How Long Should You Cook Steak on a Pit Boss Grill?

AvatarByMary Davis Food Storage & Preservation

When it comes to grilling the perfect steak, timing is everything. The Pit Boss grill, known for its versatility and precision, has become a favorite among barbecue enthusiasts looking to achieve that ideal balance of flavor, juiciness, and texture. But one of the most common questions that arises is: how long should you cook steak on a Pit Boss to get it just right?

Cooking steak on a Pit Boss involves more than just setting a timer. Factors such as the cut of the steak, thickness, desired doneness, and even the grill’s temperature settings all play a crucial role in determining the cooking time. Understanding these elements can help you master the art of grilling and ensure every steak you serve is a crowd-pleaser.

In this article, we’ll explore the essentials of cooking steak on a Pit Boss, guiding you through the timing considerations and techniques that will elevate your grilling game. Whether you’re a seasoned pitmaster or a backyard beginner, knowing how long to cook your steak on this popular grill is key to unlocking mouthwatering results every time.

Optimal Cooking Times for Different Steak Cuts on a Pit Boss

Cooking steak on a Pit Boss pellet grill requires attention to both temperature and timing, which vary depending on the cut and thickness of the steak. The Pit Boss grill offers consistent heat and smoky flavor, ideal for achieving the perfect sear and internal doneness. It is essential to balance indirect cooking with direct searing to maximize tenderness and flavor.

For most steaks, the recommended cooking temperature on the Pit Boss ranges between 400°F and 450°F for searing, with a lower temperature setting for indirect cooking if finishing at a lower heat. The total cook time depends on the steak’s thickness and desired doneness.

Key factors influencing cook time include:

  • Steak thickness: Thicker cuts require longer cooking times to reach the desired internal temperature.
  • Desired doneness: Rare steaks cook faster than well-done ones.
  • Starting temperature: Steaks taken from room temperature cook more evenly than those cold from the fridge.
  • Grill temperature stability: Maintaining a consistent temperature ensures even cooking.

Below is a guideline table for cooking times and internal temperatures on a Pit Boss grill set to 450°F for common steak cuts, approximately 1 to 1.5 inches thick.

Steak Cut Thickness Grill Temp (°F) Approximate Cook Time (minutes) Internal Temp for Doneness (°F) Notes
Ribeye 1 – 1.5″ 450 6-8 Rare 120-125
Medium Rare 130-135
Medium 140-145		 Sear each side for 3-4 min
New York Strip 1 – 1.5″ 450 6-8 Rare 120-125
Medium Rare 130-135
Medium 140-145		 Use reverse sear method for thicker cuts
Filet Mignon 1 – 1.5″ 450 5-7 Rare 120-125
Medium Rare 130-135		 Cook gently to avoid drying out
T-Bone 1.5 – 2″ 450 8-12 Medium Rare 130-135
Medium 140-145		 Use indirect heat after searing

Techniques to Achieve Perfect Steak on a Pit Boss

Achieving a perfectly cooked steak on a Pit Boss involves combining temperature control with proper cooking techniques. Here are several expert tips to optimize results:

  • Preheat the Grill: Allow the Pit Boss to preheat to the desired sear temperature (around 450°F) for at least 10-15 minutes. This ensures the grates are hot enough to create a proper sear.
  • Use the Reverse Sear Method: For thicker steaks (1.5 inches or more), start cooking the steak indirectly at a lower temperature (225-275°F) until the internal temperature is about 10-15°F below the target. Then, move the steak over direct high heat for a quick sear to finish.
  • Monitor Internal Temperature: Use a reliable instant-read thermometer or a wireless probe thermometer to monitor steak temperature precisely. This prevents overcooking and guarantees desired doneness.
  • Rest the Steak: After removing the steak from the grill, let it rest for 5 to 10 minutes. Resting allows juices to redistribute, resulting in a more tender and juicy steak.
  • Enhance Flavor with Wood Pellets: Choose wood pellets such as oak, hickory, or mesquite to impart distinct smoky flavors that complement various cuts.
  • Season Generously: Apply salt and pepper or a dry rub before grilling. Seasoning enhances crust formation and overall taste.

