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Nebraska Furniture Mart | January 20, 2019

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Five Steps to Grilling the Perfect Steak

Cooking the perfect steak is a science, but it’s not rocket science. Follow these few simple steps the next time you are grilling steaks for your family or friends, and you are guaranteed to be the hero of the cookout.

1. Pull your steaks out of the refrigerator 20-30 minutes prior to putting them on the grill. The reason you do this is so you end up with tender grilled steaks.  A cold steak takes longer to cook and the longer you cook a piece of meat the tougher it gets.

2. Fire up the grill! Whether you are using a gas or charcoal grill, you want to make sure it is pre-heated. That way when you put your steaks on you get a nice sear on the steak giving it the perfect texture.

3. Season your steak. There are endless rubs and seasoning mixes that you can buy from the store and many of them are very tasty, but for my money, good old salt and pepper are the best.  Regular black pepper and table salt will do, but if you have kosher salt and fresh ground pepper it will be even better. Make sure you salt and pepper you steaks liberally prior to them going on the grill.

4. Place your steaks on the hottest part of the grill and leave them there for five minutes.  After five minutes flip them over.  Use the chart below and a meat thermometer to get the correct doneness for your guests. If you experience flare-ups, don’t panic, just pick the steak up with tongs and gently move them to the outside (cooler) part of the grill until the flare-up subsides then gently move them back.

Beef Temperature

Minutes after Flipping

Internal Temperature (Degrees Fahrenheit)


3 minutes



5 minutes



7 minutes



10 minutes


Well Done

14 minutes

160°- up

5. Once your steaks are done to your guests’ temperature you will want to let them rest. I recommend pulling the steaks off and putting them on a cookie sheet with sides so it contains the juices. Let them sit for 5 minutes while you gather everyone around the table and your steaks will retain more juice than if you had just cut them straight from the grill.

Photo Credit: Another Pint Please… via Compfight cc

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