Grilling Steak Perfectly (Every Time)

Learn the essential techniques for consistently excellent perfect grilled steak with these practical selection, preparation, and grilling instructions. Let's grill steak.

The Right Grade

In US supermarkets, there are three steak grades: Select, Choice, and Prime. Select is typically lower quality, while Choice and Prime offer better taste and tenderness.

Use Choice or Prime grade steak for a superior grilling experience.

For begginers try a new york strip steak, filet mignon, ribeye steak, or flank steak with direct heat for best results.

Prep the Steak

To prep a steak for grilling, season it generously with salt and pepper on both sides. Let the steak sit at room temperature for about 30 minutes to allow the flavors to penetrate.

Steak seasoning: Feel free to substitute salt and pepper for a seasoning rub, garlic butter, or BBQ sauce of your choice.

Preparing steak is an important step towards getting the grilled flavor you want.

Preheat the Grill

Preheat the grill to the desired temperature, ensuring it reaches the ideal heat for searing and cooking the steak to perfection. An even cooking temperature results in more predictable grilling results.

The Ideal Temperature

Preheat the grill to a high heat, aiming for an ideal internal temp of aprox. 450-500°F (230-260°C). The right temperature is required for a perfect sear and cooking the steak to your desired level of doneness.

Temperature for thicker cuts of meat, like ribeye steak, sirloin steak, and grilled flank steak, may be slightly higher.

Ultimately your perfectly grilled steak will require cooking steak based on thickness, which means modifying your grilled steak recipe.

Flipping and Timing

Place steak over a grill grate, flip steak only once, ideally at the halfway point of the cooking time indicated for your preferred level of doneness.

Even cooking time on both sides of the steak ensures even cooking and allows for a beautiful sear on both sides.

Thicker steak requires slightly longer cooking time and indirect heat, especially over a charcoal grill.

Garlic Herb Butter Infusion

Enhance the flavors of your grilled steak by basting it with a flavorful marinade, brushing on melted butter for richness, or infusing it with herbs for an aromatic and delicious touch.

Your choice of rub or sauce plays a significant role in the final taste of your steak. You'll need to experiment with seasoning and sauce combinations every time you grill to, eventually, get it just right.

For the best steak and perfect grill marks we recommend using kosher salt, soy sauce, olive oil and compound butter when possible.

Resting and Slicing

After grilling, allow the steak to rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a more flavorful and tender result. When ready, slice the steak against the grain to maximize tenderness and serve it with confidence.

Level of Doneness

Common levels of doneness to consider:

Rare: Cooked briefly on high heat, with a warm red center.
Medium Rare: Slightly longer cooking time, resulting in a warm pink center.
Medium: Cooked with a rosy pink center and a good amount of juiciness.
Medium Well: Longer cooking time, producing a slightly pink center with less juiciness.
Well Done: Thoroughly cooked, with no pinkness and a fully browned interior.

Remember to use a meat thermometer to ensure accurate cooking and achieve your preferred level of doneness.

Sides and Servings

Complement your grilled steak with delectable side dishes that enhance the dining experience.

Consider options like grilled vegetables, creamy mashed potatoes, buttery corn on the cob, or a refreshing mixed green salad.

Tailor the number of servings based on your guests, ensuring everyone gets a satisfying portion of steak and a delightful assortment of sides.

Tip: Clean the Grill

Clean the grill after grilling and make sure you have enough wood or fuel for the next grilling session. Cooking is so much nicer when your BBQ is clean and ready to grill!

Personally, just before I grill, I like to cut an onion or potato in half and use it to gently scrub the grill grates. I let the grill warm up first and, because I clean after a grilling session too, the steak doesn't stick or pick up any gunk.