Grilling the perfect steak doesn’t have to be difficult, just follow my simple steps and I’ll teach you how to grill steak perfectly every time! From beginners to seasoned grill vets, everyone can use these tips to grill steak cuts from ribeyes to T-bones!

collage of images showing steaks on grill and sliced on plates

Thank you to California Beef Council for sponsoring today’s post!

Grilling steaks can be intimidating at first, but once you learn these tips and tricks for grilling the perfect steak, you’ll feel like the ultimate grill-master! A quality steak is an investment, so you want to make sure it’s not under-seasoned or overcooked.

There’s nothing worse than finding that perfect ribeye, with beautiful marbling, then overcooking it on the grill. I know, I’ve been there. I wasn’t this confident when I started grilling steaks, but now I know that as long as I follow the tips and tricks outlined in this post, I’ll end up with the perfect steak every time!

Table of contents

two sirloin steaks on grill

Top 5 steak grilling tips

  1. Always make sure the grill is hot before adding the steaks. This will ensure the steaks get those perfect seared grill marks on the outside, and cook in the proper amount of time.
  2. Season your steaks before adding them to the grill. A steak with good marbling, like a ribeye, will need less seasoning than a cut with less marbling, like a sirloin. Simply season with a coarse or flaky salt and fresh ground black pepper, Montreal steak seasoning or the seasoning rub of your choice. A good seasoning rubbed into the steak will sear the flavor right into the meat when it hits the hot grill.
  3. Cook the steaks with the lid down on the grill. This will keep the grill hot while the steaks are cooking and will cook the steak to your desired internal temperature, with a perfect crust on the outside.
  4. Always use an instant-read meat thermometer to check the temperature of your steak before removing it from the grill. This will insure that your steak is not undercooked or overcooked.
  5. Always rest your steaks for at least 5 minutes after cooking them on the grill. This will allow the juices to redistribute throughout the steak for a perfect juicy, flavorful steak! Remember that during this time, the steak will rise up to an additional 5 degrees. Be sure to take that into consideration when checking the internal temperature before removing the steaks from the grill.

Frequently asked questions

  • What is marbling? Marbling is the amount of fat in a piece of meat. The white lines that you see running throughout the steak are the marbling. More marbling, means more fat, which means a juicy, more flavorful cut of steak.
  • Should you slice steak against the grain? Yes! You see the grains running up and down the steak below? You want to slice the steak in the opposite direction of the grain. That’s what it means to slice “against the grain”. This will provide you with the most tender bites of beef!
  • Should you grill steak on a gas or charcoal grill? Both types of grills are perfect for grilling steaks. I personally like to use a gas grill because it’s easier to manage the temperature of the grill.
  • What temperature do you cook steak on a gas grill? This depends on the cut of steak, I’ve outlined temperatures for cooking top sirloin, t-bone, ribeye and tri tip below. In general, I recommend a higher temperature to get the perfect sear on the steak, somewhere between 400-450 degrees Fahrenheit.
  • Should I oil the grill grates before adding steak to the grill? Yes, your grill grates should always be cleaned and oiled before adding food to the grill. This is one of my Top 10 Grilling Tips.
grilled sliced sirloin steak on plate

Steak temperature chart

It’s important to know how you like your steak and what temperature provides that result. While I’ll always recommend a perfect medium-rare steak (pictured above), it’s up to you how you’d like your steak cooked. This chart will help guide you through what temperature your steak needs to be cooked for your desired result.

I do recommend removing the steak on the lower end of your temperature preference, as it will rise approximately 5 degrees after it’s removed from the grill and rests for 5-15 minutes.

  • Rare steak – cool red center with a soft and tender texture: 125-130°F
  • Medium rare steak – warm red center, with a tender texture: 130-135°F
  • Medium steak – hot pink center, slightly firmer texture: 135-145°F
  • Medium well steak – slightly pink center with a firm texture: 145-155°F
  • Well done steak – no pink with an extra firm texture: 155-165°F

How to grill top sirloin

The top sirloin is a great value steak. It’s a flavorful cut that’s versatile and can be grilled whole or cubed to make kabobs. A sirloin has less marbling than a ribeye, so I recommend a quick acidic marinade to help tenderize the meat.

