How to BBQ Steak
To barbecue a steak, start by coating the grill with vegetable oil to prevent the meat from sticking. Then, season the steak with vegetable oil, salt, and pepper on both sides. Next, place the steak on the grill over high heat, or 450 degrees Fahrenheit if you can set the temperature. After 1 to 3 minutes, turn the steak, and cook it for a further 2 to 8 minutes, depending on how well done you like it. Finally, let the steak rest for 5 minutes on a cutting board before serving to avoid losing the juices.
Preheat the grill. Preheat a charcoal or gas grill for high heat. If you can set the temperature of the grill, set it to a minimum temperature of 450 degrees Fahrenheit (230 degrees Celsius). If you are unable to set the temperature, carefully hold the back of your hand 4 inches (10 cm) from the grate. You should only be able to comfortably hold it there for one second or less once the grill is hot enough. Oil the grill grate. Brush the clean grill grate with enough vegetable oil to lightly coat the surface. Doing so will help prevent the meat from sticking as it cooks. Note that the grill grate must also be clean before you oil it; otherwise, the steaks may still stick to the surface. If you didn't clean the grill the last time you used it, do so now by scrubbing the grate with a heavy-duty grill brush. Season the meat. Lightly brush both sides of the steak with vegetable oil, then sprinkle both with salt and pepper. The steak should be room temperature before you work with it. Otherwise, the meat may cook unevenly and could become tough. Wait until you're ready to start cooking before you add any salt. Since salt can draw moisture out of the meat, letting it sit for too long can cause the steak to become dry and tough. Place the steak on the grill. Transfer the steak to the grill, placing it over direct heat. Ideally, you should hear the meat sizzle as soon as it hits the hot grill. Keep some space in between the steaks and do not overcrowd the grill. Overcrowding can prevent the steaks from cooking evenly. Turn once. Using long-handled pincher tongs, turn the steak after 1 to 3 minutes, or once the meat easily lifts away from the grate. You should only turn the steak once as it cooks. If you turn it too often, it may not form the trademark barbecue "crust," and may lose some of its juices as a result. Use tongs instead of a barbecue fork. Forks will pierce the meat and cause its juices to run out. Cook the steak until its done. The remaining cooking time will vary depending on the thickness of the steak and how thoroughly you want it to be cooked, but most steaks will finish within 2 to 8 more minutes. The best way to determine doneness is to check the internal temperature of the steak with a meat thermometer. Rare: 120 to 125 degrees Fahrenheit (49 to 52 degrees Celsius) Medium-Rare: 130 to 135 degrees Fahrenheit (54 to 5 degrees Celsius) Medium: 140 to 145 degrees Fahrenheit (60 to 63 degrees Celsius) Medium-Well: 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius) Well-Done: 160 degrees Fahrenheit (71 degrees Celsius) The texture of the meat can also indicate its level of doneness. Rare meat will be soft when pressed with the back of your tongs. Medium meat will be springy yet slightly firm. Well-done meat will be very firm. Let it rest. After the steak reaches your desired level of doneness, remove it from the grill and let it rest on your cutting board for roughly 5 minutes. During this time, the juices will redistribute themselves more evenly throughout the meat. Cutting into the steak too early will cause you to lose these juices. Loosely cover the steak with foil as it rests to prevent the loss of heat. Serve. At this point in the barbecuing process, the steak should be done and ready to enjoy. Preheat the grill on high heat. Switch the electric grill to high heat. Allow it to warm up for at least 5 minutes. The grill needs to be as hot as possible before you add the steaks. If you have a grill with a temperature dial, set it to a minimum temperature of 450 degrees Fahrenheit (230 degrees Celsius). Season the steaks. Brush the liquid smoke over both sides of each steak, then sprinkle both sides with smoked paprika and smoked salt. Liquid smoke is an all-natural product flavored with real barbecue smoke, making it a great way to add outdoor barbecue flavor to meat cooked indoors. To further enhance the smoky barbecue flavor, use smoked paprika and smoked salt instead of standard, non-smoky alternatives. Add these spices sparingly, though, to avoid over-seasoning the meat. Also note that the steaks should be room temperature before you work with them, and you should season the steaks immediately before barbecuing them so that the salt will not have time to draw out any of the meat's inner juices. Place the steaks on the grill. Place the seasoned steaks directly on the preheated grill. Any type of electric indoor grill will work, but you'll need to alter the grilling technique slightly based on the grill style. For single-sided open grills, simply lay the steaks flat. For single-sided grills with a lid, lay the steaks flat and cover the grill with its lid. For double-sided press grills, lay the steaks on the bottom grill plate and gently close the upper grill plate on top. Turn the steaks as needed. After 1 to 