Name: Perfect Grilled Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Bone in rib eye steaks*; Sea salt; Garlic powder; Black pepper

The BEST Grilled Steak Recipe to level up your grilling game for the rest of BBQ season. Everything you need to know to grill the perfect steak is right here in this post!

Steak being flipped by metal tongs on a charcoal grill with a large fire flare up.

But truly…can anything come close to those deep, deliciously crispy grill marks? That perfect bite of juicy meat with that ooze of crispy buttery fat??

If you’re looking to make impressive, perfectly tender grilled steak with the perfect char and done-ness each and every time, you’re in the right place!

With a couple of easy tips, your grilling season will be forever changed and you’ll never experience a tough or overcooked steak again!

Once you have the technique down, your steak life will be the talk of the town 😉

So first things first!

My top steak tip is to dry brine it first. Tip #2?: Get yourself a wireless meat thermometer.

Let’s dive right in.

There’s stiff competition to be sure.

Grilled steak on a plate next to roasted vegetables, ready to ear.

Step 1: Dry Brine Steak

Dry brining steak is much easier than it sounds. It simply involves sprinkling sea salt on both sides (and ideally edges) of the steak and allowing it to sit in the refrigerator.

The steak should be left open to air in your refrigerator (not covered) for at least 1 hour, but ideally 12 to 24 hours.

I find 6 hours is plenty of time to yield an insanely tender, mouth-watering delicious steak, but if you have the time, overnight is best!

Coarse sea salt or Pink Himalayan sea salt is marvelous, and I typically use Redmond Real Salt for everything including dry bringing.

Dry bringing meat ahead of time (particularly large cuts of meat) guarantees the best results.

The end result is tender, juicy, and the concentration of flavor is unreal. Beef tastes beefier. It’s pure magic.

Step 2: Grill Steak

Begin by dry brining your steak for up to 24 hours. To do so, remove the steaks from their packaging and pat them dry with a paper towel.

Transfer them to large plates or a baking sheet and sprinkle both sides (and the edges) liberally with sea salt.

Place the steaks in your refrigerator uncovered for at least one hour, up to 24.

Dry brined steak on a baking sheet, ready to be cooked

When you’re ready to grill, preheat your gas grill to 500 degrees F. For a charcoal grill, fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat.

Brush the grill grates with a wire brush to remove any food particles from your last grilling session.

If you have time, bring the steaks out of the refrigerator 20 minutes before cooking to allow them to come closer to room temperature.

Sprinkle both sides of the steaks with garlic powder and black pepper.

Bone-in ribeye steak seasoned with salt, garlic powder, and black pepper

Transfer your steaks to the hot side of the grill, placing them over direct heat. Sear the steaks for 2 to 3 minutes per side, or until they have a marvelous char.

Avoid big flare ups, as they cause burning on the steak. You’re aiming for golden-brown rather than burn marks.

Flames are fairly unavoidable as the fat begins to render, so just try to minimize the amount of time the steak is in a flare.

Steaks cooking over direct heat and indirect heat.

Use a wireless thermometer to check the temperature of the steaks. For medium-rare steak, aim for 125 to 130 degrees F, for medium aim for 135 to 140 degrees F.

Remember that meat always continues cooking after you remove it from its heat source, so don’t be afraid to take it off a few degrees early.

Steaks should rest for at least 10 minutes before you slice into them so that the juices have a chance to distribute evenly throughout the meat.

Store leftovers in an airtight container for up to 5 days.

Final Temperatures for Steak:

Rare: 115-120 degrees F
Medium Rare: 125-130 degrees F
Medium: 135-140 degrees F
Medium Well: 145-150 degrees F
Well Done: 150-155 degrees F

Frequently Asked Questions:

What is The Best Steak for Grilling?

While the type of steak you should use is dependent on your personal taste, I find fattier cuts like bone-in ribeye steak (or Tomahawk steak) or New York strip steak to be the best steak for grilling. The steaks you see in this post are bone-in ribeye.

Aim for thicker steaks that are roughly 2 inches thick. This makes it easier to achieve an adequate crust on the steak without over cooking the center.

The risk we take with grilling thinner steak is we don’t get a nice sear on the outside while the inside is just right. OR, we get the sear but the inside is overcooked. Or both.

If you have a favorite cut of steak, go for it! My Marinated Skirt Steak works great for grilling.

How to Season Steak?

Sea salt, garlic powder, black pepper make up the best steak seasoning. These three all-star ingredients are all you need to make a winning steak every time!

Nothing fancy or complicated.

You can easily use your favorite steak rub or dry rubs. I find salt, garlic powder and black pepper go a long way in generating the most enticing flavor.

If you love big bold flavors, use my Best Steak Marinade recipe and marinate the steak instead of dry brining it!

What is the Best Grill Temp for Steak?

For perfect grilled steak, preheat your grill to 500 degrees F if you use a gas grill. If you’re using a charcoal grill, be sure the coals are much lighter in color (light grey to white with that golden glow in the center of the coals) before you start grilling.

The best way of achieving the perfect cook on a steak is to use a meat thermometer.

Because we grill at such a high temperature, it is best to use a Wireless Meat Thermometer once the steak has a nice sear on both sides.

This way, you don’t ruin a thermometer (a good wireless thermometer is designed to withstand heat), and you have an accurate read on your steak without having to constantly check it or lift up the grill lid.

How Long To Grill Steak?

The question everyone wants to know. The answer depends on the temperature of your grill, the thickness of the steak, the temperature of the steak when you put it on the grill, the fat content of the steak, etc.

Generally, you’re aiming for 2 to 3 minutes per side over a super hot flame, then a few more minutes over indirect heat. The grill should be at least 450 to 500 degrees Fahrenheit.

To summarize:

Sear the steak on both sides for 2-3 minutes, until both sides have a crispy char.
Move it away from the flame to a cooler part of the grill. Continue cooking until it reaches your desired level of done-ness.
Use a meat thermometer to achieve your desired level of doneness.

Delicious juicy perfectly grilled bone-in ribeye steak and veggies

And that’s it! All the tips and tricks you need for perfect juicy steak every time.

What to Serve with Steak:

Best sides for steak? Here are some of my top recommendations:

More Grilling Recipes:

And that’s everything you need for the best steak dinner! May all your steaks be perfectly charred, tender, and mouth-watering delicious!