Use this method to make a Perfectly Grilled Steak every single time. Find out which cuts of meat to grill, how to season your steak and your desired steak temps.
Quick
Beginner-friendly
You’ll Learn: All the tips you need on temperature, cuts, and seasoning
Worth It: You’ll make consistent, satisfying steak
Bonus: You get to experiment with different cuts and temps to find what you like best
choosing your meat
If I want a basic grilled steak that is juicy and flavorful, I select either a New York Strip steak or a Ribeye steak. These cuts have higher fat content than other cuts. This means the texture will be more tender and have a richer flavor even without marinating. You can use choice or grass fed beef, but be aware that grass fed beef is typically leaner.
Some people prefer bone in steaks, but I personally choose boneless steaks. If you are grilling the steaks, opt for a steak that is at least 1 inch thick. Any thinner and it will be difficult to control the temperature on the grill because the cook time will be too quick.
If you have a thinner beef steak, I recommend changing the cooking method. Even if you cook in a skillet, you are still looking for the same steak temps.
The good news about beef is that the temperatures do not change with the type of cut you are using. You could have beef tenderloin or top sirloin and you are still using the same doneness scale. The protein fibers operate the same under heat no matter what cut it is.
Seasoning
There are many different steak recipes, but I keep it simple when I season my grilled steaks and I just use salt and pepper. I always choose freshly ground pepper and coarse sea salt instead of finely ground seasonings. A good rule of thumb for seasoning your steak is to use at least 1 tsp of salt per pound of steak.
preheating your grill
The grill should be close to 500F before you put the steaks on the grates. You want the grates clean and extremely hot. That will ensure your steak gets even grill marks and does not stick to the grate.
when is my steak done?
Internal temperature is the most precise predictor of steak doneness. Many people swear by the finger test for steak, but I am a numbers person so I prefer to probe the steak with an instant-read meat thermometer to check the temperature.
Use the steak temperature chart below to check the internal temperature for different levels of steak cooking. There are a range of temperatures for each level so you will need to play around with your steak to see what temperature you like best.
How do I use an instant-read thermometer?
I use a Thermopop or Thermapen from thermoworks for an instant-read thermometer when checking my steak temperature. I insert the thermometer all the way through the steak on the grill and then slowly pull the thermometer up through the steak as the temperature drops. You are looking for the lowest temperature that the thermometer reads.
The lowest temperature should be the thickest part of the steak. For example, if you want a medium-rare steak, you will want the thickest part of the steak to read between 130F and 139F. Use the thermometer when the steak is on the grill and then transfer the steak to a plate or cutting board to rest.
You might not know how you like your steak cooked, so I recommend trying out a few different steak temps until you know what you like best.
Some people describe doneness levels in relation to how much pink there is. If you prefer no pink, look for a temperature between 160F and 165F for a well-done steak. If you like a little pink inside, that is a medium well steak, so aim for 150-159F. For a medium steak with pink throughout, aim for 140-149F.
Medium rare is typically a chef’s recommendation, because this is when the muscle fibers start to contract but still stay really juicy. It is pink throughout with a dark pink center. This temperature is anywhere from 130-139F. Rare steak temp sits between 120-129F and has a warm red center.
As you can see in the image below, the two steaks are both rare to medium-rare. I ended up preferring the steak that was cooked to 132F so now I aim for that temperature.
Resting
One of the most crucial parts of your steak doneness level is the resting period. When your steak is done, there is some carryover cooking time while it cools and rests. The final temperature will typically be a couple of degrees higher because it will keep cooking for a couple of minutes while resting.
As you find your ideal steak temps, keep in mind this extra rest time. Once you take the steak off the grill or pan, allow it to rest for 10 minutes before cutting into it.
When you do cut into it, make sure to cut against the grain of the steak for the most tender bite.
How to make
Step 1: Bring steak to room temperature, season steak and preheat grill
To begin, about 30 minutes prior to grilling, remove steak from the refrigerator and bring to room temperature. Then, ten minutes prior to grilling, preheat your grill to high heat. I turn on all burners to get my grill as hot as possible.
Next, five minutes prior to grilling, pat the steak dry with a paper towel and brush the top and bottom with a very light coating of oil, season liberally with salt and pepper. For seasoning, a good rule of thumb is to use at least 1 tsp of salt per lb of steak.
Step 2: Grill steak
Once the grill is very hot, between 450-500F, place the steak on the grill. Then, sear the steak on both sides for 2 minutes and 30 seconds. Some thinner steaks may be fully cooked after those 5 minutes. Check the internal temperature with a thermometer (120-129F rare, 130-139F med-rare, 140-149 medium, 150-159 med well, 160+ well).
If steak is not yet cooked to your desired temperature, reduce the heat of two grill burners to as low as they go, but keep two burners on high and move the steak to the low heat. Then, keep the steak on the low heat in a closed grill until the steak reaches your desired internal temperature (120-129F rare, 130-139F med-rare, 140-149 medium, 150-159 med well, 160+ well).
Step 3: Rest steak and slice
Finally, remove the steak from the grill and allow to rest on a plate or cutting board for 10 minutes prior to slicing – this is a very important step. Resting allows the juices to soak into the steak before it is cut. Slice your steak and enjoy!
Storage and reheating
Once prepared, allow the steak to cool completely and then store in an airtight container in the fridge for up to 4 days.
Serve your steaks with this delicious wedge salad and creamy scalloped potatoes for a real steak house experience.
If you want to make a perfect steak indoor, try the reverse sear method. You can use this recipe for reverse sear filet mignon.
Try these other steak recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Perfectly Grilled Steak
Ingredients
- 1 New York Strip or Ribeye Steak that is at least 1 inch thick 8-10 oz
- 1 tsp oil or melted butter
- Coarse ground pepper and coarse sea salt
Instructions
- About 30 minutes prior to grilling, remove steak from the refrigerator and bring to room temperature
- Ten minutes prior to grilling, preheat your grill to high heat – I turn on all burners to get my grill as hot as possible
- Five minutes prior to grilling, pat the steak dry with a paper towel and brush the top and bottom with a very light coating of oil, season liberally with salt and pepper – a good rule of thumb is to use at least 1 tsp of salt per lb of steak
- Once the grill is very hot, between 450-500F, place the steak on the grill
- Sear the steak on both sides for 2 minutes and 30 seconds
- Some thinner steaks may be fully cooked after those 5 minutes so check the internal temperature with a thermometer (120-129F rare, 130-139F med-rare, 140-149 medium, 150-159 med well, 160+ well)
- If steak is not yet cooked to your desired temp, reduce the heat of two grill burners to as low as they go, but keep two burners on high and move the steak to the low heat
- Keep the steak on the low heat in a closed grill until the steak reaches your desired internal temperature (120-129F rare, 130-139F med-rare, 140-149 medium, 150-159 med well, 160+ well)
- Remove the steak from the grill and allow to rest on a plate or cutting board for 10 minutes prior to slicing – this is a very important step
- Slice your steak and enjoy!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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