Yes, you should oil your steak before grilling. A light coating of oil helps keep the meat from sticking to the grill and gives it a better sear. It also helps your seasonings stick to the surface, so you get more flavor in every bite.
Use an oil with a high smoke point, like canola or avocado oil. These won’t burn as easily as olive oil. Just brush a small amount on both sides of the steak after patting it dry with a paper towel. You don’t need a lot. Too much oil can cause flare-ups on the grill and make the steak greasy.
Oiling the steak is usually better than oiling the grill grates. It’s easier to control and less messy. It also helps the meat cook more evenly, especially with leaner cuts that don’t have much fat.
If you’re cooking something like a ribeye that’s already marbled with fat, you might not need oil. But for most other steaks, a bit of oil goes a long way. It’s a simple step that makes a big difference in texture and taste.
Give it a try next time you grill. You’ll notice the steak lifts easier and comes out crispier on the outside and juicy inside.
How To Grill The PERFECT Steak Every time! | Cooking Is Easy
You fire up the grill. Steak’s ready. But wait—should you oil it first?
If you’ve ever stood in your kitchen, holding a bottle of olive oil in one hand and raw ribeye in the other, you’re not alone. I’ve been there more times than I can count. And let me tell you, this simple step can totally change how your steak cooks and tastes!
Grilling the perfect steak is a fine balance of technique, temperature, and timing. Some chefs swear by oiling the meat, while others skip it entirely. So what’s the real answer? Let’s break it down together so your next cookout doesn’t turn into a burnt, sticky mess. Whether you’re grilling for a weekend BBQ or just trying to master steak night, this guide will help you sizzle with confidence.
Why Some People Oil Steak Before Grilling
I used to think oiling steak was just something fancy chefs did to look cool. But then I tried it myself and wow, it made a difference. A light coat of oil can help keep your steak from sticking to the grill. You know that awful moment when you go to flip the steak and half of it stays behind on the grate? Yeah, oil helps stop that.
When you brush oil on the meat, it also helps your seasonings stick better. Salt, pepper, garlic powder, they all stay put. Plus, when the oil hits the hot grill, it sizzles and helps form that golden brown crust. That’s where the flavor magic happens. If you’ve ever had a steak with a crispy edge and a juicy inside, oil might’ve been part of the reason why.
Some people say oiling the steak also helps cook it more evenly. It spreads the heat across the surface a little better, like a mini shield between the meat and the flames. I’ve found it works especially well for leaner cuts that don’t have much fat on their own.
So yeah, it’s not just about looking pro. Oiling can actually help you get a better sear, better flavor, and fewer grill disasters. Just don’t go overboard. A light coat is all you need.
Why Others Say You Shouldn’t Oil Steak
Now, not everyone agrees about oiling steak. Some folks are totally against it and they’ve got their reasons. One of the biggest issues is that oil can burn fast on a hot grill. When that happens, it doesn’t just smell bad, it can mess with the flavor of your steak. Instead of getting a nice sear, you might end up with a bitter, smoky taste.
Another thing I’ve noticed is that too much oil can cause flare-ups. That’s when flames shoot up from the grill and scorch the meat. It looks cool for a second, but it can ruin the outside of your steak before the inside is even close to done. I’ve had steaks go from perfect to burnt just because I used too much oil.
Some people also argue that a good steak has enough fat already. Ribeye, for example, has marbling that melts on the grill and does the job without needing any extra oil. And when you skip the oil, there’s less chance of uneven browning or greasy texture.
So if you’re using a high heat grill or working with fatty cuts, skipping the oil might actually give you better results. Sometimes, less really is more.
Best Types of Oil for Grilling Steak
Not all oils are good for grilling steak. I learned that the hard way when I once used extra virgin olive oil and ended up with a steak that smelled like burnt popcorn. Some oils just can’t handle high heat. That’s why it’s better to go with oils that have a high smoke point, like avocado oil, canola oil, or grapeseed oil. These can take the heat without breaking down and turning bitter.
Avocado oil is my favorite. It’s got a clean taste and doesn’t burn easily, even when I’m grilling over blazing hot charcoal. Canola oil works too, and it’s usually cheaper, so that’s a nice bonus if you’re grilling for a crowd.
