A great grilled steak comes down to a few fundamentals: a thick cut, aggressive salting, high heat for the crust, and — above all — pulling it at the right internal temperature. The biggest mistake home cooks make is guessing at doneness; an instant-read thermometer turns steak from a gamble into a sure thing. Here's the method that delivers a deep, charred crust and a juicy, evenly cooked interior, whether you're on gas or charcoal.
Step-by-step
Choose a thick steak and salt it early
Pick a steak at least 1 to 1.5 inches thick — ribeye, strip, or filet — so you can build a crust without overcooking the inside. Salt it generously with coarse salt at least 40 minutes ahead (or up to overnight in the fridge, uncovered). This 'dry brine' seasons deep and dries the surface so it browns better.
Bring it to room temp and pat it dry
Take the steak out 30–45 minutes before cooking so it cooks evenly, then blot the surface completely dry with paper towels. A dry surface is the secret to a hard sear — surface moisture steams instead of browns. Add pepper now (it can scorch over very long cooks, so some prefer it just before searing).
Build a two-zone fire
Set up one hot, direct-heat side and one cooler, indirect side. On gas, run some burners high and leave others off; on charcoal, bank the lit coals to one side — a chimney starter gets them ripping hot fast. This two-zone setup lets you sear over the flames and then finish gently without burning the outside.
Sear hard over high heat
Lay the steak over the hot zone and sear 2–3 minutes per side, until a deep brown crust forms. Flip once (or, for an even crust, every 30–45 seconds). Resist moving it around — let it sit so the surface caramelizes. If flare-ups get aggressive, slide it to the cool zone for a moment.
Move to indirect heat and cook to temperature
Slide the steak to the cooler side, close the lid, and cook to your target internal temp, checking with an instant-read thermometer in the thickest part. Pull it about 5°F early — it keeps cooking as it rests. Targets: rare 120–125°F, medium-rare 130–135°F, medium 140–145°F, medium-well 150–155°F, well-done 160°F+.
Rest before slicing
Move the steak to a board or warm plate and let it rest 5–10 minutes, loosely tented with foil. Resting lets the juices redistribute so they stay in the meat instead of running out when you cut. Slice against the grain to maximize tenderness, and serve.
Recommended Gear
The gear we'd reach for. Prices shown on Amazon at click-through.
Alpha Grillers Instant Read Meat Thermometer
budget-friendly
2-3 second readings, a big backlit display you can read over grill glare, and waterproof enough to survive the sauce station — doneness stops being a guess.
Check Price on Amazon →
Weber Rapidfire Chimney Starter
budget-friendly
The fastest route to a screaming-hot sear on charcoal — fills with coals, lights in 10–15 minutes, no lighter fluid.
Check Price on Amazon →Frequently Asked Questions
What temperature should I grill a steak to?
Pull it about 5°F before your target, since it carries over while resting. Aim for 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for medium-well, and 160°F or above for well-done. An instant-read thermometer is the only reliable way to hit these — don't trust the poke test alone.
Should I salt steak before or after grilling?
Before — and ideally well before. Salting at least 40 minutes ahead (or overnight, uncovered in the fridge) lets the salt penetrate and dries the surface for a better crust. Salting just a few minutes before is the one timing to avoid, since it draws moisture to the surface without time to reabsorb.
How long should a steak rest after grilling?
About 5 minutes for a thinner steak and up to 10 for a thick one. Resting lets the juices redistribute through the meat, so they don't spill out the moment you slice. Tent it loosely with foil to keep it warm without steaming the crust.
What's the reverse sear method?
It flips the order: cook the steak slowly over indirect heat until it's about 10–15°F below your target, then sear it hot at the end for the crust. It gives very even doneness edge-to-edge and a great crust, and works especially well for thick steaks (1.5 inches plus). The standard sear-first method is faster for everyday steaks.
How long to grill a 1-inch steak?
About 3-4 minutes per side for medium-rare over direct high heat (450-500°F), then a 5-minute rest. Pull at 130°F internal for medium-rare — temp keeps rising during rest. Thicker steaks need the reverse-sear: indirect heat to 115°F, then 1 minute per side over high to finish.
What's the best steak doneness temperature?
Pull-from-grill temps (final temp is 5°F higher after rest): Rare 120°F, Medium-Rare 130°F, Medium 140°F, Medium-Well 150°F, Well 160°F. Use an instant-read thermometer — visual cues are unreliable on grill surfaces.
Want to dig deeper? See our guides to Best Gas Grills (2026), Best Charcoal Grills (2026), and Best Grilling Tools (2026).