Tender cuts of steak such as a rib eye, tenderloin or top sirloin are the most suitable cuts for cooking on a grill. These cuts should be about one inch thick and relatively uniform in shape so they’ll cook evenly in the same amount of time. Cooking times can vary significantly so you may need a meat thermometer until you become familiar with your grill. You can also add a restaurant appearance to your steaks with a distinctive criss-cross pattern from the grill.
Preheat the grill to medium heat. This will allow the inside of the steak to cook before the outside burns. Trim the fat closely around the steak while the grill is heating up. This is especially important when grilling since it will help prevent flare-ups from the burning fat.
Rub the marinade of your choice into the steak and allow it to marinate for about an hour. You may wish to use a marinade with a lemon juice base instead of oil to reduce the steak’s fat content.
Pat the steak dry and spray the grill with a nonstick vegetable oil. Place the steaks on the grill after the grill is fully heated. Handle the steak with tongs rather than piercing it with a fork to prevent losing meat juices.
Cook the steak for three minutes and rotate it by 45 degrees to give the bottom of the steak a criss-cross pattern. Cook the steak for an additional three minutes.
Turn the steak over and cook it for an additional four minutes if you want it rare. A medium steak should cook for six to eight more minutes and a well-done steak should cook for at least ten more minutes. Use a meat thermometer on your steak until you know how long you like it cooked. A medium rare steak has an internal temperature of 145 degrees, a medium steak will be 160 degrees Fahrenheit and a well done steak has an internal temperature of 170 degrees Fahrenheit. Allow the steak to cool uncovered for five minutes and serve.
Vegetable oil should not burn at medium heat (about 350 degrees Fahrenheit). Use caution when spraying oil on a grill at higher temperatures.