Grilling steak on a gas grill is one of the best ways to enjoy tender, juicy steaks with a smoky flavor. Gas grills are popular because they offer consistent heat, precise temperature control, and are easy to set up.

Choosing the Best Steaks for Grilling

Not all steaks are the same—some cuts are better suited for gas grilling.

• Ribeye: Richly marbled, juicy, and flavorful.

• New York Strip: Tender with a good balance of fat and lean meat.

• Filet Mignon: Extremely tender, mild flavor, lean.

• T-Bone or Porterhouse: Two cuts in one—filet and strip, separated by a bone.

• Sirloin: Budget-friendly, flavorful, but slightly less tender.

Look for 1 to 1.5 inches thick steaks with good marbling for the best results.

Preparing the Steaks

1. Seasoning

• Simple Option: Salt and black pepper are enough for a classic steakhouse flavor.

• Enhanced Option: Add garlic powder, onion powder, or a steak rub for extra depth.

• Season steaks 30–40 minutes before grilling to allow the salt to penetrate.

2. Room Temperature

• Let steaks sit at room temperature for 20–30 minutes before grilling.

• This ensures even cooking.

3. Oil the Steaks, Not the Grill

• Lightly brush steaks with high smoke-point oil (canola, avocado, or grapeseed).

• Prevents sticking and helps with searing.

Preheating the Gas Grill

• Preheat to 450–500°F (232–260°C) for high heat.

• Clean grill grates with a brush.

• Oil grates lightly with a paper towel dipped in oil.

Grilling Steaks: Time & Temperature

Direct High Heat for Searing

• Place steaks directly over flames for the first 2–3 minutes per side.

• This creates a caramelized crust.

Indirect Heat for Finishing (Thicker Steaks)

• After searing, move steaks to the cooler side of the grill.

• Close the lid and cook to desired doneness.

Internal Temperature Guide (Use Meat Thermometer)

• Rare: 120–125°F (49–52°C), 4–5 minutes total

• Medium Rare: 130–135°F (54–57°C), 6–8 minutes total

• Medium: 140–145°F (60–63°C), 8–10 minutes total

• Medium Well: 150–155°F (65–68°C), 10–12 minutes total

• Well Done: 160°F (71°C) and above, 12–14 minutes total

Resting and Serving Steaks

• Transfer steaks to a plate or cutting board.

• Cover loosely with foil and let rest for 5–10 minutes.

• Resting allows juices to redistribute, making the steak tender and juicy.

• Slice against the grain if serving cut portions.

Pro Tips for BBQ Steaks on a Gas Grill

• Don’t press steaks with a spatula—it releases juices.

• Keep the lid closed during cooking for steady heat.

• Use two heat zones: one side high heat for searing, one side medium heat for finishing.

• Add flavor with wood chips in a smoker box for a smoky touch.

• Butter Basting: In the last minute, brush with melted butter mixed with garlic or herbs.

Conclusion

Learning How To Bbq Steaks on A Gas Grill means understanding heat control, timing, and proper preparation. By choosing quality cuts, seasoning correctly, searing over high heat, and finishing to the right doneness, you can achieve restaurant-quality steaks at home.

With practice and these tips, your gas grill will deliver juicy, flavorful, and perfectly seared steaks every time.