Grilling steak should be simple, but a few easy mistakes can leave you with dried-out meat, uneven doneness, or missed flavor. The good news? A couple of strategic upgrades can take your cookout from “just fine” to “actually impressive.”
I had a chance other connect with two vintners and a chef who grills for a living to find out exactly what to do before, during, and after your steak hits the flames. From the best cuts to the only thermometer worth buying, here’s what they want you to know.
1. You’re skipping the most important step — resting the meat before it even hits the grill.
Room temp meat cooks evenly and stays juicy. Give it time to relax before it hits the heat.
According to vintners Marcelo Pelleriti and Miguel Priore of Pelleriti Priore, one of the most common mistakes is putting cold meat directly on the grill. “You want the steak at room temperature for even cooking,” they say. “Let it rest for about two hours before grilling.”
This helps avoid that dreaded gray band of overcooked meat around a rare center—and ensures the inside cooks evenly without drying out the exterior. This step becomes even more important when you’re working with thicker cuts likeporterhouse or ribeye, which need more gentle heat distribution to stay juicy. If you’ve gone to the trouble of buying good steak, give it the prep time it deserves.
You’re not salting your steak at the right time
Salting 5 minutes before grilling boosts flavor without drying it out. Rubs help too—just press them in.
Salt too early, and you risk pulling moisture out of the meat. Salt too late, and it won’t have time to enhance the interior flavor. The sweet spot? “Five minutes before it goes on the grill,” say Pelleriti and Priore. That’s long enough to create a flavor crust without drawing out juice. And if you’re skipping seasoning entirely? That’s a bigger mistake. A good rub—made with chili powder, onion powder, cumin, cracked black pepper, oregano, and a little cayenne—can give your steak a deep, smoky backbone. Just be sure to actually rub it into the meat; don’t sprinkle it on top and hope for the best.
You’re using the wrong cut
Ribeye, skirt, NY strip, sirloin—pick the one that fits your flavor and cooking style. Thickness matters too.
Not all steaks behave the same on the grill. Ribeye is a classic go-to for its fat content and built-in flavor, but it’s far from your only option. Skirt steak is quick-cooking and rich, while New York strip, porterhouse, and top sirloin bring bold flavor and better value—especially if you’re cooking for a crowd. Filet mignon may sound fancy, but it can dry out fast unless it’s cut thick (around 1½ inches) or wrapped in bacon to retain moisture. The key across the board? Thickness. Look for steaks at least 1-inch thick to get that golden sear without overcooking the center.
You’re not pairing it with the right wine
A $20 red with acidity and grip can match grilled steak better than your go-to lager.
Sure, beer and BBQ go hand in hand—but if you’re grilling steak, it’s worth reaching for something that matches the richness on your plate. Pelleriti and Priore recommend structured red blends with acidity and grip, which help cut through fat and elevate grilled flavors. And both of their picks clock in at just $20 a bottle.
You don’t need to overthink it. Look for bottles with notes of plum, black cherry, cocoa, or tobacco—flavors that play well with char and crust. It’s not about being fancy; it’s about matching intensity. That $20 bottle does more than refresh—it completes the plate.
You’re still eyeballing doneness — and it’s costing you
A digital probe thermometer takes the guesswork out. No more cutting to check.
Chef and grill expert and Keveri co-founder Antonio Montes swears by a long, probe-style thermometer for a reason: “It’s the only way to get a true read from the center of the steak,” he says. His go-to is a CDN model he’s used for years. Chef Mareya Ibrahim adds that backlit displays, preset temps, and built-in timers are especially helpful for home cooks. “You want it to tell you when the food is done, not the other way around.” For reference:
And yes, let it rest for five minutes after grilling. It helps the juices redistribute, so you’re not slicing into a dry steak and watching all the flavor run onto the plate.
Bonus Tip: You’re not grilling your veggies—or using your thermometer to check texture.
Veggies don’t need to be temp-checked—but do aim for perfect texture and char. Bonus: they stretch your steak.
You don’t need to temp-check vegetables, but it can help you nail the bite. “It’s more about texture than safety,” says Montes. “You can eat most vegetables raw — it just depends how you like them.” For a crowd-pleasing move, thread sliced steak, bell peppers, onions, and squash onto skewers and brush with your marinade or rub. Not only does it look great on the grill—it stretches your protein further and brings variety to the plate.
Grilling steak doesn’t need to be complicated, but getting it right? That takes a few pro moves. Let it rest, salt it smart, use the right cut, trust your thermometer — and maybe pour a glass of wine that’s actually built to hang with what’s on your plate. With just a little planning, your backyard steak can hit restaurant-level results—without breaking the bank or overthinking the grill.