Key takeaways
- Pro: Comprehensive technique coverage that goes far beyond steak alone.
- Pro: Trusted series with a clear, no-jargon voice that beginners respect.
- Con: At $20.49 it is the priciest book here, and the page count means finding one recipe can take extra time.
What's inside
Grilling a steak well sounds simple until you are standing over a flare-up with a $40 ribeye going grey on the outside while the center stays stubbornly raw. The difference between a disappointing Tuesday night dinner and a steak that earns genuine compliments comes down to three things: understanding heat, choosing the right seasoning, and using equipment that actually helps rather than complicates.
That is where the search for how to grill steak gets overwhelming fast. Books range from technical manuals to irreverent quick-start guides. Seasonings span single-coarse blends to variety packs meant for a whole summer. Equipment choices run from a cast iron press that gives you a restaurant-style crust to a countertop searing grill for apartment cooks who never see an open flame. Comparing published specs, listed prices, and what owners consistently report makes it possible to separate the genuinely useful from the overhyped.
As an Amazon Associate we earn from qualifying purchases at no extra cost to you. Product prices and availability are accurate as of the date shown and are subject to change.
Quick Picks
| Product | Best For | Price |
|---|---|---|
| How To Grill Everything | Complete reference library | $20.49 |
| How To Cook Steak F*cking Perfectly | Total beginners who want speed | $9.99 |
| How to Hit a Curveball, Grill the Perfect Steak | Life-skill seekers | $24.62 |
| Firsgrill Cast Iron Burger Press | Griddle owners | $21.99 |
| McCormick Montreal Steak Seasoning 28 oz | Value bulk use | $14.94 |
| McCormick 25% Less Sodium Montreal | Sodium-conscious cooks | $2.08 |
| McCormick Everyday Grilling Variety Pack | Family grill nights | $12.52 |
| Hamilton Beach Indoor Searing Grill | Apartment or winter grilling | $70.84 |
How We Picked
We focused on four criteria that matter most across this category: clarity and completeness of instruction (for books, whether a cook can execute the method without prior knowledge), ingredient quality and usability (for seasonings, grind consistency and whether the blend works beyond steak), functional design (for equipment, whether it solves a specific problem on the grill or griddle), and price relative to what you get per use. A $9.99 paperback that teaches you to pull a perfect medium-rare in fifteen minutes can outperform a $70 gadget if the gadget sits in a drawer.
The 8 Best How To Grill Steak in 2026
How To Grill Everything: Simple Recipes for Great Flame-Cooked Food
This is the reference-grade option in Mark Bittman’s long-running How to Cook Everything series, volume eight. The target reader is someone who owns a grill but treats it as a novelty and wants a single book covering steaks, vegetables, seafood, and everything between. Owners consistently praise the step-by-step breakdowns and the breadth of recipes that work on gas, charcoal, and pellet setups.
- Pro: Comprehensive technique coverage that goes far beyond steak alone.
- Pro: Trusted series with a clear, no-jargon voice that beginners respect.
- Con: At $20.49 it is the priciest book here, and the page count means finding one recipe can take extra time.
Skip it if you only want a quick answer about steak and do not need a grilling encyclopedia on the shelf.
How To Cook Steak F*cking Perfectly …Even If You Have The Culinary Skills Of A Trash Panda
This short guide is aimed squarely at the cook who has never grilled anything more complex than a hot dog and wants zero intimidation. The title signals the tone: blunt, funny, and structured around fifteen-minute-or-less fixes. Readers who self-describe as complete novices report that the humor keeps them engaged where a traditional cookbook would have lost them.
- Pro: Lowest price in the category at $9.99, making it an easy impulse purchase for a gift.
- Pro: Focused format means you actually finish it and cook from it the same week.
- Con: The profanity-laden framing and humor style will not appeal to everyone, and the single-topic scope limits long-term value.
Skip it if you already have grilling experience or prefer a professional tone.
How to Hit a Curveball, Grill the Perfect Steak, and Become a Real Man
Part how-to, part memoir, this book addresses the broader gap many men feel when they realize nobody ever sat them down to teach basic adult skills. Grilling steak is the anchor topic but the book expands into other hands-on competencies. Readers describe it as a conversation with an older friend who happens to know a lot about cooking.
- Pro: Context and storytelling make the instructions stick better than a bare recipe list.
- Pro: Covers adjacent life skills that give it shelf value beyond one dinner.
- Con: At $24.62 it is the most expensive book here, and the lifestyle framing means fewer pure recipes per dollar.
Skip it if you want a dedicated grilling cookbook without narrative filler.
Firsgrill 8.3″×4.3″ Heavy-Duty Cast Iron Grill Burger Press with Wood Handle
This rectangular cast iron press is designed for flat-top griddles like Blackstone, Camp Chef, Pit Boss, and Weber griddle accessories. Its purpose for steak is simple: pressing a steak onto a screaming-hot griddle surface creates a deep Maillard crust in under a minute. Owners highlight the even heat retention and the wood handle staying cool enough to grip without a mitt.
- Pro: Heavy-duty cast iron delivers consistent, aggressive sear contact across the full cooking surface.
- Pro: Compatible with the most popular griddle brands, so no specialty equipment is needed.
- Con: The wood handle requires hand-washing and drying; it will not survive a dishwasher cycle or long outdoor storage.
Skip it if you grill exclusively over open grates, as pressing on a grate damages both the steak and the equipment.
