A perfectly grilled steak has a deep brown crust, a juicy pink centre and big beefy flavour. Getting there is easier than you think. Follow this step-by-step method on any gas or charcoal grill, and you’ll never overcook an expensive steak again.
Step 1: Choose the Right Cut
For grilling, pick tender cuts at least 2.5 cm (1 inch) thick, ideally 3 to 4 cm (1¼ to 1½ inches). Thicker steaks are easier to cook to the right doneness.
- Ribeye: rich marbling and the most flavour. A favourite for the grill.
- Striploin (New York strip): beefy, slightly leaner, great texture.
- Tenderloin: the most tender, mild in flavour.
- Top sirloin: affordable and flavourful for weeknights.
Canadian beef is graded Prime, AAA, AA and A. AAA and Prime have the most marbling and are the best choices for grilling.
Classic Grilled Ribeye
Ingredients
- 2 ribeye or striploin steaks, about 3 cm (1¼ in) thick
- Coarse kosher salt, about ¾ tsp per steak
- Freshly ground black pepper
- 1 tbsp canola or avocado oil
- Optional: 2 tbsp butter, 2 garlic cloves, a sprig of rosemary
Instructions
- Salt early. Season steaks with salt on all sides 45 minutes before cooking and leave them uncovered on a rack in the fridge. Take them out 20–30 minutes before grilling.
- Set up two zones. Heat one side of the grill to high and leave the other side low or off. Preheat with the lid closed for 10–15 minutes.
- Clean and oil the grates. Brush clean, then wipe with an oiled paper towel held in tongs.
- Dry and season. Pat the steaks dry, rub lightly with oil and add pepper.
- Sear. Place steaks on the hot side and leave them alone for 2–3 minutes. Rotate 45 degrees for crosshatch marks if you like, then cook another 1–2 minutes. Flip and repeat.
- Finish on the cool side. Move steaks to the cool zone, close the lid and cook until they reach your target temperature (see chart).
- Rest. Transfer to a board, top with butter, garlic and rosemary if using, and rest 5–8 minutes.
- Slice against the grain and finish with a pinch of flaky salt.
Steak Doneness Temperatures
Remove steak from the grill about 3°C (5°F) before your target. The temperature keeps rising while it rests.
| Doneness | Pull from grill | After resting |
|---|---|---|
| Rare | 49°C (120°F) | 52°C (125°F) |
| Medium-rare | 54°C (130°F) | 57°C (135°F) |
| Medium | 60°C (140°F) | 63°C (145°F) |
| Medium-well | 65°C (150°F) | 68°C (155°F) |
| Well done | 68°C (155°F) | 71°C (160°F) |
Health Canada recommends cooking whole cuts of beef to at least 63°C (145°F) for food safety.
Common Steak Mistakes
- Cooking straight from the fridge: the outside overcooks before the centre warms up.
- A grill that isn’t hot enough: you get grey, steamed meat instead of a crust.
- Flipping constantly or pressing down: you lose the sear and the juices.
- Cutting right away: juices run onto the board instead of staying in the meat.
Want more fundamentals? Read 10 Grilling Tips Every Backyard Cook Should Know and learn the two-zone method in Direct vs. Indirect Heat. A good instant-read thermometer is the secret weapon here.
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