How to Grill a Steak

There’s nothing quite like the sizzle of a steak hitting a hot grill the sound alone promises something delicious. Grilling a steak might seem simple, but getting that perfect sear on the outside and juicy tenderness inside takes more than luck it takes technique. Whether you’re a weekend griller or a first-timer, these step-by-step instructions will walk you through everything you need to know to turn an ordinary cut of meat into a mouthwatering masterpiece. Grab your tongs, fire up the grill, and let’s get cooking!

Supplies and Tools

1. Grill (gas or charcoal)
2. Fuel source (propane for gas, charcoal or wood for charcoal grill)
3. Grill brush (for cleaning the grates)
4. Tongs (long-handled, for flipping steaks)
5. Meat thermometer (to check doneness)
6. Basting brush (optional, for butter or marinade)
7. Cutting board (for resting and slicing the steak)
8. Sharp knife (for trimming or serving)
9. Paper towels (to pat steaks dry before grilling)
10. Aluminum foil (optional, for resting meat or covering while it cools)

Ingredients

1. Steak (your choice: ribeye, sirloin, filet mignon, New York strip, etc.)
2. Salt (preferably coarse or kosher)
3. Black pepper (freshly ground for best flavor)
4. Olive oil or cooking oil (to lightly coat the steak)
5. Butter (optional, for basting or finishing)
6. Garlic, herbs, or marinade (optional, for added flavor — rosemary and thyme are great choices)

Make sure you have everything ready — grill, tongs, thermometer, seasonings, oil, and your steak. Having all your tools on hand keeps the process smooth and safe.

Pick a good-quality cut such as ribeye, sirloin, T-bone, or filet mignon. Take it out of the refrigerator about 30–45 minutes before grilling to bring it to room temperature.

Pat the steak dry with paper towels — this helps it sear better.

Drizzle a little olive oil on both sides, then season generously with salt and black pepper. You can add extra flavor with garlic powder, rosemary, or your favorite steak rub.

Heat your grill to high heat (450–500°F).

1. For gas grills: Preheat with the lid closed for 10–15 minutes.
2. For charcoal grills: Wait until the coals are covered in gray ash before cooking.
3. Clean the grates with a grill brush and lightly oil them to prevent sticking.

Place the steak on the hot grill.

1. For medium-rare: Grill for about 4–5 minutes per side (internal temperature 130–135°F).
2. For medium: Grill about 5–6 minutes per side (140–145°F).
3. For well-done: Grill about 7–8 minutes per side (160°F and above).

Use tongs (not a fork) to flip — piercing the meat releases juices.

Use a meat thermometer to ensure your steak reaches your desired doneness. Always check the temperature at the thickest part of the steak.

Remove the steak from the grill and place it on a cutting board. Cover it loosely with foil and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping it tender and flavorful.

Slice the steak against the grain for maximum tenderness.

Add a pat of butter or sprinkle fresh herbs on top for extra flavor. Serve with your favorite sides — grilled veggies, baked potatoes, or salad.