Perfect Grilled Steak
Master the art of grilling thick-cut steaks with this simple and versatile recipe for perfectly seared, juicy, and tender grilled steak. Ideal for beginners and seasoned grillers alike, it delivers steakhouse-quality results every time.
Servings: 2 servings
Ingredients
- 2 thick-cut steaks 1½ to 2 inches thick, choose from ribeye, T-bone, New York strip, or sirloin
- 1 tablespoon olive oil (or vegetable oil if preferred)
- Salt preferably kosher or sea salt, to taste
- Freshly ground black pepper to taste
- Optional seasonings garlic powder, smoked paprika, or fresh herbs for additional flavor
Instructions
- Remove the steaks from the refrigerator about 30-45 minutes before grilling to bring to room temperature. Pat dry with paper towels to remove excess moisture.
- Drizzle olive oil over both sides of the steaks and rub to coat evenly. Season generously with salt and freshly ground black pepper. Optionally, sprinkle garlic powder or smoked paprika. Let sit for about 10 minutes.
- Preheat your grill to high heat, around 450-500°F (232-260°C). For charcoal grills, spread hot coals evenly. For gas grills, turn burners to high and close lid for 10-15 minutes.
- Place the steaks over the hottest part of the grill. Sear for 4-5 minutes without moving. Flip using tongs and sear the other side for another 4-5 minutes.
- Move steaks to a cooler part of the grill to finish cooking to desired doneness, using a meat thermometer for accuracy. This usually takes another 3-7 minutes depending on thickness.
- Transfer steaks to a cutting board and tent loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
- Slice steaks against the grain and serve with your favorite sides.
Equipment
- Grill
- Tongs
- Meat Thermometer
- Cutting Board
- Aluminum Foil
Notes
Tips: Choose steaks with good marbling for flavor and juiciness; flip only once during searing; use a meat thermometer to check doneness; never skip resting your steak after grilling; keep the grill lid closed to maintain heat; lightly oil grill grates to prevent sticking. Variations include herb butter finish, spice rubs, marinating, different cuts, or grilling indoors with a cast iron grill pan. Leftovers can be stored in the fridge for 3-4 days and reheated gently.