How to Grill Steak on a Gas Grill (Step-by-Step for Beginners)

Let’s get into it!

Grilling a steak on a gas grill is one of the simplest, best, (and tastiest) ways to dive into outdoor cooking. If you’re a beginner, you might be nervous about overcooking, burning the meat, or not knowing the right temperatures. Don’t worry – I’ve been there too. I’ll walk you through a foolproof, step-by-step guide on how to confidently grill a steak on your gas grill. By the end of this guide, you’ll know how to grill a steak to a perfect medium rare on your gas grill, or whatever doneness you prefer (which should be medium rare), without any guesswork. We’ll cover everything from choosing a great cut of steak to the exact timing, flipping, and temperature tips to get perfect results. This is a masterclass in steak grilling. Grab your tongs and let’s get started!

Choosing the Right Steak

Before we even fire up the grill, let’s talk steak selection. Not all steaks are created equal, and as a beginner, sticking with a tender, forgiving cut will make your life easier. Ribeye is a fantastic choice for beginners because it’s well-marbled (meaning it has streaks of fat running through the meat) which keeps it juicy and flavorful​ The best way to grill ribeye on a gas grill is to start with a quality cut.

Other great cuts for grilling include New York strip, filet mignon, T-bone, and top sirloin. Here’s a quick rundown of popular cuts and why you might choose them:

• Ribeye: Richly flavored with lots of marbling. It stays tender and bastes itself in flavorful fat as it grills, making it hard to dry out​omahasteaks.com. Perfect for high-heat searing.
• New York Strip: A bit leaner than ribeye but still has decent marbling and a firm texture. It grills nicely and has a bold beefy taste.
• Filet Mignon (Tenderloin): Extremely tender, lean, and mild in flavor. It’s a smaller, thick cut that is forgiving with overcooking (to a point) because of its thickness, but since it has less fat, be careful not to dry it out.
• T-Bone or Porterhouse: These have two types of steak in one (strip on one side, tenderloin on the other). They’re large and impressive, but managing the two different cuts can be a bit trickier for a newbie. Still, they grill beautifully if you watch your temps.
• Top Sirloin: Leaner but still flavorful. It’s usually cheaper, a great everyday steak. Marinades can help tenderize sirloin, but you can also just season and grill it if it’s a good quality cut.

When choosing a steak, look for one that’s at least about 1 inch thick (1¼ inches is even better). Thicker steaks are easier to cook to a perfect medium-rare or medium without overcooking, because they give you a little buffer. A thin steak (say ½ inch) will cook very fast and can turn from juicy to leather in seconds, so aim for thicker cuts – they’re more forgiving. Also, check the marbling: those little white streaks of fat within the muscle. More marbling generally means a more tender, flavorful steak. Prime grade or Choice grade beef from your grocery store will have good marbling; if you see something labeled “select,” it may be on the lean side, so maybe marinate that one or just know it might not be as tender. In short, for beginners, a well-marbled ribeye or strip steak around 1–1.5 inches thick is ideal for the best grilling experience.

Prepping the Steak

Once you’ve got your steak, preparation is key. Start by bringing the steak to room temperature, or at least close to it, before grilling. If the steak has been in the fridge, take it out about 30 minutes before you plan to cook. This step lets the steak’s internal temperature rise a bit so it cooks more evenly (no stone-cold center). It’s not absolutely mandatory, but many grillers (myself included) find it helpful​

During this time, you can season the steak.

For seasoning, simpler is often better. A generous coating of coarse salt and freshly cracked black pepper is the classic and arguably the best steak seasoning for grilling. Don’t be shy with the salt – a thick steak can handle a good amount. Ideally, salt and pepper your steak about 30 minutes before it hits the grill. This allows the salt to start dissolving into the meat, amplifying flavor and even tenderizing a bit​

(If you’re short on time, seasoning right before grilling is okay, but if you have the time, the wait is worth it.) You’ll notice the steak surface get a little moist as it sits with the salt – that’s a good thing, as the salt draws out some moisture and then the meat reabsorbs it, taking the seasoning inside.

