What could be nicer than a juicy, tender steak straight from the grill? In addition to the quality of the meat, the right preparation methods will also make for the perfect eating experience. With a few simple tips, you can become a grill master in moments. We also have a handy guide to Perfectly Pan Fry Your Gourmet Steaks here.


In order for your steak to be perfect, the grill has to be really hot. Gas and electric grills should be preheated for at least 10 – 20 minutes, while coals on the charcoal grill need to be used at full heat – as soon as you get an even white glow, your grill is ready to go. Brush your grill grate with a little oil so that your meat doesn’t stick. Rapeseed oil is ideal because it’s tasteless and can withstand high temperatures.


The best USDA steaks have a uniquely delicious meat flavour that doesn’t need a marinade. We therefore only recommend seasoning our premium steaks with a little freshly ground pepper and salt.

It is best to only season after grilling, allowing the meat to develop its full aroma.

 3. Optimal GRILL Height

The correct spacing of the grate is crucial so that your meat doesn’t burn. The height required will be different depending on your barbeque, so just try it out (or refer to your owners’ manual, if you still have it). For steaks with a higher fat content, make sure that the escaping fat doesn’t drip directly into the flame or embers. This creates an open flame that burns the meat.


The perfect steak requires the best quality and time when grilling. Use two temperature zones, especially with charcoal grills, to be able to evenly cook thick cuts to perfection. Turn your steak every 20 seconds so that the meat juices can be optimally distributed. It is best to use barbeque tongs for this, as punctures with meat forks would cause valuable meat juices to be lost. Tip: We’ll show you how to determine the optimal cooking point for your steak with the palm test below. We also recommend measuring the core temperature with a thermometer when possible.

5. Rest UP

After your steak has reached the desired level of doneness, it should rest for a few minutes so that the meat juices can distribute. Leave the steak uncovered to prevent the resulting steam from softening your perfectly crispy surface.

6. PLAte Up

Your steak is now tender and juicy with a nice crust, ready to enjoy! Keep your meat classic with a little herb butter, try some tasty steak sauces, serve with a chunk of fresh baguette or even on its own. There’s no limit to your creativity, because whatever tastes good goes!

Bonus Tip: Perfect Steak In The Palm Of Your Hand

No matter how you enjoy your steak, cook it to perfection. You only need one tool to tell if your steak is done: your hand.

With the palm test you can find out within a few seconds whether your steak is rare, medium or well done while it’s still on the grill. First press the centre of the meat of your delicious steak to feel it yield. Then compare it to the palm of your hand. Our illustrations below show you how it works.


Core temperature: approx. 45°C – 52°C (core raw)


Core temperature: approx. 53°C – 56°C (inner core raw)


Core temperature: approx. 57°C – 59°C (half done)


Core temperature: approx. 60°C – 63°C (cooked through)

Place your left thumb and forefinger together (without pressure) and use your right forefinger to press on the muscle underneath the thumb. It should feel very soft there, like a sponge.

Place your thumb and middle finger together and press on the muscle below the thumb. It should feel light, slightly forgiving.

Place the ring finger on the thumb and press on the muscle below the thumb. The bale should hardly yield to the pressure of the finger.

To do this, place your little finger on your thumb and press on your muscle below the thumb. The result should be hard but elastic.

Doneness Temperature
Rare (Englisch) 45-52°C
Medium (Rare) 53-56°C
Medium (Rosa) 57-59°C
Well Done (Durch) 60-63°C

We advise against overcooking your fine steak. Regardless of the meat quality, even the finest steak can easily become as tough as old boots when left on the grill too long. Nobody wants that with such great meat. Want to learn more about USDA grading? Check out our handy USDA Beef grading guide now