How to Grill Steak: Step-by-Step Guide to Grilling the Perfect Beef Steak

Grilling a great beef steak is simple when you follow a few reliable steps. Whether you want a quick midweek treat or a show-stopping centrepiece for the weekend, this guide will show you exactly how to grill steak like a pro. From choosing the right cut to perfecting your steak grill time, these tips are the same techniques our chefs use at Asador Bar & Grill, and now you can use them at home for restaurant-quality results.

Step-by-Step Guide to Grilling the Perfect Beef Steak

A perfectly grilled steak is all about flavour, texture, and timing. Whether you are learning how to grill steak for the first time or perfecting your skills, the right cut, seasoning, and steak grill time are key. From a juicy beef rib steak grill to a tender beef sirloin steak grill, these tips will help you create a restaurant-quality grilled steak at home.

1. Choose the right cut

Pick a cut that suits your taste and cooking style. For full flavour and a good crust, choose ribeye or sirloin. For a leaner, more tender result, choose fillet. A beef sirloin steak grill gives you a balance of tenderness and flavour, while a T-bone or porterhouse offers two textures in one. Always look for good marbling because fat means flavour and juiciness in a grilled steak.

Want to explore more options? Check out our guide to the different types of steak cuts for a detailed look at each cut and what makes it special.

2. Thickness matters

For the best results, choose beef steaks at least 2.5 cm thick. Thicker cuts are easier to cook to your preferred doneness while achieving the deep, caramelised crust you want from a grilled steak. Thin steaks cook too quickly and can leave you with less control over the cooking process.

3. Seasoning and dry brine

Season generously with sea salt and freshly ground black pepper. For better flavour and a firmer crust, dry brine your steak by coating it with salt and leaving it uncovered in the fridge for at least 45 minutes, or up to 24 hours. This helps the seasoning work its way through and creates a better texture when you grill steaks.

4. Bring to room temperature

Remove beef steaks from the fridge 30 to 60 minutes before cooking. A steak that is too cold may burn on the outside before the centre is cooked through, so this step ensures a more even result when you place the steak on the grill.

5. Prepare the grill

Preheat your grill thoroughly. If using gas or charcoal, set up two zones with one very hot for searing and the other cooler for finishing the cooking process without burning. Clean and oil the grates to avoid sticking. Two-zone grilling lets you sear for flavour and then move the steak to finish gently.

6. Sear, then finish

Place your steak over the hot zone and sear to form a golden crust. For attractive crosshatch marks, set the steak at a 45-degree angle to the grates and rotate it halfway through. After searing, move to the cooler side to finish. This method protects the interior from overcooking while giving you a great crust.

7. Target internal temperatures

The most reliable way to judge doneness is with an instant-read thermometer. Remove the steak from the grill a few degrees below your final target, because the temperature will rise while the steak rests. Use these target temperatures as a guide:

Rare: target pull temperature around 49 to 52°C.
Medium rare: target pull temperature around 54 to 57°C.
Medium: target pull temperature around 60 to 63°C.
Medium well to well done: 66°C and above.

Resting will raise the temperature by about 3 to 6°C, so allow for this in your steak grill time.

8. Rest the steak

Resting is essential. Let steaks rest for 5 to 10 minutes, depending on thickness. This allows juices to redistribute, so you do not lose them when you slice. Cover loosely with foil while it rests.

9. Slice and serve

Slice across the grain for maximum tenderness. Keep slices thin for a tender bite. Serve simply with butter, or with a parsley and garlic butter for a finishing touch. Classic pairings are roasted new potatoes, charred vegetables, or a crisp salad.

Want to taste how a professional does it? Visit our steakhouse in Leicester Square where the perfect sear is our signature.

Extra tips and variations

Reverse sear: cook slowly on the cooler side until nearly at temperature, then finish with a hot sear for a uniform pink interior and strong crust. This is great for very thick cuts.
Cooking from frozen: with thick steaks, you can grill from frozen, searing first, then moving to indirect heat. This avoids a grey band and can give even cooking.
Use tongs, not a fork: piercing the steak will let juices escape. Turn with tongs or spatula only.

Quick checklist before you gril

Steak at room temperature, dry-brined if possible.
Grill clean and preheated.
Two zones set up, hot for sear, cooler to finish.
Instant-read thermometer ready.
Resting space and foil ready.

Conclusion

Perfectly grilled beef steak relies on choosing the right cut, seasoning well, controlling the heat, and nailing the steak grill time. With practice, you can achieve results that rival your favourite steakhouse in Leicester Square. For those who’d rather leave it to the experts, visiting a quality restaurant in Leicester Square is the perfect way to enjoy a flawlessly cooked steak without the effort.

For the ultimate experience, enjoy authentic Argentinian-style grilled beef steak prepared by our chefs—book a table at Asador Bar & Grill and taste the difference.

FAQs

Is Asador Bar & Grill fully halal?

Yes, all meat served is halal-certified, ensuring a trustworthy dining experience.

Should I marinate steak before grilling?

Marinating is optional. For high-quality cuts like ribeye or sirloin, simple seasoning with salt and pepper is enough. Marinades work better for tougher or leaner cuts to add flavour and tenderness.

Is it better to grill steak with the lid open or closed?

For searing, keep the lid open. Once you move the steak to indirect heat to finish cooking, closing the lid helps retain heat and cook evenly.