Perfect Grilled Steak Recipe
Whether you're firing up the grill for a casual weeknight dinner or hosting a backyard get-together, a well-grilled steak is always a showstopper.
Equipment
- Grill (Gas or Charcoal)
- Tongs
- Meat Thermometer
- Small skillet or grill-safe pan (optional)
- Cutting board & sharp knife
Ingredients
For the Steak:
- 2 ribeye or New York strip steaks about 1 to 1½ inches thick
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika optional
For Finishing (Optional but Recommended):
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary or thyme
Instructions
Step 1: Bring Steak to Room Temperature
- Remove the steak from the fridge about 30–45 minutes before grilling.
- Pat it dry with paper towels to help it sear properly.
- Let it rest on a plate, uncovered.
- Pro Tip: Cold steak straight from the fridge won’t cook evenly—room temp ensures a better sear and juicy center.
Step 2: Season Generously
- Drizzle both sides of the steak with olive oil and rub it in with your hands.
- Sprinkle kosher salt, black pepper, garlic powder, and smoked paprika (if using) evenly over both sides.
- Gently press the seasonings into the meat so they stick.
- Pro Tip: Don’t skimp on the salt—it helps create that beautiful crust on the grill.
Step 3: Preheat the Grill
- Fire up your grill to high heat (around 450–500°F).
- If using charcoal, let the coals get hot and ashy before grilling.
- Clean and oil the grates to prevent sticking.
- Pro Tip: Use tongs and a paper towel dipped in oil to quickly grease the grates once hot.
Step 4: Grill the Steak
- Place the steak on the hot grill grates.
- Grill for 4–5 minutes per side for medium-rare, flipping only once.
- Use a meat thermometer to check doneness:
- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
- 155°F+ for well done
- Pro Tip: Avoid pressing down on the steak with your tongs—this squeezes out all those tasty juices!
Step 5: Add Buttery Finish (Optional but Worth It)
- During the last 1–2 minutes of grilling, place a small skillet or grill-safe pan on the grill.
- Add butter, smashed garlic, and herbs to the pan.
- Let the butter melt and sizzle for 30 seconds, then spoon it over the steak before removing it from the grill.
- Pro Tip: This gives the steak a rich, herby flavor boost—like something you'd get at a high-end steakhouse.
Step 6: Rest and Slice
- Transfer the steak to a cutting board and let it rest for 5–10 minutes.
- This helps the juices redistribute so they don’t spill out when sliced.
- Slice against the grain for the most tender bite.
- Pro Tip: Resting is non-negotiable. Cutting too soon means a dry steak. Let it relax!
Notes
Nutritional Value Per Serving:
- Calories: ~500–600 kcal
- Protein: ~45–50g
- Fat: ~35–40g
- Carbohydrates: 0–1g
- Fiber: 0g
- Sugar: 0g
- Sodium: ~800mg