How to Grill Meat: The Ultimate Guide (Charcoal, Gas, Reverse-Sear & More)

How to Grill Meat: The Ultimate Guide (Charcoal, Gas, Reverse-Sear & More)

The Ultimate Guide to Grilling Meat

Rock-solid fundamentals, step-by-steps, and pro techniques for everything from weeknight burgers to show-stopping tomahawks—dialed for USDA Prime, Dry-Aged, Wagyu/Kobe, Grass-Fed, Grain-Fed, and Angus.

Download Grilling Quick-Start Checklist (PDF) Steak Cooking Methods Steak Temperature Chart Shop All Steaks Recipes

Jump to: Methods Matrix · Two-Zone Fire · Direct vs Indirect · Gear · Targets & Timing · Steaks · Burgers · Roasts · Troubleshooting · FAQs

Grilling Methods Matrix

Method Best For Crust Edge-to-Edge Smoke Time (1"/2") Notes
Two-Zone Charcoal Most steaks, chops Great Medium Medium 8–12m / 14–20m Sear then finish cool side
Reverse-Sear Thick steaks, tomahawks Elite Elite Low→High 25–45m+ / 45–60m+ Cook low then sear
Plancha/Griddle Skirt, flank, smash burgers Elite Low Higher 4–8m / 8–12m Even browning on steel
Gas Grill (Sear Zone) Weeknight steaks Good+ Medium Low 8–12m / 14–20m Preheat 10–15 min
Pellet Grill + Sear Thick cuts, roasts Great (post-sear) High Medium 30–60m+ / 60–90m+ Use sear plate or pan

Times are ballparks; always cook by temperature. See our Steak Temperature Chart and Safety & Storage Guide.

Two-Zone Fire (Your #1 Skill)

Charcoal Setup (Kettle)

  1. Light a chimney of lump or briquettes.
  2. Dump coals on one side (hot zone); leave the other side empty (cool zone).
  3. Preheat 10–15 minutes, lid on, vents fully open to start.
  4. Sear over hot zone; finish to temp on cool zone, lid closed.

Download: Two-Zone Charcoal Setup (PDF)

Gas Grill Setup

  1. Preheat all burners on high 10–15 minutes.
  2. Turn half the burners to low/off for a cool zone.
  3. Sear over the hot side; finish on the cool side, lid closed.

If you have a sear burner, use it for the crust, then move to indirect heat.

Airflow & the Lid: Lid down = convection & smoke adherence; lid up = max radiant heat. Control temperature with vents (charcoal) and burner settings (gas).

Direct vs Indirect Heat

Direct (High Heat)

Searing steaks, burgers, thinner chops. Flip often for even browning, especially for Dry-Aged.

Indirect (Gentle Finish)

Thick steaks, bone-in cuts, large roasts. Finish on the cool side to target temperature with the lid closed.

Essential Gear

Instant-Read Thermometer

Your accuracy tool. Probe from the side into the center. See temperature chart.

Heavy Pan / Plancha

Cast-iron or steel griddle for elite crust—killer for skirt & flank.

Chimney Starter (Charcoal)

Reliable high heat in minutes; no off-flavors.

Oil & Fat: Use a high-smoke-point oil to sear, then finish with butter for aroma. For Grass-Fed (leaner), a little tallow helps.

Targets & Timing (Cook by Temp, Not Time)

Item Doneness / Final Temp Pull Temp Notes
Steaks See Steak Temperature Chart 5–10°F (3–6°C) below final Thick cuts: reverse-sear
Burgers 160°F / 71°C N/A Ground beef safety
Chops (pork) 145°F / 63°C + 3 min rest 140°F / 60°C Juicy & blush center
Poultry 165°F / 74°C N/A Dark meat benefits from carryover

For storage, thawing and refreezing rules, see our Meat Safety & Storage Guide.

Steaks: From Sear to Sizzle

1" (2.5 cm) Steaks — Pan/Grill Sear

  1. Pat dry; season generously (or dry-brine ahead).
  2. Sear 2–4 min/side over high heat, flipping often.
  3. Pull 5–10°F (3–6°C) below target; rest 3–10 minutes.

Great for NY Strip, Ribeye, Filet Mignon.

1.5–2" (3.8–5 cm) — Reverse-Sear

  1. Cook at 225–275°F (107–135°C) to 10–15°F below target.
  2. Hard sear 45–90 sec/side.
  3. Rest and slice.

Perfect for Porterhouse, T-Bone, Tomahawk.

Grades & styles: Max marbling? Choose USDA Prime or Wagyu/Kobe. For concentrated flavor, try Dry-Aged.

Burgers: Juicy Every Time

Classic Grilled Burger

  1. Form 6–8 oz patties; light thumb dimple.
  2. Grill direct high heat 3–5 min/side to 160°F (71°C).
  3. Rest briefly; build and serve.

Plancha/Griddle Smash

  1. Preheat steel ripping-hot; add a touch of oil.
  2. Smash 3–4 oz balls; flip when deeply browned.
  3. Finish with cheese; stack for double smash.

Shop Burgers or grind trimmings from Ribeye/Strip for custom blends.

Roasts & Big Cuts on the Grill

Prime Rib / Rib Roast

  1. Season 12–24h ahead; set grill to 250–275°F.
  2. Roast indirect to 10°F below target; rest 20–30 min.
  3. Finish with a quick sear for bark.

Tri-Tip (Santa Maria)

  1. Season simply; sear then finish indirect to MR.
  2. Rest 10–15 min; slice thin across changing grain.

Explore Roasts and lean options like Top Round for beef sandwiches.

Troubleshooting & Pro Tips

Flare-Ups

Move to cool zone; lid down to choke oxygen; trim large exterior fat caps.

Weak Crust

Pan/plancha assist; drier surface; hotter grate; finish butter at the end.

Overcooked Center

Use reverse-sear; monitor with a thermometer; pull early for carryover.

Safety: Whole steaks are commonly served below 145°F by preference, but the USDA safe minimum for whole cuts is 145°F with a 3-minute rest; ground beef should reach 160°F. For storage & thawing rules, see our Safety & Storage Guide.

Grilling FAQs

Charcoal vs Gas — which is better?

Charcoal offers higher sear potential and real wood smoke. Gas is fast and consistent. Use what you’ll grill with most often.

What are the best steaks to grill?

Ribeye, NY Strip, and Porterhouse/T-Bone are classics. For indulgence, try Wagyu/Kobe; for flavor concentration, Dry-Aged.

How do I grill lean cuts without drying them out?

Use lower target temps, quick sears, and don’t overshoot—especially with Grass-Fed. Rest briefly.

What wood should I use for smoke?

Beef loves oak, hickory, post oak, apple, cherry (light). Use small chunks; clean, thin-blue smoke.

Can I grill from frozen?

Yes for thinner items (adjust time). For thick premium steaks, controlled thaw + reverse-sear gives superior results. See Safety & Storage.