at two minutes we'll give them a twist and then another two minutes we'll give them a flip so it's been two minutes we're going to reset our timer and then give them a twist so I always try to go to a fresh spot on the grates that way you've got good clean hot grates ready to go for the marks so it's been another two minutes it's time to flip them [Music] got good grill marks we'll go another two minutes and then we'll start checking for doneness so it's been another two minutes we're going to give them a twist this to be the last twist I sense these are a little bit different thicknesses we really need to start watching the doneness on this little one we're about 119 that one's a good bit further behind that's no big deal we're gonna keep behind that one it hits 125 127 it's coming off so it's been an additional 1 minute since we checked them we're gonna check this thin one one more time we're 125 126 she's done so we're gonna get this one up and let it start resting let's go straight in the fan with it while it's resting we're gonna take our stone-ground mustard butter give it a good mix and just drizzle it over so it's been another minute we're gonna check this thicker one so we're 105 to is steadily dropping well we got a good spot right there but I think it still has a good ways to go so what I'm gonna do is I'm gonna take a raise rack and put it here that way it don't stay on them grates and keep cooking that one side so bad you actually have to almost to darker grill marks so we'll raise and we'll check it make sure we're about averaging about 110 so probably another two minutes raise it'll be done so I've took these rib eyes and I put them on this cutting board kind of let them calm down to rest for a few minutes to start it all off we took two choice grade ribeye from Kroger something simple season them simple with grit and grind one on the grill had 600 degree grates got the good sear marks that we won't and have that good grill great pattern we were looking for we finish them with a little bit of stone ground mustard butter I'm not gonna lie I'm ready traveling these so we're gonna take this thick one and I'm gonna write across the middle just to see if I nailed the doneness or not I'm shooting for a good medium medium-rare looks pretty good to me so on the rear buy everybody knows that spinalis is the money that is where the best tastiest so I'm gonna take me a little piece right here course got to get a little bit outside crust and we're gonna give it a go and you would have never known that was cooked on a pellet grill I guarantee you I can lay this beside any other grill out there and I don't think you'd bill pick them apart because that is a excellent flavor so that's a wrap for today it's wildlife when I appreciate y'all checking this video out if y'all got any questions please don't hesitate to shoot me a message on Facebook Instagram I'll be doing my best to answer anything you got make sure to subscribe to our channel and check us out next time you

Channel: Swine Life BBQ

Views: 915,047

Rating: 4.9108958 out of 5

Keywords: Pellet Grill, Ribeye, Steak, Grilling, Grilla Grills, grillgrates, pellet smoker, traeger grill, beef

Id: EgcArXSkVJY

Length: 8min 9sec (489 seconds)

Published: Wed Jun 12 2019