Grilling Steak For a Crowd

Grilling steak is a great way to impress your guests. But it can be tricky to cook enough steak for a large group without overcooking or undercooking it.

To avoid this, chef Bryan Voltaggio recommends buying a larger, thick-cut steak like a porterhouse or bone-in rib eye. It’s also a good idea to stagger when you put the steak on the grill, starting with well-done and finishing with rare.

How much steak?

Grilling steak for a large group is a difficult task. You want to serve a lot of meat without having it go to waste, but you also don’t want to overcook it and end up with a mess on the plate.

To get the best results, Voltaggio recommends buying thick-cut steaks that have a balance of both tender muscle meat and thorough fat marbling. These include filet mignon, strip, ribeye, and T-bone cuts.

Once you’ve chosen your cut, be sure to prepare it well ahead of time. The best way to do this is to salt it generously on all sides before you put it in the fridge.

Then, cook it to the perfect temperature for your guests – about medium-rare. Don’t overcook it, as that can make it tough and chewy.

Once you’ve reached your target temperature, LaFrieda recommends pulling the steak from the heat and letting it rest for about two minutes. This will give the steak time to reabsorb its juices, which will help keep it moist and tender.


You can use a meat thermometer to ensure your steak is cooked to the right temperature. However, if you don’t have one, this is still a good guideline: For rare steaks, the recommended temperature range is 130-135 degrees; medium-rare is 135-145; medium is 145-155; and well done is 160 degrees or higher.

The temperature of your grill determines how quickly it cooks, which in turn affects the texture and flavor of the steak. For this reason, you should preheat your grill to high before placing the steak on it.

Once on the grill, sear your steak over direct heat for 3-4 minutes on each side. This seals in all the juices and creates a nice crust on both sides of your steak.

Then, move your steak over indirect heat and let it cook until it reaches the desired level of doneness. This will take longer for thicker steaks than thinner ones, but it’s worth the extra time and effort to get a perfectly-cooked steak.


Grilling steak for a crowd can be a daunting task, but it doesn’t have to be! With a little planning, you can serve everyone at your party the perfect steak.

First, you’ll want to get the meat to room temperature before cooking it on the grill. This will ensure that the steak cooks evenly and avoids a burnt outer crust.

Then, season the steak with salt and pepper on both sides. Don’t over-season – just enough to give the steak a good taste.

Once you’ve seasoned the steak, grill it over high heat for about 3 to 4 minutes per side. Move it to indirect heat when the internal temperature reaches your desired doneness.

Finally, let it rest for about 5 minutes before you cut it. This will help the juices redistribute and make the steak even juicier. Then, slice it against the grain and serve! Your guests will love it! And you’ll feel like a master chef!

Other tips

While a good steak is already delicious, it can be even better when you know how to make it properly. And if you’re grilling steak for a large group, you don’t want to end up with an undercooked or overcooked piece of meat on your plate.

To avoid this, take your steak out of the fridge before you start cooking it. This will allow it to reach room temperature before you put it on the grill, which will prevent the outside from cooking unevenly and the inside from becoming chewy or dry.

After you’ve grilled your steak, you’ll need to let it rest before serving. This will help the fibers reabsorb some of their juices and redistribute them throughout the steak.

You can also marinate your steak in a marinade before you grill it to tenderize the meat. The trick here is to use a flavorful marinade that won’t overpower the steak, and make sure it’s in contact with the meat for at least 30 minutes before you grill it.

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