How to Grill Premium Steak
Use the instructions below to grill Filet Mignon, Porterhouse, New York Strip Sirloin, and Ribeye steaks.
- Gas or Charcoal Grill
- Propane or Charcoal Brickettes
- Spatula or Tongs
Steak Grilling Instructions:
- Bring steaks to room temperature and use a clean cloth to remove excess moisture.
- CAUTION: Thawing frozen meat incorrectly can lead to serious food born illness. Before proceeding, please read our "How to Handle Steak" section to learn how to bring meat to room temperature safely.
- Pre-heat covered grill
- Gas grill: Set all grill burners to the highest temperature and wait 20 to 30 minutes.
- Charcoal grill: Charcoal is ready when it is red hot and covered with white ash.
- While grill is pre-heating, rub steaks with olive oil, kosher salt and fresh coarsely ground pepper.
- Sear steaks by placing them 3 to 4 inches from the heat source for 3 minutes on each side. The grill lid should be closed for this step.
- Gas grill: All burners should be set to high for searing.
- Charcoal grill: Coals should be evenly distributed for searing.
- Once searing is complete, cook steaks with indirect heat until done to your liking. (*Grilling Time Chart Below) Turn steaks half way through the remaining cooking time.
- Gas grill: set the grill from high to medium high or turn off the middle burner. Cook with the lid down.
- Charcoal grill: move coals to the edge of the grill leaving the middle empty. Cook with the lid down.
- Remove the steaks from the grill and let rest for 5 minutes before slicing.
- Serve on warm plates to help maintain meat temperature.
Chart times DO NOT include searing time. Filet mignon usually takes about one minutes less to cook than other steaks. Time chart is for cooking one steak at a time. Cooking more than one steak at a time may require slightly longer cooking times. The best way to ensure proper doneness is to use an instant-read meat thermometer one to three minutes before the recommended cooking time expires.
|Steak Broiling Time Chart|
|Thickness||1"||1 1/4"||1 3/4"|
(120 - 125F)
|0 - 1 Min.||2 - 3 Min.||4 - 5 Min.|
(130 - 135F)
|1 - 2 Min.||3 - 4 Min.||5 - 6 Min.|
(140 - 150F)
|2 - 3 Min.||4 - 5 Min.||6 - 7 Min.|
|4 - 5 Min.||6 - 7 Min.||8 - 9 Min.|