Chef Tom fires up the Napoleon Prestige P500 Gas Grill to share his Tips & Techniques for How to Cook a Steak on a Gas Grill.
WHAT YOU'LL LOVE
- Dry-brining before it ever hits the grill: Sprinkling brine on both sides and refrigerating uncovered for at least 45 minutes draws moisture to the surface and lets it reabsorb, seasoning the steak all the way through instead of just coating the outside.
- Setting up a two-zone grill from the start: Turning off half the burners creates a dedicated indirect zone before cooking even begins, so there's always a gentler spot ready the moment the steak has enough color.
- Moving to indirect heat once the color is right: Pulling the steak off direct flame after searing lets it finish climbing to temperature without adding more char, so the crust doesn't overshoot while the center catches up.
- Resting for five minutes before slicing: A short rest lets the juices redistribute through the meat, so slicing doesn't send them running out onto the cutting board.
How to Cook a Steak on a Gas Grill
Tom Jackson
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Servings
8
Prep Time
10 minutes
Cook Time
15 minutes
Calories
225
Chef Tom fires up the Napoleon Prestige P500 Gas Grill to share his Tips & Techniques for How to Cook a Steak on a Gas Grill.
Directions
- Evenly sprinkle about 1/2 -3/4 teaspoon Cattleman’s Grill Butcher House Brine on each steak (both sides). Place in the refrigerator, uncovered, until the moisture that is drawn out of the meat is reabsorbed, at least 45 minutes. You can also leave them for hours. There is no problem with starting your dry brine the morning before the dinner for which you are cooking.
Preheat your Napoleon Prestige P500RSIB-3 Gas Grill, turning all burners to high heat. Let preheat 20-30 minutes.
- Pat dry any moisture left on the surface of the steak with a towel. Do not rinse the steak.
- Turn off the gas burners on one half of the grill. This is your indirect cooking area.
- Place the steak over the direct heat on the grill, directly over the high heat burners. Close the door to the grill. When you have nice grill marks, flip the steak. When the surface is nicely seared, you can flip again as needed to brown evenly.
Cook the steak to an internal temperature of 125ºF, for medium rare. When you’ve achieved all of the color you like on the surface of the steak, move it to the indirect side of the grill to bring the internal temperature to its target temperature, without adding more color.
- Rest the steak for 5 minutes before slicing to serve. This allow time for the juices to redistribute.
Recipe Note
Recipe FAQ
Why dry-brine the steak in the refrigerator instead of salting it right before cooking?
Sprinkling brine ahead of time draws moisture out to the surface, where it dissolves the salt and is then reabsorbed back into the meat over at least 45 minutes. That process seasons the steak all the way through, rather than just leaving salt sitting on the exterior.
Why turn off half the grill's burners before cooking?
Setting up direct and indirect zones from the start means there's always a cooler side ready the moment the steak has picked up enough color, without needing to adjust burners mid-cook.
Why move the steak to indirect heat instead of finishing it over direct flame?
Once the surface has the color you want, direct heat only risks burning it further while the center catches up. Moving to the indirect side lets the internal temperature keep climbing gently without adding more char.
What internal temperature should the steak actually reach?
This recipe pulls it at 125°F for medium-rare. As a whole-muscle cut of beef, this is a safe, standard target — there's no minimum cook temperature requirement the way there is for ground meat.
Why rest the steak for five minutes before slicing?
Resting lets the juices redistribute through the meat, so slicing doesn't send them running out immediately onto the cutting board.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet with a lower-heat area of the stovetop (or a low oven) can replicate the same direct-then-indirect approach; the grill mainly adds char flavor a stovetop can't fully match.
Recipe Highlights
Overnight-capable dry brine: Seasons the steak through, not just on the surface.
Two-zone setup from the start: No mid-cook adjustments needed.
Direct-to-indirect finish: Locks in color without risking a burnt exterior.
Five-minute rest: Keeps juices in the meat instead of on the cutting board.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.3 oz
- per serving
- Calories
- 225
- Fat
- 10 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 60 milligrams
- Sodium
- 81 milligrams
- Carbs
- grams
- Fiber
- grams
- Sugar
- grams
- Protein
- 31 grams
