A simple way to grill perfect steaks
Want steakhouse-quality results at home? The secret isn’t complicated: season ahead of time, use a two-zone grill setup, and let the heat do the work.
A beautifully marbled ribeye is one of the best cuts you can grill. It features a tender center eye, rich surrounding fat, and the prized spinalis muscle cap — often considered the most flavorful and juicy part of the steak.
Perfect Grilled Steaks
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 50 minutes
Total Time: 1 hour 15 minutes
Serves: 3-4
Makes: 2 large steaks
Ingredients
- 2 large ribeye or strip steaks, 1½-2 inches thick (about 2 pounds / 900 g total)
- Kosher salt
- Freshly ground black pepper
Method
- Season ahead of time
Generously season the steaks with salt. Place them on a plate and let them rest for at least 40 minutes, or up to 4 days. For longer resting, place them uncovered on a wire rack over a baking sheet and refrigerate until ready to cook. - Set up a two-zone grill
Light a full chimney of charcoal. Once the coals are hot and covered with gray ash, arrange them on one side of the grill to create a hot zone and a cooler zone. Preheat, then clean and oil the grill grates. Slow-cook, then sear
Place the steaks on the cooler side of the grill. Cook with the vents open, flipping occasionally, until they reach:- 105°F (41°C) for medium-rare
- 115°F (46°C) for medium
This usually takes about 10-15 minutes.
Finish with a high-heat sear
Move the steaks to the hot side of the grill. Flip frequently until a deep crust forms and the internal temperature reaches:- 125°F (52°C) for medium-rare
- 135°F (57°C) for medium
This takes about 2 minutes.
- Rest and serve
Transfer the steaks to a cutting board and rest for 5-10 minutes. Slice, serve, and enjoy perfectly grilled steak.
Equipment
- Charcoal grill
- Instant-read thermometer
- Wire rack and rimmed baking sheet (optional)