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How to Grill the Perfect Steak

How to Grill the Perfect SteakHow to Grill the Perfect Steak

Ok…I'm going to let you in on a little secret. Cooking the perfect steak on the grill is easy if you follow a few simple rules, and I'm going to walk you through them all. So go ahead and grab your spatula and we will get cooking. It's time to eat. We hope that you love this How to Grill the Perfect Steak post.

How to Grill the Perfect Steak

Prime steaks shown from left to right: skirt or machete, blade on bone, ny strip, ribeye, filet tenderloin

The Perfect Steak for Grilling

First and foremost, you have to remember that the perfect grilled steak starts with choosing the a beef cut that is suitable for grilling. As a general rule, the leaner cuts should not touch a grill, nor should the muscles of the animal that do the heavy lifting. Those cuts are better when braised low and slow in some sort of liquid. Any “how to grill the perfect steak” that recommends brisket for example should be questioned. That's a great braising cut, but a horrible grilling choice.

No. What we want are tender cuts that contain fat in the form of marbling. Marbling looks like white thin lines of fat that run through the steak. We want muscles that were worked LESS on average, not more. So what do you ask for when you are standing in front of the butcher?

Pork Loin Rotisserie  |  Instant Pot Kalua Pork  |  Strawberry Pork Bruschetta  |  Apple Cider Vinegar Ribs

Sirloin, ribeye, striploin, porterhouse, and tenderloin are all great choices (my personal favorite is the ribeye). Of those cuts, sirloin is likely the cheapest, but it can at times be a bit chewy. Ribeye and striploin offer good marbling, and they cook up tender and flavorful. The tenderloin is actually pretty lean, but it's a muscle that doesn't see much work, so it is incredibly tender. Finally, the porterhouse offers the best of both worlds, as one side of the steak is tenderloin and the other side striploin. Now pick your steak, we are ready to cook!

What's in a Temperature

  • Grill 1-2 minutes per side, to an internal temperature of 120
  • Grill 3-4 minutes per side, to an internal temperature of 120 to 130 degrees
  • Grill 4 to 5 minutes per side, to an internal temperature of 130 to 135 degrees
  • Grill 5 to 7 minutes per side, to an internal temperature of 135 to 140 degrees
  • Grill 7 to 9 minutes per side, to an internal temperature of 140 to 150 degrees
  • Grill on MEDIUM heat for 9 to 11 minutes per side, to an internal temperature of 150 to 170 degrees

How to Grill the Perfect SteakHow to Grill the Perfect Steak



  1. Place steaks in glass casserole dish and let rest at room temperature for 1 hour.
  2. Preheat grill to high.
  3. Pat the steaks dry with a paper towel. Season the steaks liberally on both sides with kosher salt and black pepper. Brush on melted butter.
  4. Place steaks on the grill and close the cover.
  5. Open grill only ONCE to flip steaks according to the temperature guide below.
  6. Remove steaks from grill bring inside. Let steaks rest for at least 15 minutes before carving them. How to Grill the Perfect Steak

Planning to cook your steak inside? 

Our top skillet recommendations: Lodge Seasoned Cast Iron 5 Piece Bundle  | Le Creuset Signature Iron Handle Skillet  | Le Creuset Signature Iron Handle Skillet

Final Thoughts

See..I told you. How to Grill the Perfect Steak is simple! Let us know in the comments how your steak turns out, and if you need some grilling inspiration check out our:

We hope that you are inspired by this How to Grill the Perfect Steak post. Happy grilling!

Click to Download the How to Grill the Perfect Steak as PDF Printable:

How to Grill the Perfect Steak

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11 Comments Leave a Comment »

  1. Betsy Barnes

    This is so helpful for me, now I can make the perfect steak, thanks! 🙂

  2. Blessie Nelson

    Wow! I really needed this handy tips! Thank you!

  3. Cynthia R

    thanks for the grilling tips, I’m still getting used to cooking and haven’t tried grilling yet, this helped a lot!

  4. I don’t touch steak in my house, my husband ALWAYS does the steaks. I’m a chicken and soup kinda cook LOL.

    Great tips though, I actually learned WHY he does some of the things he does.

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  9. Tina

    I’d never really mastered steak until now. The only thing I couldn’t do until now. This link is Amazing.  It was better than most restaurants I’ve been to, maybe all of them. I will be repeating this. Thanks 

  10. Rick

    Do you really let steaks rest for 15 min before carving / eating?  Seems they would be cold for sure??

  11. Doug Diehm

    My experience has been 5 minute rest is adequate. I hate cold steak. Tent it when you bring it off the grill.

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