Get ready to enjoy the best grilled steak. With our straightforward recipe and favorite steak rub, achieving juicy, tender, and perfectly grilled steak is a breeze. Find our suggestions for the best cuts of steak to grill, our steak rub, and our tips for getting your grill ready.
Related: Try our grill-friendly steak marinade.
What Are the Best Cuts of Steak For Grilling?
While everyone has differing opinions, here’s our list. In the photos, we used New York Strip. When grilling steak, I typically start with thicker cuts (1 to 2 inches thick), which keeps the steak juicy.
Ribeye: Well-marbled with fat, ribeye steak is tender, rich, and juicy. Its high-fat content improves charring and creates a delicious crust on the grill.
New York Strip: Also known as strip steak or top loin, this lean and flavorful cut balances being tender with firmness. It has a good amount of marbling for added juiciness and has a rich beefy flavor when grilled.
Tenderloin/Filet Mignon: Known for its exceptional tenderness, the tenderloin, or filet mignon, when cut into steaks, is a lean cut with minimal marbling. It has a melt-in-your-mouth texture and a milder beef flavor than other cuts.
T-Bone and Porterhouse: These cuts combine the tenderness of the tenderloin with the flavor of the New York strip. The T-bone steak features a T-shaped bone separating the two cuts. Both cuts are loved for their rich flavor and tenderness, making them ideal for grilling.
Sirloin: They are slightly leaner than ribeye and New York strip but still provide good tenderness. Sirloin steaks are versatile and grill beautifully.
Flank Steak: Lean and flavorful, flank steak is perfect for marinating and grilling. It features long, prominent muscle fibers and a robust beefy taste. When cooked and sliced against the grain, flank steak becomes juicy and tender.
Tri-Tip: It’s a triangular muscle found in the bottom sirloin, known for its rich, beefy flavor and excellent marbling that guarantees tenderness and juiciness when grilled.
Should I Marinate Steak Before Grilling?
Marinating steak before grilling is up to you. In our photos and recipe, we use our homemade steak rub, which we love. If you want to marinate, try our easy steak marinade, which is packed with flavor and brings out the beefiness of steak. For that marinade, we recommend that you marinate for about 1 hour. It’s also excellent for the grill.
How to Grill the Perfect Steak
In general, we grill steaks over direct medium-high to high heat. A 1 1/2-inch steak will likely take 4 to 5 minutes on one side and then another 3 to 5 minutes once flipped (or longer for medium-well to well-done). We highly recommend using an internal thermometer to determine doneness (see below).
Depending on your grill, you will need to prepare it differently. A gas grill takes less time to preheat, while a charcoal grill needs more time. Preheat a gas grill to 400° F to 450° F for about 10 minutes. For a charcoal grill, once the coals look ashy and white, spread them out and push most of them on one side of the grill, creating a hotter, more direct cooking area. Depending on your charcoal, this can take over 30 minutes.
Note: We generally cook our steaks to medium, so we do not need to move our steaks to more indirect heat. If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill. For charcoal grills, this would be the area with the least amount of charcoal beneath it. For a gas grill, this could be the area between the burners or on a side where you have lowered the heat or turned it off completely.
How Do I Determine the Doneness of Steak?
For perfectly grilled steak, use an internal thermometer.
- Remove the steak from the heat when it reaches the desired internal temperature: 125°F (52°C) for rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, or 160°F (71°C) for well-done.
- Remember that the temperature will rise a few degrees during the resting period, so we have factored that into the temperatures mentioned above.
What Side Dishes to Serve with Grilled Steak
We have a variety of delicious sides that work well with grilled steak, although my number one pick would be a simple green salad with balsamic vinaigrette. That said, here’s a list for you:
- Creamy Potato Salad
- Herbed (Mayo-Free) Potato Salad
- Our Favorite Coleslaw
- Quick and Easy Pasta Salad
- Creamy Pasta Salad
- Seriously Good Corn Salad
- Homemade Mashed Potatoes or Oven Baked French Fries
Juicy Tender Grilled Steak
Get ready to enjoy the best grilled steak. With our straightforward method and favorite steak rub, achieving juicy, tender, and perfectly grilled steak is a breeze. Find our suggestions for the best cuts of steak to grill and our tips for getting your grill ready in the article above.
For marinated grilled steak, see our grill-friendly steak marinade.
You Will Need
2 (1 to 2-inch-thick) boneless New York strip or ribeye steaks, 12 to 14 ounces each
1 tablespoon high-heat oil like avocado, safflower, or vegetable oil
4 to 6 teaspoons steak seasoning; we highly recommend our steak rub
1Prepare the grill: Depending on your grill, you need to prepare it differently. A gas grill takes less time to preheat, while a charcoal grill needs more time. Preheat a gas grill to 400° F to 450° F for about 10 minutes. For a charcoal grill, once the coals look ashy and white, spread them out and push most of them on one side of the grill, creating a hotter, more direct cooking area. Depending on your charcoal, this can take over 30 minutes.
2Twenty to thirty minutes before you are ready to grill, remove the steaks from the refrigerator, trim any excess fat, and let them sit at room temperature.
3When your grill is ready, rub the steaks with oil and season liberally with the steak seasoning.
4Place the oiled and seasoned steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. (We leave our lid closed.)
5Flip the steaks and grill until your desired doneness, 3 to 8 minutes more. Use the suggested internal temperature guide below.
6If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill.
7After cooking, let the steak rest for 5 minutes before serving or slicing.
Adam and Joanne's Tips
- Internal temperatures and doneness: Remember that steak continues to cook slightly after being removed from the heat.
- Rare: Remove the steaks from the heat at 125°F (52°C).
- Medium: Remove the steaks at 145°F (63°C).
- Medium-well: Remove the steaks at 150°F (66°C).
- Well done: Remove the steaks at 160°F (71°C).
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.