Ninja Indoor Grilled Steak

How to Make Perfect Steak on a Ninja Indoor Grill: If you’ve ever wanted steakhouse-level grilled steak without stepping outside or messing with the weather (or propane tanks), this Ninja Indoor Grill steak recipe is your new best friend.

Grill Indoors Like a Pro with This Ninja Steak Method: I’ve tested this method a bunch of times, and it consistently gives me that perfect sear and juicy center — all in my kitchen, no matter what season it is. Whether you like your steak rare or well-done (no judgment!), this method is fast, flavorful, and foolproof, even if you’re not a grill master.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Make Ninja Grilled Steaks

Perfectly grilled steak made indoors with the Ninja Grill — juicy, seared, and packed with flavor. No smoke, no stress, just steakhouse results at home.

Indoor Grilled Steak Ingredients:

To make this recipe, you’ll need:

• New York Strip Steak, Filet Mignon, or Ribeye – for this recipe you want to choose a cut that is from the tenderloin or rib section. Different cuts have different amounts of fat and are more or less tender based on the muscle density. You want a little bit of white fat in your steaks but not excessive fat. Trim it if necessary.
• Avocado Oil – this steak cooks at a very high temperature so you need to use an oil that has a high smoke point or you might accidentally set off your fire alarm as the Ninja grill is preheating.
• Butter – butter is essential in this recipe since it will add some additional flavor and fat to the recipe. It will soak into the meat as it cooks and lend that rich flavor only butter has.
• Steak Seasoning – use your favorite steak seasoning for this recipe. If you don’t have any steak seasoning you can use 2 teaspoons of salt, 3/4 teaspoon of fresh ground black pepper, and ¼ teaspoon of white pepper.

Steps to Grill a Steak On an Indoor Grill

Once you’ve gathered your ingredients, we will use the following method:

Prep

Prepare the meat. Let meat come to room temperature before cooking.

Grill

Preheat the indoor grill by turning it to the maximum temperature for 5 – 10 minutes.

Check Temp

Use a digital thermometer to check for the desired temperature (see tip #1 below for temperatures). When they are done remove them from the grill and let them rest at least 5 minutes before cutting into them. This will let the juices settle into the meat and result in a juicier steak.

Enjoy!

Enjoy and don’t be afraid to add another big pat of butter or your favorite steak sauce.

Tips and Tricks To Perfect Ninja Grilled Steak:

Grilling a steak in a Ninja Grill is pretty simple but here are some tips and tricks that I hope you find helpful.

Let your steak come to room temp first. About 20–30 minutes on the counter helps it cook more evenly and sear better.

Preheat your Ninja Grill. It’s tempting to skip, but preheating is key for getting that beautiful crust. Don’t rush it!

Pat the steak dry. Moisture on the surface = less browning. Blot with paper towels before seasoning to help the sear really stick.

Season generously. Don’t be shy with salt — it brings out the natural beefy flavor. Add pepper or garlic powder if you like, but salt is the must.

Use the grill grate insert for best sear. It gets hotter and leaves those steakhouse-style grill marks everyone loves.

Don’t press down while cooking. Let the grill do the work. Pressing can squeeze out juices and make your steak drier.

Rest your steak before slicing. Give it 5–10 minutes after grilling so the juices redistribute. It makes a huge difference in tenderness and flavor.

Use a meat thermometer if you’re unsure. Even seasoned cooks do — it’s the easiest way to nail your preferred doneness.

Try compound butter on top. A little garlic herb butter melted over the steak after grilling adds major flavor with minimal effort.

Check for doneness. For rare steak you want a temperature of 125, medium rare 135, medium 145, medium well 150, and well done 160. I always use a digital thermometer to get a quick reading so it can quickly get back to cooking if necessary.

Mix up the seasonings. If you want Mexican steak add some cumin, paprika, chili powder, salt, and pepper instead of steak seasoning. If you are feeling Indian steak add some garam masala, cumin, cardamon, salt, and pepper. The possibilities are endless.

Be generous with the butter. Butter helps the steak sear and brown so don’t skimp on the butter.

Indoor Grilled Steak FAQ’s:

If you have any steak left, let it cool completely then store in an airtight container for 3-4 days in the fridge.

If you don’t want overcooked steak, avoid the microwave and opt for a pan on the stovetop if possible. Heat it very hot and quickly sear the steak for the best reheat result. Another option is to simply not heat it up again. I like to slice the leftovers cold and put it over a salad for lunch the next day. It makes your salad feel very fancy.

Marinating steak before grilling isn’t required, but is a great way to add flavor and an extra tender, juicy texture.

Ribeye, New York strip, and sirloin all work beautifully. Ribeye gives you the most marbling and flavor, while sirloin is a leaner (but still tasty) option. Just avoid super thin cuts — they can overcook quickly.

Yes — always! Preheating ensures you get a proper sear and even cooking. It usually takes just a few minutes, and it’s worth the wait.

Technically yes, but it’s not ideal. For best results, thaw your steak first so it sears properly and cooks evenly inside and out.

Let it cool completely, then remove the grill plate and soak it if needed. Most parts are nonstick and dishwasher safe, but always check your model’s instructions.

Yes — flip halfway through for an even sear. The Ninja Grill cooks both sides, but flipping gives you better grill marks and more control over doneness.

It depends on the cut and how done you like it. For a 1-inch steak:
Rare: ~6 minutes
Medium: ~8–10 minutes
Well-done: ~12 minutes
Always let it rest and use a meat thermometer!

Use the “High” grill setting for most steaks (about 500°F). It gives you that charred exterior while keeping the inside juicy. Adjust based on doneness and thickness.

What to serve with Steak?

Grilled steak is delicious with baked potatoes, creamed spinach, german potato salad, and of course the classic Surf and Turf broiled lobster tails – but we also love serving these steaks with a crunchy parmesan salad, a red pepper farro salad, or some wild rice pilaf!

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