Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Your Steak for the Grill
Pull steak from the fridge 30 min–1 hour before grilling and let it rest at room temperature. Above 90°F outside, keep resting time to 1 hour max. Pat the surface completely dry with paper towels, then season generously with salt and pepper. Flank or skirt steak benefits from a marinade — marinate at least 30 minutes. Have a digital instant-read thermometer ready for accurate doneness.
- 2
How to Grill Steak
Preheat grill to 450–500°F. Place steak over direct heat.
1-inch steak (flip once):
- Medium-rare (130–135°F): ~4–5 min per side
- Medium (135–145°F): ~6–7 min per side
- Medium-well (145–155°F): ~7–8 min per side Total: roughly 8–10 minutes.
1½-inch steak — reverse sear: Cook on indirect side first, move to direct heat when ~10°F below target temp, sear briefly per side.
Rule of 3s (1-inch): 3 min direct + 3 min indirect per side. 4-3 rule (1½-inch): 4 min direct + 3 min indirect per side.
Flip once. Don't press down. Watch for flare-ups — keep a spray bottle of water handy. Use a meat thermometer for best results.
- 3
Rest, Slice & Serve
Pull the steak at 5°F below target — for medium-rare, remove at 125–128°F and rest until it reaches 130–135°F. Rest on a cutting board for a few minutes before slicing so juices redistribute. Cut against the grain for maximum tenderness. Serve immediately. USDA minimum for beef: 145°F.
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