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Pellet Cowboy Steak

Pellet Grill Cowboy Steak

There is a trick to the perfect steak on a pellet grill. Follow this steak recipe to get it right. Put the sear on at the end (reverse sear) and then top with this fantastic garlic and rosemary butter. You will never order a steak in a restaurant again.
5 from 3 votes
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Course: Main Dish
Cuisine: American
Keyword: pellet recipes, tomahawk steak
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 People
Calories: 494kcal
Author: Derrick Riches


  • 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
  • For butter:
  • 1/2 cup softened butter room temperature, not melted
  • 2 garlic cloves, minced
  • 1/2 tablespoon chopped fresh rosemary
  • 2 teaspoons thyme


  • Prepare pellet grill to 225 degrees F.
  • Brush steaks on both sides with a little olive oil. Combine rub ingredients and season liberally with mixture.
  • Place steaks on the cooking grate, close the lid, and cook to an internal temperature of 120 degrees F (about 45 minutes). If you'd like your steak a little more cooked, then leave it on for another 15 minutes or so.
  • Remove steaks from grill, place onto a clean plate and set aside. Turn pellet grill to its maximum temperature (or 500 degrees F).
  • Place steaks back on the hot grill and sear each side for 2-3 minutes or until a nice golden brown crust forms.
  • Once seared to perfection, remove steaks from grill and place onto a clean cutting board. Let them rest for 5-7 minutes and serve with a pat or two of garlic-herb butter on top, or carve and share.
  • For garlic butter: Combine softened (not melted) butter with 2 cloves of minced garlic, 1/2 tablespoon of fresh chopped rosemary, and 2 teaspoons of fresh thyme (or your favorite herbs). Stir together—scoop mixture out onto a 12" piece of plastic wrap, and form into a log shape. Twist the ends and place the butter into the refrigerator for 1 hour.
    To use: unwrap and slice into 1/2"-1" slices.


  • Pellet recommendation: Hickory for a strong smoke flavor or oak for a milder smoke flavor.


Calories: 494kcal | Carbohydrates: 2g | Protein: 23g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 2007mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg