How to Grill Steak to the Right Temperature
Grilling steak reliably comes down to two things: heat management and internal temperature monitoring. You need a high-heat zone to sear the exterior and a cooler zone to bring the interior to your target, using an instant-read thermometer to pull the meat off the grill before carryover heat takes it past your goal.
The thermometer is not optional.
Your hand cannot accurately tell the internal temp of a ribeye. Relying on visual cues or poke tests will lead to inconsistency.
- Instant-read digital thermometer
- Long-handled metal tongs
- Heavy-duty grill brush
- Wire cooling rack
What goes in.
- 4steaks (ribeye, strip, or porterhouse), at least 1.5 inches thick
- 2 tbspneutral high-smoke point oil (grapeseed or canola)
- to tastekosher salt and coarse black pepper
The Two-Zone Setup
Bank your coals to one side or keep half your burners off. You sear over the direct flame and finish in the indirect zone to avoid charred outsides and raw centers.
The method.
Prep the meat
Pat the steaks bone-dry with paper towels. Season aggressively with salt and pepper on all sides just before they hit the heat.
Set the grill
Preheat your grill to high. Clean the grates thoroughly with a wire brush. Create your two-zone setup.
The initial sear
Place steaks directly over the high heat. Leave them undisturbed for 2-3 minutes until a deep, dark crust forms. Flip and repeat.
Move to indirect heat
Shift the steaks to the cooler side of the grill. Close the lid to allow the ambient heat to finish the cooking.
Monitor internal temp
Insert the thermometer into the thickest part. Aim for 120°F for medium-rare or 130°F for medium. Pull them off when the reading is 5-10 degrees lower than your final goal.
Rest
Place the steaks on a wire rack for at least 10 minutes. This allows the juices to redistribute so they don't pool on the plate.
Other turns to take.
Compound Butter Finish
Top the resting steak with a knob of butter mixed with minced garlic and herbs for a richer finish.
Reverse Sear
Cook the steak on the indirect side first until it reaches 10 degrees below your target, then move to direct heat for a final 60-second sear.
When it doesn't go to plan.
Always take your steaks out of the refrigerator 30 minutes before grilling to take the chill off.
If the fat cap on a strip steak catches fire, move it to the indirect zone until the flare-up subsides.
Do not press down on the steak with your tongs, as you are simply forcing the juices out into the fire.
The ones that keep coming up.
Why do my steaks keep turning out grey throughout?
The grill is likely too hot for the thickness of the steak, or you aren't using the indirect zone to finish the cooking slowly.
How do I know when it's done without a thermometer?
You don't. A thermometer is the only way to guarantee consistency.
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