How to Grill Steak
Follow these simple steps for a beautiful thick cut steak, seasoned and grilled to perfection. Grilling steak is easy with Kingsford's grilled steak recipe.
Let's get grilling
Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional
For most thick steaks, you’ll want to arrange your coals into a two-zone fire. Replace the top grate, allow it to heat up – all vents should be fully open – then pour cooking oil on a folded paper towel and oil the grates using long-handled tongs.
Remove your steaks from the refrigerator and let them reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process.
Place your steaks directly above the coals and sear for two to three minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.
Once your steaks are properly seared, move them to the cooler side of the grate. Close the lid and continue to cook until done.
Using a digital instant-read meat thermometer, check the internal temperature of your steaks while they’re still on the grill. You’ll want 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that steaks will continue to rise a few degrees once they’re off the grill.
Pull your steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.
For safe meat preparation, reference the USDA website.
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