My simple tips and tricks for How to Grill Steaks perfectly, every time! It’s time to be the master of your grill!
I love the flavor and lack of kitchen cleanup that occurs whenever we fire up our favorite grill recipes, like Carne Asada Tacos, my favorite Grilled Chicken, or Grilled Pizzas!
I have several grill master influences in my life and there’s one thing I’ve come to learn from all of them: there’s a standard procedure to follow when firing up the grill, and if you follow it, you’ll have great results every single time!
How to Grill Steak:
1. Season the meat and allow it to rest before grilling!
You can use a wet marinade (like my favorite flank steak marinade), or a simple dry seasoning (we like McCormick’s Montreal Steak Seasoning) to add flavor to your steak. However you decide to season it, make sure you do it at least 10-20 minutes before grilling and allow the steaks to rest at room temperature for about 15 minutes before grilling.
2. Clean and oil your grill
Turn your charcoal or gas grill to high and heat it for about 10-15 minutes before you start cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF. Otherwise, observe the coals to see if they are barely covered with ash or hold your hand over the heat and you shouldn’t be able to handle it for more than about 3-4 seconds.
Use a grill brush to brush away any chunks of charred meat and drippings. To prevent the steak from sticking to the grill, soak a paper towel with some vegetable oil and use tongs to rub it gently over the grill rack.
3. Sear and cook: only flip once!
The cook time of your steak will largely depend on the thickness of the steak. Here’s a rough guide but use a thermometer for more accurate internal temperatures.
- 1 inch thick (filet mignon, strip steak, flank steak): grill 3-7 minutes per side depending on desired doneness.
- 1 1/4 inch thick (ribeye, sirloin): grill 8-10 minutes per side depending on desired doneness.
Only flip steaks one time during cooking.
4. Use a thermometer to check for doneness.
Use a thermometer to check the internal temperature of the meat and remember the steak will continue to cook a little after it’s off the grill. Aim for 125°F for rare, 130-135°F for medium-rare, 140°F for medium. Remove the steaks from the grill a few degrees before they’ve reached your ideal doneness.
5. Let it rest.
Cover the meat with aluminum foil and allow it to rest on the plate for 5-10 minutes so that all the juices and flavor can settle back into the meat. If you cut into it too soon the juices will run out and the steak wont be as tender and juicy.
Steak Doneness Temperature Chart
There’s nothing worse than spending money on a good steak and then overcooking it! This guide will help you determine how long to cook your steak.
Tips for Grilling Steaks:
- Choose the cut that’s right for you: There are many good cuts of steak to choose from, depending on your preference. I love rib-eyes, strip steaks and T-bone steaks. If you prefer a thin steak like flank steak, they cook faster and you’re not dealing with a big thick piece of meat when you eat. If you can’t find the thin cut you’re looking for, purchase a thicker cut of meat and ask the butcher at the store to slice it in half, horizontally.
- Choose high quality steak. The quality of the meat you purchase plays a huge factor in how good your steaks will turn out! Steaks are given different “grades” based on the marbling (fat dispersed throughout the steak) and the age the animal was at slaughter. The highest quality meat (prime) is younger beef that has the most marbling. At most grocery stores, you’ll have your choice of the following three grades:
- Select: cheaper, or sale priced meat.
- Choice: The best choice for your local grocery store. Higher quality and widely available.
- Prime: the best of the best. Not found at most supermarkets but you can find prime cuts of meat at Costco!
- Slice against the grain. After your steak has had a chance to rest, use a sharp knife and slice it against or across the grain in thin, 1/4 inch slices. This way, your cutting through the fibers of the meat and the meat will be easier and more enjoyable to chew.
Serve Steak with:
- Grilled Corn on the Cob or Mexican Corn
- Roasted Vegetables
- Fresh Corn Salad
- Pasta Salad
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How to Grill Steak
- 2 Rib Eye steaks , thin-cut (or use your preferred steak)
- Steak Seasoning , to taste
- Salt and pepper , if needed
Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.)
Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes. Flip steaks, cover with lid, and cook an additional 3-4 minutes or until firm around the edges and slightly tender in the center. Use a thermometer to reach your desired doneness (A few degrees shy of 130 degrees F for medium rare). Don’t overcook!
Transfer to a cutting board, cover, and allow to rest for 5-10 minutes before cutting and serving.
Store leftover steak in the refrigerator for up to 4 days.
I originally shared this recipe May 2014. Updated July 2020 with process photos, a steak doneness chart and additional tips.
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