Perfectly Grilled Steak

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 internal temperature for a cooked steak.

How do I select the best steak for grilling?

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 they will be more tender and have a richer flavor even without marinating.

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.

How should I season my perfectly grilled steak?

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.

How hot should my grill be prior to putting my steaks on the grill?

What internal temperature should my grilled steak be?

Internal temperature is the most precise predictor of steak done-ness. Many people swear by the finger test for steak, but I am a numbers person so I prefer to use an instant-read thermometer to check the temperature.

Use the 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 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 temperatures until you know what you like best. 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.

How do I grill the perfect steak?

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. Slice your steak and enjoy!

Step 4: Enjoy!

How long will this grilled steak keep in the fridge?

Once prepared, allow the steak to cool completely and then store in an airtight container in the fridge for up to 4 days.

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!

Recipe

Perfectly Grilled Steak

★★★★★ 5 from 1 review

Use this method to cook a perfect steak on the grill

Recipe By: Madeline

Prep: 30 minutesCook: 15 minutesTotal: 45 minutes

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Servings: 1 serving 1x

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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

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Instructions

1. About 30 minutes prior to grilling, remove steak from the refrigerator and bring to room temperature
2. Ten minutes prior to grilling, preheat your grill to high heat –  I turn on all burners to get my grill as hot as possible
3. 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
4. Once the grill is very hot, between 450-500F, place the steak on the grill
5. Sear the steak on both sides for 2 minutes and 30 seconds 
6. 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)
7. 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
8. 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)
9. 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
10. Slice your steak and enjoy!

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.