Cooking steak on a barbecue is a quintessential summer experience. When done right, barbecued steak is juicy, smoky, and flavorful. While grilling steak may seem simple, there are some important tips to follow in order to achieve steakhouse quality results right in your own backyard. In this guide, we’ll cover everything you need to know to make perfect bbq steak every time.

Selecting the Right Cut of Steak

The first step in grilling that great steak is choosing the right cut of beef. Here are some of the most popular cuts used for barbecuing:

Ribeye

Ribeye steaks are cut from the rib section and are known for their rich marbling and robust beefy flavor. The marbling provides plenty of fat to keep the steaks juicy and flavorful when grilled over high heat. Ribeyes are a great choice for steak lovers.

New York Strip

Also known as a strip steak, the New York strip comes from the short loin primal cut. It offers a tender texture and full bodied beef flavor. While not as marbled as ribeye, it still contains enough fat to produce juicy results on the grill. New York strips are an excellent grilling choice.

Filet Mignon

Filet mignon is cut from the tenderloin, the most tender cut of beef. Filets are revered for their velvety smooth texture and mild taste. Since the tenderloin doesn’t get much exercise, filets lack the fat and robust flavor of ribeyes or strips. But their tenderness makes them perfect for quick grilling.

Flank Steak

Flank steak comes from the belly area and is a thin, fibrous cut. It has tons of intense beefy flavor but can quickly become tough. Flank steaks benefit from marinating and need to be sliced against the grain when serving to retain tenderness. They are ideal for soaking up bold marinades.

Skirt Steak

Skirt steak is cut from the diaphragm muscles and is known for its loose texture and robust flavor. It also needs to be sliced against the grain to avoid chewiness. Marinating helps skirt steak retain moisture when grilling over high heat. It’s a flavorful affordable choice.

Hanger Steak

Hanger steak is cut from the “hangar” that anchors the diaphragm. It boasts a coarse grain and pronounced beefiness. Take care not to overcook hanger steak to prevent it from becoming tough. The rich taste pairs well with marinades and seasoning.

Sirloin Steak

Sirloin steak is cut near the rear of the animal. It offers a balance of tenderness and flavor at an affordable price point. Sirloin can stand up to bolder seasonings and marinades. Slices should be cut against the grain for maximum tenderness.

Tri-Tip Roast

Tri-tip comes from the bottom sirloin near the rear leg. It is a small triangular cut lauded for its flavor and tenderness. Grill tri-tip over high heat for rare to medium-rare doneness and slice against the grain in thin slices. It also takes well to rubs and marinades.

Porterhouse/T-Bone

A porterhouse or T-bone contains both the strip and tenderloin halves, giving you the best of both worlds in one steak. Porterhouses offer outstanding taste and texture. They are ideal for cooking fast over high heat. Let rest before separating the tenderloin from the strip.

Top Sirloin

Top sirloin is cut near the rump and ranks as one of the most economical grilling steaks. It is quite lean but offers good beefy flavor. Take care not to overcook or it can toughen. Slice thin against the grain. Top sirloin is great for marinades.

The right cut of steak depends on your budget and preferences for taste and texture. Meat with more marbling contains more fat so remains juicy at higher temperatures. Leaner cuts benefit from marinating and slicing against the grain.

Proper Storage and Handling

To get the best results when grilling steak, you need to start with quality meat stored and handled properly:

• Buy from a trusted butcher – Purchase thick, high quality cuts from a reliable butcher whenever possible. Supermarket steaks are often thin and pre-tenderized.
• Check the sell-by date – Only buy fresh steak before the sell-by date on the label. The date indicates peak freshness.
• Look for good marbling – Search for cuts with good marbling or fat content running through the meat. Fat equals flavor and moisture when grilling.
• Get uniform thickness – Strive to pick steaks of equal thickness so they cook at the same rate on the grill.
• Keep cold until ready to grill – Store steaks chilled in the meat drawer or coldest part of the refrigerator. Freeze if not grilling within 2 days.
• Allow the steak to rest – Before grilling, let the steak sit at room temperature for 30 minutes to 1 hour. This reduces cooking time and evens out the temperature.
• Pat it dry – Blot steaks with paper towels before seasoning or grilling. Excess moisture can hinder browning and create steam.

With the right cut of steak and proper handling, you’re primed for grilling success. Now let’s look at the keys to flavoring and preparing your steak.

Seasoning Your Steak

Adding seasoning builds flavor and forms a tasty crust when grilling steak:

Use Kosher Salt and Freshly Ground Pepper

For simple, foolproof seasoning, kosher salt and freshly cracked black pepper are all you need. Sprinkle both sides liberally just before grilling. The large grains of kosher salt provide a satisfying crunch.

Try Common Steak Rubs and Spices

For bolder flavor, augment the salt and pepper with spices like garlic powder, onion powder, smoked paprika, cumin, oregano, thyme, or chili powder. Apply a spice rub before grilling.

