Tips for Grilling the Perfect Steak
1. Season it ahead of time
Coat the steak with your favorite steak seasoning for about 30 minutes before grilling. This gives the seasoning time to work into the meat.
A good seasoning can be as simple as:
Salt and black pepper
Garlic and salt
Your favorite steak-seasoning blend
A specialty seasoning from a local butcher or market
Use what you enjoy. There’s no single “perfect” seasoning!
2. Get the grill hot
Heat the grill to approximately 550–600°F. A properly heated grill is important for creating a flavorful crust and good grill marks.
3. Sear both sides
Place the steak directly over the heat and sear it for approximately one minute on each side, or until it has the crust and grill marks you want.
One of the biggest mistakes people make is failing to sear both sides properly.
4. Finish over indirect heat
After searing, move the steak away from the direct flame or hot coals. Let it finish cooking slowly over indirect heat, flipping it only once if possible.
5. Watch the internal temperature
A meat thermometer is especially helpful when you’re learning. For a rare steak, remove it from the grill when the internal temperature reaches approximately 120–125°F.
Remember that the temperature will continue to rise slightly while the steak rests.
6. Let it rest
Allow the steak to rest for about 15 minutes before cutting into it. Resting helps the juices redistribute throughout the meat, giving you a juicier, more flavorful steak.
The biggest steak-grilling mistakes
Trying to cook the steak too quickly
Not getting the grill hot enough
Failing to sear both sides
Cooking the steak entirely over direct heat
Cutting into it before it has rested
The secret: Season ahead, sear both sides, finish slowly over indirect heat, watch the temperature, and let it rest.