How to Cook a Steak on a Gas Grill 

I grilled my first steaks ever tonight based on this video. They were amazing. My wife couldn’t believe how good they were. Thank You! 😊

I have a 20yo Weber Genesis Silver gas grill. It's my go-to for quick cooks. Super convenient. Survived many Florida hurricanes. ZERO RUST !

For anyone that's interested, he doesn't place the steaks on the grill until he's 6 minutes 13 seconds into the video...

Isn't the internet great for things like this? I feel like we are in the golden age of grilling. You touched on all the key points that we've learned over the years. The dry brine is key!!!! This is the cornerstone for a good steak. I love that you touched on that we don't need to let the steak come to room temp. This has also been my experience. Great video you can't go wrong following your directions!

Wow! I followed your directions exactly for some good quality angus beef tenderloin steak tips that I got for a good price. These were the best steaks I have ever cooked on my grill ever. Thanks a bunch!

Excellent explanation !! Really enjoyed this. Thanks for producing the video

Perfect explanation as always 👍👍👍

This really helped. I didn't follow the recipe exactly and my steaks came out a little over done but I called my dad and asked him and put the two recipes together. Still they were not burnt to a crisp or anything and came out almost right.

I have dry brined steaks/chops/chicken for a while, they come out excellent. I put the steaks on a cooling rack over a sheet pan, put on smoked salt, then in the fridge fr a few hours, pull them for an hour or so before grilling, most times a reverse sear. Makes a huge difference in the flavor and how tender it comes out. Great video, thanks!!

Thanks for taking us back to the basics.

Worked like a charm.

I love my Napoleon. Best gas grills around. 🔥🔥🔥🔥

I use my gas grill for vegetables baking short cooks I have never cooked a steak 🥩 on it well I just got to try that !! It will save me some time to. THANKS Chef Tom 👍🏾✌🏾🙏🏾

Great vid. I agree on not needing to sit out to room temp if Grilling. If I’m doing a reverse sear or smoking I always let them come up to almost room temp. Never had a bad meal off my smoker. Keep it up!!

Fantastic!.....Just Fantastic! This was such a GREAT tutorial and full of useful information , but I gotta say,I was jealous as he'll watching you eat that beautiful steak!...

I will trust this man's advice from now on. Don't listen to anyone else but this dude!!!!

What a fabulous video - you had my attention through out to the end. Will try this! Thank you for sharing. I'm gonna get that order of Brine as well.

This was really informative. Thank you!

Bro this was an excellent video!

Dude you’re awesome- great explanation bravo!

Very informative. Thanks for the content as always. Thanks Chef Tom!

Such great content

Thanks for mentioning room temperature vs. refrigerator. I always wondered.

Thanks for the tips!

Excellent video. Thank YOU.

As someone that considers himself a great griller, this was on point!... I personally go for diamond marks just for eye pleasure but you are deff on point for sure. Great video

I like your presentation and the steak sure looks great. Thanks for the tips the more I know the better I cook.🥩

A great video Tom...very informative. Also, I'll put in a plug for the Napoleon P500RSIB. I bought mine from you folks a year ago and it's the best grill I've ever had. I'd like to see you do a rotisserie cook of a roast or turkey on the Napoleon. Also, I'm looking forward to see you use the KettlePizza Gas Pro to cook a pizza!

Great video as always Tom, will have a go at this.

Great video and following most of your guidance worked fabulous. Today's steak was easily the tenderest I've done this year. Did the salt several hours early and the meat was dry when I was ready to go. My grill has an infra-red capability and it get's HOT. I didn't leave the steak on the IR piece long enough but with a thermometer (thank you), took it off the regular grill at 135F. Tender, with a capital T!!! I was going to say Well Done, but you were better than that. :-)

Over all this is one of the Best gas grill , steak cooking videos .

Great info Chef Tom!! A great steak is a beautiful thing!

I like that point about a cold steak will get better color/texture on the outside, without overcooking.

As always You're a culinary wizard

The marks are on point

thank you

Excellent tutorial I'd be interested to see your spin on an Austin style breakfast taco

It’s bedtime for me and now I want a steak 🥩! 👍

Amazing steak! 😋

Wouldn't you want to use a cooling rack for the dry brine process to allow air flow under the steaks as well?

Nice!!!!

Thank you.

Best method. This works better than Ramsey's method. (Tried it more than once!)

Usually I use a central newspaper rub for steaks plus coffee grounds and ground turmeric and onion and garlic powders

good info, to get a better sear/char i rub each steak with some oil first.

Finally a video mentions a SPECIFIC TEMP to heat the grill to! Everyone else is like crank it up as high as possible, but is that 400 or 700?? Gonna try this out

Absolutley beautiful Thank you❤

I agree with almost everything you are saying, except starting from cold because I think it's negative for the meat to start off with short fibers instead of longer. But that's not a big deal over all and I just want to say that you are giving good tips in how to grill a nice steak.

great job! I've been grilling all wrong!

I have been putting in the napoleon and updated smoker giveaway. Going to keep it up!

I've lived in an apartment for about 15 year and about to move into a house. I'm literally can't wait to get a BBQ

I like to do a 24-48 hour dry brine on pretty much all steaks I cook. Pork, too, though I almost always stop at 24 for pork. It makes a huge difference in the resulting meat experience.

Why didn’t you use the sizzle zone just got the P500 and loving it

Great video! So would these tips and techniques carry over to a griddle or cast iron skillet as well? Do you have a video for those?

