How to Grill a Steak
- 1). Start with the highest-quality steaks you can find. See "Pick a Steak," under Related eHows.
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For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. This soft internal fat partially melts during cooking and keeps the steak from drying out. - 3). Start a hot grill fire. If using a gas grill, turn the gas as hot as it will go. If using charcoal, let the charcoal heat up until it is coated with ash, then spread it out so you have an evenly hot bed of coals.
- 4). Season the steaks on both sides with kosher (uniodized) salt and fresh cracked black pepper. Let the seasoned raw steaks rest for a few minutes.
- 5). Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate.
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Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side. - 7). For best results, move the steaks to other parts of the grill if flame-ups occur.
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See Tips for testing for doneness. When done, allow the steaks to rest for a few minutes before cutting them. This helps them retain those great juices.
