How To Grill Steak On A Gas Grill
There are two ways to grill steak on a gas grill: direct grilling and the reverse sear method.
Whichever method you opt for, start by preparing a two-zone grill. Youll use the intense, direct heat side to sear the steak and create a crust, and the lower heat, indirect zone to cook your steak through the center. Learn how to set up a gas or charcoal barbecue for two-zone grilling in our guide to direct vs. indirect grilling methods.
How To Season Steak:
Sea salt, garlic powder, black pepper. These three all-star ingredients are all you need to make a winning steak every time!
Nothing fancy or complicated.
Sometimes Ill throw in a little paprika when Im feeling wild.
You can easily use your favorite steak rub, but I find salt, garlic powder and black pepper go a long way in generating the most enticing flavor.
If you love big bold flavors, use my Best Steak Marinade recipe and marinate the steak instead of dry brining it!
Try These Steak Marinades
Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.
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Thicker Steaks Should Slide Over
Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like.
If your steaks are much thicker than an inch, consider the sear and slide approach. After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
Hit The Desired Doneness Temperature
The internal temperature of the meat will rise another 5 degrees as the meat rests, bringing it to the ideal final doneness you desire.
Rare: 115°120°F
Medium Rare: 120°125°F
Medium: 130°135°F
Medium Well: 140°145°F
Well Done: 150°F and above
This steak with radishes and black pepper is hot off the grill and ready to eat.
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Getting Rid Of The Moisture
Angry BBQs favorite : Salt!
We prefer to pull our steaks out of the refrigerator about 1 hour before grilling and generously salt the steak on both sides. It is important not to salt the steaks right before grilling. The salt needs that hour to absorb the extra moisture. With our method, we also prefer to allow the steaks to come up to room temperature before grilling. So typically, once salted they will sit in the refrigerator for ½ hour and then on the counter for ½ hour. There seem to be varying differences on whether it is necessary to bring the steak to room temperature before grilling. We have just found better results with the latter so it is our personal preference.
Other Methods to Remove Moisture :
- About 24 hours prior to grilling, pull all the wrapping off the steaks, place them on a plate, and put back into the refrigerator. The refrigerator has a low humidity and will allow for the moisture to slowly evaporate.
- Prior to grilling, take a paper towel and blot the steaks to soak up any remaining moisture.
How Long To Grill Steak
For a 1 1/2-inch thick steak, here are the general cooking times:
- 6 to 8 minutes for rare
- 7 to 10 minutes for medium-rare
- 10 to 12 minutes for medium
- 12 to 15 minutes for well done
Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.
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Why Youll Love This Recipe
Steak Cooking Time & Temperature
A key element in learning how to BBQ steak flawlessly is knowing the finished temperature depending on personal preference when it comes to your meats doneness. Heres a quick list of cooking temperature per steak doneness and key indicators to help you determine when the meat is ready to be taken out of the grill.
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Rare: 120-125°F internal temperature red, shiny, and soft when touched
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Medium-rare: 130-135°F internal temperature deep red to pink, soft but firm
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Medium: 140-145°F internal temperature pinkish color in the center part, a bit firmer
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Medium-well: 150-155°F internal temperature very light pink center with slight graying on the edges firm but tender meat
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Well-done: 160°F+ internal temperature no hint of pink color anywhere meat is very firm
To check the internal temperature precisely and conveniently, we recommend using a digital BBQ thermometer or meat thermometer. This stops you from opening the lid. To ensure your steak remains juicy and tender, never cut into it to check doneness and use tongs to prevent the meat from being pierced. Remember that when the lid is closed, the grill will be able to maintain optimal cooking temperature, resulting in beautifully and evenly cooked steak. When youve taken it off of the fire, allow to rest for 5 to 10 minutes before slicing and serving.
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How To Grill Steak
Grilling steak can be intimidatingespecially when everyone has a different opinion about how cooked it should be . But I promise you that, in reality, it’s easier and faster than grilling chicken. Below is our basic guide for grilling steak. Follow our rules and cooking times, and you’ll be a grill boss in no time.
Remove the chill.
Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling
Be direct.
Direct heat means you’re cooking something directly over the flame . It’s what gives grilled meat that beautiful dark char. Indirect heat means you’re cooking the food to the side of the heat source. For steak, you’re mainly dealing with direct heat.
Temperature matters.
The next thing to consider is temperature. If you’re not super comfortable in the kitchen, yes, you should go buy a meat thermometer if you don’t have one already. If you like your steak medium rare, 130-135° is your range. For medium, it’s 135-145° and for medium well, 145-155°. Please don’t go any higher than that! For all you grill bosses out there, a good way to check if the meat is done is by touch. It should give in a little bit in the middle but bounce back quickly after you press it.
