Wondering if you need to flip your steaks when cooking on a Pit Boss?
When your cooking steak on a grill you need to, but what about a smoker?
I have tested it (and got to eat a lot of steak) I know exactly what you should be doing.
Table of contents
Do You Need to Flip Steaks When Smoking on a Pit Boss?
So there is no reason to flip a steak on a Pit Boss!
When quickly grilling or frying you want to induce a tasty heat sear on each side.
Smoking with indirect heat takes longer but builds a crispy crust from the smoke.
The smoke particles cook the steak from evenly dispersed heat.
Don’t waste your time and start making that potato salad and cream corn!
Tip: You can also get a better crust on smoked steak by reverse searing.
Read further on how to do this!
What Makes a Pit Boss Different When Cooking Steak
Cooking a juicy steak on a Pit Boss is different than the traditional method.
When cooking steak we imagine flipping once on a white-hot cast-iron pan or grill.
Direct heat seals the protein and gives a nice crust and then is based on garlic butter.
Note: What are the foundations of a good steak?
– Good quality meat
– Liberal seasoning
– Ideal cooking temperature
– Resting for at least 15 minutes.
What About Grilling Steak With Direct Heat on a Pit Boss?
We have covered smoking but a Pit Boss Pellet Grill is versatile.
You can switch up the cooking method and set a high temp setting, mimicking a charcoal grill.
This is why it still can be a popular choice to flip away when cooking with intense heat.
The art of cooking steaks is based on personal preference!
But read further for more info about cooking steaks on a Pit Boss.
The Concept of Flipping Steaks
Why can flipping steak be beneficial?
– Balance the heat distribution for even cooking.
– Develop natural meat flavors from the Maillard reaction.
– Change the texture by developing a nice crust and grate marks.
The Reverse Sear Method on a Pit Boss Smoked Steak
Smoking your steak produces a juicy texture with a smoky flavor as well as a bold outer crust.
Follow below for my in-depth guide to smoking steak and reverse searing.
How to Smoke Steak on a Pit Boss & Reverse Sear
Put your flipping utensils aside!
Let’s see how you can Pit Boss smoke a steak without flipping and then reverse sear!
Step 1 – Preparing the Steak & Pit Boss Smoker
– Remove the steaks from the refrigerator 15 minutes before you plan on smoking.
– Brush the meat surface with oil and your favorite steak rub to help tenderize the steaks.
– Load your pellets and set the smoker temperature to 225°F.
Step 2 – Smoking the Steak on a Pit Boss
– Place the steaks away from the bottom and directly on the cooking grates.
– Insert a meat thermometer into the larger pieces of steak.
– Close the Pit Boss grill lid and monitor the internal temperature.
– The ideal temperature is 150°F for medium-done steaks.
Step 3 – Reverse Searing & Resting The Steak
– Heat a cast-iron pan or griddle skillet on the highest heat.
– Lay the smoked steaks and sear for 30 seconds on each side.
– Rest covered in aluminum foil for 10 minutes.
Temperatures for Levels of Doneness in Steak
Prefer pink meat rather than well done?
Always monitor the internal temperatures with a meat probe.
Inserted into the thickest part of your largest steak.
Rare – 125°F on a meat thermomoeter.
Medium – 135°F on a meat thermometer.
Well done – 155°F on a meat thermometer
Note: A Pit Boss will keep a constant temperature while cooking, unlike a charcoal grill.
So keep the chamber lid down with hands absent of soot!
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
Hungry For More?