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How to Cook Steak on a Grill - an Easy Step-by-Step Guide

written by

Bruce Hitzfield

posted on

June 24, 2020

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A perfectly grilled steak is one of life's great joys. The warm summer air, the laughter of friends, and beautiful cuts of meat cooking to perfection on the grill create some of the best memories and meals.

Of course, if you're the one cooking for your family or throwing the party, you have to know how to get it just right. It's just as true if you're cooking for yourself as a group - you deserve amazing steak all of the time!

Read on to discover how to grill meat just right, every time.

Things to Keep in Mind Before You Cook Steak on a Grill

Before your steak goes anywhere near the grill, you'll want to consider the cut. This will change depending on who you're serving:

  • Larger cuts like Porterhouse are perfect for gatherings, as just one of these can feed a few people.
  • If you're just feeding a couple of guests, a smaller cut like New York strip might be appropriate.

Finding a farm where you can get to know the farmer who raises your food is a great way to be sure you're getting a higher quality product than you’d get from a large supermarket.

How to Prepare Steak for Grilling

Two things are important here - temperature and seasoning. Especially for larger cuts, letting the meat come to room temperature before you cook it ensures the beef will cook evenly.

Small steaks benefit from a bit of chill if you're aiming for mid-rare, as they cook much more quickly. We highly recommend letting the cut sit out for at least half an hour, even up to two hours for big pieces of meat.

Secondly, seasoning is king. Salt and pepper are the classics, and there's a reason for that. While all sorts of rubs and marinades exist, if you're just starting out, learn how to use the basics first. They're your best friends when it comes to getting to know seasoning.

Salting your steak a couple of hours before you grill allows the seasoning to penetrate right through the meat, making it flavorful throughout. Some people even salt overnight.

If you're in a hurry, don't salt a cold steak 10-20 minutes before cooking - this will mostly just draw out moisture and dry the meat out. Salting right before the steak hits the heat means that you won't lose moisture in this way.

One final tip is to pat the beef dry when you're bringing it up to temp. This will allow it to develop a better sear when you grill it.

How Long to Grill Steak

The cooking time is hugely subjective, as it depends on two things:

  • How cooked you like your beef
  • How big your cut of meat is

One of the best ways to cook it to perfection is to get a temperature probe. You insert this into the steak, and it'll tell you how done the meat is.

Here is a general guide to internal temperature (given in degrees Fahrenheit):

  • Rare: 120-130
  • Medium Rare: 130-135
  • Medium: 135-140
  • Medium Well: 140-150
  • Well Done: 150

In general, the consensus is that for a prime steak, medium-rare is the holy grail. It maximizes tenderness and flavor in the relatively pricier cuts of meat we tend to use for this process.

However, it's your party, and you can grill how you want to. Many people prefer medium or even medium-well. Just make sure you're keeping an eye on it.

Another tip is not to turn the steak too much. This will allow the meat to brown well on each side as it picks up grill marks. The Maillard reaction is what makes seared meat so delicious, and to make the most of this effect, let each side pick up good color before you turn it over.

For big, thick cuts, turning it a few times is more common to allow better heat penetration right through the meat.

What Temperature to Cook Steak on a Grill?

You should aim to reach a temperature of 450 degrees Fahrenheit. When it comes to this kind of meat, high heat is essential.

Fire up your charcoal grill at least half an hour before you plan to put any meat on it. You don't want the steak to be touching a flame, as this will add an unpleasant burning taste.

If possible, create different sections of heat on your grill - if you're using charcoal, this means moving the coals around a bit to utilize some indirect heat. The meat needs to cook on high heat to get a good sear. Also, create a low-heat area to let the steak rest once it's cooked (more on that later).

Ingredients for the Perfect Steak

Salt and cracked black pepper are your best bets when it comes to seasoning your steak. For beginners, getting to know what levels of these seasonings to apply will make you a wiser chef. They let the flavor of the meat really come through before you add any extra.

Always remember: the meat is your main ingredient. You should never overpower the flavor of the meat by overseasoning.

Once you're comfortable with the basics, the world is your oyster. Marinades and dry rubs come in an endless variety. From punchy Cajun spicing to Korean flavor-bomb marinades, there's so much to discover.

Most of all, buy a good quality steak.

Look for good marbling (little veins of fat running through the meat) as this will add flavor and juiciness. It melts as you grill, keeping the meat tender and delicious.

Don't sweat the small stuff. Many of the best steaks in the world don't use anything more than the basics as seasoning. But if you want to get creative, there's a whole world to choose from.

How to Cook a Steak on a Grill: Step-by-Step

Step 1: Prep the Meat

Take your steak out of the fridge 30-120 minutes before cooking and let it come up to room temperature. Season well in advance to allow maximum flavor penetration.

Step 2: Prep the Grill

Pre-heat your grill and create a hot zone and a cooler zone. Brush a little olive oil on the bars to prevent too much sticking.

Step 3: Sear the Steak

Drop the steak on the hot zone. Allow it to sear for a few minutes before turning.

Turn to get color on the other side. Let this cook for a couple of minutes less than the first side.

Step 4: Check the Temp

Check the temperature with a probe. If the temp is more than 5 degrees lower than your desired result, keep cooking; turn again if necessary.

Step 5: Transfer to the Cool Zone

When the center of the beef comes up to around 5 degrees lower than the desired result, move it to the cooler zone. Let it rest for at least 5 minutes. This allows the proteins to relax and the meat to re-absorb juice. It also continues to cook, bringing it up to the desired level.

Last Step: Serve and Enjoy!

Serve the steak with refreshing side dishes of your choice to your delighted guests!

Conclusion

Grilling steak isn't rocket science, but it does require attention to detail and respect for the delicious cut of meat you're using. At Seven Sons, we believe steak is one of the most delicious foods known to man. When you aim to make your cuts really special, you'll always create meals that are above and beyond.

Grill with confidence and spend the summer wowing your friends and family with a gorgeous steak! Browse our selection of grass-fed meats to grill the best cuts possible.

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A Complete Guide to Pork Cuts and How to Cook Them

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things.  Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products.  But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts!  Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon  What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste.  For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite.  Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. 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Chicken Liver vs. Beef Liver: What’s the Difference?

Chicken Liver vs. Beef Liver: What’s the Difference?

If you're looking for a nutrient-packed addition to your meals that won't break the bank, it's time to consider liver. Both chicken liver and beef liver are nutritional powerhouses, but they differ in taste, texture, and specific nutrient profiles—making each ideal for different preferences and health goals. Quick Comparison: Protein: Both deliver about 23g of protein per 100g servingKey Nutrients: Beef liver wins for vitamin A and copper; chicken liver has more iron and calciumTaste: Chicken liver is mild and creamy; beef liver is robust and intenseBest For: Chicken liver is perfect for liver beginners; beef liver suits those who love rich, meaty flavorsSustainability: Both are easy to prepare and support nose-to-tail eating, ensuring no part of the animal goes to waste Still undecided? Let's dive into the benefits of chicken liver vs. beef liver and see which suits your needs best!Originally published on May 1st, 2024, this article was updated and republished on November 20, 2025. 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Micronutrients  Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions.  Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors.  That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it.  You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit.  Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry.  This applies more to beef liver, which cooks in slightly less time than chicken liver.  Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions  Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote  Chicken liver Chicken liver pate  Sticky Chinese chicken liver stir fry  Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat.  Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. 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It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today. 

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