Grilling season lasts year-round! That's why it's all the more exciting when you can conjure up a variety of dishes on the grill. The perfect steak on a gas grill isn't rocket science—with a few tips, you'll be able to prepare it like a true pro. Is your mouth already watering?

Which steak would you like?

The selection of meat is huge these days. Whether Wagyu or Charolais, Aberdeen-Angus, Galloway, or Chianina – thanks to the diverse cattle breeding options, every door is open to you, depending on your budget. Are you a passionate griller? Then you probably already know the most important facts about steaks – for everyone else, here's a refresher:

(1) Cuts: These come from the back part of the cow (between shoulder and leg), from which roast beef or rump steak, rib-eye (also called entrecôte) are produced.

(2) Fillet: It comes from muscle meat and is very tender & juicy.

(3) T-Bone: From the back part of the back, just like rump steak or boiled beef.

(4) Mayor's Cut: Do you know it? This meat is found in the inner part of the rump and is extra tender. In the past, this cut was only available to the upper classes.

(5) Flank steak : Comes from the flank of the cow.

Of course, there are also pork steaks, but here we focus on beef steaks.

Pay attention to the quality of the meat

Quality plays a crucial role in the flavor of steaks. If you don't choose high-quality meat when shopping, you'll clearly taste the difference later. Instead of going to a discount store, go to a butcher or delicatessen. Meat from American cattle, in particular, has a much more intense flavor, as the animals are slaughtered later.

For a good piece of meat, it's important that it's at least four centimeters thick and has been aged for three weeks. When buying, pay particular attention to the grain of the meat —fine lines of fat definitely contribute to the flavor. Too much fat will cause the grill to catch fire quickly, so you should avoid that. In general, however, fat edges on the sides are great for protecting the meat from the heat while grilling.

Note : There's no perfect cooking time for steaks; it all depends on the thickness of the meat. So always have a grill thermometer handy to ensure the perfect steak.

5 steps to a juicy steak

Of course, there's more than one way to prepare a perfect, juicy steak on the grill. But we'll introduce you to a classic version here. No matter what type of gas grill you have at home, we'll show you step by step how to prepare your steak to perfection. All you need is a gas grill, a combination of direct and indirect heat, and a high-quality cut of meat.

1. The perfect preparation

Whether rare, medium rare, medium, or well done, every steak lover will enjoy a grilled steak. Before firing up the grill, you should take the meat out of the refrigerator about 30 to 60 minutes to allow it to come to room temperature. This ensures even cooking . Pat the steak dry and cut a cross into the thick fat (if there is any) to prevent the meat from curling later.

This is where opinions differ: salt or no salt? Oil or no oil? If you decide to salt the meat after patting it dry, the salt will absorb well at room temperature. Perfect for a nice crust—it won't penetrate the meat.

Good preparation also includes checking the grill . Is everything clean and ready for use? Is the gas cylinder ready, and is there enough gas in it?

2. Heat up: Ready, set, go on the gas grill!

Turn up all the burners on your grill – between 260 and 290 degrees Celsius. Our SKOTTI grill only has one, but it packs a punch. With a lid on it, you can get even more heat ( SKOTTI CAP ). This retains the heat longer, allowing your steak to cook perfectly – allowing the roasted flavors to develop optimally. The cool thing: With SKOTTI, you can grill anywhere in the world, because it fits in any luggage.

3. Frying steaks: The optimal cooking level

Now it's time for the steaks: Place them on the grill and close the lid. Set a timer and turn the meat over after about 90 to 120 seconds. Repeat this process four more times. Do flames appear? Then briefly transfer the meat to the cooler side of the grill. Always use tongs when turning, as using a fork will cause the meat to lose its valuable juices.

Tip : If your steak is not off the grill after 2 minutes, do not try to remove it with all your strength, but wait a moment until it comes off on its own.

4. Let it tighten

After a full load of direct heat, the steaks should now rest. To do this, simply place them on the cooler side (indirect heat) of the grill. A thermometer is helpful for determining the perfect temperature for the steaks . For a 2 cm thick steak, the following internal temperatures apply to the cooking methods:

• approx. 65 degrees = medium
• over 70 degrees = Well Done
• below 60 degrees = rare

This way you can be sure that the meat juices inside are exactly to your taste.

Before you enjoy your steak, let it rest for 5 minutes next to the grill or in aluminum foil - this way the juices are perfectly distributed throughout the meat and the core temperature rises slightly again.

5. Serve

Finally, slice your perfect steak, season with pepper, and serve it on the plate. Potatoes go great with it, but even without any side dishes, a steak is simply a culinary delight.

Tip: Looking for other exciting barbecue recipes? How about smoked trout or a kale and broccoli salad ?

Frequently Asked Questions

How do I marinate beef steaks?

Beef steaks don't need to be marinated to taste good. A little salt or oil is enough to bring out the meat's natural flavor.

What temperature should I use when grilling with a gas grill?

To ensure the best possible steak results, heat your gas grill to at least 260 degrees Celsius—the hotter, the better. This way, you'll achieve a perfect steak on any gas grill.

How do I grill a pork steak on a gas grill?

This works the same way as with beef steaks. However, you should make sure to leave the meat on the grill longer, as it shouldn't be cooked medium or rare.