.

3. Grill

Place the steak directly onto the hot grill plate and close the lid.

As a starting guide for a steak around 25–35mm thick:

Doneness

Approx. total cook

Remove at

Rare

4–6 min

48–50°C

Medium Rare

6–8 min

52–54°C

Medium

8–10 min

57–60°C

Medium Well

10–12 min

63–65°C

Well Done

12+ min

68–70°C

Flip halfway through cooking.

Times are only a guide because steak thickness and starting temperature make a big difference. A temperature probe is the best way to nail it every time.

4. Butter finish

During the final minute, add a small knob of butter to the top of the steak.

For a steakhouse-style finish, use:

Butter + crushed garlic + rosemary or thyme

Close the lid for the final minute.

5. Rest — don't skip this

Remove the steak and loosely cover it.

Rest for 5–10 minutes.

The internal temperature will continue to rise slightly while resting, so taking it off the grill a few degrees before your final target helps prevent overcooking.

🔥 The Pellet Man's Perfect Medium-Rare Ribeye

For a 30mm ribeye:

GRILL → HI → Preheat fully → Steak on → Lid closed → Flip around 3 minutes → Start checking temperature → Remove at 52–54°C → Butter → Rest 7–10 minutes.

Finish with a pinch of flaky sea salt immediately before serving.

Cooking Times & Temperatures are a Guide ONLY.