re: Grilling a Steak

Get the primo to settle around 250, and cook the steak indirect until internal temp is around 125.

Take it off and let it rest while you open the vents wide open and get it as hot as you can get it. Throw the steak back on for 1.5 minutes per side. I do this once a month or so with a 2 inch rib eye and split it with the wife. It gets the juices flowing.

Don't cook steaks that aren't room temperature and aged

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I work the charcoal grill up to about 4-500 degrees

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That's a decent area. I get my grill up to at least 500, if it's over that's ok.

I usually grill a steak just for me so it's not some gigantic steak. I can barely eat a 3/4 of a pound steak.


But I always brush the steak with oil, can be vegetable oil, canola or pretty much anything. I use olive oil. Then I sprinkle the steaks with my seasoning.

Put applying the oil binds the seasoning to the steak and it also prevents it from sticking to the grill grates (as long as you've brushed the grates clean. I do that every time before I grill) If it's just one steak, like I do, I usually grill it for about 2 minutes, then turn it 45°. Don't flip it yet, just turn it 45°. Grill for another 2 minutes. (with the top of the grill on. The longer the top is off, the more heat you lose) After the two additional minutes, then flip, two more minutes, top of grill on. After 2 minutes turn 45° one last time (this will get you those grill marks you want) put top back on. So you're going to have grilled it for about 8 total minutes (4 on each side). The thing to keep in mind is to get the cover back on as soon as you can so you retain as much heat as you can.

Take it off and let it sit for about 10 minutes. Just at room temp. Let it rest.

I've grilled two steaks at once and did this exact same method and they both came out incredible.



Yeah I know, chewed up corn on the cob. It was awesome.

This steak was a filet mignon and I grilled it the exact way I suggested above. It's a great method. I grilled the corn on the grill too.

My OG method was a grill as hot as the hinges of hell, nowadays it is reverse sear on pellet grill.

The reverse sear is much more repeatable as to doneness and produces a damn fine steak.

I can very easily turn out everything from rare to well done at the same time.

There's three pages of stuff here. Maybe someone's touched on this maybe not.

You don't have to gild the lily with a steak and overcomplicate it with a bunch sou vide this and reverse seared that or whatever else people are talking about.

Here's all you need.

Before anything else, start with a CLEAN grill surface. No grease, no grime, no carbon. Heat clean it with steam. All of this is low labor and NOTHING matters more.

Get your grill screaming hot and clean with a stainless steel wool pad (you can get a bag of them, they last awhile) put on a heat glove, wet the steel wool and clean while the grill is about 500 degrees or so. It's easy and the steam will pull everything up. Whipe the surface with paper towels or whatever afterwards. Also, make sure the inside of the grill is reasonably clean as well, otherwise as it heats, you'll get all this acrid grease smoke. I can't stress enough the importance of a clean grill.


Sear at around 550 to 600 degrees.

I rub only with salt and add pepper afterwards. If you add pepper to your steak prior to grilling, the pepper will burn and impart a bitter flavor. This mistake is made alot.

Put butter in the bottom of your plate or serving dish, not on top of the steak and here's why. Work with gravity. The juices and butter will mix much better with the butter already on your plate surface than with the butter remaining on top. There's a flavor and moisture difference for sure.

A CLEAN and screaming hot surface is an absolute must. Begin there.


Oh i need to add this I guess. Keep your lid closed until you're ready to flip.