How to Reverse Sear a Steak on the Rider DLX Pellet Grill

One of the main benefits of the Rider DLX is that you can switch cooking modes on the fly, which is a great feature for reverse searing. The rotating heat baffle opens and closes to switch between low-temp smoking and high-heat searing.

Reverse searing is a relatively new method for grilling steak. Instead of beginning with a hot sear, the meat’s internal temperature is increased very gradually by cooking it low and slow first. Then, it’s finished with a high-heat sear. A reverse sear at the end of the cook seals in the juices, delivers a caramelized crust and leaves seriously impressive grill marks.

1. Fill the hopper with wood pellets and preheat your pellet grill to 200°F in SMOKE mode.

HOT TIP: Designed to preheat rapidly, the thick cast-iron grates get hotter than the set temperature. Allow 5 to 10 minutes for the grates to cool enough to match the set temperature before loading your food.

2. Place your steak on the top cooking rack and insert the meat probe into the thickest part of the cut. Set the meat probe target temperature to 188°F on the Pit Control Panel.

3. Cook until the steak’s internal temperature reaches the target temperature. Timing will vary depending on the cut and thickness of your steak.
4. Increase grill temperature to HIGH and slide the SEAR SMOKE selector to SEAR mode.

HOT TIP: Allow about 5 minutes for the round center grate to reach searing temperature.

6. When the grill temperature reaches 500+°F, place the steak on the center grate to sear it for 1 to 2 minutes per side.
7. Remove steak from the grill and let it rest for 10 minutes.

HOT TIP: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.

Although reverse searing is most often associated with steaks, it’s also a great method for cooking roasts and other thick cuts of meat.