A Man's Guide to Grilling the Perfect Steak

Our obsession with fire goes way back—like 6000 B.C. back. It’s easy to picture some grunting, chest-thumping caveman leaping around his newfound flames, bellowing, "Fire! I have created fire!" Fast forward a few million years, and the scene looks a little different. Instead of spears, we wield spatulas and tongs. The tribal dancing has been replaced with a casual beer-me motion toward the kitchen, and the only grunting happens when someone flips a perfectly seared steak. But the ritual? Oh, that remains.

Because when the Grill Master takes his place at the flames, his audience stands ready. The slow head nods of approval. The silent camaraderie over a cold craft beer. And then—the moment of truth. The grand unveiling of those beautifully marinated, expertly cut steaks.

The Great Steak Debate

Whether you swear by the melt-in-your-mouth tenderness of a filet mignon or you’re a die-hard ribeye fan (because, let’s be honest, there’s something deeply satisfying about gnawing on a bone like a well-fed cave dweller), the truth is, a great steak is a great steak. Sure, the ribeye brings a bold, juicy flavor with all that glorious marbling, while the filet mignon is butter-soft and delicate. But arguing over which one is superior? Please. That’s like debating whether a Ferrari is better than a Porsche—it all comes down to personal taste and how fast you want to get to steak heaven.

One thing is certain: when you have a beautiful cut of meat, you don’t need to drown it in a parade of overpowering seasonings. Just a little salt, cracked pepper, and a whisper of garlic are all you need to let that rich, beefy goodness shine.

Grill It Like You Mean It

Now, let’s talk technique. Want that ribeye to melt in your mouth with a luxurious, buttery finish? Let the fat do its job and baste the steak as it sizzles. The golden rule for grilling perfection? About 12 minutes per inch of thickness on moderately high heat. Most ribeyes land at 1 ¼ inches thick, so we’re talking 7 ½ minutes per side for that perfect medium-rare finish.

Filet mignon, on the other hand, is a different beast. This thick-cut beauty is usually around 1 ¾ inches, which means you’ll want to cook it like a four-sided cube—about 3 to 4 minutes per side on medium flame, giving it the kind of gentle sear that complements its delicate nature. And because filet loves a good pairing, it often gets the royal treatment: wrapped in smoky bacon, stuffed with bleu cheese, or crowned with mushrooms and sauce. Whatever you do, let it rest for at least 15 minutes under a loose foil tent after grilling. Those juices need time to redistribute unless you enjoy watching all that flavor run onto your cutting board.

Pair It Like a Pro

A steak dinner isn’t just about the steak—it’s about the full sensory experience. Pour yourself a lush, late-harvest Syrah or a full-bodied Merlot to get your palate in the mood. As for sides? Baked or mashed potatoes are classics for a reason, but don’t skimp on the greens. A crisp spinach salad with bacon-dripping dressing (because bacon deserves to be in every course) is a must.

And for the grand finale, let’s go all in—something dark, chocolatey, and indulgent. A Tawny Port, a bold American whiskey, or even a smooth cigar to close out the night. Because a perfectly grilled steak, a great drink, and good company? That’s the kind of meal worth celebrating.