Now, you can absolutely add more flavors if you want. Many people (me included) use a favorite steak rub or marinade. If you have a premade steak seasoning blend you love, go for it (just watch out for ones high in sugar as they can burn on the grill’s high heat). For marinades, they’re great for lean cuts like sirloin or flank steak, or if you just want to infuse extra flavor. Even a 30-minute soak in a simple marinade (think olive oil, garlic, herbs, maybe a splash of soy or Worcestershire) can add flavor. Just remember to pat the steak dry before grilling if it’s been marinated, because too much wet marinade clinging to the steak can prevent a good sear and may cause flare-ups. And speaking of sear, sometimes I’ll even brush a tiny bit of oil on the steak itself (or you can drizzle a little and rub it around) just before it goes on the grill – this can help prevent sticking and promote browning. But don’t overdo the oil on the meat; excess oil will drip into the grill and might cause unwanted flames.

Key tip: Whatever seasoning method you choose, make sure you season all sides of the steak. That includes the edges! A good coat of salt and pepper on the entire surface of the meat will give you that delicious crusty exterior everyone loves. Trust me, nothing’s worse than biting into a beautifully seared steak only to find the inside is under-seasoned. So take the time to prep your steak right – it’s a simple step that pays off big in flavor!

Prepping the Gas Grill

Now that our steak is seasoned and nearly at room temp, let’s get the gas grill ready. Preheating your gas grill is absolutely crucial. I tell every beginner: don’t rush this part! Turn on your grill about 10–15 minutes before you plan to cook. Set at least one burner to high heat. In fact, on a typical three-burner gas grill, a great setup is to create a two-zone cooking area: set two burners on high (for direct heat) and leave one burner on low or off (for indirect heat)​. This gives you a hot zone for searing and a cooler zone to finish cooking the inside of the steak if needed. If you have a two-burner grill, set one burner to high and the other to low. The idea is to have a direct heat zone (high heat right over the flame) and an indirect zone (a cooler area where the steak can cook through without direct flame contact).

While the grill is preheating, make sure the grates are clean. If there’s residue from your last barbecue, scrape it off with a grill brush once the grates are hot (hot grates clean easier). Clean grates help prevent sticking and give you those beautiful grill marks. After brushing, it’s time to oil the grates. This is a pro tip that many beginners skip: take a paper towel soaked in a high-heat cooking oil (like canola or peanut oil), hold it with tongs, and wipe it over the grates quickly​

(Be careful – avoid using too much oil, and keep your hands away from the hot grates.) Lightly oiled grates further ensure your steak won’t stick and tear when you go to flip it, and it also helps conduct heat to sear the steak’s surface.

By now, your grill should be piping hot. Ideally, you want it very hot on the searing side – like 450-500°F (232-260°C) if your grill thermometer reads that high. High heat is what gives you a great sear (that brown, crusty exterior full of flavor). One of the common mistakes to avoid is not getting the grill hot enough initially​

A grill that isn’t hot will cause the steak to just slowly gray and cook through without that appetizing char. So crank that heat up on one side. The other side, with low or no heat, might hover in the 250-300°F range – that’s fine; that side is your gentle cooking zone. We’re basically setting up for a sear-and-slide technique: sear the steak over high heat, then slide it to the cooler side to finish to your desired doneness without burning the outside.

Grilling Process (Step-by-Step)

Time for the main event – grilling the steak. This is where the magic (and the sizzle) happens. I’ll break it down into clear steps. Keep in mind, grilling is part art and part science, so along with these steps I’ll share some cues to listen, look, and feel for. You’ve got this!