Coat with Oil for Good Browning

Brushing or spraying olive oil, avocado oil, grapeseed oil, or melted butter on the steak helps it develop a nice browned crust on the grill.

Consider a Quick Marinade

A brief marinade adds lots of flavor. Whisk ingredients like olive oil, Worcestershire sauce, soy sauce, mustard, garlic, and herbs in a Ziploc bag. Add steaks and marinate for 30 minutes to 2 hours.

Don’t Overdo It with Sauces

Thick, sugary barbecue sauces will often burn on the grill and overpower the natural flavor of quality beef. If using a sauce, apply it only during the last few minutes of grilling.

Let the Beef Shine Through

Resist overseasoning steak or using strongly flavored marinades. Allow the luxurious beefy taste to take center stage by seasoning judiciously.

By keeping seasoning simple, you’ll highlight the flavor of well marbled premium beef. Now let’s get grilling!

Setting Up the Grill

Having your grill completely ready before cooking ensures your steaks turn out perfect:

Use the Two-Zone Fire Method

Set up a two-zone direct and indirect fire using charcoal or gas. Sear the steaks over the hot side, then move to the cooler side to finish cooking.

Preheat the Grill Properly

Allow the grill to preheat completely before adding food. Ideal temperature for steak is medium high to high heat (375°F to 450°F).

Clean the Grates

Heat the grill first, then use a grill brush to clean cooking grates right before adding food. This prevents sticking.

Brush and Oil the Grates

Use a grill brush to scrub grates. Then apply vegetable oil or shortening with a paper towel to create a non-stick surface.

Give Gas Grills Extra Time

It takes longer for gas grills to preheat completely. Give it 15 to 20 minutes of warm up before grilling for an intense sear.

Set up your grill so it’s hot enough to caramelize the exterior while cooking the inside to your desired doneness. Now we’re ready to start grilling!

Grilling Your Steak Perfectly

Grilling your steak using proper techniques will reward you with restaurant-worthy results:

Pat Steaks Dry Pre-Grilling

Before grilling, blot steaks again with paper towels to remove excess surface moisture that can inhibit browning.

Sear Quickly Over Direct Heat

Place steaks over the hot side of your two-zone fire. Sear for 1-3 minutes per side to caramelize the exterior and develop a flavorful crust.

Flip Only Once

Resist the urge to move or flip the steaks more than once during searing. This ensures a good char.

Cook Over Indirect Heat to Finish

Once seared, move the steaks to the cooler part of the grill to finish cooking to your desired doneness without burning the outside.

Insert a Probe Thermometer

Test for your preferred degree of doneness by inserting an instant read meat thermometer horizontally into the thickest part of the steak. Remove from heat when 5°F below target temp.

Avoid Pressing Down

Don’t press down on steaks with your spatula, which can squeeze out flavorful juices. Use tongs or a spatula to flip after searing.

Add Smoky Flavor with Wood

Consider adding wood chips, chunks or logs to your coals or gas grill to infuse a delicious smoky essence. Soak wood first for best results.

With the right grilling methods, your steak will turn out perfectly cooked from edge to edge every time. Now for the important final step – letting your steak rest.

Letting Your Steak Rest

Never skip this essential resting period after grilling steak:

Allow at Least 5 Minutes Rest Time

As a general rule, let steaks sit untouched for at least 5 minutes before cutting into the meat. This allows juices to redistribute.

Loosely Tent with Foil While Resting

Loosely tent steak with foil right after grilling. This retains heat while allowing some steam to escape.

Increase Resting Time for Thicker Cuts

Thicker bone-in steaks or larger roasts need more resting time – up to 15 to 20 minutes. Check temperature and cook longer if needed.

Cut Against the Grain

After resting, slice steaks thinly across the grain of the meat. This produces short muscle fibers for tenderness.

Don’t Pour Off Juices

Keep all the delicious beef juices pooled around the steak when carving and serving. They deliver incredible flavor.

Letting steak rest after grilling is essential for unlocking its fullest flavor and tenderness. Follow these tips for mouthwatering results.

Testing Steak Doneness

When grilling steak, using multiple indicators ensures you cook it to your preferred internal doneness:

Check Meat Thermometer Temps

This is the most reliable way to gauge doneness. Insert an instant read thermometer into the thickest area without touching bone.

Reference Recommended Temps

For medium rare – 125°F to 130°F
For medium – 135°F to 140°F
For medium well – 145°F to 155°F
For well done – 155°F to 165°F

Do the Hand Test

Compare the firmness of the meat to the fleshy base of your thumb. Rare feels very soft, medium is slightly firmer, well-done is tight and firm.

Look for Visual Cues

A rare interior is bright red, pinkish red marks medium rare, brownish pink is medium, light gray/brown is medium well, gray/brown throughout means well done.

Cut into the Steak

Make a small slice into the thickest portion and peek at the color inside. Then continue cooking if needed.

