Grilling steaks on a barbecue is a quintessential summer pastime. When done right, barbecue steak is juicy, smoky, and full of flavor. While grilling steak is easy to learn, perfecting the art takes knowledge and practice. In this comprehensive guide, we provide tips and techniques for selecting, preparing, and cooking tender, mouthwatering grilled steak.
Choosing the Right Steak Cuts for BBQ
Not all beef steaks are ideal candidates for grilling. Leaner cuts with less marbling tend to dry out over the high, direct heat of the barbecue. Well-marbled ribeye, New York strip, filet mignon, and sirloin are best. Here’s a breakdown of the most popular grilling steaks:
Ribeye
Beefy, marbled, and flavorful, ribeye is a top choice for the grill. The abundant fat bastes the steak from the inside while cooking, keeping it juicy and adding rich flavor. Go for at least 1-inch thick cuts. Bone-in ribeye steaks look impressive and add even more flavor.
New York Strip
Also called top loin or Kansas city strip steak. This premium cut has terrific tenderness and big beefy flavor. Moderate marbling provides plenty of taste without going overboard. New York strip grill up predictably with a thick band of meat on one side of the bone and tender meat on the other.
Filet Mignon
The leanest and most tender cut of beef. Filet mignon has very little fat, which makes it easy to overcook. Chunky steaks at least 2 inches thick are best to allow searing on the outside while keeping the inside medium-rare. Intense marinades and rubs can help boost flavor.
Sirloin
A budget-friendly option that still delivers on taste. Sirloin lacks the fat and tenderness of pricier cuts but makes up for it with rich, beefy flavor. Go for at least 1-inch thick steaks. Marinating helps prevent them from drying out.
Flank Steak
This thin, flat cut needs special care on the grill because it cooks quickly. Constant attention is key to preventing charring. Ideal for soaking up bold marinades like chimichurri, teriyaki, or Greek yogurt mixtures. Slice against the grain after cooking.
Skirt Steak
Similar to flank steak, skirt steak is thin and cooks fast. It boasts outstanding flavor for the price. Just be sure to go for thicker cuts and cook no more than medium or risk toughness. Slice this flavorful steak against the grain before serving.
Porterhouse
This king of steaks contains both filet mignon and New York strip, giving you the best of both worlds. Porterhouses take well to grilling but need close monitoring to cook the tenderloin and strip properly. Use lower heat and cook to medium or medium-rare.
T-Bone
The little brother of the porterhouse with a smaller filet section but still plenty of flavor. Cook T-bones low and slow to prevent the tenderloin from drying out before the strip is done. Let rest before separating the cuts at the bone.
Tri-Tip
Popular in California, this small triangular cut packs tons of flavor. It’s leaner than other steaks but stays moist with quick cooking over high heat. Give tri-tip a bold rub or marinade and cook no more than medium-rare before letting rest.
No matter the cut, look for bright red color and ample marbling when selecting steak for the barbecue. High-quality beef from the grocer or butcher will guarantee the best results. Now that you know which steaks work best, it’s time to prep.
Preparing Steak for Grilling
Prepping your steaks correctly before they hit the grill will make all the difference in the finished product. Here are some tips:
Leave Steak Out to Warm
Take your steaks out of the fridge and let them come closer to room temperature before grilling, about 30 minutes to an hour. This helps them cook more evenly and prevents a cold center next to charred outside. Pat the steaks dry with paper towels – wet beef will steam instead of searing.
Trim Off Excess Fat
Some external fat can help keep steaks moist but large chunks will flare up over direct heat. Use a sharp knife to trim excess fat, leaving about 1⁄8 inch intact.
Apply Rubs and Marinades (Optional)
Adding layers of flavor with a dry rub, marinade, sauce, or spice blend is never a bad idea. For rubs, sprinkle the blend evenly over all sides and gently press into the meat before grilling.
For marinades, cover the steak and let sit in the fridge anywhere from 2 hours to overnight depending on thickness. Pat dry before grilling.
Let Meat Come to Room Temp
After rubbing or marinating, leave the steaks out to come closer to room temp before they hit the hot grill. This allows them to cook more evenly.
Salt Just Before Grilling
Salt draws out moisture so it’s best applied right before cooking. Sprinkle liberally with coarse kosher or sea salt. Pepper and other seasonings can be applied earlier.
Proper prep is complete. Time to head outside and grill!
How to Grill Steak on a BBQ
Grilling gives steak irresistible sear marks, smoky flavor, and ideal doneness when done right. Follow these steps:
Prep the Grill
For gas grills, turn all burners to high and close the lid for 15 minutes to preheat. Clean the grates and brush lightly with oil to prevent sticking.
For charcoal, mound coals to one side of the grill and light 30-40 minutes before cooking. Leave the lid off and vents open to get very hot.
