When grilling the perfect steak, the beauty is in the simplicity. Some steak recipes call for elaborate marinades and rubs, which have their value depending on the occasion, but how to grill the perfect steak requires much less. All it takes to get it right is high-quality meat, some salt and pepper, and a methodical approach.

The biggest roadblock to tender succulence is being in a rush. Using whatever’s on sale, not letting the raw steaks rise to room temperature, or flipping them multiple times on the grill can all affect the final performance. By applying some patience and care, those near (or far) misses will be a thing of the past. With these steps and techniques, you can prepare steakhouse-quality meals at home whenever you want.

The Steps to Grilling the Perfect Steak

Grilling the Perfect Steak

The Cut

Some cuts of meat are better than others for grilling. Ribeyes are known for their rich marbling, whereas Top Sirloin is readily available and more affordable with little marbling. Some consider a Porterhouse to be the best of both worlds, consisting of a New York Strip and a filet mignon united by a slender T-shaped bone. Also, don't overlook tougher, meatier cuts, like sirloin, hanger steak, skirt steak, or flank steak, grilled medium-rare and thinly sliced across the grain.

The Grade and Marbling of the Steak

The Grade and Marbling

Nothing ruins a good steak dinner like a lousy grade of beef. Prime is the highest quality designation, followed by choice and selection.  Look for USDA Prime or Certified Black Angus steaks if possible. Choice-grade steak is a good, less-expensive alternative, readily used in the restaurant industry. Also, pay attention to the marbling – thin white streaks of fat throughout a steak that keeps the meat juicy and adds flavor. A lot of places sell poor-quality meat, so choose a reputable supplier. Most importantly, form a relationship with a local butcher, asking when they receive orders, how long they keep their meat, and about special cuts.

The Salt

Salt the meat at least 15 minutes before grilling; some even suggest a few hours before. The salt helps the cells retain water, guaranteeing juiciness, and applying it early ensures that salt is dissolved into the meat and not left on the grill grates. Sea salt is all the rage now, or you can use Kosher salt, but using bigger grains makes for a superior crust.

The Rise to Room Temp

Take the steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won't cook evenly. Steaks at room temperature take seasoning better and will cook faster. However, meat takes time to cook, so take your time and learn to enjoy cooking your steak almost as much as eating it.

Grilling on the Estate Grill is Magical

The Heat

Give the grill plenty of time to preheat. Build a three-zone fire: a hot zone for searing, a medium area for cooking, and a safety zone to dodge any flare-ups. Grilling over high heat gives superior color and flavor. If it's hot enough, you shouldn't be able to hold your hand over the grates for more than 2 seconds.

The Patience

A home cook's biggest mistake is continuously checking the food. Let the steak develop a seared crust on the grill before moving or flipping it; otherwise, it will stick to the grates.

The Grill Marks

Use the hot grill to create “cross-hatch” grill marks. Set the steak down at a 45-degree angle from the grill lines. Give it a quarter turn about a quarter of the way through cooking. Halfway through cooking, flip it once, and then give it a final quarter turn for the last bit of cooking. Keep the grill grate hot, clean, and lubricated to prevent sticking and get killer grill marks.

The Touch Test

Use your index finger to poke the steak. A rare steak feels soft and spongy, medium springs back a bit when pressed, and well done feels firm. The only purpose served by stabbing a steak is to drain out the juices. (Tip: look for beads of blood that form on the top of the steak a few minutes after it goes on the grill. That tells you it’s time to turn.) Also, large steaks continue cooking after they come off the grill, so err on the side of undercooking a steak rather than overcooking it.

The Rest

Three to eight minutes of calm does wonders for a steak–no foil tent needed. The fibers relax, juices spread, and colors recalibrate, so all the flavors are retained in that short time. If sliced too soon, the juices will run rather than remain where they belong—in the steak!

The Finish

Plan the meal to get the extras done early so you can focus solely on the grilling, prevent overcooking, or serve cold steak. A great steak is good enough on its own, but consider finalizing it with a drizzle of extra virgin olive oil, a pat of butter or compound butter, melted beef fat, or even a slather of your favorite steak sauce.

The Grill Makes All the Difference for a Perfect Steak

The Grill Makes All the Difference

The Atlas is the best value American-made grill on the market

Grilling the perfect steak is a culmination of technique, seasoning, and the quality of your grill. It's here that American Made Grills sets the stage for grilling perfection with our unmatched craftsmanship. Manufactured in Huntington Beach, CA, our grills embody the spirit of American innovation and dedication to excellence.

Durability and Craftsmanship

American Made Grills stand out for the sheer quality they bring to every barbecue. Each grill is a testament to not compromising on materials or craftsmanship. Constructed with 304 stainless steel, renowned for its robustness and resistance to temperature fluctuations, these grills promise durability and an elegant finish that complements any outdoor kitchen setup.

Cooking Surface and Heat

The expansive cooking surface of an American Made Grill is a game-changer for steak lovers. More space means more flexibility to cook multiple steaks at once or to experiment with different cooking zones, ensuring each cut reaches its perfect level of doneness. Uniform heat distribution is another hallmark of our grills, thanks to burners and radiants designed to spread heat evenly across the cooking surface, eliminating hot spots and ensuring your steak cooks perfectly from edge to edge.

Lighting up an American Made Grill is as reliable as possible, courtesy of the Solid Brass Flame Thrower Ignition. This feature guarantees a quick and safe start to your grilling session, letting you focus on the culinary creation instead of struggling with the ignition.

The Muscle Grill from Our Hybrid Grill Series Can Burn Any Kind of Fuel

Hybrid Grill Series

But our pioneering approach to hybrid grilling sets American Made Grills apart. Models like the Muscle Grill and Encore Grill redefine versatility, allowing you to switch between briquettes, lump coal, hardwood, or pellets. This adaptability means you can tailor your fuel choice to the specific flavor profile you aim to achieve with your steak: a subtle smokiness or a robust charred exterior.

Warranty and Confidence

Our Lifetime Warranty on the frame, cooking grates, burners, and fuel trays speaks volumes about our confidence in the durability and performance of our products. Proudly manufactured in Huntington Beach, CA, each American Made Grill is crafted with precision and care, ensuring you receive a product that meets and exceeds expectations. This commitment to quality and satisfaction makes an American Made Grill not just a tool for cooking but a centerpiece for gathering, sharing, and creating memories.

Here's to the Perfect Steak Every Time

When it comes to grilling the perfect steak, remember that the quality of your grill makes all the difference. With an American Made Grill, you can achieve superior results every time, elevating your grilling game and delighting everyone at the dinner table. So take your time preheating, use the touch test to determine doneness, and let that steak rest before cutting into it. Enjoy the outdoors and new experiences that come with quality products.