How to Grill Steak Perfectly Every Time {Indoors & Out}

Sliced steak with a charred exterior and pink interior on a cutting board, knife placed beside it.

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How to Grill Steak Perfectly Every Time {Indoors & Out}

Grill steak like a pro—indoors or out—with high-heat searing, two-zone cooking, and precise carryover timing. Includes methods for gas, charcoal, and cast‑iron plus tips on resting, slicing, and serving.

Prep Time5

Cook Time10

Resting Time5

Total Time20

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $5.75 per serving

Equipment

Ingredients

3 pounds (1 to 1.5-inches thick) skirt steaks go for Prime or Choice cuts whenever possible; this method also works well using 1 to 1.5-inches thick flank steak, hanger steak, ribeye, strip steak, T-bone, or porterhouse
2 teaspoons Kosher salt
3/4 teaspoon black pepper
canola oil for oiling grates or grill pan; may also use avocado oil; avoid olive oil
marinade of choice optional; see my recipe for marinade
finishing sauce of choice optional; see my recipe for classic au Poivre

US Customary - Metric

Instructions

Combine the Kosher salt and black pepper in a bowl. Season both sides of the steaks. If marinating, add steaks to a zipper bag or bowl and cover with marinade. Refrigerate 4 to 6 hours, or 8 to 12 for tougher cuts like skirt, flank, and sirloin.
3 pounds (1 to 1.5-inches thick) skirt steaks, 2 teaspoons Kosher salt, 3/4 teaspoon black pepper, marinade of choice
Once fully marinated, remove steaks from marinade and let them sit at room temperature for 30 minutes.
Heat a grill pan over medium-high heat until it reaches approximately 400–450°F. Lightly oil the pan with canola oil to prevent sticking. Place the steaks in the hot grill pan. For medium-rare, cook for 3–4 minutes per side, or until the internal temperature reaches 130–135°F. Adjust cooking time for desired doneness.
canola oil
Remove the steaks from the pan and let them rest on a cutting board for 5–10 minutes to allow juices to redistribute. Slice the steaks thinly against the grain (perpendicular to the lines of muscle fibers) to maximize tenderness. Serve immediately.

Notes

NOTE - Nutrition Information Calculated without Marinade

Doneness Quick Chart

Doneness: Rare → Medium-Rare → Medium → Medium-Well → Well-Done
Internal Temp (e.g., 125 °F, 135 °F, 145 °F, 150 °F, 160 °F+)
Pull Temp: always 5 °F lower
Carryover Cooking Note: The steak will rise ~5 °F during resting—accounted for in pull temp and resting instructions.

Charcoal Grill (Two-Zone Setup)

Bank coals to create a hot zone and cooler zone. Always preheat your grill grates until they’re scorching hot—this ensures a crisp crust and those coveted grill marks.
Oil grates by rubbing them with an oiled paper towel held with tongs.
Sear steaks over direct coals: 3 min per side.
Slide steaks to the cooler zone and close lid. Insert a meat thermometer; cook to desired level of doneness.
Rest under foil 10 minutes so juices redistribute. Slice against the grain and serve.

Gas Grill (Direct & Indirect Heat)

Prepare grill: Light two burners on high (450–500 °F) and one on low for indirect heat. Always preheat your grill grates until they’re scorching hot—this ensures a crisp crust and those coveted grill marks.
Steaks should already be seasoned (and marinated if using) and have rested at room temperature for 30 to 45 min.
Sear over direct heat for 3 min per side, flipping just once to develop a crust.
Move steaks to the cooler side; close lid and cook until internal temps hit 125 °F (rare), 135 °F (medium-rare), or 145 °F (medium).
Rest under foil for 10 minutes so juices redistribute. Slice against the grain and serve.

Store leftover slices in an airtight container in the fridge for up to 4 days. To freeze, layer slices between parchment, seal in a freezer bag, and freeze up to 3 months.

Nutrition