Step 1: Searing the first side.
Place your steak on the hottest part of the grill (direct high heat zone). You should hear an immediate sizzle – that’s a good sign! Searing is all about high heat for a short time to develop that flavorful crust. Close the lid (we want to keep that high heat surrounding the steak) and let the first side sear without moving it. How long to grill steak on a gas grill for the initial sear? For a 1-inch thick steak, about 2–3 minutes is a good rule of thumb for a nice sear on the first side. For a thicker 1½ inch steak, maybe 4 minutes. The steak will naturally release from the grill when it’s nicely seared; if you try to flip it and it’s sticking hard, give it a bit more time. During this time, avoid the urge to constantly peek or move the steak. One of the biggest beginner mistakes is fussing with the steak too much. Let it do its thing – as Omaha Steaks experts say, “The best thing to do to a steak on the grill is to leave it alone”​

So resist poking, prodding, or pressing the steak. Pressing it down with your spatula or tongs is a no-no – it squeezes out those precious juices and can cause flare-ups. Just listen to the sizzle and trust the process for these first couple of minutes.

After a few minutes, you can lift the lid and take a peek under the steak with tongs. If you see dark brown grill marks or a nicely browned surface, it’s ready to flip. If it’s still pale or only light brown, give it another minute. Remember, we’re aiming for a deep brown crust but not black char (a little char around the edges or fat is okay, but you don’t want the whole surface burnt).

(Optional) Creating cross-hatch grill marks: If you’re eager to show off those restaurant-style diamond grill marks, you can rotate the steak 90 degrees halfway through the sear on each side. For example, after about 1.5 minutes of searing the first side, turn the steak a quarter turn (but still same side down) to create a crosshatch pattern, and sear for another 1–1.5 minutes. This is purely for presentation and not required for flavor, so it’s up to you. As a beginner, it might be easier to skip it this time and focus on cooking correctly – the steak will taste just as good with straight grill lines or even no distinct lines at all as long as it’s well-seared.

Step 2: Searing the second side (and decide on direct vs indirect).
Okay, now flip the steak over onto the second side. You should see gorgeous browning on that first side. Now, how long on the second side? Typically a little less than the first side, since the surface of the steak is already hot. If you did ~3 minutes on the first, do ~2-3 on the second. This follows what we call the “60/40 rule” – about 60% of the total cook time on the first side, 40% on the second​

This helps ensure the steak cooks evenly through. Close the lid again and let the second side sear. If you were on direct heat for the first side, you can sear the second side on direct high heat as well for a short time (1–3 minutes depending on thickness as noted).

Now, here’s an important part: after searing, you may need to move the steak to indirect heat to finish cooking to your desired doneness. This depends on the steak’s thickness and how done you want it. For a thinner steak (around 1 inch or less) aiming for medium-rare, the sear on both sides might actually almost get you there without needing much (or any) time on indirect. But for thicker steaks or if you want anything above medium-rare, it’s often best to use the cooler side of the grill to avoid burning the outside. For example, a 1½ inch ribeye seared 3-4 minutes per side might still be only rare inside; you’d then move it to the indirect side, close the lid, and let it cook a few more minutes until it reaches the temp for medium-rare or medium. This two-zone method (sometimes called the sear and slide or indirect finish method) gives you more control. It’s essentially like turning your grill into an oven after the initial sear – the indirect heat will cook the steak through gently. So, after the second side has seared for a couple minutes, slide the steak over to the low-heat side of the grill (where there’s no direct flame underneath). Close the lid. This is where having a meat thermometer is really handy (more on that in a second) to know how long to let it cook indirectly.

If you’re cooking multiple steaks, you can sear them all on the hot side first, then move them all to the cooler side to finish. And if one steak is thinner and cooking faster, place it farther from the heat or on a slightly cooler spot, and leave thicker ones closer to the warmth – use the grill like a tool to even out the differences.