With a good instant read thermometer and visual checks, you’ll nail the perfect degree of doneness every time.

Troubleshooting Common Grilling Mistakes

Even seasoned grill masters encounter problems from time to time. Here are some common pitfalls and how to avoid them:

Over or Undercooking

Use a meat thermometer and don’t rely solely on cook times. Check in multiple spots to confirm doneness. Let rest before serving.

Uneven Cooking

Ensure steak is evenly thick. Build an even, hot fire. Flip only once during searing. Cover grill to hold heat for even cooking.

Flare Ups

Trim excess fat. Cook over indirect heat, not directly over flames. Cover grill between flips. Move coals to adjust temperature.

Charring Outside

Avoid thick barbecue sauces which can burn. Don’t put over direct high heat for extended time when searing.

Tough and Chewy

Check doneness early and avoid overcooking. Cut across the grain after resting. Choose more tender cuts of meat.

Lacking Flavor

Use fresh high quality beef. Season well and develop a flavorful crust when searing. Incorporate wood smoke if desired.

With a few easy precautions, it’s easy to avoid the most common pitfalls of grilling steak.

Safety Tips for Grilling Steak

Here are some key safety tips to remember when firing up the grill:

• Position your grill in a safe, open area away from trees and buildings.
• Keep children and pets at a safe distance from the hot grill at all times.
• Open grill hood before lighting to avoid gas buildup.
• Use long handled grilling tools and wear an oven mitt to protect your hand.
• Ensure meat is fully cooked by checking internal temperature with a meat thermometer.
• Clean the grill well before and after each use to remove grease and debris.

Grilling steak to perfection takes some time and attention, but the unbeatable taste makes it worth the effort. Follow these tips, and you’ll be enjoying mouthwatering barbecue flavor all summer long. What are you waiting for? Fire up that grill and satisfy your steak craving today!

Frequently Asked Questions About Grilling Steak

Grilling mouthwatering steak requires getting the details right. Here are answers to common questions to help you achieve barbecue perfection:

What is the best cut of steak for grilling?

Tasty grilling steaks include ribeyes, T-bones, strip steaks, and well marbled sirloin. Cuts like tenderloin can overcook quickly on the grill. Look for at least some fat marbling to ensure juiciness.

Does grilling steak kill bacteria?

Yes, the high heat of grilling steak is sufficient to kill harmful bacteria like E. coli and salmonella. Use a meat thermometer to confirm steaks reach a safe minimum internal temperature.

How do I grill steak without flare ups?

To prevent dangerous flare ups, trim excess fat and coat the grill grates. Cook over indirect heat, not directly over the flames. Also build an evenly heated two-zone fire. Lower heat if needed.

What is the difference between direct and indirect grilling?

Direct grilling means cooking directly over hot coals or flames. This sears the exterior. Indirect grilling uses a cooler side of the grill to cook food via radiating heat without scorching.

Should steak be marinated before grilling?

Marinating is optional but recommended, especially for leaner cuts like flank or skirt steak. The acids in marinades tenderize meat and impart flavor. Don’t marinate premium steaks too long or it can turn the texture mushy.

How long should you sear steak on each side?

Typically 1 to 3 minutes per side over high direct heat is ideal for searing steak. Thicker cuts take longer. You want a nicely browned exterior without overcooking the interior. Adjust temperature and times as needed.

What is the best way to check steak doneness?

For the most reliable indicator, use an instant read thermometer inserted into the thickest portion. Also employ the fingertip touch test or make a small cut into the meat to inspect color.

Should you flip steak more than once while grilling?

Flipping only once is best. Multiple flips interrupt searing and browning. Let the steak sear undisturbed before flipping to develop a flavorful crust.

How long should grilled steak rest before cutting?

Letting steak rest after grilling is critical. Steak needs at least 5 minutes of resting time to allow juices to redistribute evenly throughout the meat. For thicker cuts, rest for 10 to 20 minutes.

What seasoning goes best with grilled steak?

Simple kosher salt and cracked black pepper nicely accent beef’s flavor without overpowering. Garlic powder, onion powder, herbs like thyme and rosemary also work well. Avoid sugary sauces that can burn.

Grilling incredible steak boils down to choosing a flavorful cut, seasoning well, searing the outside, and properly cooking the interior to your desired doneness. With these grilling fundamentals covered, you’ll gain confidence making mouthwatering steak all summer long.

In Conclusion

Grilling steak over hot coals or gas flames is a summertime treat and a crowd-pleasing culinary skill. With the right cut, preparation, seasoning, and cooking techniques, your steak can rival the best steakhouses. Follow these tips for choosing excellent beef, setting up your grill, flavoring, proper grilling methods, determining doneness, troubleshooting problems, and important safety. In no time, you’ll impress family and friends with your grill mastery and deliver the perfect barbecued steak anytime. Just fire up the barbecue, relax with friends and enjoy steakhouse results in your own backyard that everyone will rave about.