There’s nothing quite like a perfectly grilled steak — juicy, tender, and packed with flavor. Whether you’re a seasoned pro or a beginner behind the grill, these tips will help you master steak night using your Kenyon grill.

🎥 Watch our quick video guide for grilling steak to see these tips in action:

1. Choose the Right Cut

Your steak starts with your selection at the butcher or grocery store. Look for:

• Thick cuts (at least 1 to 1.5 inches) for more even cooking.
• Bright red flesh — a sign of freshness.
• Rich marbling (those white flecks of fat running through the meat) — this adds tenderness and flavor.
• Firm texture — the steak should spring back slightly when pressed.

2. Prepare Your Steak

Before the steak even hits the grill, set yourself up for success:

• Let the meat come to room temperature for about 30 minutes. This helps it cook more evenly.
• Pat it dry with paper towels to remove surface moisture — key to getting that beautiful sear.
• Season ahead of time. A generous sprinkle of kosher salt and freshly ground black pepper is classic, but you can add your favorite dry rub too. Giving the seasoning time to absorb helps build flavor inside and out.

3. Enhance with Aromatics

One of the unique benefits of using a Kenyon grill is the drip tray. For extra flavor, try adding:

• A splash of red wine or beef broth
• Fresh herbs like rosemary, thyme, or garlic cloves
• A few drops of liquid smoke (for a smoky essence without the fire)

These additions will infuse flavor into the steak as it cooks — no open flame needed!

Learn more about infusing flavor with your grill’s drip tray. 

4. Preheat Your Grill

Don’t rush this part! Preheat your Kenyon grill on high heat for 5-7 minutes with the lid closed. This ensures your cooking surface is hot enough to deliver a great sear and lock in those juices.

5. Grill Like a Pro

• Place the steak on the hot grill and let it cook undisturbed for 2-3 minutes. Resist the urge to move it — this is how you get those perfect grill marks.
• Flip and repeat on the other side.
• Use a meat thermometer to check internal temperature:
  • Rare: 125°F
  • Medium Rare: 135°F
  • Medium Well: 150°F
  • Well Done: 160°F

6. Let It Rest

After grilling, transfer your steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, so they don’t run out when you slice.

7. Slice Against the Grain

For maximum tenderness, slice the steak against the grain (cutting across the lines of muscle). This shortens the muscle fibers and makes every bite as tender as possible.

Final Thoughts

Grilling steak on your Kenyon grill is a simple, satisfying experience — no flames, no flare-ups, just clean, even heat. Whether you like yours rare or well-done, following these steps will help you nail the perfect steak, every time.

Ready to master something new? Check out our Guide to Grilling Pizza.