McCormick Grill Mates Montreal Steak Seasoning, 28 oz
The 28-ounce container is the workhorse size for anyone who grills multiple times per week through summer. The coarse grind clings well to steak surfaces and the blend of paprika, garlic, and black pepper reads as traditional Montreal-style without being overly salty. Owners note the flip-top lid works fine for sprinkling but makes measuring for a rub tricky.
- Pro: Best cost-per-use in the seasonings list at $14.94 for nearly two pounds of product.
- Pro: Coarse texture gives visible, restaurant-style crust without needing to build your own rub.
- Con: The large container becomes unwieldy in a cramped spice drawer and the seasoning can harden if the lid is not sealed in humid climates.
Skip it if you grill only a few times a year and would get more value from a smaller jar.
McCormick Grill Mates 25% Less Sodium Montreal Steak Seasoning, 3.18 oz
The same flavor profile cut back on salt, sold in a compact jar that fits a drawer or a camping kit. At $2.08 it is the cheapest item on this entire list and serves as a low-commitment trial for someone wondering whether they even enjoy Montreal-style seasoning on steak.
- Pro: Reduced sodium means it pairs well with already salty sides or dry-aged cuts that need less seasoning overall.
- Pro: Tiny price and size make it ideal for testing the flavor before buying the bulk container.
- Con: The 3.18-ounce jar empties fast if you season more than a couple of steaks at a time, making frequent repurchases the only real annoyance.
Skip it if you feed a household that grills in volume; the per-ounce math works against you.
McCormick Grill Mates Everyday Grilling Variety Pack
Four different blends in one pack — Montreal Steak, Montreal Chicken, Roasted Garlic and Herb, and Hamburger — aimed at households that rotate proteins and want a single purchase covering the whole grill session. At $12.52 the per-seasoning cost is reasonable, and owners appreciate the small jar sizes that get used up before flavor degrades.
- Pro: Covers steak, chicken, and burgers with blends specifically tuned to each protein.
- Pro: Small jars mean fresher seasoning across a full grilling season without waste.
- Con: None of the individual jars match the sheer economy of the 28-ounce bulk container for steak alone.
Skip it if steak is the only thing you grill and you already know you want the bulk Montreal blend.
Hamilton Beach Steak Lover’s Electric Indoor Searing Grill
A countertop electric grill with a nonstick 100-square-inch cooking surface, designed for apartment dwellers, winter cooks, or anyone whose patio grill is broken or in storage. The upper and lower plates converge to press a steak and build a crust that mimics outdoor searing without smoke or open flame.
- Pro: Fully indoor-safe, so grilling a steak is not limited by weather, landlord rules, or time of day.
- Pro: Stainless steel housing and nonstick plates make cleanup significantly faster than scrubbing a grate.
- Con: At $70.84 it is the most expensive item in this roundup, and the fixed plate design means you cannot adjust spacing for thick-cut tomahawk steaks.
Skip it if you already own a quality outdoor grill and have space to use it year-round.
Buying Guide
Match the Instruction Source to Your Experience Level
A complete beginner does not benefit from a 400-page reference book the way an intermediate cook does. If you have never trimmed a fat cap or judged doneness by touch, a focused, short-format guide will get you to a good steak faster. Experienced grillers looking to expand beyond steak should prioritize breadth, where a comprehensive series volume earns its shelf space through sheer recipe density.
Choose Seasoning by Frequency and Salt Tolerance
The coarse Montreal blend is the standard for a reason — it adheres well and builds flavor during searing. Buy the 28-ounce container only if you season multiple steaks per week; otherwise the 25% less sodium jar or variety pack gives you the same result at lower waste. For anyone managing blood pressure or pairing steak with salty sauces, the reduced-sodium option delivers noticeably more flexibility.
Equipment Should Solve a Specific Problem
A cast iron press only matters if you cook on a griddle; an indoor electric grill only matters if you cannot use an open flame. Before buying a $22 tool or a $71 appliance, identify the exact barrier you face — no crust, no outdoor access, uneven heat — and buy the product that addresses that single point. Everything else is shelf clutter.
Our Verdict
The top pick is How To Grill Everything for its unmatched coverage and the reliability of the series behind it. The budget pick is How To Cook Steak F*cking Perfectly at $9.99 — a fast, funny path to a good steak with zero barrier to entry. If you grill on a Blackstone or similar flat-top, the Firsgrill Cast Iron Press outperforms any seasoning upgrade for the money because a proper crust is the single biggest quality leap a home cook can make.
FAQ
Do I need a thermometer to grill a steak well?
While experienced cooks judge by touch and timing, an instant-read thermometer removes guesswork and prevents overcooking on expensive cuts. Most of the books on this list recommend targeting 130 to 135 degrees Fahrenheit for medium-rare as a reliable reference point.
Is Montreal seasoning the same as regular black pepper steak rub?
Montreal-style blends include paprika, garlic, onion, and coarse black pepper in specific proportions, giving a deeper, more complex flavor than black pepper alone. The grind is also typically coarser, which creates visible texture and better crust during searing.
Can I use a burger press on open grill grates?
No. The pressing motion on open grates damages the grate coating, causes excessive flare-ups from rendered fat hitting coals, and tears the steak surface. Cast iron presses are designed specifically for flat, continuous cooking surfaces like griddles or the Hamilton Beach indoor plates.
How long should a steak rest after grilling?
Most technique guides recommend resting a steak for the same number of minutes it cooked on the heat. This allows juices to redistribute so they do not pour out onto the cutting board. Cover loosely with foil to keep the crust from going soggy during the wait.
