How to Grill Steak
Updated Oct 08, 2025
Learn how to grill steak like a pro on with this easy-to-follow step-by-step tutorial for juicy tender grilled steak with the best flavor
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Grill Steaks Like a Pro!
I used to be intimidated about grilling steaks and designated it as my husband’s “job” until I learned a few foolproof tips on how to grill a steak. I’m sharing them with you here so you never feel apprehensive about ever grilling steaks. If you follow my simple steps below, you’re going to feel so confident next time it’s grilling time!
If you loved my method for searing steak in a cast iron skillet, you’re going to love this grilled steak tutorial. Just like the cast iron skillet method, the steak releases easily when cooked on a grill and the taste is so good!
Happy Grilling!
– Yumna
Grilled Steak Ingredients
- Ribeye or New York Strip Steaks: This recipe uses steaks about 1″ to 1 1/2″ in thick steaks so the cooking timing is based on that thickness. Thicker steaks will require more cooking time.
- Avocado oil: This is my preferred oil for grilling since it has a very high smoke point – meaning it can be heated to a high temperature (around 500°) without burning the steak.
- Butter: Optional to finish the steak. Use salted butter for the best flavor.
- Salt and pepper: Be generous! A good steak doesn’t need much more than salt and pepper, but make sure you add a nice layer to help develop a brown crust. You can also use a spice blend, just avoid any with sugar as that can burn easily.
How to Grill Steak
How to Grill Steak
Video
Ingredients
- 2 Ribeye or New York Strip steaks about 1- 1 ½ in thickness
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
- Allow the steaks to come to room temperature for 30 minutes. Then pat them dry with a paper towel. Season with salt and pepper and brush with oil on both sides.
- Preheat an outdoor grill to high heat. Place the steaks on the grill and cook with the lid open for 4 minutes on one side without touching.
- Use tongs to flip the steaks and cook for 2-4 more minutes on the other side, depending on desired level of doneness (130°F for medium rare or 140°F for medium well), keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, add the butter on top and tent with aluminum foil, if desired. Allow them to rest for 5 minutes before slicing or serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure to pat dry your steak: Drying off the steak prepares the surface for crusting on the grill to get the best crust.
- Stay put and use a timer: Steaks cook quickly, so give them your full attention and stand by the grill. Steaks can go from medium-rare to dull gray and overdone really quickly.
- Test for doneness: No instant-read thermometer? Then, try the press test. A raw steak will feel like the fleshy part of your palm, right beneath your thumb. Press that part with the index finger of your opposite hand. Now, touch your middle finger and thumb together and press in the same spot feeling how the flesh firms up. That is what a medium-rare steak feels like. It helps to press the raw steak prior to cooking for a baseline feel.
- Dress up the butter: A fun way to pump up the flavor is to add minced fresh herbs, like oregano, thyme, or parsley, and some minced garlic to the butter.
- Rest is important: While the steak rests, the temperature continues to climb for the first few minutes, and the juices reabsorb into the meat. If you cut the meat right away, all that deliciousness runs out onto the cutting board.
Serving Ideas
- Grilled Vegetables: Grilled Romaine Lettuce, Grilled Asparagus, Grilled Corn, Grilled Veggie Kabobs
- Potatoes: Grilled Potatoes, Grilled Sweet Potatoes, Grilled Baked Potatoes,
- Salads: Corn Tomato Avocado Salad, Classic Caesar Salad, Quinoa Avocado Salad
FAQs
Keeping the lid up promotes a beautiful sear on the steak. Closing the lid creates a convection oven-type air flow, which cooks the center of the food faster. But, if your steaks are very thick, you can sear both sides on high, then turn down the gas or move your steaks to the cool part of a charcoal grill, and cover for a very short time (start testing at 30 seconds) to bring the middle to temperature.
It depends on how you like your steak. Here are temperature ranges for different levels of doneness:
Rare: 120°F – 125°F
Medium-rare: 125°F – 130°F
Medium-well 140°F – 145°F
