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–+ servings
grilled steak on parchment paper on a wooden cutting board next to a bowl of salt, a carving set, thermometer and denim towel
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5 from 8 votes

How to Grill Steak on a Gas Grill or Grill Pan

Grilling steaks requires just a few easy steps for juicy, tender beef. Whether using a gas grill outside or a stovetop grill pan, soon you won't even need a recipe.
Note: The cooking time is for medium rare steak. The resting time only includes the time it rests after cooking. It does not include the time if you salt the meat in advance.
See the post for more information.
Prep Time10 minutes
Cook Time8 minutes
resting time10 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Don Baiocchi

Ingredients

  • 1 (1-2 lbs.) steak of your choice, preferably around 1-1½" thickness (see notes for options)
  • fine sea salt or kosher salt
  • avocado oil
  • flaky sea salt
  • freshly ground black pepper

Instructions

  • Pat the steak dry. Trim off any excess fat, if desired. Evenly coat the meat with fine sea salt or kosher salt.
  • Let the meat rest at room temperature for 1 hour or covered in the fridge for up to 2 days.
  • When you're ready to grill, bring the steak to room temperature, if stored in the fridge (could take 30-60 minutes). Pat dry and coat in a thin layer of avocado oil.
  • Heat a gas grill or grill pan to high heat and let it get very hot. If using a gas grill, fold up paper towels in a thick roll and coat in avocado oil. Use tongs to wipe the towels up and down the grates to coat evenly. If using a pan, leave it dry.
  • Lay the steak on the grates or grill pan and do not touch until it's ready to flip. As a general guide per inch of thickness:
    - Rare - 2-3 minutes per side (remove at 130° so it reaches 135-140°)
    - Medium rare - 4-5 minutes per side (remove at 140° so it reaches 145°)
    - Medium - 7-10 minutes per side (remove at 155° so it reaches 160°)
    - Medium well - 10-12 minutes per side (remove at 165° so it reaches 170°)
  • Once ready, remove the steak and loosely cover. Let rest for 10 minutes. Sprinkle with a bit of flaky sea salt and freshly ground black pepper. Slice against the grain.

Notes

See the post for more detailed information.
Cuts that work well with this simple way of grilling (no marinade, no extra indirect/oven cook time):
  • Ribeye
  • Filet mignon
  • Sirloin
  • Strip
  • Flat iron