Hey Chef, can you share a recipe for beef liver? I checked the website and don't see any on there. With meat prices going up its the only beef I can afford. And it has a lot of vitamins in it!

J.. Kenji López-Alt has a good article on resting meats and the reasoning/science behind it. "The Importance of Resting Meat"

Great grilling tips. Two comments: there was no mention of BTU's and meat thickness. Cheaper grills with low BTU burners won't properly sear and cook a 1 inch steak. That requires at least 12,000 BTU's per burner. And he mis-spoke when he said to put cold steaks on the grill so you can get color on the INSIDE. Pretty sure he meant to say the OUT-side.

When u do the drying do u put it in refrigerator or did u put it in refrigerator after the drying ?

I don't know if I agree with refrigerating the meat before grilling. If it's too cold, you have to over-cook the outer edges just to get the center to your preferred doneness. It's why the sous vide logic has become so popular. Cook everything as evenly as possible to avoid over-cooking. All that said, it depends on your grill/pan, so find what works best for you.

Chef Tom, I'm curious as to what kind of salt are you using, kosher or table salt?

Should you dab dry the steaks before adding the seasonings?

A good steak cooked well is a work of art. By well I mean well done. Say what you want but that's the way I like it.

🔥🔥🔥

How can I make that brine stuff myself though?

I have kind of a small gas grill and I think it doesn't get hot enough. How do I know what temperature should the grill be able to obtain?

Awesome content. When you moved the steak over to the low heat, did you leave the other burners on high or did you turn those off ?

My recipe is simple. If I do not have the time or inclination to grill over hardwood fire, I grill on the gas grill…. with a small chunk of hardwood over the “flavor bars” to impart the same flavor. As for the steak, if it’s strip or ribeye or porterhouse it’s gotta be aged. Depending on thickness I take it out of the fridge 45 to 90 minutes prior to cooking. I use fresh ground salt, NOT A LOT, and fresh ground pepper (again not a lot). That’s it. A quality steak needs nothing else. Season both sides five minutes before it goes on the very hot grill. Then on it goes. Close the top of the grill. Turn the steak 45 degrees for nice diamond grill marks, flip when needed, again the 45 degree turn. Let it rest a few minutes for that perfect medium rare finish. Leave butter, spices etc to anyone who wants them. You can add them after the cooking’s done…. IMO a good steak simply does not need any of that.

Great tips! It looks delicious, but I don't like any pink in my meat- don't hate! Lol ✌️

Basic question about the dry brine: once the salt starts to pull out some of the water, I would expect some of it to evaporate from the surface of the meat so you end up with a net loss in moisture. Would it be better to wrap it in some plastic foil or something to prevent evaporation?

Thank you for mentioning the whole "bring to room temp" thing... I hate it when videos say that. Personally I like my steaks rare, often even blood rare, or black and blue... can't be done with a good sear iif it isn't chilled...

Damn Action Bronson do be cooking

I hardly ever use my gas grill. I prefer my charcoal grill. That’s a great steak cut. I’ve been buying cheaper cuts to save money. I never use a thermometer. I use the touch method which is not reliable

It's RAW !!!!!!!!!!

niceee

Where do you buy your black glove at I look all over place

What about a table top propane grill?

After you move steaks to indirect heat, do you leave the direct heat burners up? or turn them down, or off ?

I didnt see u coat the rack in the bbq before putting the steaks on. Is this on purpose?

Question for gas grill pros. I recently bought a new gas grill. Nothing fancy, just a generic one from walmart. I noticed that it does not have as big a flame as my old grill that ive had for 16 years. It is not defective or malfunctioning. How can i get bigger flame out of it? Is this a limitation of the grill itself? Or will a better regulator be able to get me more flame?

Mmmmm...!

Curious as so why you didn't bother using the IR sear burner on the P500 grill?

Chef Tom I love what you dish out but not everybody has a napoleon grill , you should do grilling on something from home depot , like a Nexgrill or something more practical for some viewers ! Thanks

My method is the hottest heat possible to sear them and I put the meat on Frozen

If I don't have a premixed spice rub, how much of each salt, onion powder, garlic powder, and sugar should I combine?

Good job, I still feel like there’s more of a crunch the times I’ve been to steak houses. Maybe they use a torch?

Did he season both sides?

Personally, not a big fan of the dry brine method. I found it although the steak was flavorful it wasn’t as tender and juicy as they are when I don’t follow that method. As I’ve turned to using sous vide now for all my steaks before I finish them over hot charcoal, nothing wrong with a good reverse sear method to produce a juicy flavorful steak

No searing first?

What if you don't like salty steak?

If your chefs look like this man. Take their advices and go with it

Definitely thought it was gonna be, "buy a charcoal grill" lol

No oil needed ? What if you have a thick rump steak that doesn't have much fat ?

Excited for this because I'm always too afraid to overcook steaks on my grill so I stick to reverse searing, but I don't feel anymore more confident after watching. Assume we don't all have $2K industrial propane grills that get up to 650. What's the process on my piece of junk Char Broil that only gets up to 515? Also, 'It's only been a few minutes.' I don't know what to do with that. Explain it to me like I'm 5 guys.

Wood coal will always be far far better than gas. No starter fluid. Use a decent chimney starter. Gas will ALWAYS leave the taste of gas in your food. Seasoning can help hide it but anyone watching, try wood coal with a chimney starter and taste the difference.

I dry brine overnight in the fridge.

great grill marks. I noticed you didn't cross the steaks before flipping them.

I want that hat lmao

How do I cook a black and blue ribeye

Prefer steak flavor over sauces, rubs or brines ..

Reverse sear is better.