BBQing a steak means cooking it with the perfect combination of heat, timing, and technique to achieve juicy, flavorful results. Whether you’re using a gas grill, charcoal, or pellet smoker, this comprehensive guide will walk you through every step of grilling the perfect steak, from selecting the right cut to knowing exactly when it’s done.
- Digital Meat Thermometer – The most important tool for perfect doneness (I recommend the ThermoPro TP20 for its accuracy)
- Long-handled Tongs – For safely flipping steaks without piercing
- Grill Brush – To clean grates before cooking
- Timer – To track cooking times accurately
- Heavy-duty Grill Spatula – For handling larger cuts
- Instant-read Thermometer – For quick temperature checks
- Aluminum Foil – For resting steaks after cooking
A reliable meat thermometer is absolutely essential for perfectly cooked steaks. I’ve ruined too many expensive cuts before investing in a good one!
Choosing the Right Steak Cut
The cut of steak you select greatly impacts your grilling results. Here’s a breakdown of the best steak cuts for grilling and what makes each special.
| Cut | Fat Content | Best Cooking Method | Ideal Doneness |
| Ribeye | High marbling | Direct heat/Reverse sear | Medium-rare to medium |
| New York Strip | Medium marbling | Direct heat | Medium-rare |
| Filet Mignon | Low | Direct high heat | Rare to medium-rare |
| T-Bone/Porterhouse | Medium (varies by section) | Reverse sear | Medium-rare |
| Flank Steak | Low | Hot and fast | Medium-rare (slice against grain) |
I’ve found that ribeyes offer the most forgiving grilling experience for beginners due to their high fat content, while leaner cuts like filet mignon require more precise temperature control. For your first few attempts, consider starting with a well-marbled ribeye about 1.5 inches thick.
Preparing Your Steak for the Grill
Bringing to Room Temperature
Always remove your steaks from the refrigerator 30-45 minutes before grilling. This allows them to come to room temperature, ensuring more even cooking. I’ve found this step makes a dramatic difference in how evenly the steak cooks.
Seasoning Your Steak
For high-quality cuts like ribeye or strip steak, simple seasoning works best. Pat the steaks dry with paper towels first – this is crucial for developing a good sear. Then apply your seasoning:
- Basic Seasoning: Coarse salt and freshly ground black pepper (apply 15 minutes before grilling)
- Enhanced Flavor: Add garlic powder, onion powder, or dried herbs
- Marinade: For tougher cuts like flank steak, marinate for 2-24 hours
Pro Tip: For even better results, salt your steaks 24 hours in advance and leave them uncovered in the refrigerator on a wire rack. This dry-brining process enhances flavor and creates a better crust.
Simple Steak Seasoning Recipe
- 2 tablespoons coarse kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried rosemary (crushed)
- 1 teaspoon onion powder
- 1 teaspoon paprika
Mix all ingredients and store in an airtight container. This blend works perfectly with any cut of steak and creates a beautiful crust when grilled.
Setting Up Your Grill for Steak
The Two-Zone Fire Method
The secret to perfectly grilled steak is creating two heat zones on your grill:
For Gas Grills:
- Turn half the burners to high (direct heat zone)
- Leave the other burners off or on low (indirect heat zone)
- Preheat for 10-15 minutes with lid closed until temperature reaches 450-500°F
- Clean grates with a grill brush
- Oil the grates using a paper towel soaked in vegetable oil
For Charcoal Grills:
- Pile hot coals on one side of the grill (direct heat zone)
- Leave the other side empty (indirect heat zone)
- Wait until coals are covered with white ash
- Clean grates with a grill brush
- Oil the grates using a paper towel soaked in vegetable oil
A quality grill brush is essential for clean grates and preventing sticking. I recommend the Weber 3-Sided Grill Brush for its durability and effectiveness.
Safety Note: Always check your grill brush for loose bristles before use. Metal bristles can detach and stick to grill grates, potentially causing serious harm if ingested with food.
How to BBQ a Steak: Step-by-Step Process
Direct Heat Method (For 1-1.5 inch steaks)
- Place steaks on the hot side of the grill (direct heat zone)
- Grill with lid closed for 3-4 minutes (this creates the sear)
- Flip steaks once using tongs (never pierce with a fork)
- Grill for another 3-4 minutes with lid closed
- Check internal temperature with a meat thermometer
- If needed, move to indirect heat to finish cooking to desired doneness
- Remove steaks when they’re 5°F below your target temperature
Reverse Sear Method (For steaks thicker than 1.5 inches)
- Place steaks on the cooler side of the grill (indirect heat zone)
- Close lid and cook slowly until internal temperature reaches 15°F below your target
- Move steaks to the hot side of the grill (direct heat zone)
- Sear for 1-2 minutes per side with lid open
- Remove when internal temperature is 5°F below your target
Steak Temperature Guide
| Doneness | Remove at | Final Temperature | Center Color |
| Rare | 120°F | 125°F | Cool red center |
| Medium-Rare | 130°F | 135°F | Warm red center |
| Medium | 140°F | 145°F | Warm pink center |
| Medium-Well | 145°F | 150°F | Slightly pink center |
| Well-Done | 155°F | 160°F | Little to no pink |
A reliable instant-read thermometer is the single most important tool for perfect steaks. The ThermoPro TP19 has saved countless expensive steaks in my kitchen!