Step 3: Monitor internal temperature – the secret to perfect doneness.
While the steak is finishing on indirect (or after the initial sear if it’s nearly done), start checking the internal temperature with an instant-read meat thermometer. This is the foolproof way to grill steak to your preferred doneness. For beginners, I highly recommend using a thermometer rather than relying on poking the meat or timing alone. Thermometers take the guesswork out. To check, insert the probe into the side of the steak (not through the top) toward the center of the thickest part. This ensures the tip of the thermometer is right in the middle of the steak. What temps are we looking for? Here’s a simple gas grill steak temperature guide for internal doneness:

• Rare: ~120°F (49°C). Very red, cool center. (Some folks go up to 125°F for rare; anywhere in that low-120s range is rare.)
• Medium Rare: 130–135°F (54–57°C). Warm red center, very juicy – the classic perfect steak for many grilling enthusiasts​.
• Medium: 140–145°F (60–63°C). Warm pink center. Slightly firmer but still juicy​blog.thermoworks.com. (145°F is also the USDA’s recommended minimum for safety, with a 3-minute rest, if you’re concerned about that, but most steak lovers pull it off the grill a bit earlier for tenderness.)
• Medium Well: 150–155°F (66–68°C). Only a slight hint of pink in the center, much of the juice has evaporated. This will be a firmer steak.
• Well Done: 160°F+ (71°C+). Little to no pink, quite firm. (At this stage, a very well-done steak will tend to be dry or tougher. If you or your guests prefer well-done, consider using a marinade or a fattier cut like ribeye and watch it closely so it doesn’t dry out too much.)

For beginners, I’d suggest aiming for medium-rare or medium as a good starting point to really experience a juicy, tender steak. How to grill a steak to medium-rare on a gas grill reliably? The thermometer is your best friend. For medium-rare, pull the steak off the heat when it’s around 130°F internally. It will rise a few degrees while resting (carryover cooking). If you want medium, pull it at around 140°F internally. Note that if you don’t have a thermometer, you’ll have to go by approximate time and feel. There’s the “finger test” method to gauge doneness by pressing on the steak (soft = rare, bouncy = medium, firm = well-done), but that takes practice and is not as accurate, so let’s stick with time + thermometer for now.

Step 4: Remove the steak at the right time.
As soon as your steak hits the target internal temp (or just a couple degrees shy of it, since it will continue to cook slightly after coming off), get it off the grill. Remember that it’s better to err on the side of a few degrees under than over. You can always put a steak back on the grill if it’s too rare, but you can’t un-cook a steak that’s gone too far. So, for example, I’ll often take my steaks off at around 128°F for medium-rare (since they creep into the low-130s while resting). Use your judgement and the thermometer reading. If you followed the steps – a good sear on both sides and maybe a little indirect cooking – you likely spent around 6-8 minutes of cook time for a 1-inch steak to reach medium-rare, or 8-10 minutes for medium. Thicker steaks (1.5 inches) might be more like 10-12 minutes total. These are rough estimates; the thermometer reading is the real confirmation.

Alright, we’ve successfully grilled the steak! But we’re not done yet – there are a couple more crucial steps after the steak comes off the grill that can make the difference between a good steak and a great one. Let’s talk about checking doneness and resting in a bit more detail.

Checking Doneness & Resting

You’ve taken the steak off the grill – awesome! Now, first things first: do not cut into it right away. I know it’s tempting to slice in and see if it’s the perfect shade of pink you wanted, but resist that urge for just a few more minutes. This is where resting comes in. Resting simply means letting the cooked steak sit undisturbed for a short time before serving or cutting. Typically, let the steak rest about 5 to 10 minutes. For a thick steak, closer to 10 minutes; for a thinner one, 5 minutes might do. I like to loosely tent a piece of foil over the steak on the plate (just lightly cover it, not tight or sealed). This keeps it warm but prevents steam from making the crust soggy.

Why rest? When the steak was on the hot grill, all the juices in the meat were being driven toward the center (and some to the surface) by the heat. If you cut it immediately, those juices would spill out onto the plate and you’d lose a lot of moisture (ever seen a steak bleed a puddle on the cutting board? That’s from cutting too soon). By resting, you give the steak time to relax and for the juices to redistribute throughout the meat. The result is a steak that’s juicier when you do cut into it​

In fact, resting is often called the “secret” to a juicy steak – it’s simple but makes a big difference​. So be patient during those few minutes; your taste buds will thank you.

