Grilling a steak is one of the best ways to enjoy a juicy, flavorful meal. Whether you’re a beginner or a seasoned cook, this guide will show you how to grill steak like a pro. We’ll cover the best cuts, cooking methods, calorie counts, protein content, and expert tips to make your steak perfect every time. Let’s fire up the grill and get started!
Why Grilling Steak Is So Popular
Grilling brings out the natural flavors of steak with a smoky, charred taste you can’t get indoors. It’s quick, simple, and perfect for summer barbecues or weeknight dinners. Plus, steak is packed with protein and nutrients, making it a favorite for meat lovers. Ready to learn how to grill steak? Let’s dive into the details.
Best Steak for Grilling
Choosing the right cut is the first step to a great grilled steak. Not all steaks are equal—some grill better than others. Here are the top picks:
Ribeye
Ribeye is a top choice for grilling. It has lots of marbling (fat running through the meat), which keeps it juicy and tender. The fat melts as it cooks, adding rich flavor. Look for a ribeye about 1.5 inches thick for the best results.
Sirloin Steak
Is sirloin steak good for grilling? Yes! Sirloin is leaner than ribeye but still tasty. It’s affordable and has a firm texture. A good sirloin should be at least 1 inch thick to avoid drying out on the grill.
New York Strip
This cut is well-marbled and tender, with a bold beefy taste. It’s easy to grill and works for all doneness levels, from rare steak to well-done. Aim for a thick cut—around 1.5 inches.
Filet Mignon
Filet mignon is super tender but less fatty. It’s a luxury cut that grills fast. Because it’s lean, watch it closely so it doesn’t overcook. A 2-inch thick filet is ideal.
Cube Steak
Cube steak is a budget-friendly option. It’s tenderized with small cuts or pounding, so it cooks quickly. Grill it hot and fast—about 3-4 minutes per side. It’s not as flavorful as ribeye, but it’s great for a quick meal.
Tip: For the best steak for grilling, pick cuts with some fat and at least 1 inch thick. Thicker steaks are easier to cook without drying out.
How to Grill Steak Step-by-Step
Now that you’ve got your steak, let’s grill it perfectly. Follow these simple steps for a juicy, delicious result every time.
Step 1 – Prepare the Steak
Take your steak out of the fridge 30-60 minutes before grilling. This brings it to room temperature so it cooks evenly. Pat it dry with paper towels to help it sear better.
Step 2 – Season It Right
Keep it simple: sprinkle both sides with salt and pepper. Want more flavor? Try a dry rub with garlic powder, paprika, or coffee (yes, coffee adds a deep, smoky taste). Season just before grilling to avoid pulling out moisture.
Step 3 – Preheat the Grill
Heat your grill to high—around 450-550°F. For gas grills, turn all burners on high. For charcoal, let the coals glow orange. A hot grill gives you those perfect sear marks.
Step 4 – Sear the Steak
Place the steak on the hottest part of the grill. Cook for 2-4 minutes per side, depending on thickness. Don’t move it around—let it sear to lock in juices. Flip once using tongs (not a fork, which pokes holes).
Step 5 – Finish Cooking
Move the steak to a cooler part of the grill (indirect heat) to finish. Use a meat thermometer to check the temperature:
- Rare steak: 120-130°F
- Medium rare: 130-135°F
- Medium: 140-150°F
- Medium well: 155-165°F
- Well-done: 170°F+
Pull it off 5°F early—it’ll keep cooking as it rests.
Step 6 – Let It Rest
Rest the steak on a plate for 5-10 minutes, covered loosely with foil. This redistributes the juices so every bite is tender and moist.
Step 7 – Serve and Enjoy
Slice against the grain (the lines in the meat) for maximum tenderness. Add butter, herbs, or a sauce if you like. Now dig in!
Pro Tip: A thermometer is your best friend. Guessing doneness is risky—use it to nail your perfect steak.
Cooking Times for Different Steak Types
Grilling times vary by cut and thickness. Here’s a quick guide for a 1-inch thick steak at high heat (450-550°F):
- Ribeye: 4-5 min per side (medium rare)
- Sirloin: 4-6 min per side
- New York Strip: 4-5 min per side
- Filet Mignon (2-inch): 5-6 min per side
- Cube Steak: 3-4 min per side
For thicker steaks (1.5-2 inches), add 1-2 minutes per side. Always check the internal temp to be sure.
Rare Steak vs. Other Doneness Levels
How do you like your steak? Doneness affects taste, texture, and cooking time. Here’s what to expect:
- Rare Steak: Cool, red center. Soft and juicy. 120-130°F.
- Medium Rare: Warm, pink center. Most chefs recommend this for flavor. 130-135°F.
- Medium: Hot, light pink center. Firm but still juicy. 140-150°F.