Aim for between 550-600°F. Grilling steaks is a hot and fast process.
Pat Steaks Dry
Give steaks one final pat with paper towels right before grilling. This helps promote browning and prevents steaming. Apply salt now if you haven’t already.
Sear Steaks Over Direct Heat
Lay steaks directly over the hot flames, coals, or heated side of a gas grill. Let sear untouched for 2-3 minutes until a nice brown crust forms. Resist poking or moving them!
Flip and Repeat Searing
Use tongs to flip the steaks and sear the second side, another 2-3 minutes. Keep an eye on any flare-ups from rendered fat. Move steaks temporarily to a cooler spot if needed.
Move to Indirect Heat
Once seared, transfer steaks to the cooler side of the grill or gas burners on low. Close the lid for even cooking. This helps cook the insides gently without over-charring the outside.
Test for Doneness
The times below serve as a rough guide, but the only way to be sure is the finger test. Lightly poke the steaks to check firmness:
- Rare -Very soft and spongy, 2-4 minutes indirect heat
- Medium-Rare – Firm but still spongy, 4-6 minutes
- Medium – Firmer but still somewhat yielding, 6-8 minutes
- Medium-Well – Very firm with just a little give, 8-10 minutes
- Well-Done – Hard and completely firm, 10+ minutes
Use a quick-read thermometer to check the internal temperature:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F+
Let Rest 5-10 Minutes
As soon as they’re done, transfer steaks to a clean plate or board. Tent loosely with foil and let rest 5-10 minutes before slicing and serving. This allows juices to redistribute through the meat. Don’t skip this step!
Sear Sides for Grill Marks
If desired, give steaks a quick sear on the sides or diagonally across the top when almost finished. This adds aesthetic appeal but doesn’t impact taste.
Slice and Serve
To retain juices, always slice steak across the grain, never along it. Serve while hot alongside grilled veggies, potatoes, or bread to soak up the mouthwatering meat drippings.
Grilling steak over high heat delivers unmatched smoky flavor and satisfying char. With the right cut, prep, and cooking technique, you can achieve bar-worthy results in your own backyard.
Common Mistakes to Avoid
Even grill masters were beginners at one time. Learning from mistakes is part of the journey to steak perfection. Here are some of the most common grilling gaffes:
Not Letting Steak Come to Room Temp
Starting with cold steak from the fridge makes for uneven cooking and dry, gray bands of overdone meat. Always let it warm on the counter for 30-60 minutes before BBQing.
Grilling on Low Heat
While steaks finish over indirect heat, the sear requires very high heat. Without an initial blast of 550°F+ heat, that crusty char will never develop.
Moving Steaks Too Much
Fighting the urge to poke and prod as they grill is hard but essential. Flipping too early prevents sear marks from forming and causes sticking. Let steak cook undisturbed before turning.
Grilling Too Many at Once
Overcrowding the grill causes temperature to drop quickly. Stick to 2 steaks at a time for even heat and proper searing. Resist poking or moving them for at least 2 minutes per side.
Ignoring Marbling When Selecting Cuts
Lean steak over high heat spells disaster. Well-marbled cuts like ribeye and New York strip have the internal fat to stay juicy on the grill.
Overcooking Expensive Cuts
It’s a shame to grill a pricey filet mignon or porterhouse well-done when the appeal lies in the tenderness and buttery texture. Cook more affordable cuts to higher doneness instead.
Cutting Into Steak Too Soon
Slicing into steak immediately after grilling prevents essential juices from settling back into the meat fibers. Always wait 5 minutes minimum.
Skipping a Thermometer
Even experienced grillers should use a thermometer or nick test for doneness. Relying solely oncook times often leads to over or undercooking.
Paying attention to these common mistakes will get you on the right track to grilling success. Now for some tips on flavor-boosting tricks.
Tips for Maximizing Flavor
Great grill marks and ideal doneness are only part of the equation. Making steaks pop with flavor is where the artistry comes into play. Ways to boost taste:
Use Hardwood Charcoal or Wood Chips/Chunks
The smokiness imparted by real wood cannot be replicated with gas or standard briquettes. Soak chips in water first for more smoke.
Rub Steaks with Fresh Herbs
Chopped rosemary, thyme, sage, and oregano add flavor when rubbed into the meat right before grilling. Garlic powder also enhances flavor.
Swirl on Compound Butter
Mixing herbs, spices, citrus zest, etc into softened butter then chilling creates a flavor bomb for steaks. Swirl over the top as soon as they come off the grill.
Employ the Reverse Sear
Cook in an oven at low temp (250°F) until almost done, then sear briefly on a hot grill just until browned. This adds flavor and ensures even doneness.
Make Pan Sauces from Drippings
After grilling, add wine, broth, mustard or other flavorings to the meat drippings in the pan to make an easy sauce for serving.