While the steak is resting, you can officially check the doneness visually if you want (by making a small cut in the center or just judging by feel), but ideally, you already know the doneness from the thermometer. If you used a thermometer and pulled it at 130°F, you can be confident you have a medium-rare steak after resting (it probably rose to ~135°F off heat). If for some reason you didn’t use a thermometer, you might cut into one steak after a short rest to peek (especially if you have multiple steaks and want to ensure they’re right). If it looks a bit underdone for your crowd, you can always throw it back on the grill (indirect heat) for another minute or two – even after it’s rested briefly – but try to avoid this if possible by gauging correctly the first time.

Let’s say everything went to plan: you cut into the steak after resting and see a wonderful gradient of color – a browned crust, a rosy pink center (for medium-rare), and juices flowing but not flooding out. Perfect! The exterior should be slightly charred and flavorful, and the inside tender and juicy. If you overshot and it’s more done than you wanted (e.g., more brown/gray than pink inside), don’t beat yourself up – even experienced grillmasters occasionally overshoot. Make a note to pull it off a bit earlier next time, and perhaps use a sauce or butter to add some moisture back. Conversely, if it’s too rare for someone’s liking, you can quickly fix that by putting the steak back on the grill (even on a skillet or in the oven) for a bit more.

A note on carryover cooking: As mentioned, steaks will continue to cook slightly after coming off the grill due to residual heat. The internal temp can go up a few degrees. That’s why we remove them a tad early. This effect is more pronounced in thicker cuts and in cooking methods like roasting. For a steak, it might only rise 3-5°F during the rest. Just something to be aware of – it’s the reason your perfectly 130°F steak off the grill might read 134°F after resting, which is fine.

So to sum up this section: Use a thermometer to check doneness (or learn the feel if you prefer), always let the steak rest 5-10 minutes, and avoid cutting or serving it piping hot from the grill. These steps ensure your steak will be as tender and juicy as possible when it hits the plate.

Common Mistakes to Avoid

Grilling is a learning process, and we all mess up now and then. But here are some common steak-grilling mistakes beginners often make – and how to avoid them. Keep these in mind and you’ll save yourself some grief (and save a good steak from ruin):

