How to Grill Bone-In Steak in 7 Simple Steps
Let your bone-in steak sit at room temperature for 30 to 60 minutes to cook evenly.
Season it generously with kosher salt and pepper, then preheat your grill to high heat. Grilling bone-in steak properly ensures a flavorful and juicy result.
Sear the steak on direct heat for a few minutes per side, then move it to indirect heat to finish cooking.
Use a thermometer to check for your desired doneness, then let it rest to retain juices.
Follow these steps and you’ll master a perfect, juicy steak.
Key Takeaways
- Let the bone-in steak sit at room temperature for 30-60 minutes and season generously with kosher salt and black pepper.
- Preheat the grill to high heat (around 600°F) and clean the grates thoroughly before cooking.
- Sear the steak over direct high heat for about 2-5 minutes per side, rotating for grill marks.
- Move the steak to indirect heat, baste with herbed butter or oil, and cook to desired internal temperature with frequent flipping.
- Rest the steak for 5-10 minutes loosely covered to redistribute juices and retain moisture before serving.
Bring the Steak to Room Temperature
Before you fire up the grill, let your bone-in steak sit at room temperature for 30 to 60 minutes. This step is essential because when you bring the steak to room temperature, it guarantees even cooking throughout the meat. Starting with a cold steak can cause the exterior to char while the inside remains undercooked, leaving you with an unevenly cooked steak.
Allowing the steak to rest before grilling also helps with moisture retention, which is vital to achieving a juicy steak. For bone-in cuts about 1.5 to 2 inches thick, this resting period is especially important. Skipping this step risks a less desirable texture, where the outside might be overdone and the inside gray and cold.
Season the Steak Generously
When you season your bone-in steak generously, you’ll enhance both its flavor and moisture retention. Start by sprinkling kosher salt liberally on both sides of the steak at least a few hours before grilling. This not only seasons the meat but also aids it in retaining moisture during cooking.
Along with salt, use freshly cracked black pepper for seasoning to add a flavorful punch and a nice crunch to the crust. You can also include garlic powder or a simple steak rub to complement the steak’s natural flavors without overpowering them. After seasoning, let your steak rest at room temperature for about 20 minutes.
This step guarantees more even cooking. Before placing it on the grill, pat the steak dry with paper towels to remove any excess moisture, which promotes better searing and a beautiful crust. Generous seasoning combined with proper resting makes all the difference. Be sure to lightly coat the steak with olive oil to help seasoning stick and enhance the flavor and texture.
Preheat the Grill to High Heat
To get the perfect sear on your bone-in steak, you’ll want to preheat your grill to a high temperature, around 600°F. This high heat is essential to lock in the juices and develop that beautiful crust on the steak’s exterior. If you’re using a gas grill, turn all burners to high and let it heat for 10 to 15 minutes.
For charcoal grills, wait until the coals are covered in white ash and glowing orange. Before you place your steak on the grill, make sure to clean grates thoroughly with a wire brush to remove any leftover residue. Clean grates not only prevent sticking but also help achieve even cooking.
Properly preheating the grill at high heat sets the stage for reaching your steak’s desired doneness efficiently, ensuring both a flavorful crust and a tender, juicy interior every time.
Sear the Steak on Direct Heat
Once your grill is preheated and the grates are clean and oiled, it’s time to sear your bone-in steak over direct heat. Place the steak on the hottest part of the grill to develop a flavorful crust, but be ready to manage any flare-ups that might occur. Proper searing sets the foundation for juicy, perfectly cooked meat.
Preparing the Grill
Grilling a perfect bone-in steak starts with getting your charcoal grill blazing hot—around 600 degrees Fahrenheit is ideal for that crucial sear. Begin by preheating your grill thoroughly to reach this high temperature. Before you place the steak, make certain the grill grates are clean; use a wire brush to remove any leftover residue, guaranteeing even cooking and preventing sticking.
Position your steak directly over the hottest part of the grill to achieve a proper sear. Setting up your grill for two-zone grilling is key: after searing, you’ll move the steak to the cooler side to finish cooking gently without burning. This preparation guarantees you have the right heat and setup for a delicious, perfectly grilled bone-in steak.
Achieving Perfect Sear
With your grill properly prepared and heated, it’s time to focus on achieving the perfect sear that locks in flavor and juices. Preheat your grill to high heat, around 600°F, then place the bone-in steak directly over the hottest spot. Let it sear without moving for about 2 minutes.
Next, rotate the steak 45 degrees to create attractive grill marks and boost flavor. After roughly 5 minutes, flip the steak to sear the other side, maintaining that high heat for an even crust. Use an instant-read thermometer to monitor the internal temperature, aiming for 125°F for medium-rare doneness.
This method guarantees a beautifully seared exterior while preserving juicy tenderness inside.
Managing Flare-Ups
Although flare-ups can be intimidating, managing them effectively is key to searing your bone-in steak perfectly over direct heat. Flare-ups happen when excess fat drips onto hot coals, so trimming fat beforehand helps reduce them. When flare-ups occur, avoid using water, which can worsen the fire.
Instead, move your steak to a cooler grill zone and consider closing the grill lid briefly to smother flames—but watch the heat closely. Here’s how to handle flare-ups:
- Trim excess fat to prevent flare-ups
- Move steak away from flames immediately when flare-ups start
- Avoid pouring water on flare-ups to prevent ash buildup
- Close the grill lid carefully to control flames
- Monitor the grill consistently and minimize moving the steak during cooking
Move to Indirect Heat and Continue Cooking
Once you’ve seared your steak on high heat for a few minutes, move it to the cooler side of the grill to continue cooking indirectly. This indirect heat method prevents the exterior of your grilled steak from burning while allowing the inside to cook evenly. After transferring the steak, baste it with herbed butter or oil to boost flavor and keep it moist.
