Few foods embody the art of grilling as perfectly as a thick, juicy steak. Whether you’re hosting a weekend barbecue or firing up the grill for a special occasion, steak delivers that unmatched smoky flavor that turns a meal into an experience. The experts at Wise Guys, a restaurant renowned for its grilling expertise, share their secrets for achieving steak perfection. From choosing the right cut to nailing your cooking technique, here’s everything you need to know to elevate your steak game.

Choosing the right steak

The thicker, the better

For a juicy, flavorful steak, thickness matters. “Opt for cuts that are at least two inches thick,” says Wise Guys executive chef Craig de Villiers. Thicker steaks allow you to achieve a good sear without overcooking the inside, creating that perfect balance of a crispy crust and tender, juicy interior.

Fat equals flavor

Marbling is key to a great steak. “Fat is where the flavor lives,” de Villiers explains. As the fat melts, it infuses the meat with richness and tenderness. Look for evenly distributed white marbling for the best results.

Choose the right color

A high-quality steak should appear rich pink to light red, says Wise Guys. Avoid cuts that are overly dark or deep red, as they might indicate aging or reduced quality, which can lead to toughness.

Cuts that shine on the grill

While many cuts can be grilled, Wise Guys has a few top picks:

Ribeye: Known for its marbling and bold flavor, ribeye stays juicy even over high flames. De Villiers recommends searing it over high heat for a minute per side, then finishing over lower heat for a perfect medium-rare.

T-Bone: Combining tenderloin and strip steak in one cut, the T-bone offers variety in every bite. Cook with care, as the tenderloin cooks faster than the strip. Sear on high heat, then finish over indirect heat.

Filet mignon: This buttery, melt-in-your-mouth cut requires high heat and a quick cook time — just 5 minutes per side for medium-rare. “Its tenderness is unmatched,” notes de Villiers.

Top sirloin: A leaner, more affordable cut that still delivers excellent flavor. It’s perfect for feeding a crowd on a budget, providing a satisfying beefy taste without breaking the bank.

5 essential steps for juicy steak 

1. Bring steak to room temperature. Grilling a cold steak leads to uneven cooking. “Take your steak out of the fridge about 30 minutes before grilling,” advises de Villiers. This step ensures the interior and exterior cook evenly, avoiding the dreaded cold center.

2. Season generously. A great steak doesn’t need much — just a good seasoning. Sprinkle kosher salt liberally (about 1 teaspoon per pound) and let it rest before grilling. 

3. Zone your grill. Grill zones are the secret to professional results. “Create two zones: high heat for searing and low heat for finishing,” de Villiers recommends. Sear your steak to form a flavorful crust, then move it to the cooler zone to cook to your desired doneness.

4. Use a meat thermometer. Even seasoned grillers benefit from a thermometer. “It’s the best tool to nail your preferred doneness,” de Villiers says. For medium-rare, aim for 125 degrees; for medium, 135 degrees. A few degrees make all the difference.

5. Rest before slicing. The final — and often overlooked — step is letting the steak rest. “Let it rest for about five minutes after grilling,” says de Villiers. This allows the juices to redistribute, giving you a tender, juicy bite instead of dry, tough meat. Resist the temptation to cut into it immediately — you won’t regret it.