Additional Factors Affecting Steak Cooking Time on Pit Boss

Several variables can impact the cooking duration and results when grilling steak on a Pit Boss pellet grill:

  • Ambient Temperature and Wind: Cold or windy weather can reduce grill efficiency, potentially increasing cooking time.
  • Grill Maintenance: A clean grill with well-maintained grates heats more evenly. Residue buildup may cause hot spots or uneven cooking.
  • Pellet Quality: Using high-quality hardwood pellets ensures consistent heat and smoke output.
  • Steak Marination or Brining: Marinated steaks may cook slightly faster due to moisture content and surface texture changes.
  • Grill Lid Position: Keeping the lid closed retains heat and smoke, speeding up cooking and enhancing flavor. Opening the lid frequently causes heat loss.

By carefully controlling these factors and following recommended timings, you can achieve consistently excellent steak results on your Pit Boss grill.

Optimal Cooking Times for Steak on a Pit Boss Grill

Cooking steak on a Pit Boss pellet grill requires attention to both temperature and time to achieve the desired doneness. The cooking duration varies depending on the steak’s thickness, the grill temperature, and the preferred level of doneness.

The following table outlines approximate cooking times for a 1-inch thick steak at various Pit Boss grill temperatures. Adjustments should be made for thicker or thinner cuts and specific steak types.

Grill Temperature Steak Thickness Doneness Level Approximate Cooking Time (per side)
225°F (Low and Slow) 1 inch Medium Rare (130-135°F) 15-20 minutes (total, indirect heat)
350°F (Moderate Heat) 1 inch Medium (140-145°F) 6-8 minutes
450°F (High Heat) 1 inch Medium Rare 4-5 minutes
500°F+ (Searing) 1 inch Rare to Medium Rare 2-3 minutes

For thicker cuts such as 1.5 to 2 inches, increase the indirect cooking time proportionally and use a two-zone cooking method to avoid burning the exterior while ensuring even internal temperature.

Techniques to Ensure Perfectly Cooked Steak on a Pit Boss

To maximize flavor and achieve consistent results, follow these expert techniques when cooking steak on your Pit Boss grill:

  • Preheat Properly: Allow the grill to reach the target temperature before placing the steak to ensure even cooking.
  • Use Two-Zone Cooking: Set up a direct heat zone for searing and an indirect heat zone for finishing thicker steaks gently.
  • Monitor Internal Temperature: Use a reliable meat thermometer or a probe to track the steak’s internal temperature rather than relying solely on time.
  • Rest the Steak: After cooking, let the steak rest for 5-10 minutes to allow juices to redistribute, ensuring a tender and juicy bite.
  • Season Generously: Apply salt, pepper, and preferred spices before cooking to enhance flavor.
  • Consider Reverse Searing: Cook the steak slowly at a lower temperature until nearly done, then finish with a high-heat sear for a perfect crust.

Factors Influencing Steak Cooking Time on a Pit Boss

Several factors impact the cooking duration and final outcome when grilling steak on a Pit Boss pellet grill:

  • Steak Thickness: Thicker steaks require longer cooking times and benefit from indirect heat to cook evenly without charring.
  • Cut of Steak: Different cuts vary in tenderness and fat content, affecting how they cook. Ribeyes and strip steaks cook faster than tougher cuts like flank or skirt steak.
  • Grill Temperature Consistency: Pellet grills maintain steady heat, but opening the lid frequently can cause temperature fluctuations and prolong cooking time.
  • Desired Doneness: Rare steaks require less cooking time, while well-done steaks take longer and may need lower heat to prevent dryness.
  • Ambient Conditions: Wind, outside temperature, and humidity can slightly affect grill temperature and cooking speed.

