Prep’s where the magic kicks off. Slap that steak with salt, pepper, or a killer rub—don’t be shy, let those flavors pop like a San Antonio street party. Fire up your grill for 15 minutes, setting up a dual-zone vibe: one side screaming hot with mesquite-fueled flames for that sear, the other chilled out for finishing the job. Hit that high heat for 2½–3 minutes per side, twisting it 45 degrees halfway to score those diamond grill marks that scream “El Fuego was here.” Then slide it over to the cooler side to nail your doneness, bold and perfect.
Whether you’re throwing down at a backyard barbecue or just flexing for yourself, these moves will crown you the grill king, no question.
Perfectly grilled steak
Tips to Grill Steaks Perfectly
Here’s the insider scoop to level up your steak game, straight from the food truck life:
- Choose the right cut: Go for ribeye, sirloin, or filet mignon—cuts that can handle the heat and swagger.
- Season boldly: Hit it with a rub or marinade that’s got some Latin kick—think chili, lime, or a little smoky spice.
- Rest it: Give that steak 5-10 minutes to chill after grilling—keeps it juicy like a pro move should.
Craving more grilling heat? Peep our advanced grilling techniques and keep the fire alive.
What Time Does a Steak Finish Cooking?
Use this table to lock in your preferred doneness, because precision’s the name of the game:
| Level of Doneness | Minimum Internal Temperature (Fahrenheit) |
|---|---|
| Bleu | 100-110 degrees |
| Rare | 120-130 degrees |
| Medium-rare | 130-135 degrees |
| Medium | 140-145 degrees |
| Medium-well | 150-155 degrees |
| Well-done | 160-165 degrees |
While you’re grilling over that open flame, don’t mess with it too soon—let it sear hard and free. It’ll pop off the grates when it’s ready, no sweat. After it’s done, let it rest before you slice—keeps the juices locked in tight, like a treasure chest of flavor.
Now that you know how to grill steaks like a pro, share your grilling tips in the comments below! Let’s see what you’ve got, fam.