How to Reverse Sear Steak on a Pit Boss Pellet Grill

On this page (10 sections)

1. How do you reverse sear steak on a Pit Boss pellet grill?
2. What steak works best for reverse searing?
3. How should you set up Pit Boss temperature and flame controls?
4. How do you know when to switch from low heat to searing?
5. How do you get a good crust without overcooking?
6. Should you use a thermometer for reverse seared steak?
7. How long should you rest a reverse seared steak?
8. What should you do if the steak is cooking unevenly?
9. Can you reverse sear steak on a pellet grill without overcomplicating it?
10. Which steps matter most for a reverse sear on a Pit Boss?

To reverse sear steak on a Pit Boss pellet smoker, cook it over indirect heat at a low temperature, then finish over direct flame to brown both sides. Check the center with a thermometer and rest the steak before serving.

This sequence gives the inside time to heat gradually before the final sear. For a standard Pit Boss method, see Pit Boss 700 steak guide.

It also adapts to a Pit Boss by using its low-temperature setting first, then switching to the grill's direct-flame or sear option if your model has one.

How do you reverse sear steak on a Pit Boss pellet grill?

Cook the steak at about 225°F until it is below your target temperature, then sear it over high direct heat. The first stage warms the center gently; the final stage browns the outside.

1. Pat the steak dry and season it.
2. Preheat the Pit Boss to about 225°F with the heat deflector in place.
3. Set the steak on the grate away from direct flame.
4. Cook until the center is about 10–15°F below your target doneness.
5. Move the steak over direct flame or use the grill's sear setting.
6. Sear each side briefly, checking the center so it doesn't overshoot.
7. Rest the steak for a few minutes before cutting.

The exact timing depends on thickness, starting temperature, and your grill. Use an instant-read thermometer rather than relying on minutes per side.

What steak works best for reverse searing?

Thicker steaks are easiest to reverse sear because they have time to warm inside before the outside browns. Ribeye, strip steak, sirloin, porterhouse, and T-bone can all work.

Choose a cut with even thickness so it cooks at a similar rate from edge to edge. For help comparing cuts, see what is the best steak for grilling.

A thin steak can reach its target temperature during the low stage and leave little room for the sear. If your steak is under about 1 in thick, a direct, hot cook may be simpler.

For specific cuts, follow our guides to sirloin steak on a Pit Boss pellet grill, porterhouse steak on a Pit Boss pellet grill, and T-bone steaks on a Pit Boss grill.

How should you set up Pit Boss temperature and flame controls?

Use indirect heat for the first stage, then expose the steak to direct flame for the sear. On models with a flame broiler or sear plate, follow the manual to switch from the covered position to the direct-flame position.

For the indirect stage, keep the heat deflector in place and use a low setting around 225°F. Place the steak where it isn't directly above an exposed flame, then close the lid to hold a steady temperature.

Before the sear, open the flame broiler as directed for your model or move the steak to a safe direct-heat zone. Pellet grills vary, so consult your Pit Boss manual for the specific control steps and safe operating limits.

Can you reverse sear on a Pit Boss without a sear plate?

Yes, if your Pit Boss can create a hotter direct-heat area or you can finish the steak on a separate hot cooking surface. Check the manual before changing the heat deflector or using any accessory.

If your grill's highest indirect setting cannot brown the steak quickly, finish it in a preheated cast-iron pan or on another grill with direct heat. Keep the steak close by and use tongs, since the final stage can move quickly.

The Camco Kuuma Stow N Go 125 Stainless has a 125-square-inch cooking surface and runs on gas, offering a compact option for a separate outdoor sear station. For another compact option, compare portable electric grills.

How do you know when to switch from low heat to searing?

Switch to the sear when the center is about 10–15°F below your chosen final temperature. The steak will continue to heat as the surface browns and while it rests.

Insert the thermometer probe into the thickest part from the side, avoiding bone and large pockets of fat. Check more than one spot if the steak is uneven.

