Want to learn how to grill steaks to perfection? Few things beat a tender steak with a light, smoky crust.
Look no further – we’ve got some easy cooking tips for quick and delicious grilled steaks.
Step 1: Choose the marbled cuts of beef
According to Brittany Crump, MPH, RD at tasting nutritionThe best cuts of beef for grilled steaks should be tender with plenty of marble, which are patches of white fat found all over the meat. Marbled fat melts while grilling the steak, adding flavor to the meat while keeping it tender and tender. “
If you’re watching your fat intake, Beach Body culinary specialist Holly Mackie Clark says, “A better sirloin makes a flavorful but still light option for grilling.”
Other cuts of beef with marbling that are suitable for roast steaks include:
- Strip steak (for example, New York or Kansas City strip)
- Boneless piece of meat
- Top sirloin
- Fish fillet or tenderloin
- Skirt or sirloin
The piece of meat should be about 1 to 2 inches thick to produce a good charcoal without overcooking the meat inside.
The exception is sirloin or skirt steak, which must be cut into thin strips and inverted over the grain after cooking to break up the tougher muscle fibers.
These steaks are best served in tacos, fajitas, sandwiches, or salads.
Step Two: Prepare the Meat and Season
Before seasoning, sprinkle steaks with a paper towel to create a dry surface for seasoning to adhere.
McKee-Clark recommends, “To help the flavors seep into the meat better, score the steaks in a crisscross pattern across both sides before adding the rub or marinade.”
For flavor, you can simply season the steak with salt and pepper.
Or choose ready-made steak seasoning from the grocery store. You can also make your own by mixing a mixture of the following:
- Garlic or onion powder
- Red pepper
- Cayenne pepper or red pepper flakes
- parsley flakes
For firmer or skirt steaks, we recommend using a wet marinade — usually made with oil and acid — to make the steak softer than the dry rub.
Let the steaks marinate for at least 30 minutes to soak in the flavour.
A basic steak seasoning typically includes:
- Lemon juice or vinegar
- Soy sauce or Worcestershire sauce
- Minced garlic or onions
- Your favorite herbs and spices
Step 3: Let the steaks reach room temperature
Remove the marinated steaks from the refrigerator and leave them covered on the counter for 20 to 30 minutes, until they come to room temperature.
Grilling a steak while it’s cold means that the inside of the steak will need to cook longer, which can overcook the outside.
Step 4: Grill the steak on clean, hot grates
Now that you’re ready, it’s time to learn how to grill steaks. Starting with a clean grill gives a grilled steak nice marks.
Drizzle some oil on the grill to prevent the steaks from sticking to your grill. Steak is a quick-cooking meat, which requires a hot, preheated grill. 450-500 degrees FahrenheitCrump recommends.
How long should you cook steak on the grill? How about each side?
It is difficult to determine a specific cooking time for a steak because this depends on the size and thickness of the steak and the level of doneness required.
- You can start grilling the steaks on the grill for 2-3 minutes and repeat on the other side.
- Thicker steak needs to cook longer, but it is better not to overcook it, check for doneness, and continue cooking as needed.
Does the grill turn off when cooking steaks?
“If your steak is thicker than about an inch, close the lid to create a convection oven. If it’s thinner steak or steak, leave the grill open; otherwise, you won’t get that good cooking on both sides before the steak is cooked through,” As Macky Clark says.
To check for doneness, you can slice the steak but you risk losing some of the juiciness.
“A meat thermometer is a grill specialist’s best friend,” says Mackie Clark, “Check the meat before you think it’s done, and then every minute or two after that. Remove the meat from the grill when it’s 5 degrees below the desired cooking temperature.” Fahrenheit, then cover with tin foil for 10 minutes. The meat will continue to cook while it rests.”
If you have a meat thermometer, use Table Below to measure the degree of doneness and continue to cook the steaks until the shape you want.
|steak cooked||Internal temperature (°F)|
|medium rare||145 degrees Fahrenheit|
|I did well||165 degrees Fahrenheit|
A special note on how to grill a loin or skirt steak“Be aware that these cuts are thinner than regular steaks, and will require less time to reach the desired doneness,” says Mackie Clark.
So keep a close eye on that grill!
Step 5: Rest the steak before slicing
If you cut your steak right after it’s cooked through, the juices will come out of it, leaving you with less juice.
Alternatively, place a layer of aluminum foil over the steaks and let them rest for 10 minutes until the juices settle.
As noted above, this also enables the steak to finish cooking.
We recommend cutting the steak against the grain because it breaks the muscle into smaller pieces, making the steak less chewy – this step is essential for tougher cuts like sirloin!
For all the other cuts, enjoy the steak however you like.