Resting and Serving Your Perfectly Grilled Steak
The Critical Resting Period
After removing your steaks from the grill, let them rest for 5-10 minutes before cutting. This allows the juices to redistribute throughout the meat instead of spilling out when cut. For larger or thicker cuts, rest for up to 15 minutes.
I cover my steaks loosely with aluminum foil during resting to keep them warm without trapping too much steam that could soften the crust.
Finishing Touches
- Compound Butter: Top with herb butter for extra richness
- Final Seasoning: A sprinkle of flaky sea salt adds texture and flavor
- Slicing: Always cut against the grain for maximum tenderness
Simple Herb Butter Recipe
- 1 stick (1/2 cup) salted butter, softened
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon fresh thyme, finely minced
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon steak seasoning
Mix ingredients, shape into a log using plastic wrap, and refrigerate until firm. Slice and place on hot steaks.
Common Steak Grilling Mistakes to Avoid
What To Do
- Bring steaks to room temperature before grilling
- Pat steaks completely dry before seasoning
- Use a two-zone fire setup
- Flip only once if possible
- Use a thermometer to check doneness
- Let steaks rest before cutting
- Slice against the grain
What To Avoid
- Grilling cold steaks straight from refrigerator
- Constantly flipping or moving steaks
- Pressing down on steaks with spatula
- Poking steaks with a fork (loses juices)
- Guessing doneness without a thermometer
- Cutting into steaks immediately after grilling
- Using only high direct heat for thick steaks
I ruined my first expensive ribeye by constantly flipping it and cutting into it too soon to check doneness. Investing in a good thermometer and learning patience made all the difference in my grilling results.
Troubleshooting Common Steak Grilling Problems
| Problem | Possible Cause | Solution |
| Steak sticking to grill | Grill not hot enough or grates not oiled | Preheat grill thoroughly and oil grates before cooking |
| Charred outside, raw inside | Heat too high for thickness | Use the two-zone method; sear then move to indirect heat |
| No grill marks | Grill not hot enough or steak too wet | Ensure grill is 450-500°F and pat steaks completely dry |
| Tough, chewy steak | Overcooked or cut with the grain | Use a thermometer and slice against the grain |
| Flare-ups burning steak | Fat dripping into flames | Trim excess fat and keep a cool zone to move steaks to |
Frequently Asked Questions About BBQing Steak
How long should I grill a 1-inch thick steak?
For a 1-inch thick steak at high heat (450-500°F): Rare: 3-4 minutes per side, Medium-rare: 4-5 minutes per side, Medium: 5-6 minutes per side. Always use a thermometer for accuracy as grills vary in temperature.
Should I close the grill lid when cooking steak?
Yes, close the lid when grilling steaks, especially those thicker than 3/4 inch. This creates an oven-like environment that helps cook the steak evenly. Open the lid only when flipping or checking temperature.
What’s the best steak for a beginner to grill?
Ribeye steaks are ideal for beginners because their high fat content makes them more forgiving if slightly overcooked. Look for steaks about 1.5 inches thick with good marbling for the best results.
Do I need to marinate steak before grilling?
High-quality cuts like ribeye, strip, and filet don’t need marinating – just salt and pepper is perfect. Tougher or leaner cuts like flank, skirt, or sirloin benefit from marinating for 2-24 hours to add flavor and tenderness.
How can I tell if my steak is done without a thermometer?
While a thermometer is strongly recommended, you can use the finger test: Touch your thumb to your index finger and press the base of your thumb – that firmness resembles rare steak. Middle finger = medium-rare, ring finger = medium, pinky = well-done. Compare this to how your steak feels when pressed.
Master the Art of BBQing the Perfect Steak
BBQing the perfect steak combines science, art, and a bit of practice. By following this guide, you’ll be well on your way to creating restaurant-quality steaks in your own backyard. Remember that the most important elements are starting with good meat, managing your heat zones properly, using a reliable thermometer, and allowing your steak to rest before cutting.
With each steak you grill, you’ll develop more confidence and intuition. Don’t be discouraged if your first attempts aren’t perfect – even experienced grill masters occasionally overcook a steak. The journey to mastering steak on the grill is as rewarding as the delicious results!
