How to Grill Steak

Grilled Steaks are the perfect protein for any occasion! All you need are a few simple ingredients and tools, as well as a little time to make the best grilled steak. Come learn how to grill steak at home for any occasion.

Prep Time 30

Cook Time 10

Resting Time 10

Total Time 50

Servings steak

Calories 1233kcal

Ingredients

1 lb. 2" thick steak
1 teaspoon kosher salt
¾ teaspoon black pepper

Instructions

Salt the steak. Season the steak liberally with kosher salt as soon as you bring it home from the store. After seasoning, place on a wire rack over a rimmed sheet pan. Store in the fridge for up to 4 hours. Pat dry with a paper towel before seasoning for cooking.
Fire up the grill. When the temperature is hovering around 500°F, clean the grates with a grill brush.
When the grill is preheating, remove the steak from the refrigerator.
Season on all sides with salt and pepper. As a rule of thumb, I use 1 teaspoon of medium-grain kosher salt per pound of steak.
Let the steak at room temperature for 20-30 minutes to come to temperature. This will ensure that the steak can cook more evenly.
When the grill is screaming hot (around 550°F), turn off the middle burners. (Or one side of burners if you don't have middle burners.)
Place the steak on the grates of the grill above the off burners. This will help cook our steaks with indirect heat and will prevent flare ups.
Cover the lid and let cook for 3-4 minutes, then turn 90 degrees. This will help you get those pretty grill marks. Cook for another 3-4 minutes. Take the steak's internal temperature here.
Flip and cook for another 3 minutes, then turn another 90 degrees for grill marks on this side and cook another 2-3 minutes, or until your steak is within 10°F of your ideal temperature. Keep in mind that the steak will continue cooking once removed from the grill.
Remove from the grill when it is within your ideal temperature range.
Transfer to a plate or cutting board. Cover loosely with aluminum foil, and let rest for 10-15 minutes. This is important to redistribute the juices of the steak. If you cut it too early, all the juices will run out!
Slice the steak and enjoy with your favorite sides!

Notes

Please note the times in this recipe are for a 2" thick steak grilled at 550°F to medium rare. You will need to cook your steak for longer if you like it cooked longer. Likewise, your cook time will be shorter if your steak is thinner.

You may replace the salt and pepper with 1 ¾ teaspoons steak seasoning blend.

This recipe may be doubled, tripled, etc., for a crowd. Just be sure that your steaks have enough space on the grill and are not touching.

A quick guide to steak temperature:

Rare (cool red center): 125°F
Medium rare (warm red center): 135°F
Medium (warm pink center): 145°F
Medium well (light pink center): 150°F
Well done (cooked entirely through): 160°F

**Please note that the steak will continue cooking after it comes out off the grill, so remove it when the temperature is within 10°F of your ideal temperature.

How do I take my steak’s temperature?

Use a digital meat thermometer to make your job easy. Nobody likes guessing when it comes to steak, and guessing incorrectly could lead to overcooked meat.

To take your steak’s temperature, poke the thermometer’s tip into the center of the steak. Be careful not to push it all the way through the other side.

Let the thermometer tell you what the temperature is, and then transfer the steak to a plate and cover if it’s within 5-10 degrees of your ideal temperature or pop it back onto the grill for a little more time if you want it more cooked through.

Nutrition