How to Grill the Perfect Steak

The cut you choose determines 90% of the outcome before you even light the grill. Each cut has a different thickness, fat content, and flavor profile, and the best choice depends on what you are after.

When you are working with quality beef, less is more. The goal of seasoning a steak is to enhance the natural flavor of the meat, not cover it up. A generous coat of the right rub is all you need.

• Steak Sprinkle: Our classic steak-specific blend. Coarse black pepper, garlic, and a touch of heat — designed to complement beef without competing with it. The go-to for purists.
• The Right Stuff: A versatile all-purpose rub that works beautifully on steak. Slightly more complex flavor profile with a balance of savory, sweet, and spice.
• Texas Grilling Magic: For those who want bold, Texas-style flavor. A bigger seasoning footprint with more garlic and pepper punch.

A two-zone fire is the single most important grilling technique to master. It gives you a hot side for searing and a cooler side for finishing thicker cuts without burning the exterior.

Charcoal Grill

Bank all of your lit coals to one side of the grill. The direct side will run 500–600°F at grate level, while the indirect side stays around 300–350°F. For a kettle grill, fill a chimney starter three-quarters full, light it, and dump the coals on one half.

Gas Grill

Turn one or two burners to high and leave the others off or on low. Preheat with the lid closed for 10–15 minutes so the grates get ripping hot.

Grate Prep

Clean the grates with a stiff wire brush while the grill is hot. Then oil the grates by folding a paper towel, dipping it in vegetable oil, and wiping it across the bars using long tongs. This prevents sticking and helps create those defined grill marks.

With your grill set up and your steak seasoned, it is time to cook. Here is the process I use for steaks 1 to 1.5 inches thick:

1. Sear over direct heat. Place the steak on the hot side of the grill. Do not touch it for 3–4 minutes. You want a deep, dark crust to form before you flip. If the steak sticks, it is not ready to flip yet.
2. Flip once. Turn the steak and sear the second side for another 3–4 minutes. One flip is all you need. Constant flipping prevents the Maillard reaction from building that flavorful crust.
3. Move to indirect heat (thick cuts only). For steaks thicker than 1.5 inches (tomahawk, thick-cut ribeye, filet), move the steak to the indirect side after searing both sides. Close the lid and let it cook until it reaches your target pull temperature. This gives you an edge-to-edge even cook without charring the outside.
4. Check the temperature. Insert an instant-read thermometer into the thickest part from the side, aiming for the center. Pull the steak 5°F below your target — carryover cooking will bring it up during the rest.

Temperature is the only reliable way to judge doneness. The hand-poke test and timing charts are fine as rough guides, but a $15 instant-read thermometer takes all the guesswork out. Pull your steak 5°F below the target and let carryover cooking finish the job.

Resting is not optional. When you pull a steak off the grill, the muscle fibers are tight and the juices are concentrated near the surface. Resting lets the fibers relax and the juices redistribute throughout the meat. Cut into it too early and those juices pour out onto the cutting board instead of staying in the steak.

• Rest time: 5–10 minutes for individual steaks. Tent loosely with foil if you want to keep it warm, but do not wrap tightly or you will steam the crust off.
• Compound butter: Drop a coin-sized pat of butter mixed with fresh herbs (thyme, rosemary, garlic) on top of the steak as soon as it comes off the grill. It melts into the crust and adds a layer of richness.
• Slicing: Always slice against the grain. This shortens the muscle fibers and makes every bite more tender. For a ribeye, the grain changes direction near the fat cap, so adjust your angle as you slice.