• Not preheating the grill enough: As we discussed, a lukewarm grill is a recipe for a poor sear. Always preheat until the grill is very hot. You want to hear that loud sizzle when the steak hits the grate. A properly preheated grill also helps prevent the steak from sticking. So don’t rush the preheat – 10-15 minutes with the lid closed, until it’s super hot​omahasteaks.com.
• Grilling straight from the fridge (cooking a cold steak): If you throw a fridge-cold steak onto the grill, the outside can char before the inside even warms up. The result is often an undercooked center and overcooked exterior. Let your steak come toward room temp for about 30 minutes prior to grilling​omahasteaks.com. It will cook more evenly throughout.
• Skipping seasoning or seasoning too late: Bland steak? No thanks. Season ahead of time (about 30 minutes before grilling) with salt (and pepper) so it has time to penetrate the meat​omahasteaks.com. Seasoning right before or after it’s on the grill doesn’t give the salt time to work its flavor magic.
• Steak sticks to the grill: This usually happens if the grill wasn’t hot enough or the grates weren’t oiled/clean. Also, trying to flip too early can tear the meat. To fix: preheat properly, clean and oil the grates​omahasteaks.com, and don’t try to flip until the steak has seared enough to release from the grate.
• Using only one heat zone: Many beginners cook entirely on high heat until the steak is done – which can burn the outside while the inside is still raw. Instead, use direct high heat to sear, then indirect heat to cook through gently​omahasteaks.com. This two-zone method is much more controlled. Sear first, then finish on the cooler side (or lower the burners after searing).
• Flipping the steak too often (or too soon): Constant flipping can interfere with proper sear development. It’s best to flip only once, about 60% of the way through cooking​omahasteaks.com. Also, don’t flip too early – if it’s sticking, it likely needs more time on that side. Patience yields the best crust.
• Pressing down on the steak: Some folks have the habit of pressing the steak with a spatula or tongs, maybe to “hear the sizzle.” Don’t do this! Pressing squeezes out juices and fat from the steak onto the flames, causing flare-ups and drying the steak. You want those juices in the steak, not in the grill. So just let it cook without squashing it.
• Not using a thermometer (and just guessing): Eyeballing doneness is tough, even for pros. Many beginners cut into the meat on the grill to check color, but that lets juices escape and can be unreliable under low light. The most accurate way to gauge doneness is using a meat thermometer​omahasteaks.com. It ensures you hit that medium-rare or medium mark right on the nose and steak grilling tips for beginners (gas grill especially) always highlight how much a thermometer can improve your results.
• Opening the grill lid too often: Every time you open the lid, you let heat out and drop the temperature, which can elongate cooking time and lead to uneven cooking​omahasteaks.com. While it’s okay to peek occasionally, don’t keep the lid up for long. Do your flipping or temp-checking, then close it back down to keep the heat consistent.
• Skipping the rest: We just went over this, but it bears repeating. Cutting into a steak right off the grill is a surefire way to lose more juices than necessary. Always let it rest a few minutes. Avoid the mistake of an impatient cook – your steak will be juicier for it.
• Serving a steak straight from the grill (without final touches): Not exactly a “mistake,” but a missed opportunity. A great steak can be made even better with a simple finish (more on that next). Many beginners think once it’s off the grill, that’s it. But a little finishing touch can elevate your dish.

Keep these pitfalls in mind as you grill, and you’ll dodge most of the common errors people make. If something does go wrong, don’t be discouraged – even a less-than-perfect steak is a learning experience (and usually still edible!). Next time, you’ll know what to adjust. Grilling is all about learning by doing, and even the seasoned grillmasters continually learn new tricks.

Serving & Final Touches

Now for the reward: serving that beautiful steak! There are a few final touches that can take your gas-grilled steak from great to absolutely legendary. After the steak has rested, consider these finishing steps:

• Slice it properly (if serving sliced): Depending on the cut of steak and how you’re serving it, you might serve it whole or slice it for your guests. If slicing (especially for cuts like flank, skirt, or tri-tip), always slice against the grain. This means cutting perpendicular to the direction of the muscle fibers. For something like a ribeye or strip, you can cut it into strips or medallions for people to share, but it’s not as grain-dependent (those cuts are usually tender enough that grain isn’t a big issue when serving whole). Use a sharp knife and cut steady, even slices. Slicing against the grain shortens the muscle fibers and makes each bite more tender. If you’re unsure of the grain, look at the steak’s surface – you’ll see lines (fibers) running in one direction. Cut across those lines, not parallel to them.
• Add a pat of butter or compound butter: One of my absolute favorite steakhouse tricks – while the steak is resting (or just before serving), plop a small pat of butter on top of the hot steak. It will slowly melt and mingle with the steak juices, essentially creating a quick sauce. Even better, use a compound butter (butter mixed with herbs, garlic, or blue cheese). For example, an herb butter with rosemary and thyme, or garlic-parsley butter. As it melts, it bastes the steak in richness and adds an extra layer of flavor. This is totally optional, but boy is it good. Many high-end restaurants do this (ever wonder how their steaks taste so luxurious? Butter is often the answer).
• Garnish with fresh herbs or aromatics: A sprig of fresh rosemary or thyme on the steak while it rests can infuse a subtle aroma. You can also top the steak with some freshly chopped parsley or chives for a bit of color and freshness when serving. Another idea: after you take the steak off the grill, you can quickly smash a garlic clove and rub the hot steak surface with the cut side of the garlic – it’ll impart a nice garlic hint (this is a trick from some French preparations). Just don’t overdo it; a little goes a long way.
• Serve with complementary sides: While the steak is the star, having some classic sides will round out your meal. Grilled steaks go great with a baked potato or grilled potatoes, corn on the cob, a crisp salad, roasted veggies, or grilled asparagus. For a beginner-friendly approach, you could throw some vegetable skewers on the grill while your steak cooks on the indirect side. Or keep it simple with bread and a salad. Since this is a guide on how to grill the steak, I won’t go deep into sides, but plan something easy so you can focus on the steak. Maybe you pre-baked a potato or two, or have some garlic bread ready to go.
• Sauces or toppings (optional): A perfectly grilled and rested steak is phenomenal on its own, often just needing a pinch of flaky finishing salt. But you can certainly offer steak sauce, chimichurri, or horseradish sauce on the side for those who want it. Chimichurri (an herbaceous Argentinian sauce with parsley, garlic, vinegar) is one of my go-to accompaniments for grilled beef. It’s fresh and cuts through the richness of the meat. Even a squeeze of fresh lemon can brighten up a heavy steak nicely (sounds odd, but a little acid can really balance flavors). However, try your steak first without any sauce – if it’s cooked well, it will be juicy and flavorful all on its own!

