- Prepare the Ingredients & Season
Pat your 1 lb ribeye steak completely dry with paper towels. This is crucial for good browning. Season all sides generously with 1 1/2 teaspoons of Kosher salt. Let it sit for at least 30 minutes at room temperature, or up to 24 hours in the fridge uncovered. Prepare your aromatic baste: have 2 tablespoons of butter, 3 smashed garlic cloves, 1 sprig of rosemary, and 2 sprigs of thyme ready by the grill.
- Set Up the Grill for Indirect Heat
Prepare your charcoal grill for a two-zone fire by piling the lit coals on one side of the grill, leaving the other half empty. For gas, light only half the burners. You want one side screaming hot (500°F+) and the other side at a moderate 250-300°F. Place the grill grates over the coals to preheat for 5-10 minutes until very hot.
- Cook to Temperature (The Reverse Sear)
Place the seasoned steak over the cooler, indirect heat side of the grill. Close the lid and cook, turning occasionally, until the internal temperature reaches about 115°F for rare or 125°F for medium-rare. This slow cook may take 15-25 minutes depending on thickness. Use your instant-read thermometer to check. This gentle heat cooks the steak evenly throughout.
- Sear, Baste, and Rest
Once the steak is 10-15°F below your target final temp, move it directly over the hot coals. Sear for 60-90 seconds per side to develop a deep, dark crust. In the final minute, add the butter, garlic, and herbs to a small cast iron skillet on the grill or directly on the grates. Tilt the pan and spoon the foaming, fragrant butter over the steak repeatedly. Transfer the steak to a cutting board, sprinkle with 1 tsp of black pepper, and let it rest undisturbed for a full 10 minutes before slicing against the grain.
- Calories:720 kcal
- Protein:48 g
- Carbohydrates:2 g
- Sugar:g
- Salt:1.5 g
- Energy:3010 kJ
- Fat:58 g
Let’s talk about that feeling. It’s a summer evening, the sun is setting, and you’re craving the sizzle, smoke, and pure satisfaction of a properly cooked piece of beef. Forget the intimidation and the guesswork; I’m here to walk you through exactly how to grill the perfect steak. It’s not about fancy gadgets—it’s about a few key principles and a little bit of patience. You’ll go from hopeful backyard cook to confident grillmaster with this simple, repeatable process. It’s the one I use every single time, and it works for everything from a Tuesday night treat to the centerpiece of a weekend feast.
The Story Behind My Quest for How to Grill the Perfect Steak
Like many, my early attempts were… well-charred. I thought high heat and constant flipping was the way. It took one pivotal camping trip, watching a friend calmly manage a fire and a thick-cut ribeye, to realize what I was missing. That quiet confidence, that reverence for the meat itself, was a revelation. That’s the spirit I want to share—the approachable, unhurried technique that elevates simple ingredients into something legendary.
What Makes This The Best Way to Grill Thick Steak
This method’s magic lies in its simplicity and focus. We’re not drowning the beef in complex marinades. Instead, we’re amplifying its natural flavor with just salt, and later, pepper. The secret? The reverse sear—a trick I learned from the brilliant folks at Serious Eats. By starting with gentle, indirect heat, we slowly bring the steak’s internal temperature up. This renders fat beautifully and cooks the meat evenly from edge to edge. Then, we finish over roaring-hot coals for that unbeatable, crackly, restaurant-quality crust. It creates a gradient of doneness that is the hallmark of a truly great steak.
The Non-Negotiable Pro-Tip: Temperature is Your Compass
My biggest “Aha!” moment was letting go of guesswork and trusting an instant-read thermometer. It’s the single most important tool in your grilling arsenal. Poking and prodding wastes precious juices; a quick probe tells you the exact internal temperature, guaranteeing your desired doneness every single time. For a medium-rare finish, you’re aiming for 130°F right before the final sear. This takes all the anxiety out of your bbq steak cooking time.
How to Grill the Perfect Steak: Serving & Pairing
Let this beautiful piece of meat shine. Rest it for a full 10 minutes before slicing—this is critical for juicy results. Slice it against the grain for maximum tenderness. Pair it with something bright to cut the richness: a crisp arugula salad with lemon vinaigrette, or some grilled asparagus with a squeeze of lemon. For a drink? A bold Cabernet Sauvignon or a smoky bourbon cocktail are classic companions, but a cold, hoppy IPA works wonders too.
Variations & Clever Substitutions
The core method is your blueprint. For a thicker cut like a Tomahawk or a 2-inch thick ribeye, the best way to grill thick steak is simply to extend the initial indirect cooking time. Keep checking that internal temp! If you’re short on time and need a faster method, you can use a two-zone direct heat method, but watch the flare-ups. The exact bbq steak cooking time will vary based on thickness and desired doneness, so again, trust your thermometer. Swap out the ribeye for a New York Strip or a well-marbled flank steak; just adjust slicing for flank (always across the grain).
Make-Ahead & Storage Wisdom
You can season your steaks with salt up to 24 hours in advance and leave them uncovered on a rack in the fridge. This dries the surface for better browning and seasons the meat deeply. Leftovers? Slice them cold for an epic steak salad the next day, or chop them up for a killer breakfast hash. Store in an airtight container for up to 3 days.
Frequently Asked Questions
Q: Do I need to bring the steak to room temperature before grilling?
A: Not necessarily. While a brief 30-minute rest on the counter won’t hurt, the reverse sear method is so gentle and controlled that starting with a cold steak straight from the fridge is perfectly fine and often safer.
Q: Why do I rest the steak? Can’t I just eat it?
A>Patience! Resting allows the hot, contracted juices inside the meat to redistribute evenly. If you slice immediately, all those delicious juices will run out onto your cutting board, leaving you with a drier steak. Ten minutes makes all the difference.
Q: Can I do this on a gas grill?
A>Absolutely. For a gas grill, turn on only one burner to create your indirect heat zone. Place the steak over the unlit burners, close the lid, and proceed. Crank all burners to high for the final sear.
Now you have the roadmap. Mastering how to grill the perfect steak is one of the most rewarding kitchen skills you can own. It builds confidence and creates memories around the table. Fire up that grill, grab your thermometer, and get ready for applause. I’d love to hear how yours turns out—share your triumphs (and questions) in the comments below! And for more inspiration, browse through our recipe collection.
