Learning how to perfectly charbroil a lovely steak to the temperature you desire is a useful cooking technique. Charbroiling is the art of grilling a steak over an open flame on a surface with wide, raised ridges. Grilling a perfectly cooked steak is not as difficult and mysterious as professional chefs would lead you to believe. With a few professional quality tips, you too can master the art of charbroiling steaks to order.

Things You'll Need

Allow the steak to reach room temperature. Searing or grilling cold meat will result in ugly, grey, unattractive looking meat when you serve it. Let the meat sit on a plate in your kitchen for 30 minutes to an hour prior to beginning to grill it.

Build a fire in your grill. Whether you’re using gas, charcoal or old-fashioned wood, allow your grill ample time to get piping hot. Wait for the wood or coals to glow.

Heat a small amount of butter in a saute pan. Once the butter is melted, quickly sear off the steak in the pan to seal in the meat juices. Sear the steak for one to two minutes on each side and remove from the pan. Place the remaining stick of butter into the pan to melt, as you will use this to baste your steak while it’s on the grill.

Place the steak onto the grill surface. Baste it lightly with butter and let it cook. According to the Steak Enthusiast, the major mistake home cooks make in grilling steaks is that they touch them too much. Know how thick your steak is and how long it’ll take to cook. The average cut takes between six and eight minutes per side to cook to temperature. Close the grill cover and allow the steak to cook.

Baste the steak again on the uncooked side before flipping it over. Then, flip it over and baste the cooked side again. Close the grill lid and allow it to cook on the second side.

Test the temperature to see if the steak is done. Experienced chefs can simply touch the steak to see if it is done to order. If you’re not as confident in testing the meat this way, use a meat thermometer. Cook a rare steak to an internal temperature of 125 degrees F, medium-rare to 145 degrees F, medium to 160 degrees F and well done to 170 degrees F.

Let the meat rest at least five minutes before cutting it, or you’ll loose the juices that give charbroiled steak its flavor.


  • To add additional flavors to your grill-cooked steak, try adding fresh herbs (like rosemary) on the stalk to your fire. The smoke will impart the flavor into the meat.

  • Charbroil on a raised grill surface on a conventional stove, or cook a delicious steak using only a saute pan.

  • To get the pretty cross-hatched lines on a steak, place it diagonally (so it looks like a forward slash mark) onto the grill and allow it to sit for a few minutes. Then change the direction of the steak (so it looks like a backslash) and let the steak cook until it is ready to flip over. Repeat the process on the second side.

  • You can baste your steak with items other than butter, though most professional chefs use butter.

  • Season your meat with salt and pepper at least an hour prior to cooking to get the full effect of the spices.