Perfect Steaks on the Grill + Video
This post may contain affiliate links. Please read my disclosure policy.
Steaks on the grill are a favorite dinner anytime but especially summer. Learn how to cook steak perfectly with a cooking times and temp chart!
This recipe and how-to will make the best steak you will ever eat in your life!
All summer long you will find me on the back patio grilling up something delicious.
I am happy to stand outside grilling on an 800° degree grill when its 115° outside because I love it sooo much!
Have you tried my other grilling recipes? This Grilled Zucchini recipe is one of my favorite ways to use up extra zucchini from the garden.
Grilled Hawaiian Ham Kabobs are a perfect portable breakfast or Brinner.
Maybe you’d like to try this Southwestern Style Grilled Pizza with Chicken. It is bursting with bold flavor in just 30 minutes.
Tips for Steak on the Grill
- Allowing the steaks to warm slightly will help them to cook more evenly. This results in perfect steaks on the grill.
- Do not overdo the olive oil or it will cause flare-ups on the grill. Don’t ask how I know. Just trust me on this one.
- Sprinkle the steaks liberally with salt and pepper, don’t be afraid of the salt. It will infuse into the meat and bring out the beefiness of the steak. And remember adding salt during cooking makes flavorful food. Adding salt after cooking, just makes salty food.
- Allow your steaks to cook and get a delicious sear on them.
- Avoid the temptation to poke, press, or move your steaks until it is time. This is one of the most important tips for perfect steaks on the grill.
- When cooked place the steaks on a baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute throughout the steak delivering a more flavorful product!
FREQUENTLY ASKED QUESTIONS
What type of steak should I grill?
You can grill almost any type of steak. In this recipe, I chose ribeye steaks which are my favorite. But, you can also try tenderloin, New York strip steak, top sirloin, T-bone or porterhouse.
What are steak cooking times?
For perfect steaks on the grill, follow these steak cooking times.
- Rare – 5 – 6 minutes (internal temperature 130F)
- Medium Rare – 7-10 minutes (internal temperature 135F )
- Medium – 9 – 11 minutes (internal temperature 140F)
- Well Done – 12 – 15 minutes (internal temperature 150F)
What grill temp is best for cooking steaks?
There will be some variation depending on the type of grill you use. But for perfect steaks on the grill, you should adjust the grill for high heat.
The temperature will be between 450°F and 500°F.
Remember to let your steaks sit at room temperature for about 30 minutes before you place them on the grill. This makes all the difference in the flavor.
Should you marinate steaks before grilling?
This really depends on personal preference.
By drizzling the steaks with olive oil, you will have steaks with a flavorful crust just like the ones you get at your favorite steak house.
But, if you want to use a grilled steak marinade instead, you can try my Garlic Lime All-Purpose Marinade.
It’s an all-purpose marinade that works on so many different meats.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
What should I serve as a side dish?
There are so many delicious summer side dishes you can try. Why not make my Summer Vegetable Salad with a tangy basil vinaigrette.
Summer Corn Salad is a bright refreshing taste of summer with fresh corn and tomatoes.
Summer Cole Slaw is an easy recipe without slaw dressing that everyone asks for.
Enjoy!
With love from our simple kitchen to yours.
Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤
RECIPE VIDEO
Watch the video below to see how easy it is to make this recipe!
Perfect Steaks on the Grill + Video
Ingredients
- 4 1 – 1 1/4" thick good ribeye steaks , about 1 pound each
- olive oil, your favorite
- kosher salt
- fresh ground black pepper
Instructions
- Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil. Allowing the steaks to warm up slightly will help them to cook more evenly.
- Preheat grill to high. Drizzle your steaks with olive oil and rub it all over the steaks. Then liberally sprinkle with salt and pepper. Flip steaks and repeat. This will give the steaks that flavorful crust that good steak houses are known for.
- After your grill has preheated place steaks on the grill, diagonally to the grill grates ( ). Close the lid to the grill and allow steaks to cook. Dispose of the aluminum foil on your baking pan. Keep in mind – cook steaks 4-5 minutes per side for medium rare, 5-6 minutes per side for medium.
- After 2 minutes, move steaks to an opposite diagonal ( / ), this will make those fabulous cross hatch grill marks. Close cover to grill and allow steaks to cook for another 2-3 minutes.
