Grilling steaks over indirect heat means placing the meat away from the direct flame or coals, cooking it with the grill lid closed. This method turns a thick steak into a tender, evenly cooked piece of meat with a beautiful crust, without the burnt exterior and raw center that direct heat often causes. It is the go-to technique for thick cuts like ribeye, strip, or filet mignon, and it works on both charcoal and gas grills.
Ingredients
- 4 boneless steaks, about 1.5 inches (4 cm) thick (ribeye, strip, or sirloin), about 12 oz (340 g) each
- 1 tablespoon (15 ml) neutral oil (canola or vegetable)
- 1 tablespoon (15 g) kosher salt (or 2 teaspoons / 10 g fine sea salt)
- 1 teaspoon (2 g) freshly ground black pepper
- Optional: 2 sprigs fresh rosemary or thyme, 2 cloves garlic, smashed, 2 tablespoons (30 g) butter
Instructions
- Prep the steaks: Take the steaks out of the fridge 30–40 minutes before grilling. Pat them dry with paper towels. Rub both sides with oil, then season generously with salt and pepper. Let them sit at room temperature while you prepare the grill.
- Set up the grill for indirect heat: For a charcoal grill, light about 30 briquettes in a chimney starter. When they are covered with gray ash, arrange them on one side of the grill, leaving the other side empty. Place a drip pan (or a disposable aluminum pan) on the empty side to catch juices. For a gas grill, turn on only one burner (or the outer two, leaving the middle off) to medium-high. Preheat the grill with the lid closed for 10–15 minutes. The temperature inside should reach about 350–400°F (175–200°C).
- Sear the steaks (optional but recommended): If you want a deep crust, sear the steaks directly over the hot side for 1–2 minutes per side, until nicely browned. This step is optional; you can skip it and just cook over indirect heat for a more even, less crusty result.
- Cook over indirect heat: Place the steaks on the cool side of the grill, over the drip pan. Close the lid. Cook for 10–15 minutes, flipping once halfway through, until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak. Remember: the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest, but many cooks prefer lower for medium-rare; if you go below 145°F, be aware of the increased risk.
- Add butter and aromatics (optional): In the last 2 minutes of cooking, if using, add the butter, garlic, and herbs to a small cast-iron skillet or directly onto the steaks. Spoon the melting butter over the steaks for extra flavor.
- Rest the steaks: Remove the steaks from the grill and place them on a cutting board. Tent loosely with foil and let rest for 5–10 minutes. This allows the juices to redistribute. The temperature will rise about 5°F (3°C) during rest.
- Slice and serve: Slice against the grain and serve immediately.
Tips
- Use a thermometer: Don’t guess doneness. A digital instant-read thermometer is essential. Insert it sideways from the side of the steak to get the center reading.
- Dry the surface: Patting the steaks dry before seasoning ensures a good sear. Moisture on the surface creates steam, which prevents browning.
- Don’t rush the rest: Resting is not optional. If you cut the steak immediately, the juices will run out onto the board, leaving the meat dry.
- Substitute for kosher salt: If you only have table salt, use half the amount (about 1.5 teaspoons) because it is denser and saltier by volume.
Serving Suggestions
Serve the steaks with a simple side of grilled vegetables (asparagus, zucchini, or bell peppers), a crisp green salad, or roasted potatoes. A red wine reduction or chimichurri sauce pairs beautifully. For a classic steakhouse feel, add a baked potato with sour cream and chives.
Variations
- Reverse sear: Cook the steaks over indirect heat until they reach about 10°F (6°C) below your target, then sear over high heat for 1–2 minutes per side. This gives an even crust and perfect interior.
- Smoked steaks: Add a handful of soaked wood chips (hickory, mesquite, or apple) to the coals or a smoker box on a gas grill. The smoke will infuse the meat during the indirect phase.
- Marinated steaks: Marinate the steaks in a mixture of soy sauce, garlic, and olive oil for 2–4 hours before grilling. Pat dry before seasoning and grilling.
- Thin steaks: For steaks thinner than 1 inch (2.5 cm), skip the indirect method and grill directly over high heat, 2–3 minutes per side, to avoid overcooking.
Storage and Reheating
Refrigerate leftover cooked steaks in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place the steak in a 300°F (150°C) oven for 10–15 minutes until warmed through, or slice and reheat quickly in a skillet over medium heat. Avoid microwaving, as it makes the meat tough. For longer storage, wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my steak tough? Overcooking is the most common cause. Use a thermometer and pull the steak off at the desired temperature. Also, slicing against the grain shortens the muscle fibers, making each bite more tender.
Can I use this method on a gas grill? Yes. Turn on only one side of the grill and place the steak on the unlit side. The lid should be closed to trap the heat.
How long does it take to grill a 1.5-inch steak? Over indirect heat at 350–400°F (175–200°C), a 1.5-inch steak takes about 15–20 minutes for medium-rare, plus a few minutes for searing if you choose to do that first.
What is the best wood for smoking? Hickory and mesquite give strong, smoky flavors; fruit woods like apple or cherry are milder and slightly sweet. Use chunks or chips that have been soaked in water for 30 minutes.
Should I bring the steak to room temperature before grilling? Yes, 30–40 minutes is ideal. It helps the steak cook more evenly. Leaving it out longer than an hour is not recommended for food safety.
Can I cook frozen steaks this way? Yes, but add 10–15 minutes to the cooking time. It is best to thaw in the refrigerator overnight for even cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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