Use your preferred doneness target and account for carryover cooking. A steak for medium-rare, for example, should come off the low stage well below its final temperature, then be monitored closely during searing.

How do you get a good crust without overcooking?

Dry the surface and use high direct heat for a short sear. Moisture on the outside slows browning, so pat the steak dry before it goes on the grill.

Sear the first side, turn it, and brown the second side. If the edges need color, hold them briefly against the grate with tongs.

Don't leave the steak unattended or assume a fixed time will suit every cut. Keep the thermometer ready and move the steak away from flame once it reaches your target temperature.

Should you use a thermometer for reverse seared steak?

Yes, a thermometer is the most reliable way to manage the low stage and avoid overshooting during the sear. Check the thickest section, then confirm the reading before you remove the steak.

A grill's built-in gauge measures the cooking chamber, not the center of the meat. Use an instant-read thermometer for the steak itself, and clean the probe between uses.

Don't rely on color alone. The surface can brown quickly while the center is still below your goal, or the steak can cook through before the outside develops the crust you want.

How long should you rest a reverse seared steak?

Rest the steak for about 5 minutes before slicing. A short rest lets the temperature settle after the hot sear.

Set it on a clean plate or board and leave it uncovered or loosely tented. A tight foil cover can soften the crust.

Slice against the grain when the cut has a clear grain direction. For bone-in steaks, cut the meat from the bone first, then slice it into serving portions.

What should you do if the steak is cooking unevenly?

Move or rotate the steak if one side is heating faster than the other. Pellet grills can have hot spots, and the grate position matters.

During the indirect stage, rotate the steak once if one end is closer to a hotter area. For the sear, use the hottest safe zone and turn the steak as needed to brown it evenly.

If flare-ups occur, move the steak away from the flame until they settle. Keep the lid open only as long as needed during the sear.

Can you reverse sear steak on a pellet grill without overcomplicating it?

Yes: keep the low stage steady, use a thermometer, and make the sear brief. Those three steps cover most of the work.

If you're new to Pit Boss steak cooking, our guide to how to cook steak on a Pit Boss pellet grill covers a direct grilling method. For the same low-then-high sequence on other pellet grills, see how to reverse sear a steak on a pellet grill.

The Cuisinart Charcoal Grill has adjustable dual vents and a 196-square-inch cooking surface, making it an option for a separate charcoal sear setup.

Which steps matter most for a reverse sear on a Pit Boss?

For a reverse sear steak on a Pit Boss pellet smoker, start low over indirect heat and finish hot over direct flame. Let the steak's center temperature guide the changeover and the final removal.

Choose a thick, evenly cut steak for more control. Pick the Pit Boss flame setting your manual allows, keep the thermometer close during the sear, and rest the steak briefly before slicing.

Frequently asked questions

What temperature should I use to reverse sear steak on a Pit Boss?

Set the Pit Boss to about 225°F for the indirect cook, then raise the heat for the sear. Pellet grill controls and models differ, so use your manual for the correct flame or sear setting.

A thermometer tells you when the steak is ready to move from the low-temperature stage.

How long does it take to reverse sear a steak on a Pit Boss?

The low-temperature stage can take roughly 30 to 60 minutes, but steak thickness and grill temperature change the timing. Use internal temperature as your guide instead of the clock, and plan a short, hot sear at the end to brown both sides.

Should I flip steak during the low-temperature stage?

You can leave the steak on one side during the indirect stage, especially if the grill heats evenly. If your Pit Boss has uneven hot spots, rotate or flip it once so one side doesn't cook much faster.

Keep the lid closed between checks.

Can I reverse sear a thin steak on a Pit Boss pellet grill?

A reverse sear works best with a thicker steak, since a thin cut can reach its target temperature before it browns well. For thin steaks, use a hot, direct cook and turn them often.

If you do reverse sear one, watch the center temperature closely.