Eating a perfectly grilled cut of beef is a heavenly experience on its own, but it’s even more satisfying when you pick out the right steak and cook it yourself. Fortunately, grilling steak is quick and easy, not to mention that it can be done on any grill capable of achieving high heat.

It’s not as simple as just throwing your steak on the cooking grates, though. Be sure to season your steak and preheat your grill for about 15 minutes (again, you’re looking to sear with high heat). After preheating, it’s a good idea to create a dual-zone grilling setup so you can properly sear steaks but also finish them over low heat if they’re not quite done cooking.

Place your steak over high heat for about 2½–3 minutes, rotating it 45 degrees at the halfway point if you want crosshatched, diamond sear marks. Then flip your meat over and repeat the process for about the same amount of time, which should give you a medium steak.

When is a Steak Done?

Level of Doneness Minimum Internal Temperature (Farenheit)

Bleu

100-110 degrees

Rare

120-130 degrees

Medium-rare

130-135 degrees

Medium

140-145 degrees

Medium-well

150-155 degrees

Well-done

160-165 degrees

While your steak is on the grill, resist the urge to move it around. You won’t get those beautiful sear marks unless the grill grates have sufficient time to transfer heat to your meat. When it’s time to turn or flip, your steak should easily release from the grates — if not, that’s an indication that it needs a bit more time for sear marks to form. Don’t forget to rest your meat before serving and let your guests know that slicing steak the right way can beef up their eating experience.

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