Hello, BBQ fan. If you love grilled and smoked meat, this guide on how to grill steak will help you cook a perfect, juicy steak on the grill every time.
Best Steak for Grilling
When choosing a steak for the grill, pick a cut you enjoy, but some steaks perform especially well over heat. These cuts hold up to slow cooking and remain juicy when finished with a sear:
- Strip steak
- Ribeye steak
- Tenderloin
In this post we focus on those cuts. Aim for steaks about 1½ inches thick for strip and ribeye, and around 2 inches for tenderloin. Thickness matters for consistent cooking.
Also buy the best-quality beef you can afford. USDA Prime or Choice will give you better flavor and texture—spending a little more on the cut will pay off on the grill.
How to Season Steak for Grilling
Take steaks out of the fridge and let them sit on the counter while you preheat the grill. Simple seasoning is often best: kosher salt and freshly cracked black pepper applied evenly to both sides.
If you want more layered flavor, consider a beef rub created specifically for steaks. Use a salt-and-pepper base with complementary spices so the seasoning enhances but doesn’t overpower the meat. Either approach sets you up for a flavorful steak.
How to Grill Steak
The reverse sear method is ideal for juicy, evenly cooked steaks with a great crust. Follow these steps:
- Preheat the grill. Set up two-zone cooking (one side high heat, one side off or low). Aim for an average grill temperature near 350°F for the indirect zone.
- Season. Pat steaks dry, then season both sides with salt and pepper or your preferred beef rub.
- Cook over indirect heat. Place steaks on the indirect side and close the lid. Cook until the internal temperature is about 10°F below your final target, flipping once halfway through. For medium-rare this typically takes 30–45 minutes depending on thickness.
- Sear over direct heat. Move steaks to the hot side and sear 2–3 minutes per side until they reach the final internal temperature.
- Rest and serve. Remove the steaks, top each with a pat of salted butter, and rest for about 10 minutes so juices redistribute and the butter melts into the meat. Slice and enjoy.
How to Grill Steak on a Gas Grill
On a gas grill, the same reverse sear approach works well. Keep these tips in mind:
- Create two heat zones. Turn off burners on one side and set the other side to medium-high to avoid hot spots and flare-ups.
- Ignore the dome thermometer for grate temperature. The dome thermometer can read significantly higher than the cooking surface; check grate temperatures with a probe or infrared thermometer if possible.
How to Grill Steak on a Charcoal Grill
For charcoal, bank the coals on one side to form direct heat and leave the opposite side for indirect cooking. A few things to consider:
- Choose your charcoal. Lump charcoal burns hotter and faster; briquettes burn steadier and give a more consistent temperature. Both work, but briquettes are a reliable choice for a controlled cook.
- Charcoal adds flavor. Fat dripping on the coals produces steam and smoke that impart a distinct, desirable flavor compared with propane.
How Long to Grill Steak
Cooking time varies with cut, thickness, and grill temperature. Expect roughly 30–45 minutes to reach medium-rare using the reverse sear method. A reliable instant-read thermometer is the best way to hit your preferred doneness.
On the indirect portion of the cook, pull steaks when they are about 10°F below your final target. Use these intermediate and final temperature guidelines:
- Initial (pull from indirect): Rare 115°F, Medium-Rare 125°F, Medium 135°F, Medium-Well 145°F, Well 150°F.
- Final (after sear): Rare 125°F, Medium-Rare 135°F, Medium 145°F, Medium-Well 155°F, Well 160°F.
Note: Most steaks are best at medium-rare to medium; cooking much beyond medium will reduce tenderness and juiciness.
More Grilled Steak Recipes
If you like grilling steak, try other recipes for variety and inspiration. Examples include marinated flank steak, grilled flap steak with chimichurri, and reverse-seared tomahawk steak.
How to Grill Steak Recipe
Ready to grill? Here’s a concise recipe summary to get you started.
How to Grill Steak
Ingredients
- 4 steaks, 1½-inch thick (filet, ribeye, or strip are good options)
- 4 tsp beef rub or equal parts kosher salt and black pepper
- 4 tbsp salted butter, divided into 1-tablespoon pieces
Instructions
- Prep: Remove steaks from the fridge and set them on the counter while you preheat the grill for two-zone cooking. Aim for about 350°F in the indirect zone.
- Season: Season both sides with beef rub or salt and pepper.
- Indirect cook: Place steaks on the indirect side, close the lid, and cook until they are about 10°F below your final target, flipping once halfway through. Expect ~30–45 minutes for medium-rare.
- Sear: Move steaks to direct heat and sear 2–3 minutes per side until they reach the final internal temperature for your desired doneness.
- Rest: Transfer to a serving platter, top each steak with a tablespoon of salted butter, and rest for 10 minutes. Slice and serve.
Nutrition
Nutrition information is an approximation.
This guide was originally published in January 2020 and updated with clearer tips and information. Enjoy your steak and happy grilling!