How To Grill the Perfect Steak

By Story by Hunter Lewis

What separates a gorgeous steak house steak and a so-so backyard one? Simple: a killer crust. A salty, crispy, expertly charred one gives steak its intensely savory appeal. With the cost of beef at a 30-year high, now's not the time to just slap a steak over fire and call it dinner. Here's how to up your grill game and raise the stakes.

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Start with the Perfect Cut

Photo: Hector Sanchez

Go big with bone-in steaks at least 1½ inches thick. They'll develop a crust before the inside overcooks. We love skinny (½-inch-thick) cuts too; just be sure to grill them faster over higher heat. Season any steak liberally with kosher salt and freshly ground black pepper to elevate flavor and add crunch.

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The Fuel

Illustration: Ryan Kelly

Build a two-zone fire with charcoal so you can start the meat over the hot zone and move it to the cooler zone to avoid flare-ups. Grilling with gas? Build a two-zone fire by cranking all the burners up to high. Close the lid to preheat the grates. Then turn the heat down on one side, and get grilling.

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Angle, Rotate, and Flip for a Superior Crust

Photo: Hector Sanchez

Perfect grill marks are for fast-food burgers. What you're after is a perfect crust. Arrange steaks at a 90° angle across the grill grate to create more surface area, and listen for the sizzle. Don't hear it? Your grill's not hot enough—you want at least 500° at the grate's surface. After two minutes, rotate the steak 90° and cook two more minutes. Flip the steak and repeat, rotating and flipping often to develop the crust. Stop once you reach the desired internal temperature. A digital instant-read thermometer works best for this.

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The Finish

Illustration by Ryan Kelly

Transfer the steaks to a platter. Season with more kosher salt for extra flavor and texture, and let them rest 5 minutes for maximum juiciness. Slice against the grain with a sharp knife.

Next Level
Because of its surface area and even heat, a cast-iron skillet creates the ultimate sear and crust. Preheat a large skillet on the grill for 10 minutes. Swirl in 1 Tbsp. canola oil; then add steak.

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