Grilling a perfect steak on a gas grill is simple when you know the right steps. You’ll need high heat (around 450-500°F), a good cut of meat, and patience to let it rest after cooking. This guide walks you through everything from selecting your steak to achieving those perfect grill marks, ensuring juicy, restaurant-quality results every time.
Essential Tools for Gas Grill Steak Success
Having the right equipment makes grilling steaks easier and more successful. Here’s what you’ll need:
The right tools make grilling steaks much easier and more precise
- Long-handled tongs – For safely handling steaks (OXO Good Grips 16-inch tongs work well)
- Instant-read thermometer – Essential for perfect doneness (ThermoPro TP20 is reliable)
- Grill brush – For cleaning grates before and after cooking
- Small bowl with oil – For oiling the grates
- Paper towels – For patting steaks dry and handling oiled grates
- Timer – To track cooking time (your phone works fine)
- Aluminum foil – For tenting steaks while resting
Our Top Pick: ThermoPro TP20 Wireless Meat Thermometer
Never guess about doneness again! This dual-probe thermometer monitors your steak’s temperature without opening the grill, ensuring perfect results every time.
Gas Grill Safety Essentials
Safety should always come first when grilling. Follow these important guidelines:
Always check for gas leaks before lighting your grill. Apply soapy water to connections – bubbles indicate a leak that must be fixed before proceeding.
- Position your grill at least 10 feet from your house on a level surface
- Never leave a lit grill unattended
- Keep a spray bottle of water nearby for flare-ups
- Turn off the gas at the tank when finished
- Let the grill cool completely before covering
I once made the mistake of placing my grill too close to a vinyl fence. The heat warped the fence panels, which was an expensive lesson. Always maintain proper clearance around your grill.
Choosing the Right Steak
The cut of steak you select significantly impacts your grilling results. Here are the best options for gas grilling:
| Cut | Characteristics | Best For | Ideal Thickness |
| Ribeye | Rich marbling, excellent flavor | Medium-rare to medium | 1.25-1.5 inches |
| New York Strip | Good balance of flavor and tenderness | Medium-rare | 1-1.5 inches |
| Filet Mignon | Extremely tender, less flavor | Rare to medium-rare | 1.5-2 inches |
| Sirloin | Leaner, good flavor | Medium-rare | 1-1.25 inches |
Look for steaks with good marbling (white flecks of fat within the meat). This fat melts during cooking, creating a more flavorful and juicy steak.
Preparing Your Steak and Grill
Proper preparation is crucial for achieving a perfectly grilled steak on a gas grill.
Steak Preparation
- Remove steaks from refrigerator 30-45 minutes before grilling to bring to room temperature
- Pat steaks completely dry with paper towels (moisture prevents proper searing)
- Season generously with kosher salt and freshly ground black pepper
- For enhanced flavor, add garlic powder or your favorite steak seasoning
- Lightly brush steaks with high-heat oil like avocado or canola oil
For even better results, dry brine your steaks by salting them and leaving them uncovered in the refrigerator for 24 hours. This draws out moisture, concentrates flavor, and creates a better crust.
Grill Preparation
- Clean grill grates thoroughly with a grill brush
- Turn all burners to high and preheat for 15-20 minutes
- Create two heat zones: keep one side on high heat for searing, reduce the other side to medium for finishing
- Oil the grates by dipping folded paper towels in oil and using tongs to rub them across the grates
I learned the hard way that skipping the preheating step results in steaks that stick to the grates and don’t develop a proper sear. Always give your grill enough time to reach at least 450°F before adding steaks.
How to Grill a Steak on a Gas Grill: Step-by-Step Method
Now for the main event – grilling your steak to perfection. Follow these steps for consistent results:
- Place steaks on the hot zone – Add steaks to the high-heat side of the grill
- Sear for 2-3 minutes – Keep the lid open during this initial sear
- Rotate 45 degrees – Turn (don’t flip) steaks to create crosshatch grill marks
- Sear another 2 minutes – Complete the sear on the first side
- Flip steaks – Turn steaks over to sear the second side
- Sear second side – 2-3 minutes on high heat
- Check temperature – Use your instant-read thermometer
- Move to medium heat – If needed, transfer to the cooler side to finish cooking
- Close the lid – If using the cooler side to finish cooking
- Remove at target temperature – Take steaks off the grill 5°F before your desired doneness (they’ll continue cooking while resting)
For thick steaks (1.5+ inches), consider the reverse sear method: start on the cooler side with the lid closed until the steak reaches about 15°F below your target temperature, then finish with a quick sear on the hot side.
Temperature Guide for Perfect Doneness
Cooking to the right internal temperature is crucial for achieving your preferred level of doneness.
| Doneness | Remove at | Final Temp | Description |
| Rare | 120-125°F | 125-130°F | Cool red center, very soft |
| Medium Rare | 130-135°F | 135-140°F | Warm red center, tender |
| Medium | 140-145°F | 145-150°F | Pink center, slightly firm |
| Medium Well | 150-155°F | 155-160°F | Slight pink center, firmer |
| Well Done | 160-165°F | 165-170°F | No pink, firm throughout |
Never Guess About Doneness Again
The ThermoPro TP20 Wireless Meat Thermometer lets you monitor your steak’s temperature without lifting the grill lid, ensuring perfect results every time.
Resting and Slicing Your Steak
The final steps are crucial for a juicy, flavorful steak.
