This post may contain paid links. See more info on my privacy page.
Get ready for summer BBQ luxury with my Grilled Steak Recipes! Whether you're on the hunt for a recipe for grilling your exact cut of steak or just looking to pick up a few tips and tricks on grilling the perfect steak, this is the steak grilling guide for you!
Jump to:
- Why You'll Love My Tips for Grilling Steak
- The Best Steak for Grilling
- The Importance of Steak Marbling
- Gas Grill or Charcoal Grill?
- Isabel's Grill
- How to Grill Steak
- Grilling Steak Expert Tips
- Steak Marinades for Grilling
- Grilled Steak Temperatures
- Storing and Reheating Leftover Steak
- FAQ
- What to Serve with Grilled Steak
- Reviews
If you're looking for a perfect BBQ lunch idea or a nice dinner to cook on the grill, there's no better choice than grilling steak! It might sound intimidating, but once you learn how to grill steak perfectly, it's one of the best ways to cook steak out there.
In this post, I'll introduce you to all the best steaks for grilling, different grilling methods, what to serve with grilled steak, and of course, all my best recipes for grilled steak!
Why You'll Love My Tips for Grilling Steak
The flavor is in a world of its own.
Seriously, grilled steak just tastes better. There's truly no other way to capture the depth and variety of flavor that grilling imbues into meat. Between the charred grill marks, the smoke, and the flavor of the charcoal (if you're using a charcoal grill), you'll never find a more flavorful way to cook steak.
It doesn't make a mess in the kitchen!
It might sound like a lot of work to start up the grill to cook dinner, but I ask you what's more work: firing up the grill, or wiping down your entire stove and all the counters from grease spattering over half the house? Grilling steak is mess-free so you can embrace the sizzle without deep cleaning the kitchen afterwards.
It's perfect for cooking for a crowd!
Cooking up more than one steak? The grill has got you covered. While I love a good reverse-seared steak on the stove, it's hard to handle more than one steak at a time that way. On the grill you can cook up as many steaks as you want, perfect for serving a group!
The Best Steak for Grilling
- Ribeye steak: Also called rib-eye steak or rib steak, this cut may be the best of them all for grilling. This cut has tons of incredible flavor with a great marbled texture for a tender bite, all without excess gristle. For a quality cut at a fraction of the cost, find a chuck eye steak- it's practically the same cut for so much less money.
- Strip steak: Strip steaks are called a million different things, though the most common is New York strip steaks. These thick-cut steaks have an incredibly rich flavor, but are less reliably tender than rib-eye. Make sure to pick out a well marbled strip steak for the best results.
- Porterhouse: Infamously expensive at steakhouses, porterhouse steaks are a tender treat with Filet Mignon on one side of the bone and rib-eye on the other. This is a great steak to cook at home so you can indulge in luxury without breaking the bank.
- Filet Mignon: This cut is known for its luxury, and for good reason. It's unbelievably tender, with a soft and buttery chew unlike almost any other steak. You'll absolutely need to serve this with garlic butter or a sauce, as the meat itself can be fairly mild.
- T-Bone: T-bone and Porterhouse may look similar, and that's because they are. The two cuts are almost interchangeable, with the only difference being that the T-bone is less likely to have much tenderloin meat. They're often cheaper, however, so make use of that!
- Skirt steak: Skirt steak is a tough, chewy cut, but that makes it perfect for grilling. Cooked super fast on a grill set to as hot as it goes, you can make the most of this extremely flavorful cut while still keeping it tender. Best served in tacos or fajitas!
- Top Sirloin: Also known as sirloin cap or picanha steaks, this cut has a thick fat "cap" that gives it a unique look and flavor. Take care not to overcook this cut and keep the cap on! Best cooked in Brazilian steakhouse style (see my recipe below!).
- Flank steak: Marinated and grilled super fast, this cut is budget-friendly and great for loading up with flavor. Much like skirt steak, it's a pretty tough cut, so cook it fast and slice it thin.
- Flat iron: A similar cut to flank and skirt steak, this cut has the benefit of avoiding some of the thicker gristle seams for a more tender cut. It's not the most flavorful, so I recommend serving it marinated.
The Importance of Steak Marbling
More than anything, the most important things to keep in mind when selecting steaks is the marbling and the thickness of the cut. You want well-marbled steaks that are nice and thick so the inside can stay tender and soft as the outside gets crisp.
Gas Grill or Charcoal Grill?
Either one works! When using a gas grill, you have more fine control over the heat of the grill grates, as you can simply set the heat to whatever level you want. However, charcoal grills infuse the meat with smoky charcoal flavor, and you can pile up charcoals on one side to make hot and cool sides. You can even flash-cook tougher steaks like flank steak directly on the coals if you're feeling creative.
Isabel's Grill
Oh my gosh, what would I do without this grill? I love it, my husband loves it, my kids love it! It's easily the best grill I've ever had, and the blue color really makes it stand out.
photo courtesy of Weber on Amazon
How to Grill Steak
Recipes for Grilled Steak
Be it a budget friendly flavor-packed flank steak or a luxurious Filet Mignon, I've got the grilled steak recipe for you! Every post is packed with tips and tricks for your exact cut of steak to make sure you make the most of every bite. Perfect for beginners and grill masters alike!
Grilling Steak Expert Tips
- While many cuts of steak are nice and flavorful on their own, you should always salt both sides thoroughly with kosher salt. For less intensely flavored steak, try rub like my classic steak rub or coffee rub!
- Tougher cuts benefit from cooking very fast so the outside can sear without overcooking the inside. For more marbled cuts, indirect heat does wonders.
- Always bring the steaks to room temperature before cooking them! Cold steak turns out tough when cooked, and can lead to uneven cooking.
- The only accurate way to judge temperature is with a meat thermometer. Use an instant-read thermometer to check the internal temperature and pull the steak off the heat 5 degrees below the target temperature.
- Always let steak rest for 10 minutes after cooking. This allows the steak to finish cooking and absorb released juices. Steak cut too early will turn out dry.
- Add a thin layer of olive oil or melted butter to the outside of the steak before placing it on the grill for best results and flavor. You can also use a steak marinade- check out my list below!
It's hard to add fresh herbs to steak that you're placing on a grill, but there's really nothing like steak with thyme and fresh rosemary. My suggestion? Herb and garlic packed herb butter! I never serve steak without it!
Steak Marinades for Grilling
Grilled Steak Temperatures
These temperatures are for the final temperature you want your steak to reach. Steak will keep cooking and heating up even after it's taken off the grill, so for the perfect medium-rare steak, you'll want to take it off the heat at 130°F and let it rest!
| Doneness | Internal Temperature |
|---|---|
| Rare | 125°F |
| Medium-Rare | 135°F |
| Medium | 145°F |
| Medium-Well | 150°F |
| Well-Done | 160°F |
Storing and Reheating Leftover Steak
If you have leftover steak, slice it thinly and store it in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Leftover steak can be reheated on the stove or in the microwave just until warmed through.
Alternatively, make the best of leftovers with my leftover steak recipes!
FAQ
The temperature of your grill depends on how you want to cook the steak. For an indirect to direct heat cooking method, keep one side of the grill on low heat and one on high. For thin, tougher steaks like flank steak, set the grill to high heat.
Yes, but not too much. Brush the steaks lightly with butter or oil, not so much that it's dripping. If it drips fat on the grill it can cause flareups.
Try to only flip steaks once; the more you handle them, the more juices will be lost and the tougher the resulting steak. However, you won't ruin the steaks with one extra flip.
Comments
No Comments