- Medium Well: Barely pink. Stiffer texture. 155-165°F.
- Well-Done: No pink. Very firm, less juicy. 170°F+.
Rare steak lovers enjoy the soft, juicy bite. Well-done fans like the chewy, fully cooked feel. Pick what you love—just don’t overcook a good cut!
Hamburger Steak vs. Regular Steak
Hamburger steak isn’t a true steak—it’s ground beef shaped into a patty. It grills fast (4-5 min per side) and needs to hit 160°F for safety since it’s ground. Regular steak comes from whole muscle cuts like ribeye or sirloin and can be cooked to any doneness. Hamburger steak is cheaper and great for burgers or smothered steak recipes, but it lacks the texture of a thick grilled steak.
Smothered Steak: A Tasty Twist
Smothered steak takes grilled steak to the next level. After grilling, top it with sautéed onions, mushrooms, or gravy. Here’s a quick idea:
- Grill a sirloin or cube steak to medium.
- Sauté onions and mushrooms in butter.
- Pour over the steak and serve hot.
It’s hearty, flavorful, and perfect with mashed potatoes.
How Many Calories in a Steak?
Calories depend on the cut, size, and cooking method. Here’s a breakdown for a 6-ounce portion (raw weight):
- Ribeye: 450-500 calories (high fat)
- Sirloin: 350-400 calories (lean)
- Filet Mignon: 300-350 calories (very lean)
- Cube Steak: 350-400 calories
Grilling adds no extra calories if you skip oil or butter. Add 50-100 calories if you use a sauce or topping.
How Much Protein Is in Steak?
Steak is a protein powerhouse. A 6-ounce serving delivers:
- Ribeye: 36-40g
- Sirloin: 40-45g
- Filet Mignon: 38-42g
- Cube Steak: 35-40g
Protein helps build muscle and keeps you full. Pair steak with veggies for a balanced meal.
Tips for Grilling the Perfect Steak
Want to impress your friends or family? Use these expert tips to take your steak game up a notch.
Clean and Oil the Grill
Scrape the grates with a wire brush before heating. Rub them with an oiled paper towel to prevent sticking. A clean grill means better flavor.
Use Two-Zone Heat
Set up a hot zone (direct heat) for searing and a cooler zone (indirect heat) for finishing. This gives you control over doneness.
Don’t Skip the Rest
Resting is key. Cutting too soon lets juices spill out. Wait 5-10 minutes for a juicier bite.
Add Flavor After Grilling
Brush with melted butter and herbs (like rosemary or thyme) after cooking. It adds a fresh, rich taste without burning on the grill.
Test Doneness by Touch
No thermometer? Press the steak:
- Rare: Soft, like your cheek
- Medium: Springy, like your chin
- Well-done: Firm, like your forehead
Common Steak Grilling Mistakes to Avoid
Even pros mess up sometimes. Here’s what to watch out for:
- Cold Steak: Grilling straight from the fridge cooks it unevenly.
- Too Much Flipping: Flip once. Moving it too much stops the crust from forming.
- Overcooking: Use a thermometer to avoid turning a juicy steak into leather.
- Dirty Grill: Old bits burn and ruin the taste.
People Also Ask: Your Steak Questions Answered
From Google’s “People Also Ask,” here are answers to common questions:
How Long Should I Grill a Steak?
For a 1-inch steak, 4-5 minutes per side on high heat gets you medium rare. Adjust for thickness and doneness.
Can I Grill a Frozen Steak?
Yes, but thaw it first in the fridge overnight. Frozen steaks cook unevenly and take longer.
What’s the Best Way to Season Steak?
Salt and pepper are enough. For more, try garlic, rosemary, or a marinade with soy sauce and lemon.
Related Searches: Extra Steak Ideas
Google’s “Related Searches” sparked these bonus tips:
- Steak Marinade: Mix olive oil, Worcestershire sauce, and garlic. Marinate for 1-2 hours before grilling.
- Grilled Steak Sides: Try grilled veggies, baked potatoes, or a fresh salad.
- Indoor Grilling: Use a grill pan on the stove if you don’t have an outdoor grill.
Why Sirloin Steak Is a Great Choice
Is sirloin steak good? Absolutely. It’s lean, affordable, and versatile. It grills well and pairs with bold flavors like chimichurri or peppercorn sauce. For a budget-friendly steak that still tastes amazing, sirloin is hard to beat.
Final Thoughts on Grilling Steak
Grilling the perfect steak is easier than you think. Pick a good cut like ribeye or sirloin, season it simply, and use a hot grill. Check the temp, let it rest, and you’re golden. Whether you love rare steak or a well-done cube steak, this guide has you covered. Plus, you know the calories and protein to keep your meal balanced.
