Grilling a Steak on a Pellet, Gas, and Kamado Grill
Nothing says America better than the perfect steak on an outdoor grill. Chef Matt Bennett of Sybaris Bistro in Albany, Oregon, has some tips on how to cook a ribeye on three types of outdoor grills and the benefits of each one.
Chef Matt Bennett of Sybaris Bistro in Albany, Oregon, grills 16-ounce ribeye steaks on three different grills.
Grilling the Perfect SteakAs Chef Matt Bennet explains, one of the most important steps in preparing the perfect steak is letting it rest for 5 minutes after you take it off the grill. Matt also suggests brushing on some butter.
“If you’re having steak, you can have butter,” he said. “It’ll add to the flavor.”
So, why let the steak rest after cooking it? It allows the juices to settle. It’ll make it more tender. And when you cut into it, the steak’s juices won’t end up all over your plate.
The first grill is a Napoleon Gas Grill available in several models at Coastal. These are designed for searing with infrared burners.
Gas grills like this Napoleon are the easiest to use. Turn it on, and 20 minutes later you’re eating dinner. They’re clean. And you’ll get a nice sear if you get it extra hot. The only thing you won’t get is that smoky flavor you get from pellets and charcoal.
Matt explains that to cook the perfect steak on gas, you need to get your grill up to temperature. You want to get it as hot as you can. Then, put the meat on. Get a good sear to get that perfect crust. Next, drop the heat to finish cooking it. Finally, set it aside for 5 minutes to let the juices settle.
Although we didn’t fire up a pellet grill for the day’s event, Matt explains that something like a Green Mountain Pellet Grill available at Coastal adds plenty of smoky flavor. The only place they struggle is with grilling because they don’t get hot enough to get a good sear. But you can cook a great steak on a pellet grill.
To cook the perfect steak on your pellet grill, first add a little sugar and salt to your steak. This will help give it the right color. And the smoke will add some flavor. Then, you simply cook it up and let it sit.
Finally, Matt showed us how to cook the perfect steak on a Komado Style charcoal grill available at Coastal. These can hold temperatures from 200º to 700º F, which is hot enough for a good sear and a great steak.
Kamado grills are amazing for flavor and versatility. And the different types of lump charcoal at Coastal means you can add various flavors to your meals.
First, get your grill up to temperature. Matt put his charcoal on the right side so that he’ll have a cool spot for later. To get that steakhouse crust everyone raves about, we’ll put the steak on the side with the coals first and close the lid. He suggests getting it black in spots, but mostly brown.
Finally, leave the lid open and slide the steak over to the cool side of the grill to finish cooking. Then, take it off the heat and let it sit for 5 minutes. Don’t forget to brush on some butter.