Step 1

Choose a steak with plenty of marbling. Since you'll be cooking the steak to a well-done temperature, you'll need plenty of fat to keep the meat from drying out. New York strip and rib-eye, in particular, are known for having a good distribution of fat throughout the meat.An 8–12 oz (230–340 g) steak is a good size for a single portion.If you live in the U.S., USDA Prime is the best cut of meat available, and indicates rich marbling. If you can't afford that or it's not available, USDA Choice is the next best, followed by USDA Select.

Step 2

Let the steak sit at room temperature for 20 minutes. You’ll get a more even cook on your steak if you start with one that’s room-temperature. Take the steak out of the package and place it in a dish on the counter for about 20-30 minutes so it can start to warm up.The steak may release some of its juices as it warms, so place it on the counter in a rimmed baking dish.You should never allow raw meat to sit at room temperature for too long, as it can start to spoil. Keep a close eye on the time while you're bringing your steaks up to room temperature and do not exceed 30 minutes.

Step 3

Heat one side of your grill to high heat. If you have a gas grill, only turn on one of the burners. If it’s a single-burner grill, you can just turn down the temperature after you flip the steaks.If you’re using charcoal, group the hot coals to one side of the grill. If you hold your hand 3–4 in (7.6–10.2 cm) over the hot side of the grill, you should only be able to leave it there for about 2 seconds before it's too hot.While you want the high heat to get a great sear on the outside of your steak, you can’t cook it on high heat the whole time, or the outside will finish cooking faster than the inside.To avoid this, focus the heat on one side of your grill, so you’ll have a cooler zone to transfer the steaks to after they sear.

Step 4

Brush your steaks with about 1 tsp (4.9 mL) of vegetable oil. The vegetable oil will help keep the steaks from sticking to the grill. Be sure to cover both sides in a light coat of the oil.You might not need to use all of the oil for smaller steaks. On the other hand, for very large steaks, you may need to use a little more.

Step 5

Season your steak generously with salt and pepper. A delicious grilled steak only needs salt and cracked pepper to bring out the natural flavor of the meat, especially if you’re using a good cut of meat. Since the seasoning needs to reach all the way into the steak, it’s best to use a liberal amount, although the exact measurement will vary depending on the size of your steak and your personal taste.

Step 6

Place the steaks on the hot side of the grill for 4-5 minutes. You should hear a sizzling sound as the steak hits the grill grates, and it shouldn’t be long before you start to smell the tantalizing aroma of grilled meat. However, don’t be tempted to move the steak around too much. It’s best to leave the steak where it is so it can get a good sear. Searing may help hold in the steak's juices, resulting in a more tender well-done steak.Don't crowd the grill too much; there should be at least 1–2 inches (2.5–5.1 cm) between the steaks.After 4 or 5 minutes, the steak should be golden brown and slightly charred.If you want diagonal grill marks, you can rotate the steak 45° once during the sear, but otherwise, leave it alone.

Step 7

Flip the steaks with tongs and move them to the side with lower heat. As you’re flipping the steaks, move them to the cooler side of the grill. If you’re using a single-burner gas grill, turn it down to medium heat.Whenever you’re cooking steaks, you should always use tongs. This is because tongs won't pierce the meat, so the steaks will be able to retain more of their juices as they cook.

Step 8

Continue cooking the steak for about 10-12 minutes. This will give you a steak that’s well-done, but it shouldn’t be tough and chewy. If you want to be sure the steak is done, use a meat thermometer and remove the steak from the grill when it reaches 165 °F (74 °C).The temp for a well-done steak is 170 °F (77 °C). However, since the steak will continue cooking for a few minutes after you remove it from the heat, you’ll get the best results by taking it off the grill just before it reaches that temperature.

Step 9

Let the steak rest for about 5 minutes before you serve it. When a steak is cooking, all the juices gather in the center of the meat. By letting it rest, you give the juices a chance to redistribute through the entire steak.When you’re cooking a steak to well-done, it’s especially important to let the juices settle, since the longer cooking time has a tendency to dry out the meat.