How to Grill a Perfect Steak is your go-to grilled steak guide! Every step is broken down to make the process of grilling steak easy and approachable!
THIS POST IS SPONSORED BY:
This post is sponsored by Country Natural Beef, the opinions are my own.
How to Grill Steak 101
Everyone needs to learn how to grill a steak properly!! I know it can be intimidating, but it truly is something everyone can master. The first step is to pick out high-quality meat, which is why I am so excited to partner with Country Natural Beef on this tutorial!
Country Natural Beef is 100% owned by family ranchers and is G.A.P. Step 4 Animal Welfare Certified which means that their animals are pasture-raised, fed a vegetarian diet, provided a safe and enriched environment and never receive antibiotics or added hormones. They also happen to be a Whole30-Approved partner! And I have to say, this is honestly the best beef I have ever tasted. You truly can tell the difference and I am so proud to be partnering with them today!
Grill Temp for Steaks
The best grill temperature to grill a steak is high heat (450-550 degrees F.).
How to Prepare Steaks for the Grill
To prepare steaks for the grill you will need to:
- Pat them dry: this helps the steaks get a better sear on them.
- Season or marinate: whether you use salt + pepper or a great marinade, I would definitely recommend adding a little seasoning!
Best Steak Seasoning
The best steak seasoning is salt and pepper – keep it simple!
Best Steak Marinade
Here is a recipe for a classic, flavorful steak marinade recipe!
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 Temp of Steak
To check the internal temp of steak (and see if it is done to your liking or not) use 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
- Medium-Rare (pinkish red): 130 – 140 degrees
- Medium (pink): 140 – 145 degrees
- Medium-Well (a little pink): 145 – 155 degrees
- Well-Done (no pink): 160 degrees
How to Make My Steak Juicy and Tender
- Marinate or season your steak: it is so nice to add in that little extra flavor!
- Pierce with fork (optional): this isn’t necessary, but piercing the steak with a fork to create some tiny holes allows either your salt and pepper or your marinade to penetrate the meat much faster.
- Sear on both sides: The sear is the key and then you can move to indirect heat to finish cooking. This seals in all those juices and leaves a nice char on the outside.
- Do NOT over-cook: remember that your steak will continue to cook after you take it off the grill, so really you should shoot for about 5 degrees under where you ultimately want to be when you take the steaks off the grill.
- Let rest: Your steak will continue to raise about 5 degrees while resting and this allows the juices to redistribute evenly throughout the piece of steak so when you do cut into it, it will be juicy and perfect!
The best grill brush:
Make sure you grill is clean! If you don’t have a good grill brush, go get anything Weber – always dependable and good quality – Here is a link to a Weber grill brush I recommend.
The best meat thermometer:
You should also really have a dependable meat thermometer – again, I have to recommend Weber. Easy to use, dependable and high quality. Here is a good grill thermometer!
How to Grill Steak Perfectly:
First you are going to want to pick your cut of meat. Now, everyone loves a good filet mignon, I am not exception. The other go-to is a New York Strip – classic. But, my absolute favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. The flavor is amazing. It is my go-to. Go grab a 1 inch ribeye for you and whoever else you are having over…..
But Filet Mignon is hard to beat!
Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. Just salt and pepper people. You don’t need to reinvent the wheel. But first, take a fork and pierce the meat all over – 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.
You can also marinate your steak if you want – always fun to mix things up!
After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.
Place steak over direct heat to sear – let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
Then check with your meat thermometer (stick the probe into the side of the steak, not on top!). Possibly let cook for another 1 minute or so – for medium rare you are looking for an internal temp of 130-140; for medium you want 140-145. If you want it medium well or your steak is thicker than 1 inch, you may just need to keep on indirect heat a bit longer – medium well you want 145-155.
Remove from grill and let rest for 5 minutes, preferably on a separate plate as the juices will be flowing. Steak wasn’t meant to be eaten piping hot.
Recipe FAQs and Tips
- Filet Mignons: most filets are thicker than 1 inch. You still want to sear them on both sides for 3-4 minutes and then move them to indirect heat until they have reached your desired temperature.
- Fattier Cuts + Marinades: If you cooking a fattier meat, like my beloved ribeye, you need to be extra careful of flare-ups (this can also happen if you marinate your steak and leave too much on – shake off excess marinade before grilling). If you are having issues, keep a water bottle nearby and don’t be afraid to spray your flames to keep them tamed or, if that isn’t working, move your steak over the indirect heat sooner.
- Internal Temperature: Rare: 120-130; Medium – Rare: 130-140; Medium: 140-145; Medium-Well: 145-155; Well: 160.
- Marinade: here is a great steak marinade to try if you want too try something different than simple salt + pepper!
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How to Grill a Perfect Steak
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 2 steaks
- Category: Entree
- Method: Grill
- Cuisine: American
Description
How to Grill a Perfect Steak – A step-by-step tutorial on how to grill the perfect steak every time!
Ingredients
- (2) 1-inch thick New York Strips, Ribeye or Filet Mignon steaks
- kosher salt
- ground black pepper
- (optiona) steak marinade
Instructions
- Clean grill and turn grill temperature up to High Heat (450-550 degrees F).
- Sprinkle salt and pepper over both sides of steak and set aside until grilling is hot (you can also marinate them!).
- Place steaks 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.
- Open grill and take internal temperature of the steaks by sticking an internal meat thermometer into the side of the steak. If steak hasn’t reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they do reach your desired temperature.
- Remove steaks from grill and let rest for 5 minutes before serving/cutting.
- We love serving our grilled steak with this homemade Herbed Butter or these Sautéed Mushroom and Onions!
Notes
- Filet Mignons: most filets are thicker than 1 inch. You still want to sear them on both sides for 3-4 minutes and then move them to indirect heat until they have reached your desired temperature.
- Fattier Cuts + Marinades: If you cooking a fattier meat, like my beloved ribeye, you need to be extra careful of flare-ups (this can also happen if you marinate your steak and leave too much on – shake off excess marinade before grilling). If you are having issues, keep a water bottle nearby and don’t be afraid to spray your flames to keep them tamed or, if that isn’t working, move your steak over the indirect heat sooner.
- Internal Temperature: Rare: 120-130; Medium – Rare: 130-140; Medium: 140-145; Medium-Well: 145-155; Well: 160.
- Marinade: here is a great steak marinade to try if you want too try something different than simple salt + pepper!
- Herbed Butter: here is a link to the Herbed Butter we used on the steaks!
- Leftovers: we love using leftovers to make this delicious Steak Salad!
Keywords: grilled steak, how to grill a perfect steak
Originally published 5/27/16. Updated on 5/24/21 with additional information and updated pictures.
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!!