Propane: Gas grills impart little flavor on the meat, but are very easy to control. You can adjust the temperatures with a simple knob, allowing you to perfect the cooking process. They also heat up much faster than wood or charcoal. Charcoal: Briquettes light up quickly and get hot quickly, and they impart a rich, smoky flavor on the meat. Wood-fire: Wood chips, like hickory or oak, often give the best natural flavor to the meat, but they are harder to maintain and light. Many people use a mixture of charcoal and wood instead of just wood-chops. [1] X Research source

1/2 inch thick: 425-450°F. You shouldn’t be able to hold your hand over the grill for more than 3 seconds. 3/4-1 inch thick: 360-400°F You shouldn’t be able to hold your hand over the grill for more than 4-5 seconds. 1-1 1/2 inch thick: 325-360°F You shouldn’t be able to hold your hand over the grill for more than 5-6 seconds. [2] X Research source

To determine the amount of salt, think of it as a light snow on an asphalt road – you can see the road, but the snow (salt) is covering most of it. [4] X Research source Bigger kernels of salt, like coarse sea salt or kosher salt, will help the outside caramelize better, so avoid using fine table salt if you can. [5] X Research source

Medium rare steaks should be grilled for roughly 7 minutes a side. Medium steaks should be grilled for roughly 10 minutes a side. Well done steaks should be cooked for ten minutes on each side, then left on indirect heat to keep cooking. Use tongs to turn the steak, as piercing it with a fork causes the juices to leak out. [6] X Research source

Rare: 130 °F (54 °C) to 135 °F (57 °C). Remove immediately after flipping each side. Medium-Rare: 140 °F (60 °C). Sear each side for an extra minute longer than you would for a rare steak. Medium: 155 °F (68 °C). Let it continue cooking for an extra 1-2 minutes off of direct heat. Flip halfway through. Well Done: 165 °F (74 °C) Let the steak cook on indirect heat for 3-4 minutes, flipping halfway through. [7] X Research source

If your steak is thicker, you’ll need to cook the steak on low for a longer period of time after searing both sides.

You want a fair amount of salt on the meat– it shouldn’t be all white, but there should be salt on every part of the steak.

Some cooks swear by coconut oil, which has a mild flavor but a high smoking point, allowing you to really cook the outside of the steak. If you do not have a cast-iron skillet you can use a normal frying pan instead, but you may need more oil.

Rare: 130-135°F. Remove immediately after flipping each side. Medium-Rare: 140°F. Cook for an additional 1-3 minutes on each side. Medium: 155°F. Cook for an additional 3-5 minutes on each side. Well Done: 165°F Cook the steak for an additional 5-7 minutes on each side. [11] X Research source

Onion powder, paprika, chili powder, and garlic powder. Dried rosemary, thyme, and oregano, garlic powder. Cayenne, chili powder, paprika, Mexican oregano, garlic powder. [13] X Research source Brown sugar, chili pepper, paprika, garlic powder, and ground coffee (adventurous cooks only!)[14] X Research source

1/3 cups of soy sauce, olive oil, lemon juice, Worcestershire sauce, plus 1-2 tablespoons garlic powder, dried basil, parsley, rosemary, and crushed black pepper. [15] X Research source 1/3 cup red wine vinegar, 1/2 cup soy sauce, 1 cup vegetable oil, 3 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2-3 cloves minced garlic, 1 tablespoon ground black pepper.

1 teaspoon thyme, sage, rosemary, chopped. 2-3 cloves minced garlic 1 teaspoon chili powder, cilantro, and cayenne pepper.

Caramelized onions, peppers, or mushrooms Fried onions Blue cheese crumbles