A clear beginner’s guide to selecting, preparing, and grilling a steak so it’s tender and juicy with a deep brown crust and an even rosy center.
Why you’ll love this recipe:
“Perfect” can mean different things to different people. Here’s how I define a perfect steak.
Characteristics of a great steak:
- Deep, caramelized brown crust
- Juicy, tender interior
- Even rosy pink from edge to edge
If that sounds like what you want, read on for tips and step-by-step instructions to achieve it.
Best cuts for grilling:
Choosing the right cut matters. The following steaks are excellent for grilling:
- Ribeye – richly marbled and full of flavor; my top pick.
- NY strip – beefy flavor; aim for medium-rare to keep it tender.
- Porterhouse/T-bone – two cuts in one: NY strip on one side and filet mignon on the other.
- Top sirloin – leaner but still flavorful and often more budget-friendly.
What’s the difference between porterhouse and t-bone?
They’re similar. The main differences are:
- Porterhouse is usually larger and includes a bigger filet mignon portion.
- T-bone is generally smaller, with a smaller filet and larger NY strip portion.
How to Choose a Steak:
Two key factors when buying steak: grade and thickness.
1. Steak Grades:
In the U.S., beef is labeled Prime, Choice, or Select.
- USDA Prime has the most marbling and is often found in restaurants.
- USDA Choice has good marbling and is widely available — a practical, flavorful choice.
- USDA Select is leaner and less flavorful; I generally don’t recommend it for grilling steaks.
American Wagyu is extremely marbled and very flavorful; if you have access to it, it’s worth trying.
2. Steak Thickness
Choose thicker steaks when possible. Aim for at least 1.5 inches, preferably 2 inches. Thicker cuts are more forgiving and less likely to overcook.
How to Prepare a Steak for Grilling:
Once you have a good cut, follow these steps to prepare it for the grill.
- The night before, remove packaging and salt the steaks. This seasons them through and helps dry the surface for a better crust. If you skip this, the next step will still work.
- About an hour before cooking, bring fully thawed steaks to room temperature. Pat them dry with paper towel and season with salt if you didn’t do it the night before.
Tip
Salt steaks either at least one hour before cooking or right before you put them on the grill.
Why salting time is important?
Salting draws moisture to the surface. If you salt only 30 minutes before cooking, the moisture won’t have time to reabsorb and will interfere with getting a good sear. Either salt well in advance or salt just before grilling.
How to grill a steak:
With the steak prepped, here’s a straightforward grilling method to get great results.
- Preheat a gas grill for at least 15 minutes so it’s very hot.
- Clean and oil the grates lightly. A safe method is to oil a paper towel, hold it with tongs, and rub the grates to coat them thinly with oil.
- Place the steak on the grill. Cook about one minute, then rotate a quarter turn for cross-hatch marks if you like. Flip and cook another minute. Continue grilling to desired doneness, flipping every minute or two. For medium-rare, target about 130°F internal temperature.
- Move steaks to a clean plate, cover loosely, and rest for at least 10 minutes before slicing. Optionally add a pat of butter before resting.
Tip
Keep the gas grill covered during cooking and open only to flip. Covering helps maintain consistent heat, unlike a charcoal grill where airflow is different.
Why you should rest the steaks?
Resting lets juices redistribute back into the meat instead of running out when you slice. The steak also finishes cooking during resting, so pull it off the heat a few degrees below your target temperature.
What to serve with grilled steak:
- Baked steak fries – a hearty side that pairs well with grilled beef.
- Roasted garlic mashed potatoes – classic, creamy, and comforting.
- Asian-style noodle salad – a lighter, refreshing option for warm days.
How to Grill a Perfect Steak
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Ingredients
- 2 boneless ribeye steaks at least 1 ½-inch thick
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1 tablespoons vegetable oil
- 2 tablespoons garlic scape butter optional
Instructions
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One to two hours before cooking, bring steaks to room temperature. Generously season with salt and pepper at least 40 minutes before cooking, or season right before grilling.
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Preheat the gas grill for at least 15 minutes so it’s very hot.
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Clean and lightly oil the grates. A reliable method is to rub an oiled paper towel across the grates using tongs.
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Place steaks on the grill. Cook about one minute, rotate for cross-hatch marks if desired, then flip and repeat. Continue grilling to your preferred doneness, flipping every minute or two. For medium-rare, target an internal temperature around 130°F.
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Transfer steaks to a clean plate, cover loosely, and rest at least 10 minutes before slicing. Add a pat of butter before resting if you like.
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