Description
This detailed guide shows you how to perfectly grill various types of steak to medium-rare, using high heat direct grilling for most cuts and incorporating indirect grilling for the tri-tip for best results. Each steak cut is generously seasoned with kosher salt and freshly ground black pepper and cooked until an instant-read thermometer reads 130° to 135°F for optimal medium-rare doneness.
Ingredients
Scale
Steak and Seasoning
- 1 lb. steak (options include flank, skirt, ribeye, filet mignon, sirloin, tri-tip, strip steak)
- Kosher salt, generously for seasoning
- Freshly ground black pepper, generously for seasoning
Instructions
- Prepare the Grill: Preheat your grill for high heat, allowing it to heat up thoroughly for about 5 minutes to ensure a hot direct grilling surface.
- Season the Steak: Generously season your steak on all sides with kosher salt and freshly ground black pepper to enhance the flavor and create a flavorful crust.
- Grill the Steak: Place the steak over direct high heat. For flank, skirt, ribeye, filet mignon, sirloin, and strip steak, grill for the specified time per side until an instant-read thermometer inserted into the thickest part reads 130° to 135°F, indicating medium-rare doneness. Grill times vary by cut: flank steak – 4 to 6 minutes per side; skirt steak – 3 to 5 minutes per side; ribeye – 4 to 6 minutes per side; filet mignon – 5 to 6 minutes per side; sirloin – 4 to 5 minutes per side; strip steak – 5 to 6 minutes per side.
- Tri-Tip Specific Grilling: For tri-tip, grill over direct high heat 5 minutes per side to sear, then move to indirect heat and continue grilling until the internal temperature reaches 130° to 135°F. This usually takes an additional 7 to 10 minutes per side, ensuring even cooking and tender results.
- Rest and Serve: Remove the steak from the grill and let it rest for a few minutes to allow the juices to redistribute before slicing and serving for optimal juiciness and flavor.
Notes
- Use an instant-read meat thermometer to accurately check doneness for medium-rare.
- Rest the steak for about 5 minutes after grilling to keep it juicy.
- Adjust grilling time slightly if you prefer different levels of doneness.
- Ensure the grill is preheated well to get a good sear on the steak.
- Season generously as salt and pepper are key for crust formation and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 to 20 minutes depending on steak cut
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: steak, grilling, medium-rare steak, flank steak, skirt steak, ribeye, filet mignon, sirloin, tri-tip, strip steak, barbecue, summer grilling