Resting Your Steak
- Transfer steaks to a cutting board or plate
- Tent loosely with aluminum foil
- Rest for 5-10 minutes (5 for thinner steaks, 10 for thicker cuts)
- This allows juices to redistribute throughout the meat
The resting period is non-negotiable. I’ve learned that cutting into a steak too soon results in all those flavorful juices running onto your plate instead of staying in the meat where they belong.
Slicing Your Steak
- Identify the direction of the meat grain (muscle fibers)
- Slice perpendicular to the grain for maximum tenderness
- Use a sharp knife and cut with a single, smooth motion
- For serving, slice into 1/4 to 1/2-inch thick pieces
For an extra flavor boost, add a pat of compound butter (butter mixed with herbs and garlic) to the top of your steak while it rests. The butter will melt into the meat, adding richness and flavor.
Common Gas Grill Steak Mistakes (And How to Avoid Them)
Even experienced grillers make these errors. Here’s how to avoid them:
What To Do
- Bring steaks to room temperature before grilling
- Pat steaks completely dry before seasoning
- Preheat grill thoroughly (15-20 minutes)
- Use a thermometer to check doneness
- Let steaks rest after cooking
- Clean grill grates before and after use
What To Avoid
- Constantly flipping the steak
- Pressing down on steaks with tongs
- Opening the lid too frequently
- Cooking cold steaks straight from refrigerator
- Cutting into steak to check doneness
- Using low heat throughout cooking
My biggest mistake when I started grilling was constantly flipping and moving the steaks. I was worried about burning them, but all that movement prevented a good sear from developing. Trust the process and let the grill do its work.
Troubleshooting Your Gas Grill Steak
Even with the best preparation, issues can arise. Here’s how to solve common problems:
| Problem | Possible Cause | Solution |
| Steak sticking to grates | Grill not hot enough or grates not oiled | Ensure grill is properly preheated and grates are oiled before adding steak |
| Excessive flare-ups | Too much fat dripping or grill too hot | Trim excess fat, keep water spray bottle handy, move steak to cooler zone temporarily |
| Charred outside, raw inside | Heat too high, steak too thick | Use two-zone cooking: sear then move to lower heat to finish |
| No grill marks | Grill not hot enough or moving steak too soon | Ensure grill is 450-500°F before adding steak, don’t move for at least 2-3 minutes |
| Tough, chewy steak | Overcooked or cut with the grain | Use thermometer to avoid overcooking, slice against the grain |
Frequently Asked Questions
How long do you cook a steak on a gas grill?
For a 1-inch thick steak, cook approximately 4-5 minutes per side for medium-rare (135°F internal temperature). Thicker steaks will require more time. Always use a meat thermometer for accuracy rather than relying solely on time.
Do you grill steak with the lid open or closed?
Start with the lid open during the initial searing (2-3 minutes per side). If you need to continue cooking to reach your desired doneness, move to the cooler side of the grill and close the lid to finish cooking with indirect heat.
What temperature should my gas grill be for steak?
Preheat your gas grill to high heat (450-500°F) for searing. For thicker steaks, you’ll want to create a two-zone fire with one side at high heat for searing and another at medium heat (around 350°F) for finishing.
How do I get good grill marks on my steak?
For perfect grill marks: 1) Ensure grill is very hot before adding steak, 2) Pat steak completely dry, 3) Oil the grates, 4) Place steak at a 45-degree angle to grates, 5) Don’t move the steak for at least 2-3 minutes, 6) Rotate 90 degrees and cook another 2 minutes before flipping.
Can I use a gas grill for the reverse sear method?
Yes! For reverse searing on a gas grill, set up two heat zones. Start by cooking the steak on the cooler side (around 250-300°F) with the lid closed until it reaches about 15°F below your target temperature. Then finish with a quick sear on the hot side (450-500°F) for 1-2 minutes per side.
Printable Recipe: Perfect Gas Grilled Steak
Perfect Gas Grilled Steak
A foolproof method for grilling juicy, flavorful steaks on your gas grill.
Ingredients:
- 2 steaks (ribeye, strip, or filet), 1-1.5 inches thick
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder (optional)
- 1 tbsp high-heat oil (avocado or canola)
Time:
- Prep: 5 minutes
- Rest before cooking: 30-45 minutes
- Cook: 8-12 minutes
- Rest after cooking: 5-10 minutes
- Total: 50-70 minutes
Instructions:
- Remove steaks from refrigerator 30-45 minutes before grilling
- Pat steaks completely dry with paper towels
- Season with salt, pepper, and garlic powder (if using)
- Lightly brush with oil
- Preheat gas grill to high heat (450-500°F) for 15-20 minutes
- Clean and oil grill grates
- Place steaks on hot grill and cook 2-3 minutes
- Rotate 45 degrees and cook another 2 minutes
- Flip steaks and cook 2-3 minutes
- Check temperature and continue cooking if needed
- Remove when internal temperature is 5°F below target
- Rest for 5-10 minutes before slicing against the grain
Master the Art of Grilling Steak on a Gas Grill
Grilling the perfect steak on a gas grill isn’t complicated once you understand the fundamentals. Remember to start with quality meat, bring it to room temperature, create two heat zones on your grill, and use a reliable thermometer. Most importantly, let your steak rest before slicing.
With practice, you’ll develop an intuition for timing and temperature that will make you the go-to grill master among your friends and family. Don’t be discouraged by any initial mistakes – each grilling session is an opportunity to refine your technique.
Let us know in the comments how your steak turned out, or if you have any questions about grilling on a gas grill. Happy grilling!