Keep an eye on the internal temperature with a meat thermometer, aiming for around 130°F to 134°F for medium-rare. While cooking on indirect heat, flip the steak every couple of minutes to guarantee even cooking on both sides. This process usually takes 10 to 15 minutes, depending on thickness and grill temperature.
Check for Desired Doneness With a Thermometer
To check your bone-in steak’s doneness, use an instant-read thermometer to measure the internal temperature in the thickest part, avoiding the bone.
Aim for about 125°F for medium-rare and 135°F for medium, pulling the steak when it’s roughly 10°F below your target since it will keep cooking off the grill.
Regularly monitoring the temperature helps guarantee your steak cooks evenly, especially with thicker cuts.
Measuring Internal Temperature
When you’re grilling a bone-in steak, using an instant-read thermometer is the most reliable way to check for your desired doneness. Measuring internal temperature guarantees you hit the perfect medium-rare or other preferred levels without guesswork. Here’s how to do it right:
- Insert the instant-read thermometer into the thickest part of the steak, avoiding bone and fat.
- Aim for about 125°F if you want medium-rare.
- Remove the steak when it’s 5-10°F below your target to allow for carryover cooking while resting.
- Check temperature regularly, especially with thick cuts.
- Remember, grill heat and steak thickness affect cooking time, so rely on temperature, not time alone.
This method helps you avoid overcooking and enjoy consistent, juicy results every time.
Target Doneness Ranges
Although grill times can vary, you’ll want to rely on specific internal temperature ranges to hit your desired doneness for bone-in steaks. Monitoring the internal temperature closely guarantees you achieve the perfect cook without overdoing it.
Remember to pull your steak off the grill when it’s about 10°F (6°C) below your target temperature since carryover cooking will raise the temp while resting. Here’s a quick guide to target doneness ranges:
| Doneness | Internal Temperature (°F) |
|---|---|
| Medium-Rare | 130–134 |
| Medium | 135–144 |
| Pull-Off Temp | Target – 10°F |
Check the thickest part with an instant-read thermometer, avoiding the bone, for the best results.
Thermometer Usage Tips
Since grilling times can vary widely, you’ll want to rely on an instant-read thermometer to check your steak’s internal temperature accurately. Using proper thermometer usage tips guarantees you hit the perfect doneness level every time. Here’s how to do it right:
- Insert the thermometer into the thickest part of the steak, avoiding bone and fat.
- Aim for 125°F for medium-rare, and 135°F for medium doneness.
- Remove the steak from the grill when it’s about 10°F below your target internal temperature, as it will continue to cook while resting.
- Check the temperature every few minutes near the end, especially for thicker cuts.
- Familiarize yourself with doneness levels: medium-rare (130–134°F), medium (135–144°F), and medium-well (145–154°F).
These tips help you master grilling bone-in steak with precision.
Let the Steak Rest Before Serving
After grilling your bone-in steak, you’ll want to let it rest for 5 to 10 minutes so the juices can redistribute, keeping the meat moist and flavorful. If you cut into your steak right away, those flavorful juices will escape, leaving the meat dry. For thinner cuts, a rest for 5 minutes might be enough, but thicker cuts benefit from a longer resting time to guarantee the juices redistribute evenly throughout.
To keep your steak warm while it rests, loosely cover it with foil—this traps heat but still allows some air circulation to prevent sogginess. Properly resting your steak not only locks in moisture but also improves tenderness and enhances the overall eating experience. So, don’t rush this step; letting the juices settle back into the meat makes all the difference between a juicy, flavorful steak and a dry one.
Frequently Asked Questions
How Long Do You Cook a Bone-In Steak on the Grill?
You’ll want to cook a bone-in steak for about 6 to 8 minutes per side if you’re aiming for medium-rare, reaching an internal temperature of 130–134°F. For medium, cook it 8 to 10 minutes per side, targeting 135–144°F. Thicker steaks might need a bit longer, so keep an eye on the temperature.
Don’t forget to let it rest for 5 to 10 minutes after grilling to lock in those juices.
What Is the 3 3 3 Rule for Grilling Steak?
You’ll sear, you’ll flip, you’ll finish—that’s the 3 3 3 rule for grilling steak.
You cook your steak for three minutes on one side, then flip it and cook for another three minutes.
Finally, you move it to a cooler part of the grill for three more minutes to let it finish cooking evenly.
This simple timing helps you get a juicy, perfectly cooked steak every time.
How Do You Grill Steaks Step by Step?
First, bring your steak to room temperature and season it well with salt and pepper. Preheat your grill to high heat, then place the steak on the hottest part. Sear for 3 to 5 minutes per side, flipping only once.
Use a thermometer to check for your preferred doneness. Finally, let the steak rest for 5 to 10 minutes before slicing to keep it juicy and flavorful.
Should You Grill Steak With Lid Open or Closed?
You should grill steak with the lid closed if it’s a thicker cut, like a bone-in steak, to guarantee even cooking and retain moisture. For thinner cuts, keeping the lid open helps get a nice sear without overcooking the inside.
If you close the lid, try flipping the steak often to build a good crust while cooking evenly. Adjust based on thickness and your preferred doneness.
Conclusion
Now that you’ve mastered these simple steps, your bone-in steak will be the star of any grill session. Remember, patience is your secret weapon—just like a good story, great steak takes time to develop its full flavor.
By bringing it to room temp, seasoning well, and monitoring the heat, you’re set for juicy, mouthwatering results. These grilling tips ensure your bone-in steak is perfectly cooked every time.
So fire up that grill, follow these steps, and enjoy a steak that’s truly worth the wait! With the right technique, your bone-in steak grilling experience will be unforgettable.
