How To Grill Steak

How to Grill Steak: 7 Pro Tips for Juicy, Flavor-Packed Results

How to Grill Steak Like a Backyard Pro

What’s better than the sizzle of a steak hitting a hot grill? Not much in my book.

Whether you’re a weekend warrior or just unboxing your first set of tongs, this guide will help you master the art of grilling steak to perfection. From choosing the right cut to nailing the grill marks, I’m giving you the inside scoop on how to serve up tender, juicy, flavor-packed steaks every single time.

Let’s fire it up and turn your backyard into a five-star steakhouse.

1. Choose the Right Cut

Start strong by selecting the right steak. Ribeye, NY Strip, t-bone, sirloin and filet mignon are all fantastic options. The more marbling—the small ribbons of fat throughout the meat—the better. 

Ah, marbling—it’s the magic behind a melt-in-your-mouth steak. When grilled, this fat slowly melts into the muscle fibers, basting the steak from the inside. Here’s why that makes it taste so good:

Why Marbling = Flavor

• Fat is a flavor carrier – It absorbs and enhances the natural meaty taste, giving your steak that rich, savory, almost buttery depth.

• Juiciness booster – As the fat melts, it adds moisture, making each bite succulent instead of dry or tough.

• Tender texture – Marbling helps break down muscle fibers during cooking, leading to a more tender, less chewy mouthfeel.

Marbling is flavor insurance. It transforms a good steak into a great one, delivering that juicy, beefy punch with every bite. This is why ribeye with it’s fabulous marbling is my favorite cut of beef to grill.

There’s not much fat in a filet mignon, but it is the most naturally tender steak on the cow. It delivers a fork-tender steak experience with a clean, subtle buttery-beef flavor. And it’s the perfect canvas for sauces, rubs, or compound butters. Try my bearnaise sauce with your filet mignon.

2. Let It Come to Room Temperature

When a steak goes straight from the fridge to the grill, the cold interior lags behind the hot exterior during cooking. That temperature gap forces the outside to cook faster while the inside stays underdone.

The potential result? A steak that’s over-seared on the outside but still cold or raw in the center—not the delicious, medium or medium-rare you were aiming for.

Letting the steak sit at room temperature for a minimum of 30–60 minutes narrows that temperature gap. The heat from the grill can then move more evenly through the meat, giving you a beautiful crust and a perfectly warm, juicy center. It’s all about gentle, even heat transfer. Plus, a warmer steak responds better to the sear, which means a deeper Maillard reaction (hello, flavor).

3. Preheat Your Grill to Searing Hot

This step is key when mastering how to grill steak. Preheat your grill to 550°F (or higher!) so it’s blazing hot. The heat will give it those gorgeous grill marks everyone loves to see when they come to the table.

The reality is once you lift that lid, the temp on the grill drops like a rocket so you’re actually cooking closer to 450˚—500˚F.

• Manage the grill time
  If you truly grill at 550°F+ which means you’ve heated your grill to 600˚F+, your steak can go from perfect to overdone in seconds so sear for less time. Also keep in mind that a really thick steak will take more time to reach temperature perfection so manage your grill time.
• Watch for flare-ups
  Super-high heat + rendered fat = flare-up city. Keep a close eye, and move your steak if flames get too rowdy.

A grill over 550°F isn’t off-limits—it just demands quick moves, focused timing, and an indirect heat zone to let the steak come to your preferred internal temp without the intense heat used to set the grill marks.

4. Season Generously With Kosher Salt

Salt with confidence, don’t skimp. Season both sides liberally with kosher salt or add your favorite dry rub for extra flair.

Notice I didn’t say pepper? When it comes to seasoning steak, I like to keep it simple: salt only. Salt enhances the natural flavor of the beef, drawing out its savory, umami richness without competing with it.

While freshly cracked black pepper has its place, it adds a bold, spicy note that changes the overall flavor profile. I prefer to let the steak speak for itself—clean, pure, and perfectly seasoned. Once it’s grilled and rested, then I might finish it with a touch of pepper (my favorite is red pepper flakes) if it suits the moment. Watch my YouTube video on how to properly salt.

Seasoning Isn’t One-Size-Fits-All

Density and thickness matter big time when it comes to seasoning your steak.

