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Grilling steak can be intimidating—especially when everyone has a different opinion about how cooked it should be (medium-rare!). But I promise you that, in reality, it's easier and faster than grilling chicken. Below is our basic guide for how to grill steak. Follow our rules and cooking times, and you'll be a grill boss in no time.
If you've got time (even just 30 minutes!), marinate the meat, especially for flank and skirt steak. Our flank steak marinade is perfect, but it's really, really easy to make your own. Pictured here is flank steak getting ready for its marinade. Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling.
For the marinade, start with olive oil, then whisk in something bold (like balsamic vinegar + mustard), something fresh (herbs, citrus, or a combination of the two), and something sweet (brown sugar or honey). Sirloin also takes well to marinade!
If you're using a steak that doesn't need a marinade (think ribeye), guarantee a crispy exterior by seasoning with—repeat after us!—a THICK blanket of kosher salt and pepper. Any true steak lover and tell you salt and pepper are enough, but if you want to amp up the flavor, try an all-purpose seasoning like our adobo seasoning or creole seasoning. Season the steaks right before putting them on the grill. Letting salt sit on the surface of the meat for too long will start to draw out moisture, making the surface of the steaks soggy and not ideal for grilling.
Give your grill grates the cast iron treatment for a non-stick start. Use your tongs to brush the clean grill grates with a high smoke point oil (like canola or peanut) on a paper towel. Heat the grill on high heat until the oil starts to smoke, then rub the grates once more, creating a slick coating on the grates. Direct heat means you're cooking something directly over the flame (whether it be gas or charcoal). It's what gives grilled meat that beautiful dark char. Indirect heat means you're cooking the food to the side of the heat source. For steak, you're mainly dealing with direct heat. (Indirect heat is better for slow-cooking foods like ribs.)
The next thing to consider is temperature. You might fight the urge to look for a magic number of minutes required to cook steak on the grill but using temperature instead of time to determine doneness means you'll be able to grill any cut (even the scarier ones like tri-tip) to perfection every time. If you're not super comfortable in the kitchen, yes, you should go buy a meat thermometer if you don't have one already.
If you like your steak medium-rare, 130° to 135° is your range. For medium, it's 135° to 145° and for medium-well, 145° to 155°. Please don't go any higher than that! For all you grill bosses out there, a good way to check if the meat is done is by touch. It should give in a little bit in the middle but bounce back quickly after you press it…but seriously, nobody will care if you use a thermometer, especially if the perfect medium-rare is on the line.
Transfer the steak to a cutting board and let it rest a few minutes. Thinly slice against the grain (see recipe tips below) and serve!
The full list of ingredients and instructions can be found in the recipe below.
Store any leftover steak in an airtight container in the refrigerator for up to 4 days. To reheat steak without overcooking it, reheat in the microwave at 60% power in 30-second intervals.
steak
Kosher salt
Freshly ground black pepper
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