You don’t need much, just a light layer. I use a paper towel or a brush to coat both sides of the steak. You want it glossy, not dripping. Too much oil makes the grill flare up and can make the steak greasy instead of crispy.
Flavored oils might sound fun, like garlic-infused or chili oil, but I’d save those for after the steak’s cooked. On the grill, the flavors usually just burn off anyway.
Bottom line: pick an oil that can handle the heat and go easy with it.
Steak Prep Tips Before Grilling
Getting your steak ready before it hits the grill is just as important as the cooking itself. One thing I always do now is pat the steak dry with paper towels. If it’s wet, it won’t sear right. Moisture turns into steam, and instead of getting that beautiful crust, you end up with gray, soggy meat. No thanks.
After drying, I lightly brush it with oil, just enough to make it a little shiny. Then I season it with salt and pepper. Sometimes I add garlic powder or paprika if I’m feeling fancy. But I’ve learned not to overdo it. Too many spices can burn on the grill and taste bitter.
I also let the steak sit out for 30 minutes before cooking. If it’s too cold, it won’t cook evenly. One time I threw a cold steak straight on the grill and the middle stayed raw while the outside turned into a hockey puck.
And if I’m using a marinade, I make sure to wipe off the excess before grilling. Sticky marinades can burn fast. That’s when the oil comes in handy, it gives a nice base for dry rubs or seasonings to stick without charring.
Prepping the steak right makes the whole grilling process easier and tastier.
Should You Oil the Steak or the Grill Grates?
This question drove me crazy when I first started grilling. Do I oil the steak, the grates, or both? I tried all three ways, and here’s what I learned. Oiling the steak is usually the safer bet. It sticks less, cooks more evenly, and tastes better. It’s just easier to control how much oil goes on when you’re brushing it right onto the meat.
Now, oiling the grill grates can work too, but only if you’re careful. If the grill’s already hot, adding oil directly can lead to flare-ups. I’ve had flames shoot up and singe my eyebrows more than once. It’s honestly kind of scary.
If you do oil the grates, use tongs and a paper towel soaked in oil. Rub it on before the grill gets too hot. Some folks swear by this method, saying it creates a slick surface. But to me, it’s more trouble than it’s worth when the steak itself can be oiled instead.
Gas or charcoal grill, it doesn’t really matter. Oiling the steak works on both. Less mess, less smoke, better control. So if you’re stuck choosing one, go with oiling the steak. It just works.
Real Results: What Happens When You Oil vs. Don’t Oil
I decided to run a little test one weekend, two steaks, side by side. One oiled, one dry. Same cut, same seasoning, same grill. I wanted to finally settle this for myself. And let me tell you, the difference was clear.
The oiled steak got a darker, more even crust. It didn’t stick at all when I flipped it, which made the whole process feel smooth and easy. The dry one? It clung to the grill grates, and I had to really work the spatula under it to turn it. Some of the sear even tore off and stuck to the grill. Not ideal.
Taste-wise, the oiled one had a little more crisp on the outside. It wasn’t greasy, it just had that good steakhouse-style texture. The dry one still tasted fine, but it didn’t have the same crust or color. It looked kind of dull compared to the oiled version.
So, does oiling always win? Not necessarily. If your grill is super clean and your steak is fatty enough, you might not need oil. But for leaner cuts or if your grill runs really hot, oiling helps a lot. It made enough of a difference that I pretty much always do it now.
Conclusion
So, should you oil steak before grilling? After all the tests, mess-ups, and tasty wins, here’s what I’ve learned. It really depends on your setup and what kind of steak you’re cooking. But for most situations, a light coating of oil on the steak just makes things easier. Less sticking, better sear, and a little extra insurance for flavor and texture.
That doesn’t mean you have to do it. Some cuts, like ribeye, bring enough fat to the party already. And if your grill is seasoned and cleaned well, you might not notice much difference. But when in doubt, oiling gives you more control.
If you’re still unsure, try it both ways like I did. See what works best for your grill and your taste buds. Grilling is part science, part gut feeling. And trust me, a few small changes can make a big difference on the plate.
Now go grab a steak, fire up the grill, and cook with confidence. You’ve got this!