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I’ll show you How to Grill Steak Perfectly using my recipe for grilled New York strip steak with a tasty Asian marinade! From choosing the right cut of steak for you to what temperature to grill steak, my guide on grilling steak has you covered.
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Grilling Steak
If you know anything about me, you know I love grilling. Living in Florida, grilling season is year-round, so I find every excuse to grill steaks. From grilled Porterhouse steak and New York Strip to Ribeye and Chuck – you name it, I’ve made it!
Thanks to how much I grill out, I have a few tricks up my sleeve from grilling steaks you can use to learn how to grill the perfect steak, no matter what cut of beef you’re grilling or what degree of doneness you prefer!
Best Steak for Grilling
- New York strip: You will also hear it called sirloin steak. It has a lot of marbling and is a super flavorful steak. This recipe is for New York strip.
- Filet mignon: Also known as tenderloin, châteaubriand, or just “filet”. It’s expensive, but is the most tender, buttery cut of steak.
- Porterhouse: Also referred to as a t-bone steak. One side of the steak is the New York Strip, while the other is Tenderloin. Perfect for grilling!
- London broil: Another name for this steak is flank steak. It’s inexpensive and lean, so it’s a great choice for marinating, then grilling.
- Skirt steak: Similar to flank steak, skirt is best marinated, then grilled.
- Ribeye: This cut of steak comes from the same section as prime rib, so you know it’s tender! Ribeye has tons of marbling and is a great choice for grilled steak.
- Flat iron: Trim the tissue on this tender cut of beef and it’s a great choice for grilling! You may also see it called oyster blade or butler’s steak.
TIP: When choosing steak to grill, look for a cut of beef with plenty of marbling. Marbling refers to the white lines running through a cut of beef. This fine grain is little lines of fat that break down and make the beef super tender and flavorful when cooked.
There isn’t really a best steak to grill – I love them all for different reasons – but there is a best way to grill steak!
Steak Seasoning
For my grilled New York strip recipe, I use an Asian beef marinade with tons of flavor for seasoning. Some steaks I will season using only a marinade (perfect for tenderizing steak), others with a dry rub. It depends on the recipe.
Here are a couple of my favorite homemade steak seasonings to use for grilling the perfect steak:
Herb Butter for Steak
One of my favorite additions when making the perfect grilled steak is herb butter. Try my Garlic Butter for Steaks the next time you’re cooking steak on the grill!
I also love a good cowboy butter dipping sauce!
FAQs
Regardless of if you’re grilling steak on a charcoal or gas grill, this depends on the steak. I generally heat my grill to medium/high, or high heat, for steaks requiring less cook time.
Always let your grill preheat so it’s at temperature when you place your steaks on the grill. If you don’t do this you won’t get a good sear.
Brush your grill grates with oil for best results.
For the most part, you should let your steak sit on the grill undisturbed. I flip it once and rotate it 30 to 45 degrees while cooking on each side for diamond sear marks.
This depends on the steak, but for most steaks you won’t need to close the grill lid. For very thick steaks you may find yourself wanting to close the lid. Otherwise, leave it up so you can keep a close eye on it while you sear and so it doesn’t overcook.
Steak Temperature Chart
Follow this steak temperature chart to find your desired degree of doneness:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well-done: 160°F
TIP: Always use a meat thermometer when grilling steak to take it off the grill at the perfect temperature. Pull your steaks a few degrees early from the grill and allow them to rest for best results.
Tips for How to Grill Steak Perfectly
- Pick a cut of beef with plenty of marbling.
- For less tender cuts, like London Broil and Chuck Steak, allow them to marinate for several hours up to overnight first.
- Get the grill hot before cooking the steaks.
- Don’t flip it more than once.
- Use a meat thermometer to read the temperature.
- Allow your steaks to rest at least 10 minutes after removing them from the grill.
- Always cut against the grain when slicing steak!
Best Grilled Steak Recipes
Try more of my best steak recipes for grilling:
What to Serve with Steak
Here are some of my favorite side dishes for steak:
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📋 Recipe
The Perfect Grilled Steak
Equipment
- Grill
- Meat thermometer
Ingredients
- 4 New York Strip Steaks, Porterhouse, Ribeye or steak of your choice 12-ounce steaks; marinade makes enough for 2-4
Asian Marinade for Steak
- ½ cup Soy Sauce
- ¼ cup Balsamic Vinegar
- 2 Tablespoons Mongolian Fire Oil or spicy sesame oil or normal sesame oil, if preferred
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Lemon Juice
Instructions
- In a bowl, combine marinade ingredients and stir.
- Add steaks to the bowl, cover, and place in the refrigerator for at least 30 minutes.
- Heat grill to medium/high. Once hot, place steaks on the grill and cook for 1½ minutes, then rotate it (don't flip it!) 30-45 degrees. Cook another 1½ minutes, then flip the steak and repeat the same process.
- Let rest for at least 10 minutes before slicing against the grain.
Notes
- I grill my steaks to medium rare. If you would like yours well-done, add an additional minute to each rotation of the steak. For rare, reduce it by 15-20 seconds each rotation. Cook time may need to be adjusted for other size steaks.
- If you don’t want diamond grill marks, you can simply cook the steak on each side for 3 minutes each side.
theninjabaker says
Your Porterhouse is perfection! I’m all for maximum deliciousness and minimum clean-up =)
Cindy Kerschner says
I love the idea of using foil packs so you can get the whole meal done on the grill. A great time (and dirty dishes) saver!
maryeaudet says
gosh that looks good. You know, I’ve never used foil packs! Great idea!
thatskinnychickcanbake says
Such a simple, delicious meal! This combo is perfect for a summer dinner.
Shelby says
This looks like a delicious (and lower carb!) meal!
Ellen Christian says
Wow this definitely does sound amazing!
Steve says
Asian marinade sounds awesome, BUT what’s the thickness of your steaks? We like them 1.25-1.5”…
Em Beitel says
Hi Steve! We used 1.5″ thick steaks. Thank you for your question!