Grilling is a high-temperature cooking process that involves direct heat transfer. Steaks are adorned with the charred, slightly caramelized flavor given by flames, also known as the Maillard reaction. This basic approach to cooking meat is simple, as long as you know the important tricks.
Fire Up the Grill
- Preheat the grill to a high temperature: ~425°F+ for ½–1” cuts, ~375–400°F for 1¼” cuts. Thin steaks need higher heat; thick steaks need slightly lower heat.
- For a thick cut, preheat two temperature zones: one side for charring/searing over direct high heat, the other for more gentle cooking.
- Burn and scrub any previous cooking residue off the grate. Using tongs, hold an oiled cloth to quickly coat the grill grate. The grill-marked meat will be less likely to stick when you flip.
- Be mindful: opening a gas grill reduces heat. Closing a charcoal grill reduces heat (the flame is choked).
Prep the Steak
- Thaw the meat slowly, preferably overnight in the fridge.
- About an hour before cooking, bring the refrigerated cut out to room temperature for even heat distribution.
- Pat the steak dry. If using only salt and no rub, season liberally right before cooking so the salt doesn't draw out a lot of moisture.
Start Grilling
- Place the meat on the hot grill and sear. Don't change the cooking temperature during this stage.
- Once the meat begins to release moisture from the top, it's almost ready for the first flip. Flip with tongs to avoid piercing the cut and releasing juices.
- Flip once at this halfway point to sear the other side. After the second sear, it's okay to flip and adjust the steak around once more until the desired internal temperature is reached.
- Average total cook time: 3–4 minutes per side for thinner cuts, 6–8 minutes per side for thicker cuts.
Rest the Cut
- For any doneness, remove the cut from the grill about 5°F below the desired internal temperature.
- A cut pulled at 130°F will reach 135°F (rare) due to carry-over cooking. Final internal temperatures: medium rare 145°F, medium 155°F, well done 165°F.
- Allow the meat to rest on a very warm plate, slightly covered, for at least 5 minutes (or roughly the same time it cooked). Juices redistribute.
- Slice against the grain to aid tenderization.
