How To Grill The Perfect Steak

My tried and true grilling method for the perfect steak!

Author Chef Tiffany Blackmon

Start your grill and heat to 400°F.
Clean grates using a grill brush to remove any leftover residue.
On a prep tray season both sides of steaks using a rub or simply salt and pepper. I recommend patting each side to ensure you don’t lose any seasoning.
Place steaks on grill grates and grill until moisture starts to pool on the top. The beef should easily release from the grates using tongs. Turn once.
Grill on the other side until desired internal temperature is reached. Insert a meat thermometer into the thickest part of the steak to measure internal temperature.
Remove steaks using long grilling tongs and allow to rest on a cutting board for about 3 minutes. This allows the juices to redistribute.

TIFFY’S TIPS

Tenderloin, t-bone, porterhouse, ribeye, sirloin, flank steak, NY strip, and of course hamburger are a few of my favorite beef cuts to grill.
Use your favorite steak rub, marinade, or simply salt and pepper to season. Make sure to season both sides for a perfectly balanced flavor.
Always use tongs instead of a fork to turn steaks. This keeps delicious juices inside and prevents the steak from drying out.
To manually determine if the grill is ready, hold your hand 4 inches above the heat source for 4 seconds. The grill should be 400°F and ready to cook.
Check Beef Loving Texans doneness chart to determine doneness.
The steak’s internal temperature will continue to rise while the meat rests.
Cleaning grates is always easier with a warm grill. I recommend allowing it to cool off ever so slightly, then scrubbing with your grill brush to clean