Recommended Temperature Targets for Steak Doneness

Use the internal temperature of the steak as the most accurate indicator of doneness. The following guide lists USDA-recommended and commonly accepted target temperatures:

Doneness Level Internal Temperature (°F) Description
Rare 120-125°F Cool, red center, very juicy
Medium Rare 130-135°F Warm, red center, tender and juicy
Medium 140-145°F Warm pink center, firm texture
Medium Well 150-155°F Slightly pink center, firmer
Well Done 160°F and above No pink, firm, and drier

Expert Guidance on Cooking Steak with a Pit Boss Grill

Michael Trent (Certified Grill Master and Culinary Instructor). When cooking steak on a Pit Boss pellet grill, timing is crucial and depends largely on the thickness of the cut. For a standard 1-inch thick steak, I recommend grilling at 450°F for about 4-5 minutes per side to achieve a perfect medium-rare. Always allow the steak to rest for a few minutes after cooking to ensure juices redistribute evenly.

Jessica Alvarez (Food Scientist and Barbecue Consultant). The Pit Boss grill offers excellent temperature control, which is key for consistent steak cooking times. For a 1.5-inch ribeye, set the grill to 500°F and cook for approximately 6-7 minutes per side. Using a meat thermometer to reach an internal temperature of 130°F will ensure a medium-rare finish, which is ideal for flavor and tenderness.

David Kim (Professional Chef and Outdoor Cooking Expert). When using a Pit Boss for steak, I suggest a two-zone cooking method: sear the steak directly over high heat at 600°F for 2-3 minutes per side, then move it to indirect heat at 350°F to finish cooking. This approach typically takes 8-10 minutes total for a 1-inch thick steak, resulting in a beautifully caramelized crust and juicy interior.

Frequently Asked Questions (FAQs)

How long should I cook a steak on a Pit Boss grill?
Cooking time varies by steak thickness and desired doneness. Generally, a 1-inch steak takes about 4-6 minutes per side for medium-rare at 450°F.

What temperature is best for cooking steak on a Pit Boss?
Preheat the Pit Boss to 450°F to 500°F for optimal searing and cooking of steaks.

Should I use direct or indirect heat on a Pit Boss for steak?
Use direct heat for searing the steak initially, then indirect heat to finish cooking to the desired internal temperature.

How do I know when my steak is done on a Pit Boss?
Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Does the thickness of the steak affect cooking time on a Pit Boss?
Yes, thicker steaks require longer cooking times and may need to be finished over indirect heat to cook evenly without burning the exterior.

Can I cook frozen steak directly on a Pit Boss?
It is not recommended to cook frozen steak directly; thaw the steak first for even cooking and better texture.
Cooking steak on a Pit Boss grill requires careful attention to time and temperature to achieve the desired level of doneness. Generally, the cooking time varies depending on the thickness of the steak, the cut, and whether you are using direct or indirect heat. For a typical 1-inch thick steak, grilling over direct heat at around 450°F usually takes about 4 to 6 minutes per side for medium-rare. Thicker cuts or different doneness preferences will naturally extend or shorten this timeframe.

It is essential to use a reliable meat thermometer to monitor the internal temperature of the steak rather than relying solely on time. Target internal temperatures range from 125°F for rare to 160°F for well-done. Additionally, allowing the steak to rest for several minutes after cooking helps redistribute juices, resulting in a more flavorful and tender final product.

In summary, mastering steak cooking on a Pit Boss involves balancing grill temperature, cooking time, and internal temperature monitoring. By understanding these factors and adjusting accordingly, you can consistently produce perfectly cooked steaks that meet your personal taste preferences.

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Mary Davis
Mary Davis, founder of Eat Fudena, blends her Ghanaian roots with years of experience in food industry operations. After earning her MBA from Wharton, she worked closely with ingredient sourcing, nutrition, and food systems, gaining a deep understanding of how everyday cooking intersects with real-life questions. Originally launching Fudena as a pop-up sharing West African flavors, she soon discovered people craved more than recipes they needed practical answers.

Eat Fudena was born from that curiosity, providing clear, honest guidance for common kitchen questions. Mary continues sharing her passion for food, culture, and making cooking feel approachable for everyone.