Mastering the Art: How to Grill Steak Perfectly Every Time
Savor the unrivaled pleasure of a perfectly grilled steak on your grill. Mastering the art of 'how to grill steak perfectly' is within reach and immensely rewarding. Grilling steak is not only straightforward but also transforms any outdoor gathering into a memorable culinary experience. Dive into this article for a comprehensive guide, packed with invaluable tips and techniques, ensuring your Napoleon grill delivers steak perfection every time.
The Best Cuts and Grades for Grilling Steak
Mastering the art of grilled steak starts with picking the perfect cut. Look for thin white fat streaks, known as marbling, for juicy, flavorful, and tender meat.
There are three grades of steak available in the United States:
Prime: The best marbling and highest fat content, sourced from young, well-fed cattle. Only 2% of beef is Prime, often found in high-end restaurants or at a premium in supermarkets.
Choice: High-quality with less marbling than Prime. Loin and rib cuts are ideal for grilling, offering excellent flavor with dry-heat cooking methods.
Select: Decent quality but leaner, making it less juicy on the grill. It's more affordable and great for marinating before grilling.
Remember, “you get what you pay for.” Investing in top-grade steaks like Prime and Choice pays off in flavor and tenderness. Even if pricey, you can stretch your dollar by serving fewer high-quality steaks family-style with extra grilled sides. With the right technique, you can grill the perfect steak, regardless of the grade.
PRO TIP:
Beginners who want to master how to grill steak should be using loin or rib cuts because they have the perfect combination of marbling and tenderness. These include:
- Strip steak
- Ribeye steak
- T-bone steak
- Skirt steak
- Flank steak
- Porterhouse steak
- Top sirloin cap steak
- Tenderloin steak fillets
Ribeye steak is an especially great grilling steak for first-timers because it’s almost impossible to mess it up, however, it is one of the more expensive steaks to purchase. Thanks to its generous fat content, it is not going to dry or toughen the meat even if you overcook it.
How to Add Flavor to Your Steak:
Dry Rub, Marinades, Herbs, and Seasonings
Before diving into the steps for grill a steak, let's explore how to add spices and flavors to enhance your meat. Many steak enthusiasts swear by the simplicity of just salt and pepper, plus a good grilling on a Napoleon grill. While this classic approach is undeniably delicious, there's no harm in getting creative and trying out more adventurous flavors!
Dry Rubs for Steak
A rub is a blend of spices designed to elevate the flavor of your meat. Applying a dry rub is simple: coat the steak with a mix of spices—or just salt and freshly ground black pepper—at least 30 minutes before cooking. For a custom rub, try adding cumin, onion powder, and garlic powder to your salt and pepper.
Bringing steaks to room temperature is an incorrect statement that has somehow been perpetuated. Truly, it would require longer than it is safe to leave food out on the counter - up to 8 hours to actually achieve "room temperature". This would allow harmful bacteria time to grow.
Instead, salt or fully season your steak up to 40 minutes prior to cooking. This will allow the salt to melt and be absorbed into the steak, deeply flavoring it. As well, this will bring the outside of your steak up to a warmer than fresh out of the fridge temperature which can help prevent sticking and promote even cooking.
Marinades for Steak
Thin cuts are perfect for high heat and quick searing—just enough to get grill marks, then off to low heat for 5 minutes before resting. Steaks like flank steak excel with this method and marinating them beforehand adds even more flavor.
Select grade steaks, thin cuts, and those from tougher muscles like flank and skirt are ideal for marinating. Let them marinate for up to 12 hours, though maximum flavor is usually achieved within 3. Try this Yummy Marinade Recipe or craft your own by following basic marinating principles.
A Step-by-Step Guide on How to Grill Steak
Follow these steps to grill a steak and achieve perfect results every time. For precision, use a digital timer or your phone's timer!
- Season your steak with Kosher Salt and freshly ground black pepper and set aside or, at least 3 hours before cooking, marinate your steak.
- Preheat your gas grill, like the Rogue® XT 525 SIB, to around 500°F by lighting two of the four main burners.
- Once the grill has come up to temperature, sear the steak directly over the lit burners.
- To get those lovely sear-marks, sear for 1 to 2 minutes, then turn your steak 45° and continue to grill for another 1 to 2 minutes. Flip the steak and repeat.
- Using an instant read thermometer or a digital meat thermometer watch your steak’s internal temperature. Move the steaks off the direct heat, to the side of the grill without lit burners on. Turn the lit burners down to medium-low. Check the internal temperature of your steaks using a digital barbecue thermometer to pull any that are done. Leave the steaks on the grill with the lid closed for up to another 7 minutes to reach the perfect finished temperature.
- Rest the steaks on a board or plate for at least 5 minutes before serving.
Steak Cooking Time & Temperature
A crucial aspect of mastering the grilling of steak is knowing the ideal finished temperature for your preferred doneness. Here’s a quick guide to steak doneness temperatures and key indicators to help you know when your meat is ready to come off the grill.
| Rare | 120 - 125°F | Red, shiny, and soft when touched |
| Medium-Rare | 130 - 135°F | Deep red to pink, soft but firm |
| Medium | 140 - 145°F | Pinkish colour in the center part, a bit firmer |
| Medium-Well | 150 - 155°F | Very light pink center with slight graying on the edges; firm but tender meat |
| Well Done | 160 °F + | No hint of pink colour anywhere; meat is very firm |
For precise and convenient temperature checks, use a digital BBQ or meat thermometer. This allows you to keep the lid closed, maintaining optimal cooking temperature and ensuring juicy, tender steak. Avoid cutting into the meat to check doneness; instead, use tongs to prevent piercing. After removing the steak from the grill, let it rest for 5 to 10 minutes before slicing and serving for the best results.
People Also Asked:
How Do You Grill Steak Perfectly Every Time?
Grilling the perfect steak every time is as easy as seasoning at least 40 minutes before cooking. Preheat your grill to high, around 500°F – use the infrared side burner or main cooking grids. Once hot, sear the steak over direct heat for 1 minute, turn it 45 degrees and continue to grill for another minute. Flip and repeat. Use a meat thermometer to determine the internal temperature of the steak. If it’s not quite done, move the steak to the “off” side of the grill and set the main grids to medium-low, around 300°F. Remove the steak about 5 degrees lower than perfectly finished and let it rest for at least 5 minutes before serving.
What is the Rule of 3 for Grilling Steak?
It is believed that searing for 3 minutes per side, followed by moving the steak to the “cool” side of the grill and cooking an additional 3 minutes per side will result in a perfect steak. This works well for steaks that are around 1-inch thick and produces a medium-rare steak. Anything thicker will need more time and anything thinner will need less time.
What is the Secret to Grilling Steak?
Selecting the correct steak is the first step to perfect steak on the grill. A thick cut with lots of marbling is ideal. Season that well with salt, at least 40 minutes before cooking. Sear the steak well on both sides until char marks are formed, then finish on the cool side of the grill. Monitor temperatures with a meat or BBQ thermometer to ensure that you get the perfect finished temperature. And don’t forget to rest your steak before serving.
What is the Ideal Temperature for Grilling Steak?
When searing the outside of your steak, a high temperature of at least 450°F to 500°F is ideal – this is where Napoleon’s infrared sear station side burner truly shines. Doing this will not cook the steak all the way through unless it is thin. You will want to finish the steak off of direct heat on the main part of the grill using low heat. A meat thermometer will ensure that you get the perfect finished temperature.
How do you grill your perfect steak? Do you have your own awesome tips on how to grill steak? We’d love to hear from you. Follow Napoleon on TikTok or Facebook and share your favorite steak-grilling recipes!