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 – perfect for a gas grill or charcoal grill.

How to Grill 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. and we also talk about thicker steaks (like a filet mignon) in the Notes so be sure to check that out too. 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.).

Best Steak Seasoning

The best steak seasoning is salt and pepper – keep it simple! Alternatively, we have a great Steak Dry Rub that is amazing!

Best Steak Marinade

Here is a recipe for a classic, flavorful steak marinade recipe!

How to Make My Steak Juicy and Tender

1. Marinate or season your steak: it is so nice to add in that little extra flavor!
2. 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.
3. 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.
4. 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.
5. 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! Then slice against the grain into nice thick slices.

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!

Favorite Steak Recipes

• Favorite Steak Salad
• Easy Steak Tacos
• Flank Steak Salad
• Steak Crostini
• How to Reverse Sear a Steak (smoked steak)
• Marinated Flank Steak
• Easy Chimichurri Sauce (so good on any grilled steak)

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.

Print

Originally published 5/27/16. Updated on 5/24/21 with additional information and updated pictures.