How To Cook Steaks On The Grill

ByLily

Grilled steaks get their signature char from high heat and a quick sear over open flames. If you want to learn how to cook steaks on the grill, the process is simpler than most people think. You just need the right cut, a hot fire, and a good sense of timing.

This guide walks you through every step, from picking your steak at the store to resting it on the plate. No fancy equipment required. Just a grill, some salt, and a little patience.

How To Cook Steaks On The Grill

Grilling a great steak comes down to three things: heat, seasoning, and rest. Get those right and you will out-cook most restaurants. Below is the full breakdown.

Choosing The Right Steak

Not every cut belongs on a hot grill. Some are better braised or roasted. For grilling, you want cuts with good marbling and decent thickness.

  • Ribeye: rich, fatty, and forgiving on the grill
  • New York Strip: firm texture with a strong beef flavor
  • T-Bone or Porterhouse: two cuts in one, great for big appetites
  • Filet Mignon: tender but lean, so watch it closely
  • Sirloin: budget-friendly and works well with a marinade

Aim for steaks that are at least one inch thick. Thinner cuts cook too fast and dry out before they get a good crust. Look for meat that is bright red with white flecks of fat through out the muscle.

How Much Steak Per Person

Plan on 8 to 12 ounces per person for a bone-in cut. For boneless, 6 to 8 ounces is plenty. If you are feeding a crowd, buy a whole roast and cut your own steaks. It saves money and lets you control the thickness.

Tools And Prep You Will Need

You do not need much, but a few items make the job easier and safer.

  • A pair of long tongs
  • An instant-read thermometer
  • Kosher salt and coarse black pepper
  • A clean, oiled grill grate
  • A cutting board and foil for resting

Take your steaks out of the fridge about 30 to 45 minutes before cooking. Cold meat cooks unevenly. Room temperature steaks sear better and finish more predictably.

Seasoning Your Steaks

Salt is the most important step and the one most people rush. For best results, salt the steaks at least 40 minutes ahead of time, or right before they hit the grill. Skip the middle window, since that draws moisture to the surface.

Use about half a teaspoon of kosher salt per side for a standard steak. Add coarse black pepper after grilling, not before, since pepper burns at high heat and turns bitter.

Should You Use A Rub Or Marinade

For quality cuts, keep it simple. Salt and pepper let the beef flavor lead. Marinades work better for lean cuts like sirloin or flank. If you do marinate, keep it to a few hours and pat the meat dry before grilling so it sears instead of steams.

Setting Up Your Grill

You want two heat zones: one very hot side for searing and one cooler side for finishing. This gives you control when the steak starts to flare up.

  1. Fill a charcoal chimney and light it. Wait until the coals are gray and ashy.
  2. Pour the coals onto one half of the grill. Leave the other half empty.
  3. For gas, turn one burner to high and leave the other off.
  4. Clean the grates with a brush while they are hot.
  5. Oil the grates using tongs and a folded paper towel dipped in oil.

You want the hot side around 450 to 500 degrees Fahrenheit. If you can hold your hand over the grate for only two seconds, it is ready.

Grilling The Steaks Step By Step

Now for the main event. Follow these steps and check your thermometer as you go.

  1. Place the steak on the hot side of the grill. You should hear a loud sizzle.
  2. Leave it alone for 3 to 4 minutes. Do not poke or press it.
  3. Flip once with tongs. Never use a fork, since it lets juices escape.
  4. Sear the second side for another 3 to 4 minutes.
  5. Move the steak to the cooler side if it is browning too fast.
  6. Close the lid and cook until it reaches your target temperature.

For a one-inch steak, total grill time is usually 8 to 12 minutes. Thicker cuts take longer. Rotate the steak 45 degrees halfway through each side if you want nice crosshatch marks.

Target Internal Temperatures

  • Rare: 120 to 125 F
  • Medium rare: 130 to 135 F
  • Medium: 140 to 145 F
  • Medium well: 150 to 155 F
  • Well done: 160 F and up

Remember that the temperature rises another 5 to 10 degrees while the steak rests. Pull it off the grill a bit early for that reason.

Resting And Slicing

Resting is not optional. When you cut into a steak straight off the grill, the juices run out onto the plate and leave the meat dry. Give it time to reabsorb.

Place the steak on a board or plate and tent it loosely with foil. Let it sit for 5 to 10 minutes depending on thickness. Then slice against the grain if you are cutting it into strips. For a whole steak, just serve it as is.

Common Mistakes To Avoid

  • Using a cold steak straight from the fridge
  • Flipping the meat more than once or twice
  • Cutting into the steak to check doneness
  • Grilling over flames the whole time instead of coals or burners
  • Skipping the rest period

Flare-ups are normal, but move the steak to the cool zone if flames get out of hand. Burnt crust tastes bitter and ruins an otherwise good piece of meat.

Final Tips For Better Grilled Steaks

Buy the best beef you can afford. Practice with cheaper cuts until you get your timing down. Keep your grill clean and your grates oiled. And always let the meat rest before you slice it.

Once you nail the basics, you can play with wood chips, compound butter, or a simple chimichurri. But start simple. A well-salted, properly seared steak needs nothing else.

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