A gas grill’s direct flame gives you immediate control over temperature and those classic crosshatch marks. Learning how to cook steak on gas grill is easier than you think, and it delivers restaurant-quality results right in your backyard.
You don’t need fancy equipment or years of experience. Just a few simple steps and a hot grill. Let’s get started.
How To Cook Steak On Gas Grill
This guide covers everything from picking the right cut to resting your steak perfectly. Follow these steps, and you’ll never order steak out again.
Choose The Right Steak Cut
Not all steaks are created equal for grilling. Some cuts work better with high, direct heat.
- Ribeye: Marbled with fat, juicy, and forgiving. Great for beginners.
- New York Strip: Leaner than ribeye but still tender. Holds up well.
- Filet Mignon: Very tender but lean. Needs careful timing to avoid dryness.
- Sirloin: Budget-friendly. Best marinated or cooked to medium-rare.
- T-Bone or Porterhouse: Two steaks in one. Requires even cooking.
For the best results, choose steaks at least 1 inch thick. Thinner steaks cook too fast and dry out.
Prepare Your Steak Before Grilling
Proper prep makes a huge difference. Don’t skip these steps.
Bring Steak To Room Temperature
Take your steak out of the fridge 30–45 minutes before grilling. This helps it cook evenly. A cold steak will burn on the outside while staying raw inside.
Season Generously
Use coarse salt and fresh black pepper. Pat the steak dry with paper towels first. Then season both sides liberally. Let it sit for 15 minutes so the salt absorbs.
You can add garlic powder, onion powder, or rosemary, but keep it simple. The steak’s flavor should shine.
Oil The Steak, Not The Grill
Brush a light coat of high-smoke-point oil (like avocado or canola) on the steak. This prevents sticking and helps with searing. Never spray oil directly on the grill grates—it can cause flare-ups.
Preheat Your Gas Grill Properly
Preheating is critical. Turn all burners to high and close the lid. Wait 10–15 minutes until the grill reaches 500–600°F (260–315°C).
A hot grill gives you that perfect crust. If the grill isn’t hot enough, the steak will steam instead of sear.
Use a grill thermometer to check the temperature. Most gas grills have built-in gauges, but they can be inaccurate. An instant-read thermometer is your best friend.
Set Up Two-Zone Cooking
Two-zone cooking gives you control. Leave one side of the grill on high heat for searing. Turn the other side to medium-low or off for indirect cooking.
This setup lets you sear the steak first, then move it to the cooler side to finish cooking without burning.
Sear The Steak
Place the steak directly over the hot side of the grill. Listen for a loud sizzle—that’s the sound of a good sear.
- Close the lid and cook for 3–4 minutes.
- Flip the steak using tongs (never a fork—it pierces the meat and releases juices).
- Sear the other side for another 3–4 minutes.
For crosshatch marks, rotate the steak 45 degrees halfway through each side. This is optional but looks impressive.
Check Internal Temperature
Use an instant-read thermometer inserted into the thickest part of the steak. Don’t touch bone or fat.
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (66–68°C)
- Well-Done: 160°F+ (71°C+)
Remember, the steak will continue cooking after you remove it from the grill (carryover cooking). Take it off 5°F below your target temperature.
Move To Indirect Heat If Needed
If your steak is thicker than 1.5 inches, it may need more time after searing. Move it to the cooler side of the grill. Close the lid and cook until it reaches your desired internal temp.
Check the temperature every 2–3 minutes. Don’t walk away—things can change fast.
Let The Steak Rest
Resting is non-negotiable. Place the steak on a cutting board or plate. Tent loosely with aluminum foil. Let it rest for 5–10 minutes.
During resting, juices redistribute throughout the meat. If you cut too soon, they’ll run out onto the plate, leaving you with a dry steak.
Slice And Serve
Slice against the grain for maximum tenderness. The grain is the direction of the muscle fibers. Cutting perpendicular to them shortens the fibers, making each bite easier to chew.
Serve immediately. Add a pat of butter or a sprinkle of flaky salt for extra flavor.
Common Mistakes To Avoid
Even experienced grillers make these errors. Avoid them for better steaks.
Flipping Too Often
Let the steak develop a crust before flipping. Flip only once or twice total. Constant flipping prevents proper searing.
Using A Fork
Forks puncture the meat and release juices. Always use tongs or a spatula.
Grilling Cold Steaks
Cold steaks cook unevenly. Always bring them to room temperature first.
Overcrowding The Grill
Leave space between steaks. Crowding lowers the grill temperature and causes steaming instead of searing.
Skipping The Rest
Resting is not optional. Even a perfect steak can be ruined by cutting too soon.
Tips For Perfect Results Every Time
These small tweaks make a big difference.
- Use a meat thermometer: Guessing leads to overcooked or undercooked steak. A thermometer takes the guesswork out.
- Clean your grill grates: Scrub them with a wire brush before preheating. Clean grates prevent sticking and give better marks.
- Let the steak rest after seasoning: Salting too early can draw out moisture. Salt 15–30 minutes before grilling for best results.
- Don’t press down on the steak: Pressing with a spatula squeezes out juices. Leave it alone.
- Experiment with wood chips: Add a smoker box or foil packet of wood chips for a smoky flavor. Hickory or mesquite work well.
Frequently Asked Questions
How Long Do You Cook A Steak On A Gas Grill?
Cooking time depends on thickness and desired doneness. For a 1-inch steak cooked to medium-rare, sear 3–4 minutes per side over high heat. Thicker steaks need additional time over indirect heat. Always use a thermometer to check doneness.
Should You Close The Grill When Cooking Steak?
Yes, close the lid while searing and during indirect cooking. This traps heat and ensures even cooking. Only open the lid to flip or check temperature.
What Is The Best Steak For Gas Grilling?
Ribeye is a top choice due to its marbling and flavor. New York strip and filet mignon are also excellent. Choose steaks at least 1 inch thick for best results.
Do You Oil The Steak Or The Grill?
Oil the steak, not the grill grates. Brush a light coat of high-smoke-point oil on the steak before grilling. Oiling the grill can cause flare-ups and uneven cooking.
How Do You Get Grill Marks On A Steak?
Preheat the grill to high heat. Place the steak on clean, hot grates. After 3–4 minutes, rotate the steak 45 degrees without flipping. This creates crosshatch marks. Flip and repeat on the other side.
Final Thoughts
Mastering how to cook steak on gas grill takes practice, but the basics are simple. Choose a good cut, season well, preheat thoroughly, and use a thermometer. Rest your steak before slicing, and you’ll impress everyone at the table.
Don’t overcomplicate it. A hot grill, quality meat, and a little patience are all you need. Fire up the grill and give it a try tonight.