  1. Marinate the sirloin in THE BEST Steak Marinade for 20 minutes. Seriously, it’s so good!
  2. Heat the grill to medium-high heat, between 350-400 degrees Fahrenheit.
  3. Remove the steak from the marinade and and it to the hot grill.
  4. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
  5. Use an instant-read thermometer to check the internal temperature of the steak and remove the steaks from the grill once you reach the desired temperature.
  6. Let the steaks rest for at least 5 minutes before cutting into the steak.
two steaks on grill

How to grill a t-bone steak

The t-bone steak is a combination of the New York strip steak and filet, separated by a bone in the middle. It’s smaller than a porterhouse steak, but provides the same tenderness and flavor. Because of the wonderful marbling and tenderness of this cut, I do not recommend a marinade, just a simple seasoning before tossing it on the grill.

  1. Let the steak come up to room temperature for 30 minutes. Because the t-bone is a larger cut of steak, I recommend that you remove it from the refrigerator 30 minutes before seasoning and tossing it on the grill. This will help it cook evenly on the grill.
  2. Season the steak with salt and pepper or Montreal steak seasoning. Because the t-bone is such a flavorful cut of steak, you don’t need to add a lot of seasoning to add flavor.
  3. Heat a grill to high heat, between 400-450 degrees Fahrenheit.
  4. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
  5. Use an instant-read thermometer to check the internal temperature of the steak. When checking the temperature of a t-bone, insert the thermometer into the filet side of the cut. This side is leaner and will come up to temperature quicker than the strip steak side of the t-bone. Remove the steak from the grill once you reach the desired temperature.
  6. Let the steaks rest for 10 minutes before cutting into the steak.
Tri tip steak on grill

How to grill tri tip

The tri tip is a triangular cut of meat from the bottom sirloin. It became popular in central California in the 1950s and is sometimes called the “Santa Maria Tri Tip”. It’s a large, boneless cut of meat that’s fairly tender and full of flavor. It’s delicious with a rosemary coffee rub or marinated in a red wine black pepper marinade.

When grilling a tri tip, you’ll want to use indirect heat. This means, half of the grill will be heated, while the other half of the grill is turned off. After a quick sear on the hot side of the grill, move the tri tip to the cool side of the grill to continue cooking over indirect heat.

  1. Decide whether you want to rub or marinate the tri tip. If you’re going to rub the tri tip, prepare the rub and generously rub it all over the meat. If you’re going to marinate the tri tip, prepare the marinade and marinate the tri tip for 6-8 hours.
  2. Heat half of the grill over high heat, between 400-450 degrees Fahrenheit and leave the heat off on the other half of the grill.
  3. Once the heated side of the grill is hot, place the tri tip on that side of the grill and sear for 1-2 minutes per side over high heat.
  4. Move the tri tip to the unheated side of the grill, keeping the other side of the grill on high heat. Close the lid on the grill and continue cooking the tri tip for 10-15 minutes per side.
  5. Use an instant-read thermometer to check the internal temperature of the tri tip and remove the meat from the grill once you reach the desired temperature.
  6. Let the tri tip rest for at least 15 minutes to redistribute the juices throughout the meat for a juicier, more tender tri tip.
  7. Slice the tri tip across the grain. When slicing the tri tip, you’ll notice that the grains run in different directions on the tri tip. Slice the long triangular tip from the other end of the tri tip where the grains intersect, then slice each piece of the tri tip against the grain.
Sliced grilled tri tip on wood cutting board

How to grill ribeye

A ribeye steak is a classic grilling cut with generous marbling throughout the steak. It’s known for it’s exceptional tenderness and flavor, so all it needs is a little salt and pepper to season it before tossing it on the grill!

  1. Season the steak with coarse salt and fresh ground black pepper. Because the ribeye is such a flavorful cut of steak, you don’t need to add a lot of seasoning to add flavor.
  2. Heat a grill to high heat, between 400-450 degrees Fahrenheit.
  3. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
  4. Use an instant-read thermometer to check the internal temperature of the steak and remove the steaks from the grill once you reach the desired temperature.
  5. Let the steaks rest for at least 5 minutes before cutting into the steak.

Learn about where your steak comes from

In this video, I chat with 4th generation rancher Brooke Helsel, on her family-owned central California ranch, about how they raise the best cattle for beef and what it’s like to be a female rancher. Then Brooke joins me in the kitchen, where I’m sharing all of my best steak grilling tips!

Delicious steak recipes to try

Put all of your new grilling tips to use in these delicious steak recipes!

For even more beef nutrition, resources, recipe ideas and more, visit CalBeef.org!

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