Grill Perfect Steak: Two-Zone Method
This method combines indirect and direct heat to cook your steak evenly to the desired internal temperature before finishing with a high-heat sear for a delicious crust. Perfect for achieving restaurant-quality results at home.
Ingredients
- 1.5 lb thick-cut steak such as ribeye or New York strip
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
Instructions
- Remove steak from the refrigerator 30-60 minutes before grilling to allow it to come closer to room temperature. This promotes more even cooking. Pat the steak thoroughly dry with paper towels to aid in searing.
- Season the steak liberally on all sides with olive oil, kosher salt, and freshly ground black pepper.
- Set up your grill for two-zone cooking. For a charcoal grill, bank all your coals to one side. For a gas grill, ignite burners on one side to medium-high heat (aim for about 400°F ambient temperature on the direct side) and leave the adjacent burners off to create an indirect zone.
- Place the seasoned steak on the indirect heat side of the grill. Close the lid and cook until the internal temperature reaches 100°F.
- Flip the steak once, keeping it on the indirect heat side, and continue cooking until its internal temperature reaches 120°F. This slow cook ensures an even doneness throughout.
- Carefully move the steak to the direct heat side of the grill (directly over the lit coals or burners). Sear for 2-3 minutes per side, or until a beautiful, deep brown crust forms and the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare, 135°F for medium, 140°F for medium-well).
- Remove the steak from the grill and let it rest on a cutting board or wire rack for 5-10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a more tender and flavorful steak.
Notes
Use a reliable instant-read thermometer for accurate temperature readings. Always allow your steak to rest for 5-10 minutes after grilling to redistribute juices, resulting in a juicier cut. This technique works wonderfully for thicker cuts like ribeyes, New York strips, and even substantial pork chops. Adjust the final direct heat searing time based on your preferred level of doneness.