We love grilling steaks at Fire & Flavor. Whether it is a ribeye, filet mignon, strip, or flank there are a ton of choices for different families and settings. We’ve created a simple guide to choosing the best cut of steak, steps for seasoning, and the “how to’s” for cooking both indoors and outside. We all love to fire up the grill on the weekend, but sometimes during the week, cooking indoors saves us a little time.
How to Cook Steaks on the Grill
Good Cuts for Grilling
With all of the different options on the market, it can be hard to choose what cut of meat to get. Here are some of our favorites that grill well:
Strip: Short loin with a fine-grain texture
Ribeye: Sometimes a tougher meat but preferred for marbling and extra flavor
Filet Mignon: Lean, mild flavor, and most tender (and expensive) cut
T-Bone: Tenderloin steak + filet. For a bigger and thicker version, try the Porterhouse cut
Flank Steak: Marinates well. Best cut for high heat and quick cooking
Prepping Steaks for the Grill
Trim the hard, white fat off. While many people leave it on for extra flavor, doing so can actually cause the grill to flare up. Leaving just ⅛-inch of fat on the meat still provides plenty of flavor but lowers your risk of flare ups.
Seasoning Steaks for the Grill
Season with freshly ground black pepper, kosher salt, and if you prefer, Fire & Flavor Steak Rub or Coffee Rub for extra flavor. Let steaks sit at room temperature for 30 minutes.
The Best Temperature for Grilling a Steak
First, you want your grill grates clean and oiled so the steaks flip easily. Next, preheat your grill to at least 450°F. Steaks love a hot grill and cook quickly, but it is important to form a good crust. Grill, flipping once, for 3-4 minutes until internal temperature on your meat thermometer is to your liking. See our temperature chart below for a quick guide.
Filet Mignon: Because filets are generally thicker than other cuts of steak, after searing, it is best to move them to the cooler side of the grill to finish cooking. Sometimes they require an extra flip or two.
Resting the steaks
For maximum flavor, ensure all of the juices distribute properly by removing your steaks from the grill and then lightly tent with foil, allowing them to rest for 5 minutes before serving.
Cooking Steaks in the Oven
Sometimes weather or logistics stand in the way of your outdoor grilling plans and you have to cook your steak inside. Cooking your steak first in a skillet gives it the perfect outer brown and then putting it in the oven ensures a finished inside.
Best Cuts for Cooking a Steak in the Oven
When it comes to cooking a steak in the oven, we prefer a flank steak which is less expensive and is great for feeding a big family or crowd.
Prepping a Steak for the Oven
In order to absorb maximum flavor, pierce each side of the steak several times with a dinner fork. Rub with Fire & Flavor Steak Rub or Coffee Rub and a pinch of kosher salt, cover with plastic, and refrigerate them for at least 1 hour or up to a day.
The Right Temperature for Cooking a Steak in the Oven
When it comes time to cook your steaks, preheat the oven to 450°F. Season the meat with freshly ground black pepper, sear in a large ovenproof skillet for 3-4 minutes per side, and transfer to oven to finish cooking. Roast in oven for 4-5 minutes for medium-rare. Using a meat thermometer will insure your steak is cooked to your liking. See temperature chart below.