How to Grill the Perfect Steak Every Time: A Grill Master’s Guide

Jul 14, 2025

If there’s one thing every backyard griller wants to master, it’s steak. That sizzling sear, the crust that crunches just right, and the juicy pink center that makes your guests close their eyes and nod in approval — that’s the stuff of grilling glory.

We've spent years behind the flames, and whether we're working with a well-marbled ribeye, a tender filet, a bold NY strip, or a gorgeous picanha, the rules are the same: Respect the beef, trust the process, and know your fire. Here’s our guide to grilling the perfect steak every single time.

1. Choose Your Cut, Know Your Cut

Not all steaks are created equal. Each cut has its own strengths, and your approach should match the meat.

Ribeye: Rich, fatty, and loaded with marbling. Great for high-heat searing. The fat cap and eye of fat in the center will render beautifully on the grill.

Filet Mignon: Lean, ultra-tender, but mild in flavor. Benefits from a good crust and compound butter or a finishing sauce.

New York Strip: The steakhouse classic. A balance of tenderness and flavor. Firm texture with a fat strip on one edge.

Picanha: A favorite in Brazilian barbecue. A triangle-shaped sirloin cap with a thick fat cap. Best grilled whole or sliced into thick steaks and skewered.

2. Let It Breathe

Take your steaks out of the fridge at least 30-45 minutes before grilling. You want them to come to room temperature to ensure even cooking. A cold steak straight to the grill will cook unevenly.

Pat the steaks dry with paper towels before seasoning. Moisture is the enemy of crust.

3. Season It, Baby

Keep it simple: coarse kosher salt and freshly cracked black pepper are your best friends when it comes to grilling steak. For added flavor, we sometimes rub our steaks with a bit of granulated garlic.

If you're feeling adventurous, you can try a dry rub like Super Chunk Steak House Seasoning by Sauce Goddess, or a similar steak-specific rub.

Pro Tip: Season your steaks at least 40 minutes before grilling or right before they hit the grill. That in-between window can draw moisture to the surface.

Want to go the extra mile? Try dry-brining your steak for next-level flavor.

If you’ve got the time, dry brining your steaks overnight can be a flavor game-changer. This simple technique enhances both flavor and texture by allowing the salt to penetrate deep into the meat.

Here’s how to dry-brine your steak:

Generously season your steaks with coarse kosher salt on all sides.
Place them on a wire rack set over a baking sheet to allow air circulation.
Refrigerate uncovered overnight — or for at least 8–12 hours.

The salt draws out surface moisture, which then dissolves and reabsorbs into the steak, seasoning it more evenly. It also helps break down muscle proteins slightly, resulting in a more tender bite and better crust during searing.

Pro Tip: Skip additional salting right before grilling — the dry brine has already done the work. Just hit your steaks with some fresh cracked black pepper before grilling and you're ready for the grill.

4. Prep Your Grill

Charcoal Grill: Use a two-zone fire. Bank hot coals on one side, leave the other side cooler for indirect cooking.

Smoker or Pellet Grill: Great for reverse-sear technique (here is our full guide on how to reverse-sear a steak). Smoke low and slow (around 225-250°F smoker temp to put some smoke flavor on them), pull around 115°F internal, then finish a nice hot sear to build a crust and lock in your flavor!

Gas Grill: Preheat all burners on high for at least 15 minutes. Then clean and oil the grates.

5. Master the Sear

Searing isn’t just for looks — it builds flavor through the Maillard reaction .

Get your grill HOT. You want 500-600°F for searing.
Place the steaks directly over the flame. Don’t move them too much. Let the crust develop.
For most 1.25 to 1.5 inch steaks, grill for 3-5 minutes per side, depending on doneness.

6. Use a Thermometer, Not a Guess

Forget the poke test. A digital instant-read thermometer will change your grilling game.

Rare: 120-125°F
Medium Rare: 130-135°F
Medium: 140-145°F
Medium Well: 150-155°F
Well Done: 160°F and above (but please don’t)

P.S. Here's a link to the Safe Minimum Internal Temperature Chart from the USDA

7. Don't Skip the Rest

Rest your steaks for 5-10 minutes after grilling. This lets the juices redistribute.

Pro Tip: Remember that after you pull your steaks from the grill, during the resting stage the internal temperature will continue to rise by about 5–10°F due to carryover cooking. To hit your target doneness, pull your steak off the grill a few degrees early. Tent it loosely with foil and let it rest 5–10 minutes before slicing.

8. Cut it Right

Always slice against the grain. This makes even tougher cuts tender.

For picanha, slice it into 1-inch steaks across the grain before grilling, or slice thinly after cooking the whole roast.

Steak-Specific Notes:

Ribeye:

Watch the flare-ups from the fat.
If the spinalis is falling apart, tie it with butcher's twine to keep the meat tight and compact while grilling.
Consider using cast iron + beef tallow on the grill for an even sear.
Let it rest longer to allow the fat to settle.

Filet Mignon:

Wrap in bacon for extra fat and flavor.
Don’t overcook. A filet should always be medium-rare to rare.

NY Strip:

Give special attention to the fat cap side -- sear it for 30 seconds directly.
It benefits from a compound butter post-grill during the resting stage (try blue cheese or roasted garlic).

Picanha:

Score the fat cap, but don’t trim it.
Season only with rock salt for the traditional Brazilian approach.
Slice it and skewer into a C-shape and grill slowly, basting with rendered fat (see the video below from Pitmaster X on YouTube for a tutorial).

Final Thoughts

Grilling the perfect steak isn’t about fancy tools or secret sauces. It’s about respecting the process, knowing your fire, and understanding your beef. Armed with the right knowledge and a little practice, you can deliver steakhouse results right from your backyard.

So next time you’re firing up the grill, take your time, trust your instincts, and remember: A great steak is earned, not rushed.

Now get out there and grill like you mean it.

P.S. Searching for the ULTIMATE steak experience? Try a bundle of American Wagyu beef from Fellers Ranch!