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Perfect Fathers Day Grilling Guide for Steak Temps Easy 3-Step Cooking Tips

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A simple and reliable 3-step grilling guide to achieve perfectly cooked, juicy steak every time, ideal for Father’s Day celebrations or any grilling occasion.

Ingredients

  • Steak (ribeye, strip, filet mignon, or sirloin), about 1 to 1.5 inches thick
  • Coarse kosher salt
  • Freshly ground black pepper
  • Olive oil (or avocado oil as a substitute)
  • Optional: Unsalted butter and fresh rosemary or thyme for finishing
  • Optional: Garlic-infused oil for dairy-free finishing

Instructions

  1. Take the steak out of the fridge about 30 minutes before grilling. Pat dry with paper towels, brush lightly with olive oil, and season generously with kosher salt and freshly ground black pepper on both sides.
  2. Preheat grill to high heat (450–500°F). For charcoal grills, let coals burn down to glowing embers. Clean and lightly oil the grill grates.
  3. Sear the steak on the hottest part of the grill for 2-3 minutes per side without moving it to develop grill marks and crust.
  4. Move steak to a cooler part of the grill (indirect heat) to finish cooking. Use an instant-read thermometer to check internal temperature: Rare 120-125°F, Medium Rare 130-135°F, Medium 140-145°F, Medium Well 150-155°F, Well Done 160°F+.
  5. Remove steak from grill once target temperature is reached. Tent loosely with aluminum foil and rest for 5-10 minutes to allow juices to redistribute.
  6. Optional: During the last minute on the grill, add a pat of butter and fresh herbs on top for extra flavor.

Notes

Rest steak for 5-10 minutes after grilling to keep juices inside. Use a thermometer for best results. Flip steak only once to develop a good crust. Control flare-ups with a spray bottle of water. Let steak come to room temperature before grilling for even cooking.

Nutrition

Keywords: steak, grilling, Father's Day, steak temperature, ribeye, grilling tips, easy steak recipe, perfect steak, meat thermometer

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