Brush on Steak Glaze
Whisk and simmer ingredients like honey, hoisin, vinegar, and spices into a glazy sauce. Brush over steaks during last few minutes on the grill.
Infuse Salt or Sugar Rubs
Blooming spices like cinnamon and coriander in oil, then mixing with salt or sugar makes the rub even more aromatic. Let sit 1-3 days before using.
Marinate in Acidic Liquids
Marinades with acidic components like vinegar, citrus, yogurt or wine help break down and tenderize meat.
Don’t be afraid to try bold global flavors like chimichurri, harissa, jerk seasoning, and sambal oelek. Just ensure marinades don’t have too high of sugar or oil content, which can burn.
Choosing the Best Cooking Method
Beyond the standard direct heat grilling method, there are some other great options for cooking steak on a BBQ:
Indirect Heat
This gentle, oven-like heating lets you cook steaks through without charring the outside. Place a drip pan under the meat to catch drippings and prevent flare-ups.
Reverse Sear
Cook in an oven at 250°F first to desired doneness, then sear briefly over very high direct heat just until browned on both sides.
Sous Vide
Cook vacuumed sealed steaks in a precisely temperature controlled water bath before finishing with a sear on the grill. Helps ensure edge-to-edge ideal doneness.
Smoking
Slow cooking over indirect low heat from smoldering wood chips or charcoal imparts incredible depth of flavor. Use a dedicated smoker or charcoal grill with wood chunk/chips.
Flanken or Spiral Cut
This Korean technique involves slicing steaks thinly across the grain in a spiral pattern. It allows for speedy grilling or barbecue simmering in flavorful sauces.
Skewers
Cut beef into cubes or strips for quick cooking over direct heat. Soak bamboo or metal skewers before using to prevent burning. Useful for cooking small amounts fast.
Don’t limit yourself to direct heat grilling alone. Try alternate methods like smoking or sous vide for succulent results.
Frequently Asked Questions
Still hungry for more steak grilling knowledge? Here are answers to some commonly asked questions:
What’s the Best Thickness for Grilling Steak?
Go for at least 1-inch thick cuts. Any thinner and the steaks will overcook before developing a nice sear. 2-inch ribeyes, porterhouses, and filets are ideal.
Should Steak be Marinated Before Grilling?
Marinating is completely optional but can add great flavor. Acidic marinades with oil, vinegar, yogurt or citrus do double-duty by tenderizing meat as well as infusing it with taste.
How Long does Steak Need to Rest After Grilling?
Letting steak rest 5-10 minutes after cooking allows juices redistributed through the meat fibers. Skipping this step means you’ll lose a lot of juices when slicing. Have patience!
Is it Okay to Grill Frozen Steak?
Never throw frozen steaks directly on the grill! thawed steaks will cook unevenly. Defrost steaks gradually in the fridge overnight before grilling.
Which Steak Goes Best with Chimichurri Sauce?
Argentinean chimichurri with its bright parsley, garlic, and vinegar flavors pairs especially well with richer cuts like ribeye, skirt, and flank steak.
What Steak has the Most Flavor?
For full-on beefy flavor, ribeye is hard to top due to its abundant marbling. But New York strip, porterhouse, tri-tip and hanger steak also shine in the flavor department.
Should Steak be Flipped Multiple Times While Grilling?
Flipping repeatedly can dry out steak and prevent browning. Let steak sear undisturbed for at least 2 minutes per side before flipping just once more and moving indirect to finish.
Is Grilled Steak Healthy?
Leaner cuts like sirloin and filet mignon, enjoyed in moderation, can be part of a healthy diet. Marinating helps reduce charring compounds. Consuming lots of processed and red meats may increase certain health risks.
What Steak goes Best on Skewers?
Tender cuts like filet mignon, sirloin, or ribeye are great for skewers. Slice across the grain in thin strips or cubes. Also try flank steak or skirt steak. Soak skewers before using to prevent burning.
Happy grilling! Be sure to try out different cuts and cooking methods for perfectly grilled steak all summer long. Don’t be afraid to experiment with bold new flavors and rubs too. With a bit of practice, you’ll be a barbecue steak pro in no time.
Conclusion
Grilling flavorful, juicy steaks on the barbecue is an American summer tradition. With the right cut, prep, and cooking technique, steak off the grill can rival any restaurant. Use this guide for tips on choosing ideal steaks for the barbecue, proper seasoning and marinating, searing over high heat, and getting the doneness just right. Pay close attention to common mistakes like under-seasoning and overcooking. With the proper tools and methods, you can achieve tender, smoky perfection. From ribeyes to filets, skirts to porterhouses, give your favorite cuts a try on the grill. Just be warned – once you master grilled steak at home, you may never want to dine on it anywhere else! Let us know your best steak grilling secrets and recipes.