How to Grill a Better Steak: 4 Common Mistakes to Avoid
Napoleon shares practical tips for home cooks during National Steak Month
ONTARIO — Grilling steak seems straightforward, but a few common habits can affect the final result more than people realize.
According to Napoleon, many of the issues home cooks encounter, from uneven cooking to dry meat, often come down to timing and technique rather than the grill itself.
“Steaks are an expensive cut of meat, so it’s worth taking a few extra steps to get them right on the grill,” says Garry Scott, Vice President of Marketing at Napoleon. “Small adjustments can have a noticeable impact on the outcome.”
As Canadians spend more time grilling during National Steak Month and throughout the summer, Napoleon is highlighting four mistakes that can make the difference between an average steak and a better one.
Cooking Straight from the Refrigerator
Starting with a cold steak can make it difficult to achieve an even cook.
When the centre of the meat is significantly colder than the exterior, the outside can overcook before the inside reaches the desired temperature. Allowing steak to sit at room temperature for 20 to 30 minutes before grilling can help improve consistency.
Many cooks also use digital thermometers to monitor internal temperature more accurately.
Seasoning at the Last Minute
Seasoning immediately before cooking limits the amount of time flavours can develop.
A longer resting period after seasoning typically 30 to 40 minutes can help improve both flavour and crust formation.
Grill maintenance also plays a role. Residue left on cooking grates can interfere with heat transfer and reduce surface contact, making it harder to achieve a proper sear. That is why cooking tools like grill brushes, including Palmyra-bristle , are used to maintain cooking surfaces.
Turning the Steak Too Often
Repeatedly flipping a steak can interrupt the cooking process and slow crust development.
Allowing each side to cook undisturbed for several minutes helps create a more even sear. In most cases, one flip is enough using a tongs or a spatula.
With consistent grill temperatures, it can make this process easier to manage.
Cutting Into it Immediately After Cooking
One of the most common mistakes happens after the steak leaves the grill.
Cutting into it right away allows juices to escape before they have time to redistribute throughout the meat. Resting the steak for five to ten minutes can help retain moisture and improve texture.
Using a thermometers can reduce the need to check doneness by slicing into the steak early.
Technique Matters More Than Equipment
While grilling equipment can influence performance, technique remains one of the biggest factors in achieving consistent results.
“The difference between a good steak and a great one often comes down to a few simple habits,” says Scott.
For home cooks looking to improve their grilling this summer, avoiding these four mistakes is a practical place to start.
About Napoleon
Napoleon is North America’s largest privately owned manufacturer of fireplaces, grills, heating and cooling products. The Canadian company operates more than 1.8 million square feet of manufacturing space, employs over 1,500 people, and was named one of Canada’s Best Managed Companies in 2025.
For more information and the latest updates on all promotions, please visit Napoleon | Grills. You may also follow and like Napoleon on Instagram and Facebook.
