4 PT30M PT30M 4 thick-cut steaks of your choice Coarse salt to taste Freshly ground pepper to taste

for its higher top temperature and consistent burn. For your steak to achieve a great sear, be sure to get your grill's heat as high as possible, anywhere from 550ºF to 650ºF.

  • beef-steak
  • Steak
    • 130°F rare
    • 135°F medium-rare
    • 145°F medium
    • 150°F medium well
    • 160°F well done

Ingredients:

  • 4 thick-cut steaks of your choice
  • Coarse salt to taste
  • Freshly ground pepper to taste
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Servings: 4

You've been thinking about it all day – your first bite of the gorgeous steak that's sitting in your fridge. Follow these simple steps for a beautiful thick cut steak, seasoned and grilled to perfection. And for more steak grilling expertise, check out our How to pages for Ribeye, Filet and Skirt Steak.

  1. kfd-howtosteak-2Stage_0394

    1

    Fire up the grill.

    Fire up the grill.


    Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional

  3. 2

    Get into your zone.

    Get into your zone.

    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.


  4. Steak on the grill

    3

    Prep and season.

    Prep and season.


    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.

  5. 4

    Get your sear on.

    Get your sear on.


    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.

  6. 5

    Slow things down.

    Slow things down.


    Once your steaks are properly seared, move them to the cooler side of the grate. Close the lid and continue to cook until done.
  7. kfd-hoetosteak-Steak_4_0323

    6

    Check for doneness.

    Check for doneness.


    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.

  8. 7

    Remove and rest.

    Remove and rest.


    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 a restaurant quality sear to your steaks, place a couple bricks in the bottom of your grill to raise the lower cooking grate. This way, your steaks will sit two to three inches above the coals for a higher heat sear.

Learn more

You can use your finger to test for the perfectly done steak by feel.

Learn more

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  • Smoked and Grilled Tomahawk Ribeyes with Shallot-Garlic Butter and Basic Steak Dry Rub

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