The Ultimate Guide to Grilling Steak

Grilling steak doesn't have to be intimidating. With the right approach, you can achieve a perfectly crisp exterior and a tender, juicy interior. If you're new to the grill, it might seem overwhelming at first, but don't worry—it's easier than you think.

Good news for beginners: This method will turn you into a grill pro in no time. Follow the detailed instructions on grilling steak, and you'll also find a handy guide to steak cook times and temperatures to help you get it just right.

What's the Best Cut for Grilling?

When selecting the perfect cut, personal taste matters, but steaks with abundant fat marbling are always a top choice for grilling—after all, fat is what gives steak its rich flavor.

Pay attention to the thickness of your steak. For beginners, thicker cuts (about 1 ½ to 2 inches) are ideal, as they’re less likely to overcook. Ribeye, strip (top loin), and filet mignon (tenderloin) are all excellent, well-marbled cuts for grilling.

Cheaper cuts, like skirt and hanger steaks, are still good on the grill, though they’re thinner and have less margin for error. Marinating overnight and using a meat tenderizer can help achieve the best results by softening the muscle fibers.

Gas vs. Charcoal Grills

Don’t worry if you’re using a gas grill—it can still deliver fantastic results. The key is controlling the heat, and gas grills offer more precise temperature control, making them a great option for both beginners and seasoned grillers.

How Long Should You Grill a Steak?

The USDA recommends a minimum internal temperature of 145°F for beef. However, depending on your preference, steak is often cooked between 125°F and 160°F.

Your desired level of doneness will influence cooking time, so we suggest using an instant-read meat thermometer for accuracy. Below are some general cooking times based on an internal temperature of 145°F:

Steak Doneness Guidelines

We all know the terms like medium-rare, medium, and well-done, but how do you ensure your steak reaches the perfect doneness? While some experts rely on sight, we recommend using an instant-read meat thermometer for the most precise results. Refer to this guide to check when your steak is done just the way you like it:

• Rare: 120 to 130 degrees F
• Medium-rare: 130 to 135 degrees F
• Medium: 135 to 145 degrees F
• Medium-well: 145 to 155 degrees F
• Well done: 155 to 160 degrees F

How to Perfectly Grill a Steak

What You'll Need:

• 1 ½- to 2-inch-thick steak(s) (we recommend ribeye, strip steaks, or filet mignon)
• 2 teaspoons olive oil
• ¾ teaspoon sea salt or kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste

Step 1: Prepare the Steak

Grilling steak straight from the fridge can lead to uneven cooking—either the outside burns while the inside stays raw, or the steak becomes overcooked and dry. Avoid this rookie mistake by taking the steak out of the fridge 30 minutes to an hour before grilling to bring it to room temperature.

Before seasoning, be sure to pat your steak dry to remove excess moisture, which can prevent proper searing. Once dry, brush both sides with olive oil and season with freshly ground pepper and coarse salt about 30 minutes to an hour before grilling. This will allow the seasoning to soak in and create a beautiful crust when it hits the grill.

Step 2: Prepare the Grill

Start with a clean grill, free from any leftover food debris. For gas grills, set the heat to high, around 450-500°F.

If you're grilling with charcoal, create a "two-zone fire" by piling the coals on one side of the grill, leaving the other side empty. This setup gives you a hot side for searing and a cooler side for more gentle cooking. Light your coals, then move them to one side, replace the top grate, close the lid, and let the grill heat for about 15 minutes. Be sure to keep the vents open.

Step 3: Start Grilling

Once the grill is hot, open the lid and place your steak(s) on the hot side. Grill them according to the time chart above—flip your steak just once and cook each side for roughly the same amount of time. If your steaks start to burn or flare-ups occur, move them to the cooler side.

Step 4: Check for Perfect Doneness

Use an instant-read meat thermometer to check the internal temperature of your steak (refer to the meat doneness chart above). Remove the steak from the grill just before it reaches your desired doneness, as the steak will continue to cook while resting.

Step 5: Let the Steak Rest

Place your steaks on a cutting board and loosely cover them with foil. Resist the urge to cut right away! Let them rest for 5 to 10 minutes to allow the juices to redistribute, ensuring they don’t escape when you slice.

Step 6: Slice and Serve

Now it’s time to serve! Make sure to slice your steak against the grain (perpendicular to the muscle fibers). This ensures a tender bite and makes the steak easier to chew.