Summer is the season when the scent of charcoal and the sounds of backyard barbecues tell you it’s time to fire up the grill. If you haven’t already, now is the perfect moment to clean and prepare your grill for the months ahead. Grilling is simple, social, and one of the best ways to enjoy a great steak. Here’s a straightforward, reliable method for grilling a juicy, flavorful steak seasoned only with salt and pepper.
Many people prefer elaborate rubs and marinades, but a classic salt-and-pepper treatment highlights the natural flavor of good beef. When I grill for friends and family, they often ask how I keep steaks juicy and full of flavor without drying them out. The secret is simple: don’t overcook the meat, and let salt do the work. Below you’ll find clear steps for preparing and grilling London broil or any similar cut, plus recommended cook times based on thickness.
How I grill steak
Start by seasoning the steaks generously on both sides with a medium-coarse kosher salt or coarse sea salt—avoid fine table salt, which can over-season too quickly. Wrap the salted steaks tightly in plastic wrap and refrigerate for a minimum of one hour; three hours is ideal. This dry brining step draws moisture into the meat and allows the salt to penetrate, enhancing flavor and improving texture.
When you’re ready to cook, remove the steaks from the refrigerator and let them rest on the counter while the grill preheats. Bring them closer to room temperature—this helps them cook more evenly. Rub both sides lightly with olive oil and finish with freshly ground black pepper. The salt from the dry brine will have already seasoned the meat, but you can add a small pinch more just before grilling if you prefer a stronger salt presence.
Preheat your grill until it’s very hot. A properly heated grill sears the exterior quickly, locking in juices and creating appealing grill marks. Before placing the steaks on the grate, brush or rub the grate lightly with oil to prevent sticking. Place the steaks on the hot grill and follow the suggested timing below based on thickness and desired doneness. Remember: shorter cooking times (more rare) keep steaks more tender and juicy.
- Thickness – 1 1/2″: Medium-rare: 5–7 minutes per side; Medium: 7–9 minutes per side; Well-done: 9–13 minutes per side.
- Thickness – 2″: Medium-rare: 6–9 minutes per side; Medium: 8–11 minutes per side; Well-done: 11–15 minutes per side.
After removing the steaks from the grill, transfer them to a plate or cutting board and let them rest for 5–7 minutes before slicing. Resting lets the juices redistribute, resulting in a juicier bite. Keep the steaks covered loosely with a piece of aluminum foil to retain warmth while they rest.
Serve the steaks sliced against the grain to maximize tenderness. A simple sprinkle of flaky finishing salt or a small pat of herb butter can be added at the end, but these are entirely optional—the salt-and-pepper method already delivers impressive flavor.
If you have tips or favorite techniques for grilling steak—whether it’s a preferred cut, timing adjustments, or finishing touches—I’d love to hear them. Leave your suggestions in the comments so everyone can learn and make the most of their summer grilling.