Ribeye vs. Filet Mignon: Which Steak Wins on the Pellet Grill?
Which steak reigns supreme—Ribeye or Filet Mignon? In this ultimate steak showdown, we smoke and sear both cuts to perfection on the Z Grills 7052B using cherry wood pellets for that signature sweet and smoky flavor. Learn how to dry brine, smoke low and slow, then finish with a high-heat sear to bring out the best in each cut. Whether you crave the rich marbling of ribeye or the tender elegance of filet, this side-by-side cook will help you decide your favorite. Perfect for backyard steak lovers and pellet grill pros alike.
Equipment
- Z GRILLS 7052B
- Z Grills cherry pellets
Ingredients
- 1 Ribeye Steak 1¼-inch thick
- 1 Twin Filet Mignons
- Kosher salt for dry brine
- freshly cracked black pepper granulated garlic optional
Instructions
- Dry Brine the Steaks:Generously season the ribeye and filet mignon with kosher salt.Place them uncovered in the refrigerator for 4 hours to 48 hours to dry brine.
- Bring to Room Temp:After brining, remove steaks from the fridge and let them rest on a cutting board until they come to room temperature (about 30–45 minutes).
- Set the Grill for Smoke:Preheat your ZGrillz to the lowest setting or 160°F, loading it with cherry wood pellets for a sweet, mild smoke.
- Smoke the Steaks:Place the steaks on the middle rack of the grill.Smoke for 45 minutes, allowing the cherry smoke to gently flavor the meat.
- Sear for the Finish:Remove the steaks and set aside.Crank the ZGrillz up to 500°F and let it fully preheat.Return the steaks to the grill grates and sear for 5 to 7 minutes, flipping as needed, until internal temperature hits your desired doneness (Medium Rare: ~130–135°F).
- Rest and Serve:Remove the steaks from the grill, cover loosely with foil, and let them rest for 7 minutes.Slice, plate, and let the steak battle begin — Ribeye vs. Filet Mignon!
Video
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