Outdoor gatherings are incomplete without firing up the grill. And when steak is on the menu, guests will line up wanting more. The savory, smoky scent and beautifully charred crust are pure temptations.
Don’t think it’s difficult to achieve! Follow a simple recipe and practice, and you'll soon be making delicious steaks while hanging out with friends. It's not just big outdoor parties - grilled steak works awesome for family dinners, barbecues, and picnics too.
What You Need
The thought of grilling a great steak might seem intimidating, but the truth is you could already be halfway there with items lurking in your kitchen.
With only a few basic items, you can transform an ordinary piece of meat right into a restaurant-worthy meal. The key to cooking starts with understanding the essentials. Just trust the process, it's simpler than you might think.
Steak: The king of steaks! Ribeye is marbled with fat that melts during grilling. It's best for grilling because the fats help prevent drying out and create a stunning, crispy exterior. You can certainly use different cuts like New York strip or sirloin if that is what you have on hand.
Vegetable Oil: A little oil helps seasonings stick and creates that golden-brown crust. Vegetable oil has a neutral taste that won't overpower your steak. If you cannot find vegetable oil, go for canola or grapeseed oil, anything you have.
Steak Seasoning: You can buy pre-made blends, but homemade is always better. A classic mix includes garlic powder, paprika, dried herbs like thyme, and some red pepper flakes for a kick. Doing it yourself means you control how it tastes and leave out any unnecessary additives.
Salt and Pepper: These are not just seasonings; they're taste enhancers. Coarse sea salt or kosher salt helps create that brilliant crust, while freshly ground black pepper provides depth. Don't be shy – these basics are crucial for bringing out the steak's natural flavors.
Compound Butter: Optional but recommended! While not essential, a pat of butter combined with herbs melted over your steak adds indulgence and complexity, giving it that extra-special touch.
How To Grill Steak On The Grill
Got your ingredients ready? Awesome! Let's turn these steaks into an attention-arresting sensation that shall make news at each and every cookout.
Whether you're a kitchen newbie or a weekend grilling hero, this guide will help you cook steaks so delicious, you'll be the neighborhood legend. Let's get cooking!
Ingredients
2 Rib Eye steaks (1-inch thick)
Vegetable oil
Steak Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/8 teaspoon red chili pepper flakes
Compound Butter
1/2 cup unsalted butter, softened
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped rosemary
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
Step 1: Make the Compound Butter
Let’s make herb butter! In a small bowl, stir softened butter, minced garlic, and fresh herbs. Season with salt and pepper to finish. Mix like you mean it until everything blends perfectly.
Use a fork to really mash those flavors together. Once mixed, scoop the butter onto plastic wrap, roll it into a log, and twist the ends. Stick it in the fridge to chill while you prep the steaks.
Bring steaks out from the refrigerator around half an hour in advance. This important step lets the meat reach room temperature for even cooking. Take some paper towels and pat the steaks dry - this is super important!
Moisture is the enemy of a good sear, so take your time removing any excess water. The drier the surface, the better the crust you'll create.
Mix your dry seasonings in a small bowl. Be generous - coat both sides of the steaks completely. Press those seasonings into the meat with your fingers, creating a beautiful crust that'll make your taste buds dance.
Make sure you cover every inch of the steak. The salt will help create that incredible crust while keeping the inside juicy.
Crank up the grill to blazing hot - we are talking 450-500°F. For charcoal grillers, create two zones: one with direct heat and the other with indirect.
Gas grill users, crank one side to high and leave the other medium or low. Take time to clean your grill grates very well and gently oil them to prevent any sticking. A clean grill is key to ideal grill marks and preventing your steaks from tearing.
Place the steaks directly over high heat. Listen for that epic sizzle when meat meets grate. Cover the grill and let them cook undisturbed for 3-4 minutes.
This is where those beautiful dark grill marks develop. After the initial time, flip carefully with tongs and cover again. Cook the other side 3-4 minutes. Resist the urge to press down. Those juices are liquid gold - don't squeeze them out!
Pro Tip: Keep an eye on the heat. Burning is not winning. If things get too hot dial back the temperature or move to a cooler spot on the grill. You want a nice crust, not a burnt exterior.
Time to get technical. A good meat thermometer becomes handy here. Aim for 130-135°F internal temperature for medium-rare. If the steaks haven't quite reached this doneness, continue grilling.
Flip them every minute or so, and keep the lid closed between flips to maintain consistent heat.
Remember, the temperature will continue to rise slightly after you remove the steak from the grill, so take it off just before it reaches your desired doneness.
Once you hit the right temperature, it's time to let the steaks rest. Transfer them to a clean cutting board or serving plate. Here's the secret move: let them rest, 5 to 10 minutes. This allows juices to redistribute, ensuring every bite is tender.
Step 8: The Finishing Touch
While the steaks are resting, grab that compound butter you made earlier. As soon as the steaks hit the plate, drop a generous pat on top. Watch it melt and create pure deliciousness.
For a classic medium-rare, think 4-5 minutes per side on high heat for a 1-inch thick steak. If using thicker cuts, give them 5-7 minutes. Skinny steaks need just 3-4 minutes.
Your goal is to attain pleasing grill marks and perfectly cooked meat.
