Nothing says summer like the smell of grilling steaks. Tender and juicy on the inside and cooked to perfection is the dream of all grill masters.
Grilling steaks isn’t hard; it takes practice and a whole lot of patience from the family eating the steaks, until the grill master has perfected his or her technique.

The best grilling steaks need to be well-marbleized. The fat around the outside should be no more than ¼ inch thick. Grilling steaks should be one to two inches thick. To help them cook evenly and accept the seasonings better, they should be brought to room temperature before you start grilling.

In addition to choosing a good steak, you also need to have the right fire. Grills should be preheated and coated with non-stick cooking spray. Steaks need a high heat in order to sear the meat properly. Searing essentially forms a crust that holds in the juices.

With these tips in mind, let’s get started.


  • Garlic Powder or 1 clove, minced
  • Italian Seasoning
  • Paprika
  • Red Pepper flakes
  • Salt & Pepper
  • Olive Oil
  • 1 Small red onion, sliced into rings
  • 1 Bell Pepper, chopped
  • Steaks – Any kind you like. Pictured here: Sirloin


Wash the steaks and pat them dry. Rub each steak, front and back, with small amount of olive oil, just enough to lightly cover.

Sprinkle steaks with Italian seasoning, red pepper flakes, paprika, salt and pepper. The amounts will depend on your individual taste as well as the size of the steaks.

Once seasoned, place steaks into a storage container with a lid or you can use a large plastic freezer bag, if you prefer.

Add the rings of onion and chopped bell peppers to the container or bag.

Place steaks in the refrigerator for at least four hours. About 30 minutes prior to cooking, remove the container or bag from the refrigerator. Leaving them covered; allow the steaks to come to room temperature.

While the steaks are coming to room temperature, heat the grill to maximum heat.

Place the steaks onto the hot grill. Sear for one to two minutes, flip and sear the other side. Make sure when you flip it that you do not place the steak in the same spot as before as that spot will be cooler.

Reduce heat to a medium setting and continue to cook for 6-12 minutes per side, depending on the thickness of the steak and how done you like it.

Remove steaks from the heat a few minutes early as they will continue to cook for a few minutes. Allow the steaks to rest about 5 minutes before serving.

Pictured steaks are grilled to well-done, however most people like their meat medium rare or medium well.

Internal temperatures of meats should reach….
Rare – 125 degrees
Medium – 135 degrees
Well done – 155 degrees

Do not open grill top more than necessary! Only open it to flip the steaks and once or twice towards the end of the cooking time. Continually checking the meat reduces heat and can cause steaks to become tough.

If you like a smoky taste, cook with hickory wood or add hickory chips to the charcoal. Be sure to soak the chips in water for 30 minutes before using.

Save & freeze leftovers for soups, stews or a steak stuffed omelet. Just divide into single serving portions and store in a freezer bag.

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