- Flip steaks over with tongs so they are on the grill diagonal to the grill grates. After 2 minutes move steaks to an opposite diagonal. Cook for an additional 2-3 minutes for medium rare. Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.
- Place steaks on baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute through out the steak delivering a more flavorful product!
- Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2014, updated and republished August 2020
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Whoa! That's WAAAAY too long on the grill unless we have drastically different ideas of a grill on "high" or what medium rare is, or what an inch and a half is. As stated above, that thickness is probably medium rare after 4-5 minutes per side.
Do this, make the OK symbol with your forefinger and thumb, then press on the meaty part under your thumb. That's what a rare steak should feel like. Do the same with your middle finger, that's med-rare, ring finger for medium, and pinky for burned (aka well). Use that quick test to know when it's about where you want it, then use a thermometer (DON'T CUT IT and let all the juice run out). And as said in the article, always let them sit for 5 minutes so the meat absorbs the juices intead of them running out when you cut it open.
I think it all depends on the thickness of he Meat…..
Read carefully, 1t's 4-5 minutes per side total, not added to the 2 minutes later in the recipe…
I have to agree with "Whoa! That's WAAAAY too long on the grill"
If you are going to critique the method, you should get your own blog and post it there.
To me the time is just fine, although I prefer to seal it on high and then bring the heat down to medium for better doneness
Do not salt it removes the moisture from the meat….salt after they ae done….
I just followed your instructions and the steaks were PERFECT! My husband ever said that I grill steaks better than him!
That is awesome to hear Maureen! So happy it worked for you. Happy grilling,
Do ypu leave the grille on high the entire time ?
Thank you soooooooooo much! Followed to a T, and made the best steak I've ever had from my grill!
Sure. If all you want is the criss-cross pattern, do it your way.
If you want your steak perfect (cross on the outside, rare on the inside and as little gray zone as possible in between), use max heat (pan litterally glowing) and keep flipping the steak every 5-10 seconds until the meat is cooked to the level of your inner desires. 😉 This is new to me as well, but try it!! 🙂
What would you say the temperature is when you say "high" for the grill?
700 to 800 degrees
You didn't include what the temperature is. I have an egg type ceramic grill and can crank up the temp to almost 700 for my "high". Hate to bother you but I get your idea.
Perfect Donna this is the way I do them also…and they are always great….my steaks may be a little larger than yours….but they turn out perfect just this way.
Donna I make mine just this way and they are perfect every time. My steaks may a little bit bigger than yours….but promise you just as wonderful tasting. Thanks so much…. I can't wait for summer.
I always make a compound butter to put on top when they're off the grill and resting. Usually roasted garlic/butter.
YES! I love it. We use rosemary garlic or rosemary lemon compound butter. It is amazing!!! Enjoy!
I'm a RARE steak lover! More rare rather than over cooked. A high temperature is correct. Garlic Pepper and granulated garlic makes the best steaks. Don't even order steaks in a restaraunt because no one can match our steaks at home.
Greetings from Canada
I'm a well done steak kinda woman and refuse to apologize for it!! I also don't like being told to save my money and just eat hamburger instead of a well done steak. If cooked properly the steak is not leathery and dry. It only becomes that way when it has to be returned to the grill because it wasn't cooked well the first time (or second or third time). If I am paying for a steak and order it medium well or well, that's the way I want it served to me. A competent and considerate chef will cook to please his / her guests.
When you close the lid on a grill you bake the meat rather than grilling it. Still good but…leaving the grill open to the air makes a much better crust (it doesn't steam) and is actually grilling. YUM!
I love grilling steaks this way! One other thing I do is have a spray bottle filled with water handy to calm the flames that always flare up, especially when I use olive oil. A slight char is nice. Charcoal briquette, not so much as this can spoil an otherwise delicious steak.
I love grilling steaks this way! One other thing I do is have a spray bottle filled with water handy to calm the flames that always flare up, especially when I use olive oil. A slight char is nice. Charcoal briquette, not so much as this can spoil an otherwise delicious steak.
Has anyone ever tried the method that grills the steak while still frozen? I tried it a while back and followed someone's recipe to a TEE. I have to admit the steaks were amazing but it's the only time I've seen it posted that way. Any thoughts yea or nay?
Since we live in Florida we can grill steaks in the winter LOL These are so tasty!