Juicy Grilled Steak
This is how my family makes the perfect grilled steak! Our recipe is simple, versatile, and works with a variety of cuts. You’re going to love it! This grilled steak recipe is incredibly simple and delicious and will surely become a favorite. For seasoning, you can use a simple seasoning of salt or your favorite blend. I love a good mix of salt, pepper, garlic powder, and onion powder, like in our homemade steak seasoning. Our steak marinade is also fantastic for grilling. Our grilled steak works perfectly with sides like potato salad, pasta salad, corn salad, and this easy Napa cabbage salad. I also love this steak salad, which would be excellent with grilled steak. That recipe features a reverse marinade, which adds incredible flavor. This steak is also incredible topped with homemade chimichurri sauce! Key Ingredients Steak: In our grilled steak recipe, we recommend a New York strip or ribeye steak, ideally 1 to 1.5 inches thick. Thicker steaks are easier to cook to your desired doneness and tend to be juicier and more tender. This recipe also works well with other cuts. T-bone and porterhouse steaks cook similarly to ribeye. Sirloin is a great and often less expensive option, but it is leaner, so watch for overcooking. Filet mignon cooks quickly, so monitor its temperature closely to avoid overcooking and is best when cooked to rare or medium-rare. Flank steak and tri-tip are also excellent choices, but be sure to slice them against the grain for maximum tenderness. Finally, choose a steak with good marbling for the most flavorful and juicy results. Oil: After patting my steaks dry, I like to rub them all over with a little oil. Any high-heat oil will do, like avocado oil or vegetable oil. Seasoning: I use my homemade steak seasoning, but you can use whatever you love. You can also skip that and seasoning with salt only. Be generous, especially if you are cooking thicker steaks. You can also marinate your steaks before grilling. If you do, I highly recommend this grill-friendly steak marinade. It’s packed with flavor and brings out the beefiness of steak. Steak: In our grilled steak recipe, we recommend a New York strip or ribeye steak, ideally 1 to 1.5 inches thick. Thicker steaks are easier to cook to your desired doneness and tend to be juicier and more tender. This recipe also works well with other cuts. T-bone and porterhouse steaks cook similarly to ribeye. Sirloin is a great and often less expensive option, but it is leaner, so watch for overcooking. Filet mignon cooks quickly, so monitor its temperature closely to avoid overcooking and is best when cooked to rare or medium-rare. Flank steak and tri-tip are also excellent choices, but be sure to slice them against the grain for maximum tenderness. Finally, choose a steak with good marbling for the most flavorful and juicy results. Oil: After patting my steaks dry, I like to rub them all over with a little oil. Any high-heat oil will do, like avocado oil or vegetable oil. Seasoning: I use my homemade steak seasoning, but you can use whatever you love. You can also skip that and seasoning with salt only. Be generous, especially if you are cooking thicker steaks. You can also marinate your steaks before grilling. If you do, I highly recommend this grill-friendly steak marinade. It’s packed with flavor and brings out the beefiness of steak. How to Make Juicy Grilled Steak Arguably, the most crucial step when grilling is preparing your grill. Our recipe works for gas and charcoal grills, but take note in the recipe for our tips on preparing it. A gas grill takes less time to preheat, while a charcoal grill needs more time. While your grill is preheating, you’ll want to take your steak out of the fridge so it’s not as cold when it hits the grill. I just leave it on the counter for 20 to 30 minutes. This is also a great time to season them. I love my steak seasoning, but use what you love! In general, we grill steaks over direct medium-high to high heat. A 1 1/2-inch steak will likely take 4 to 5 minutes on one side and then another 3 to 5 minutes once flipped (or longer for medium-well to well-done). You want to remove the steak from the grill when it reaches the desired internal temperature: 125°F (52°C) for rare, 145°F (63°C) for medium, 150°F (66°C) for medium-well, or 160°F (71°C) for well-done. Remember that the temperature will rise a few degrees during the resting period, so we have factored that into the abovementioned temperatures. Finally, my last tip for the best grilled steak is to let it rest on the counter for at least 5 minutes. This lets all the juices redistribute, keeping it nice and juicy for serving! Now that you have your steak, you can serve it. Here are some of my favorite sides: Green salad tossed with our Balsamic Vinaigrette Creamy Potato Salad or Herbed (Mayo-Free) Potato Salad Our Favorite Coleslaw Quick and Easy Pasta Salad Creamy Pasta Salad The Best Good Corn Salad Homemade Mashed Potatoes or Oven Baked French Fries Green salad tossed with our Balsamic Vinaigrette Creamy Potato