1. Choose Your Cut
Tender & Lean: Filet mignon, sirloin
Juicy & Flavorful: Ribeye, T-bone, porterhouse, strip steak
Budget-Friendly: Flank, skirt (marinate for best results)
2. Thickness Matters
1 inch: Cooks quickly, easier to overcook—monitor closely.
1.5–2 inches: Best for high heat searing and even doneness.
3. Prep the Steak
1. Remove steak from fridge 30–60 minutes before grilling to reach room temp.
2. Pat completely dry with paper towels (helps searing).
3. Season generously with salt & pepper (and/or your favorite rub) just before grilling.
4. Preheat Your Grill
Gas Grill: High heat (450–500°F).
Charcoal Grill: Hot coals spread evenly for direct heat.
5. Grilling Times (Direct High Heat)
> Times are for medium-rare; add ~1–2 min per side for medium.
Thickness Rare (125°F) Medium-Rare (130°F) Medium (140°F) Medium-Well (150°F)
1 inch 3–4 min/side 4–5 min/side 5–6 min/side 6–7 min/side
1.5 inch 4–5 min/side 5–6 min/side 6–7 min/side 7–8 min/side
2 inches 5–6 min/side 6–7 min/side 7–8 min/side 8–9 min/side
6. The Two-Zone Method (for thicker steaks)
Sear over direct heat 2–3 min/side.
Move to indirect heat and close the lid until target internal temp is reached.
7. Check Internal Temperature
Use an instant-read thermometer:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Medium-well: 150–155°F
Well-done: 160°F+
8. Rest the Steak
Rest 5–10 minutes before slicing to allow juices to redistribute.
9. Optional Finishes
Top with garlic herb butter or drizzle with balsamic glaze.
Sprinkle flaky sea salt right before serving.
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