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Cooked ribeye and filet mignon steaks resting on a Z Grills cutting board after searing.

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.
Servings 2
Prep Time 5 hours
Cook Time 45 minutes
rest 12 minutes
Total Time 5 hours 57 minutes

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

Notes

Gloved hands holding a well-marbled raw ribeye steak over a wooden Z Grills cutting board.
Prepping a beautifully marbled ribeye for the ultimate steak showdown on the Z Grills.
Two raw filet mignon steaks held by gloved hand over a Z Grills cutting board.
Tender filet mignon steaks—lean, elegant, and prepped for cherry wood smoke on the Z Grills.
Ribeye and filet mignon steaks on a Z Grills cutting board being seasoned with kosher salt.
Generously seasoning ribeye and filet mignon with kosher salt for a dry brine before smoking.
Ribeye and filet mignon steaks smoking on a Z Grills pellet grill grate.
Both ribeye and filet mignon get a slow smoke bath with cherry wood on the Z Grills.
Searing ribeye and filet mignon steaks over open flame on a Z Grills pellet grill.
Finishing strong—steaks hit the flame for a perfect sear on the Z Grills.
Gloved hand holding a seared filet mignon over flames on a Z Grills pellet grill, with ribeye and another filet searing on the grates.
A perfect sear creates a caramelized crust—filet mignon meets ribeye in the ultimate steak battle.
Cooked ribeye and filet mignon steaks resting on a Z Grills cutting board after searing.
The battle is complete—ribeye and filet mignon rest before the final taste test.
Cost: 55
Course: Main Course
Cuisine: American
Keyword: Steak