When plating the steak, if you’ve sliced it, arrange the slices nicely, maybe overlapping, and pour any accumulated juices from the resting plate back over the steak slices. Those juices are liquid gold. If serving steaks whole, I like to pour the juices on top as well. You can also sprinkle a tiny bit more salt on the sliced steak (a finishing salt) to really make the flavor pop.

Finally, one more little touch: presentation. You eat with your eyes first. That could be as simple as a sprinkle of freshly cracked pepper on top, or laying the steak on a cutting board with a rustic look. If you used a compound butter, the melted butter with specks of herbs on top looks divine. A rosemary sprig or a roasted garlic clove on the plate can signal the flavors to come. But don’t stress too much on looks – a hot, juicy steak is attractive enough!

Take a moment to appreciate what you’ve done – you took a raw piece of meat and turned it into a mouthwatering, home-cooked steak dinner. As a beginner grilling on a gas grill, that’s something to be proud of. Enjoy that first bite; there’s nothing quite like the taste of success… and steak!

Final Thoughts

Now that you’ve learned how to grill steak on a gas grill for beginners, it’s time to fire up your own grill and give it a try! Grab a nice ribeye or New York strip, follow these steps, and most importantly, have fun with it. Grilling is a learning experience – each time you do it, you’ll get more comfortable and pick up new nuances. So, I encourage you to try this guide out on your next steak night.

Feel free to leave a comment below about your grilling adventures – what worked well for you, or any questions that came up. Did you nail that perfect medium-rare? Did you discover a new favorite seasoning? We, the Lawson brothers at Charcoal Brothers, would love to hear about it. Grilling is a community as much as it is an activity, and we’re all here to learn from each other.

If you found this guide helpful and want more tips, recipes, and insider secrets on mastering the grill (whether gas or charcoal), be sure to subscribe to the Charcoal Brothers email list. By subscribing, you’ll join a family of BBQ enthusiasts. We’ll send you our latest how-to guides, grilling techniques, and favorite recipes straight to your inbox, so you can continue to level up your grilling game. Plus, you won’t miss future articles like “Steak Grilling Tips for Beginners” and other deep-dives we plan to share.

So what are you waiting for? Your grill is calling, and that steak isn’t going to cook itself. You’ve got the knowledge – now go create that savory, juicy steak with confidence. Remember, even if your first attempt isn’t absolute perfection, you’ve taken the first step to becoming a true grillmaster. As my brothers always say: grab a cold one, fire up the grill, and let’s cook something amazing. Happy grilling!

**Always follow proper food safety guidelines when handling and cooking meat. Use a meat thermometer to ensure safe internal temperatures, wash hands and surfaces thoroughly, and avoid cross-contamination.**

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