Salad or Herbed (Mayo-Free) Potato Salad Our Favorite Coleslaw Quick and Easy Pasta Salad Creamy Pasta Salad The Best Good Corn Salad Homemade Mashed Potatoes or Oven Baked French Fries Juicy Grilled Steak PREP 20 mins COOK 10 mins TOTAL 30 mins PREP 20 mins COOK 10 mins TOTAL 30 mins Get ready to enjoy the best grilled steak. With our straightforward method and favorite steak rub, achieving juicy, tender, and perfectly grilled steak is a breeze. For marinated grilled steak, see our grill-friendly steak marinade. Makes 2 steaks You Will Need 2 boneless New York strip or ribeye steaks, about 12 ounces each and 1 to 1 ½ inches thick 1 tablespoon avocado oil, or other high-heat oil 4 to 6 teaspoons steak seasoning; we highly our steak seasoning Directions 1Prepare the grill: Depending on your grill, preparation varies. A gas grill preheats faster; a charcoal grill needs more time. For a gas grill, preheat to 400°F to 450°F for about 10 minutes. For a charcoal grill, once the coals are ashy and white, spread most to one side, creating a hotter, direct cooking area (this can take over 30 minutes, depending on your charcoal). 2Remove the steaks from the refrigerator twenty to thirty minutes before grilling and trim any excess fat. Let them sit at room temperature. 3When the grill is ready, rub the steaks with about 1 tablespoon of high-heat oil per steak and season liberally (about 1 teaspoon per side) with your favorite steak seasoning. 4Place the oiled and seasoned steaks on the hot side of the grill and cook, with the lid closed, until golden brown and slightly charred, 4 to 5 minutes. 5Flip the steaks and grill until your desired doneness, using a meat thermometer to check the internal temperature. After flipping, continue grilling for approximately 3 to 5 minutes for medium doneness. If the exterior is charring too quickly, move the steak to a cooler area of your grill (for gas grills, turn off a burner; for charcoal, move to the side with fewer coals). 6Cooking time will vary depending on the thickness of your steaks. Remove the steaks at the following internal temperatures: rare: 125°F, medium-rare: 135°F, medium: 145°F, medium-well: 155°F, and well-done: 160°F. 7After cooking, let the steak rest for 5 minutes before serving or slicing, which allows the juices to redistribute, resulting in a more tender and juicy steak. 1Prepare the grill: Depending on your grill, preparation varies. A gas grill preheats faster; a charcoal grill needs more time. For a gas grill, preheat to 400°F to 450°F for about 10 minutes. For a charcoal grill, once the coals are ashy and white, spread most to one side, creating a hotter, direct cooking area (this can take over 30 minutes, depending on your charcoal). 2Remove the steaks from the refrigerator twenty to thirty minutes before grilling and trim any excess fat. Let them sit at room temperature. 3When the grill is ready, rub the steaks with about 1 tablespoon of high-heat oil per steak and season liberally (about 1 teaspoon per side) with your favorite steak seasoning. 4Place the oiled and seasoned steaks on the hot side of the grill and cook, with the lid closed, until golden brown and slightly charred, 4 to 5 minutes. 5Flip the steaks and grill until your desired doneness, using a meat thermometer to check the internal temperature. After flipping, continue grilling for approximately 3 to 5 minutes for medium doneness. If the exterior is charring too quickly, move the steak to a cooler area of your grill (for gas grills, turn off a burner; for charcoal, move to the side with fewer coals). 6Cooking time will vary depending on the thickness of your steaks. Remove the steaks at the following internal temperatures: rare: 125°F, medium-rare: 135°F, medium: 145°F, medium-well: 155°F, and well-done: 160°F. 7After cooking, let the steak rest for 5 minutes before serving or slicing, which allows the juices to redistribute, resulting in a more tender and juicy steak. Adam and Joanne's Tips We generally cook our steaks to medium, so we do not need to move our steaks to more indirect heat. If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill. For charcoal grills, this would be the area with the least amount of charcoal beneath it. For a gas grill, this could be the area between the burners or on a side where you have lowered the heat or turned it off completely. The nutrition facts provided below are estimates. We generally cook our steaks to medium, so we do not need to move our steaks to more indirect heat. If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill. For charcoal grills, this would be the area with the least amount of charcoal beneath it. For a gas grill, this could be the area between the burners or on a side where you have lowered the heat or turned it off completely. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 steak / Calories 458 / Total Fat 16.1g / Saturated Fat 4.5g / Cholesterol 187mg / Sodium 768.4mg / Carbohydrate 0g / Dietary Fiber 0g / Total Sugars 0g / Protein 78.4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us