• Thicker cuts need more seasoning—inside and out
  A thick ribeye or T-bone has more mass and less surface area per ounce of meat. That means you need to season more assertively to balance the flavor all the way through.
• Denser meats need more seasoning
  Filet mignon, for example, is lean, mildly flavored, and usually thicker than a ribeye. It definitely needs a bit more kosher salt than a well-marbled ribeye to make its flavor pop. Adjust your seasoning tactics based on the cut of meat—and be generous—to help the salt penetrate and draw out the natural flavor.

Bottom line? The thicker and denser the cut, the more confident you should be with your seasoning. Don’t just dust—coat. Then sear and savor every bite.

The Two Seasoning Strategies: Right Before Grilling vs. Dry Brining

There are two solid schools of thought when it comes to seasoning steak, and both have their pros depending on your timing and flavor goals.

• Season liberally right before grilling
  This is the go-to method when you’re short on time. Salt your steak generously just before it hits the grill—like, within 5–10 minutes. The salt will draw some moisture to the surface, but it won’t have time to pull too much out. That moisture mixes with the salt, creating a flavorful crust when it sears. Use this when you’re grilling on the fly and want big flavor with a killer sear.
• Season early and let it sit aka dry brining
  If you’ve got more time, this is the flavor-boosting strategy. Salt your steak at least 40 minutes—and up to 24 hours—in advance. The result? A juicier, more flavorful steak with a beautifully dry surface—perfect for searing. Use this if you plan ahead and want deep, all-the-way-through flavor. Here’s what happens:
• First, salt draws out moisture (osmosis).
• Then the meat reabsorbs that salty liquid.
• Finally, the salt works its way deeper into the muscle fibers, seasoning from the inside out.

So, Which Seasoning Method Is Better?

If time allows, dry brining wins as the salt penetrates the meat as opposed to sitting on top. But last-minute seasoning still delivers bold, delicious results. Just remember that if there’s a ton of moisture on the surface of the steak, pat it dry with paper towels before searing—excess water creates steam, not crust, and gets in the way of that golden, flavorful sear. If there’s not a lot of excess moisture don’t waste the paper towel. Your steak will be fine.

Bottom line? Salt with intention. Whether you’re sprinting to the grill or planning the perfect steak night, there’s a method that fits your moment.

5. Oil the Grates

Oil those grates to help prevent sticking. Think of it like putting a bit of oil into a pan right before you pan-sear.

Use tongs and an oil-soaked paper or cloth towel to oil your grates, or spritz your grill grates with the oil. Either way, you’re setting the stage for a hot sear, clean flip, and a great crust.

Avocado oil is my go-to oil for this important step.

6. Get Gorgeous Grill Marks: Use the 10 and 2 Method

Want restaurant-quality grill marks? Start your steak angled, like the hands of a clock, at 10 o’clock.

Once you have grill marks at the 10 o’clock position, rotate your steak and angle it to the 2 o’clock position on fresh, hot grates to get the second set of grill marks. Don’t set it at the 2 o’clock position in the same spot as you did at 10 o’clock as the heat on those grates were used up making the first set of grill marks.

Flip and repeat the 10-2 position on the other side. Now you’ve earned instant grill cred.

And, don’t forget, let your steak cook in peace. Flip it once for even cooking and gorgeous grill marks. No flippy-floppy on the grill.

Never cut into your grilled steak to check for doneness. A thermometer is your best friend when grilling. Or use the hand test, a handy (pun intended!) way to estimate steak doneness by comparing the feel of your steak to different parts of your palm. It’s a quick way to estimate doneness using just the feel of your palm. Curious how it works? Check out our guide to the hand test for doneness and take your grill game to the next level.

7. Let It Rest After Grilling; It’s Worth the Wait

Once your steak comes off the grill, resist the urge to slice into it right away. Letting meat rest for 5–10 minutes is the secret to juicy, flavorful bites.

During cooking, the juices inside the steak are driven toward the center by the intense heat. Resting gives those juices time to re-distribute evenly throughout the meat, instead of spilling out onto your cutting board. The result? A more tender, flavorful steak with every slice.

Let it rest then get ready for applause at the dinner table.

Ready to Grill the Best Steak of Your Life?

Learning how to grill steak is about confidence, heat control, and a few key techniques. With these 7 tips, you’ll be sizzling with success every time you fire up the grill. So grab your favorite cut, channel your inner grill master, and let’s make steak night a delicious ritual.

Check out these sauces to top your steak.

Interested in grilling fish? Try this fabulous dish: