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Pellet Cowboy Steak

Pellet Cowboy Steaks

Derrick Riches
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Dish
Cuisine American
Servings 4 People


  • Pellet Grill


  • 2 cowboy steaks about 1 3/4” to 2” thick


  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon coarse salt kosher or sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon smoked paprika


  • Combine rub ingredients and slather onto both sides of the cowboy steaks.
  • Preheat pellet grill to 225 degrees F.
  • Place steaks on the cooking grate and cook to an internal temperature of 120 degrees F (about 45 minutes).
  • Remove steaks from grill, cover and set aside. Turn pellet grill to its maximum temperature.
  • Place steaks back on the hot grill. After four minutes, rotate 45 degrees to create a diamond pattern of sear marks. After four minutes turn over and repeat on the other side.
  • Once seared to perfection, remove steaks from grill and place onto a clean cutting board. Let rest for 5-7 minutes and serve with a dollop of flavored butter on top, or carve and share.


  • Pellet recommendation: Hickory for a strong smoke flavor. Apple or Cherry for a mild smoke flavor.
  • Photo: Sabrina Baksh
Keyword pellet recipes, tomahawk steak