3 minutes, use tongs to flip both steaks over to the other side. Note that this is only necessary for single-sided grills. Do not flip the steaks when using a double-sided press grill. Only flip the steaks once throughout the cooking process. You can also rotate the steaks by 90 degrees (1/4 turn) if you want to create cross grill marks. Cook to desired doneness. Grill the steaks for another 2 to 9 minutes, depending on the level of doneness you wish to enjoy. Single-sided open grills will take the greatest amount of time, single-sided closed grills will be somewhat quicker, and double-sided press grills will be the quickest. Test the texture of the meat with your tongs. Rare and medium-rare steak will be very soft. Medium and medium-well steak will be springy with a little firmness. Well-done steaks are very firm. You can also check for doneness by inserting a meat thermometer into the thickest part of the steak: Rare: 120 to 125 degrees Fahrenheit (49 to 52 degrees Celsius) Medium-Rare: 130 to 135 degrees Fahrenheit (54 to 5 degrees Celsius) Medium: 140 to 145 degrees Fahrenheit (60 to 63 degrees Celsius) Medium-Well: 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius) Well-Done: 160 degrees Fahrenheit (71 degrees Celsius) Let the meat rest. Pull the finished steaks off the grill and allow them to rest on a separate plate for 5 minutes. During this time, you may wish to loosely cover the steaks with aluminum foil to prevent them from becoming cold. Letting the steaks rest will ensure an even distribution of juices throughout the meat. Serve. The steaks should be ready to enjoy, and they should have a taste similar to the taste of outdoor barbecue. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Place a cast-iron skillet in the oven as it warms up. The initial cooking will be done on the stove, but placing the pan in the hot oven will allow it to become nice and hot before you even add the steaks. You can use a standard cast-iron skillet for this, but for an even more authentic barbecue experience, opt for a cast-iron grill pan. The best grill pans have low sides, sharp grates, and a round shape. Season the steaks. Brush the oil and liquid smoke over both sides of each steak. Season both sides with smoked salt and freshly ground black pepper, as well. Ideally, the steaks should be at room temperature before you season them. Cold steaks may cook unevenly and could dry out. Both the liquid smoke and smoked salt will give the meat a smoky flavor, thereby mimicking the taste of outdoor barbecue. Transfer the cast-iron pan to the stove. Remove the pan from the oven and place it on the stove. Set the stove heat to high, and allow the pan to warm up for another 4 to 5 minutes. Meanwhile, reduce the heat of the oven to 350 degrees Fahrenheit (175 degrees Celsius). Sear the steaks on both sides. Place the steaks in the hot pan and let them cook for 2 to 4 minutes. After finishing the first side, flip the steaks over to the other side and cook for another 2 to 4 minutes. The steaks are ready to flip once a golden-brown crust develops on the first side. Also note that the meat should release easily from the bottom of the pan. Only flip the steaks once. Turning them too often will make it harder for the outside to crisp up. Place the pan back inside the oven. Switch off the stove and place the pan back into the hot oven. Cook until done. Allow the steaks to continue cooking until they reach your desired level of doneness. The exact amount of time will vary depending on the thickness of the steaks and the level of doneness you wish to reach, but the process may take another 8 to 15 minutes. Check the internal temperature using a meat thermometer to verify the level of doneness. Rare: 120 to 125 degrees Fahrenheit (49 to 52 degrees Celsius) Medium-Rare: 130 to 135 degrees Fahrenheit (54 to 5 degrees Celsius) Medium: 140 to 145 degrees Fahrenheit (60 to 63 degrees Celsius) Medium-Well: 150 to 155 degrees Fahrenheit (66 to 68 degrees Celsius) Well-Done: 160 degrees Fahrenheit (71 degrees Celsius) Let the steaks rest. Remove the finished steaks from the hot oven and take them out of the hot pan. Place the meat on a plate or platter, then allow it to rest for approximately 5 minutes. The resting period allows the juices to redistribute throughout the meat. Cutting into the steak before it rests can cause these juices to escape, creating dry, chewy steak as a result. If desired, you could loosely cover the steaks with aluminum foil to prevent them from losing too much heat. Do not leave them in the pan, though, since doing so would cause the meat to continue cooking. Serve. The steaks should be done and ready to enjoy. Moreover, you should notice a flavor similar to the taste of outdoor barbecue once you bite into the meat. 
Preheat the grill. Oil the grill grate. Season the meat. Place the steak on the grill. Turn once. Cook the steak until its done. Let it rest. Serve. Preheat the grill on high heat. Season the steaks. Place the steaks on the grill. Turn the steaks as needed. Cook to desired doneness. Let the meat rest. Serve. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Season the steaks. Transfer the cast-iron pan to the stove. Sear the steaks on both sides. Place the pan back inside the oven. Cook until done. Let the steaks rest. Serve. 