How to Grill the Perfect Steak: Expert 3-Step Guide

Steak, prized for its tender beef cuts, excels on the grill. Select a tender piece for top results, and follow these three proven steps—drawn from years of grilling experience—to achieve perfection every time.

For small grills, bring the meat to room temperature first. This avoids dropping grill temps and extending cook times. Season with salt and pepper, or boost flavor with a spice rub or marinade.

A rub is a custom spice blend massaged into the meat. For marinades, use our trusted K.O.Z. formula: K for herbs, O for oil, Z for acid.

1. Pat the steak dry with paper towels. Brush with a thin layer of oil and season with salt, pepper, and desired spices.
2. Grill over direct heat until juices appear on top. Flip and repeat for the other side—now it's medium. Shift to indirect heat to rest a few minutes before serving.
3. For sauce or glaze, ensure a solid crust first. Sugary barbecue sauces burn easily over high direct heat.

Pro Tip: Direct heat means right over the source. Indirect is under the lid in the 'cold zone,' away from flames.

Times for 2cm Thick Steak:
Light Baked (55°C): 1 minute per side.
Medium Baked (60°C): High heat until juices pool on top; flip until they pool on the other side.
Well-Done (70°C): 1 minute per side high heat, then 4 minutes per side low heat. Turn often.