If you’re working with a leaner cut, marinate it!
Let it rest.
Dont even think about slicing into your steak until its had a minimum of10 minutes to seal in all its glorious juices.
Slice against the grain.
Finding The Right Steak
No matter how you cut it, freshness is key.
Beef cattle are large animals, and prime cuts can be taken from its many sections. The tenderloin section may be the most valuable real estate and is where tenderloin steak aka filet mignon is found. But prime and sub-prime cuts from every section of the animal can reveal mouth-watering flavors in the hands of a true grillmaster who knows their craft. So, if you have a good relationship with your butcher, the ideal cut of steak is whatever he or she is working on that day.
Check out the section below to learn more about some of the most popular types of steak cuts used for grilling.
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Searing A Steak With A Pellet Or Charcoal Grill
If you are lucky enough to own a gas, charcoal and pellet grill, I strongly recommend doing your steak on the gas grill. Gas grills can create the heat needed for a proper sear. I personally have a Traeger Ironwood 650 which can be cranked up to 500F but it just doesnt provide the high heat needed for a good sear. My Broil King Regal S590 can get really hot, fast and sear steak amazingly. It is my go to.
Charcoal grills can create the searing heat needed for steaks if you have the right tools. I use a charcoal Vortex to get searing temps on my Weber Kettle. You simply put the charcoal into the Vortex and the heat will be focused at the center of the grill grates. This creates high searing heat and works perfect for steak.
How To Grill The Perfect Steak
Making the perfect steak on the grill is easier than you think, but it requires a little practice and good timing.
Given the differences between grills, cooking surfaces, and cuts of steak, there aren’t specific cook times for grilling steak. Meat changes in texture and density as it cooks, so it helps to know how each steak feels before it hits the grill. A meat thermometer is also helpful when checking doneness.
Take note of the thickness of the steak since it will affect the cooking time.
You’ll need:
- Salt and pepper
- Very hot grill
- Timer that shows seconds
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How To Grill The Perfect Burger According To A Chef
The season of tailgating, cookouts and pool parties isn’t quite complete without burgers sizzling on the grill. While hamburgers make for a simple dish, you can dress them up with some unique or flavorful condiments to add some flair to your summer gathering.
Video of the Day
Kirk Biondi, the corporate executive chef at Ted’s Montana Grill, has some tips and tricks to try at your next cookout. Whether you want to dress your sandwich up or down, consider this advice for grilling your best burger yet.
Top Tips For Barbecued Steak:
- Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
- Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
- Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
- Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
- Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
- Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
- Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.
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Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
Grilling The Best Steak
I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse.
While cooking, I basted the steak in an herbed butter sauce. The sauce added a fresh, light flavor that balanced the richness of the meat. In the end, I had a steak everyone raved about, and that felt special but not overly fussy. It was the perfect main course for my Fourth of July party plans.
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Don’t Play With The Steaks
Yes, you should touch the steaks to test for doneness, but that doesn’t mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don’t poke them with anything but your finger! Put the meat on a hot grillthey should sizzle immediatelyand leave them there until they release on their own accord. If you’re pulling or struggling with them, they are not seared and not ready to flip.
Once ready, flip them once and cook until they feel done. Do not stab them with a fork, which will release their flavorful juices into the flames below. Do not press down on them with a spatula. Just let them cook.
Is It Necessary To Cook The Steaks More After Searing Them
The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably wont reach the desired doneness as fast as a thinner one. One thing that helps ensure you dont overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.
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How To Grill Steak Perfectly:
First you are going to want to pick your cut of meat. Now, everyone loves a good filet mignon, I am not exception. The other go-to is a New York Strip classic. But, my absolute favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. The flavor is amazing. It is my go-to. Go grab a 1 inch ribeye for you and whoever else you are having over..
But Filet Mignon is hard to beat!
Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. Just salt and pepper people. You dont need to reinvent the wheel. But first, take a fork and pierce the meat all over fat and everything. Then sprinkle with salt and ground black pepper on both sides enough that it will be nicely seasoned, but not over-powered with either.
You can also if you want always fun to mix things up!
After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.
Place steak over direct heat to sear let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
How To Grill Steak Perfectly Every Time
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesn’t have to be complicated! Grades of Steak There are three…
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesnt have to be complicated!
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Is It Better To Bbq With Lid Open Or Closed
Open lid means searing Foods thicker than ¾ of an inch, though, literally have more middle to cook. So, they can hold up to the heat chamber the lid creates, and in fact, the lid will help thicker cuts of meat or vegetables cook more evenly. Youll avoid an undercooked center with an overly browned, crusty exterior.
How Hot Should The Grill Be For Steak
Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.
I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.
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