How to Cook a Steak Outside

One of the beautiful things about warmer weather is the ability to cook outdoors—and perhaps nothing says, “Cookout season is here!” more than a steak prepared on an open flame. The sizzle, the smoky aroma, the way a perfectly seared crust gives way to a juicy, tender center—it’s a simple pleasure that never gets old. Whether you’re hosting friends or just making dinner feel a little more special, grilling steak is one of the most satisfying ways to celebrate the season.

Even if you’ve never fired up a grill before, cooking steak doesn’t have to be intimidating. We asked our Culinary Content Lead, Sandra Tripicchio, for her top tips on picking the perfect cut, seasoning and how to get an even cook. (Hint: You’re gonna need a Hybrid skillet.)

Follow Tripicchio’s tips for a perfect meaty experience, every time.

Choose the right cut

When it comes to grilling, every cut of steak is not created equal. Tripicchio has favorites for outdoor cooking.

“Because grilling is a dry, high-heat method of cooking, choosing the right cut of meat is an important decision. Tender cuts like rib-eyes, filet mignon, porterhouse, T-bone and strip work well,” she says. (Her personal favorites? Bone-in ribeye, or a tomahawk for a real show-stopping meaty main.)

Size matters, too—especially if you’re a grilling newbie. “The thicker the steak, the less the risk of overcooking it. Opt for a 1.5-inch to 2-inch thick cut,” Tripicchio says.

Season like a pro

Tripicchio recommends seasoning your steak well with salt 45 minutes to an hour before cooking. Not only does a simple seasoning allow the flavor of the meat to shine, but it draws out moisture.

“That moisture is then reabsorbed into the meat, tenderizing it. You'll pat the steak dry and season again with salt, pepper, a seasoning salt or your favorite rub,” she says. 

Don’t overdo it

“A thick cut requires a generous seasoning, but do show some restraint; you can always season more later,” Tripicchio says. “The second layer of flavoring comes from a butter, garlic and herb basting.” 

When in doubt, use a gas grill

“While I am partial to the primal, hands-on activity of building and tending to a natural-wood or lump charcoal fire, this method of cooking requires more than modest experience simply due to the management of a very hot, live fire (and the potential consequence of burning your food),” Tripicchio says. “Gas grilling is easier in several ways: Most have a built-in thermometer to take out the guesswork; heat can be adjusted with the turn of a dial; cleanup is minimal.”

A pan is your friend

Tripicchio uses a skillet to perfect her grilled steak. 

“I will set one side of my grill to high heat and the other side on medium and then... stick with me here...drop a heat-safe fry pan on top, like a HexClad 12” Hybrid skillet,” she says. “For a well-seasoned and oiled, 1.5" bone-in rib-eye at room temperature, I will sear the steak for 2-3 minutes per side, ensuring there are beautiful grill marks. Then transfer to the pre-heated pan to finish cooking to your desired doneness. The pan provides a barrier from the direct heat and also allows for a butter-basted finish.”

Be patient

In addition to forgetting to reheat the grill and not greasing your food (or the grates) to prevent sticking, one of the biggest mistakes people make, Tripicchio says, is “not trusting the process and constantly flipping the food, which prevents a consistent, even cook.” So chill out on flipping your steak multiple times.

Use a meat thermometer

The only “factual” way to know if your steak is done is to use a meat thermometer, Tripicchio says. A medium-rare steak should read approximately 130°F at its center.

Fat equals flavor

Once she transfers her steak to a 12” Hybrid skillet, Tripicchio adds “a good knob of butter, some herbs and garlic to finish cooking at an even temp and then baste.” The basting and aromatics equal extra flavor and richness.

It’s steak season, everyone. Dive in.