This epic How to Grill a Perfect Steak tutorial is your go-to grilled steak guide! Every step is broken down to make the process of grilling steaks easy and approachable – perfect for a gas grill or charcoal grill.
How to Grill a Perfect Steak (Easy Grilled Steak Recipe)
Everyone needs to learn how to grill a steak properly! I know it can be intimidating, but it truly is something everyone can master. This tutorial can be applied to ALL your favorite cuts of steak such as ribeye steak, top sirloin steak, new york strip steak, skirt steak, flank steak, t-bone, porterhouse, etc. We also talk about thicker steaks (like a filet mignon) in the Notes of the recipe card, so be sure to check that out too.
Looking for How to Grill More Protein Options?
Then you definitely need to try our tutorial on How to Grill Chicken Thighs!
How To Prepare Steaks For The Grill
- Remove from refrigerator: take steaks out of the fridge and let them come to room temperature.
- Pat dry: use a clean paper towel to pat steaks and remove excess moisture. This helps the steaks get a better sear.
- Season or marinate: whether using salt + pepper, steak dry rub or steak marinade, it is best to add a little seasoning!
How To Grill A Perfect Steak
The first steps to grilling steaks are to pick out a cut of meat and let it come to room temp before seasoning. First, take a fork and pierce the meat on both sides – fat and everything. Then sprinkle with salt and ground black pepper; on both sides – enough that it will be nicely seasoned, but not over-powered with either.
Option to use a steak marinade, if you want – always fun to mix things up!
Grill Temperature for Steaks
The best temperature to grill a steak is high heat (450-550 degrees F). After cleaning the grill thoroughly with a brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500 degrees F.
Place steaks over direct heat to sear. Flip and sear for an additional 3-4 minutes on the other side.
How Long to Grill Steak
- For a 1 inch steak you will be grilling it approximately 3-4 minutes per side over direct, high heat – then move to indirect until it reaches your desired temp (if needed).
- For a 2 inch steak (like a Filet Mignon) you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes depending upon thickness).
Internal Temperatures for Steak
Keep track of internal temperature with an instant-read thermometer. Insert it into the thickest part of the steak. Here are the temperature ranges to look for (depending up on how you like your steak done):
- Rare (still quite red): 120 – 130 degrees F
- Medium-Rare (pinkish red): 130 – 140 degrees F
- Medium (pink): 140 – 145 degrees F
- Medium-Well (a little pink): 145 – 155 degrees F
- Well-Done (no pink): 160 degrees F
Be sure to stick the probe into the side of the steak, not on top! After the quick sear, steaks can be moved to indirect heat to finish cooking.
Remove from the grill and let rest for 5 minutes, preferably on a separate plate or cutting board as the juices will be flowing.
Best Ways To Use Grilled Steak
There are a variety of different ways to use a perfeçtly grilled steak! Keep it simple with some delicious side dish recipes, like Grilled Potato Wedges and Grilled Asparagus. Or use it to make our favorite Steak Salad, Steak Tacos, or Steak Crostini. Plus, there is always the option to take it to the next level with some Sautéed Mushrooms and Onions or Chimichurri Sauce on top!
Recipe FAQs and Tips
- Best Grill Brush – Make sure the grill is clean! If you don’t have a good grill brush, go get anything Weber – always dependable and good quality – Weber grill brush!
- Best Meat Thermometer – You should also really have a dependable meat thermometer – one that is easy to use, dependable and high quality – instant read thermometer!
- How to make a steak juicy and tender? Pierce the steaks with a fork or meat tenderizer and then use a steak marinade. Be sure to give them a quick sear on both sides and DO NOT overcook! Finally, let the steak rest before cutting or serving.
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How to Grill a Perfect Steak
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Description
A step-by-step tutorial on How to Grill a Perfect Steak every time! Perfect for dinner or make more for a crowd!
Ingredients
- 2 (1-inch thick) New York Strips, Ribeye or Filet Mignon steaks
- kosher salt & ground black pepper
- optional: steak marinade or steak dry rub
Instructions
- Prep: Clean grill and preheat to a High Heat (450-550 degrees F).
- Season: Sprinkle salt and pepper on both sides of each steak and set aside until the outdoor grill is hot (option to use a steak marinade or swap out the salt and pepper for a steak dry rub).
- Grill: Place steaks on grill grates over direct heat and close grill. Let sear for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes.
- Internal Temp: Open the lid and take internal temperature of the steaks by sticking an internal meat thermometer into the side of the steak. If the steak hasn’t reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off the middle burner and move the steaks there) until they do reach your desired temperature.
- Rest + Serve: Remove steaks from grill and let rest for 5 minutes. We love serving our grilled steak with this Easy Herbed Butter or Sautéed Mushroom and Onions!
Notes
- Filet Mignon: most filets are thicker than 1-inch. You still want to sear them on both sides for 3-4 minutes and then move to indirect heat until they have reached your desired temperature.
- Fattier Cuts + Marinades: If cooking a fattier meat, like ribeye, you need to be extra careful of flare-ups (this can also happen with marinated steak, be sure to shake off excess marinade before grilling). Keep a water spray bottle nearby and don’t be afraid to spray the flames to keep them tamed or, if that isn’t working, move steaks over to indirect heat sooner.
- Internal Temperature: Rare: 120-130 degrees F; Medium – Rare: 130-140 degrees F; Medium: 140-145 degrees F; Medium-Well: 145-155 degrees F; Well: 160 degrees F.
- Leftovers: store in an airtight container in the fridge for 4-5 days. We love using leftovers to make this delicious Steak Salad!
- Nutrition Info will vary depending on the type of steaks you choose!
Nutrition
- Serving Size: 6oz
- Calories: 255
- Sugar: 0 g
- Sodium: 404 mg
- Fat: 10.1 g
- Carbohydrates: 0.7 g
- Fiber: 0.3 g
- Protein: 37.7 g
- Cholesterol: 109.1 mg
Originally published 5/27/16. Updated on 5/24/21 with additional information and updated pictures.
daman gem says
This post is so helpful! I never knew the importance of resting the steak before cutting into it. Can’t wait to try the tips and impress my friends at the next BBQ! 🍖🔥
Bridget Montag says
Nothing better than a perfectly grilled steak! Thanks for coming back to leave a review!
Sound of Text says
Great tips on grilling the perfect steak! I’ll definitely try this method next time I fire up my grill. Thanks for sharing!
four pics says
I love this method of grilling a steak! It’s so easy and the steak comes out perfect every time.
Jen says
I grilled a few ribeyes last night following your instructions and they were excellent! Typically I sear steaks in a cast iron on the stove but now I’ll do them on the grill since they turned out so well!
Erin says
So glad to hear that, Jen!
Donna Merrill says
Hi Erin,
I came across your website while looking up on how to cook steak! Just a question though, if you don’t put oil, will the steak burn or stick to the pan?
~ Donna
Erin says
Hi, Donna! Thanks for the question – most likely yes, if you don’t put oil or butter (or ghee) or something similar in the pan first, the steak will stick to the pan to some extent. This depends upon the type of pan, of course, but the oil or butter/ghee adds flavor and also helps prevent that sticking. Hope that helps!!