But grilling isn't just about blindly following a timer. Several factors can throw off your perfect steak game. The cut of meat matters big time. A tender ribeye cooks differently than a leaner sirloin.
Meat thickness is crucial – a thick porterhouse needs more time than a thin flank steak. Your grill's heat intensity plays a role too. Some grills run hotter than others, and outdoor temperature can affect cooking time.
Even the starting temperature of the meat makes a difference. Forget pulling your steak straight from the fridge. Give it 30-45 minutes at room temperature to chill before cooking. This is your secret for uniform cooking.
Right Cut Matters: Look for well-marbled cuts like ribeye, New York strip, or filet mignon - these are all excellent cuts of steak. Those white fat lines you see are pure flavors that keep your steak juicy and tender. Aim for 1 to 1.5 inches thick.
Bring Meat to Room Temperature: Patience pays off! Give your steak some relaxing time, 30-45 minutes before you begin cooking. This simple step ensures uniform cooking. Cold meat hits the grill unevenly – the outside can burn while the inside remains raw.
Pat Those Steaks Dry: Grab some paper towels and get serious about drying. Completely dry the steak's surface before seasoning. Those droplets of water will create steam instead of giving you that gorgeous, caramelized exterior that makes mouths water.
Preheat Your Grill: Your grill needs to be screaming hot – 450-500 degrees. A properly heated grill creates those stunning sear marks and locks in juices. If you can hold your hand about 4 inches above the grate for only 2-3 seconds, you're in the perfect temperature zone.
Sear and Flip Technique: Here's a game-changer: sear each side for 2-3 minutes to create a beautiful crust. Use tongs, not a fork, to flip. Piercing the meat lets those precious juices escape. Want those fancy crosshatch marks? Rotate the steak 45 degrees halfway through each side.
Consider Compound Butter: Take your steak from great to extraordinary with compound butter. Mix softened butter with rosemary, thyme, or garlic. Drop a pat on the hot steak right after it leaves the grill. Watch that butter melt and create an incredible flavor boost.
Clean and Oil Your Grill: Don't forget grill maintenance. Clean those grates before and after cooking. A wire brush is your tool of choice. A light oil prevents sticking and helps create those Instagram-worthy sear marks. Clean grill, better food, happier you.
This spicy number brings serious heat to your plate. Imagine a bold chili rub that caramelizes into a crust so good, your guests will be begging for your secret.
Smoky chipotle, earthy cumin, and a whisper of paprika meld together, creating a flavor explosion that screams outdoor fun and pairs perfectly with cold margaritas.
2. Classic Garlic and Herb Marinade
For individuals who love subtle, sophisticated flavors, the garlic and herb marinade is a game-changer.
This marinade transforms a normal steak right into a gourmet experience. It's best for romantic dinners or when you want to impress your foodie pals. You can also strive for other steak marinade recipes - there are lots to choose from.
3. Korean-Style Bulgogi Steak
Experience the taste of the streets of Seoul with this Korean-style bulgogi steak. Influenced by sweet, savory, and mildly tangy flavors, this rendition is just perfect. Soy sauce, brown sugar, and sesame oil make a fine marinade that caramelizes well on the grill.
Ideal for all those who love the taste of Asian meals and want to make a little something different for your next cookout. Now, serve with kimchi and rice to complete your meal.
4. Cajun Blackened Steak
Bring the Louisiana heat with this! Much more than a spice, this flavor explosion -the mix of paprika, cayenne, garlic powder, and some other spices- provides a dark crust very crispy, just bursting with zest.
That said, it is loud, proud, and perfect for anyone who wants a little drama on a plate. Think backyard cookouts, soccer watch events, or any time you want to turn up the flavor volume.
The right sides can take an incredible meal and make it a memorable dining experience. The juicy steak stands proud on its very own, however a few complementary sides make the whole meal shine.
Some cut through richness, some amplify the beefy flavor, and others provide a delightful textural contrast. Whether to impress at a backyard barbeque or pass around at an intimate dinner, these steak sides have it all.
Stuffed Baked Potato: The plain spud turned people's favorite, topped with crispy bacon, melted cheese, and a dollop of sour cream. Good for casual family gatherings and weekend barbecues - that's where people have it when they want something heavy and posh.
Grilled Asparagus: These charred green spears add a touch of elegance to your steak dinner. The smoky flavor complements the meat's richness, making it perfect for date nights and more sophisticated gatherings.
Roasted Garlic Mashed Potatoes: Creamy, fresh, and bursting with roasted garlic depth. This side hugs your steak like a warm comfort blanket. Great for cooler evenings and family gatherings where you want something rich and satisfying.
Summer Corn Salad: A burst of freshness that cuts through the steak's heavy flavor. Sweet corn, crisp herbs, and a tangy dressing bring life to your plate.
Mushroom Risotto: Luxurious and earthy, this side screams gourmet dining. Best for intimate dinners or when you want to impress your friends. The deep, rich flavors of mushrooms create a beautiful partnership with the grilled steak.
Roasted Brussels Sprouts: These little green gems bring a slightly bitter contrast that cuts through the steak's richness. Ideal for those who love a bit of sophisticated edge to their meal.
Mediterranean Quinoa Salad: Light and fresh, a nutritional powerhouse. The zesty lemon and herbal notes really balance out the richness of the steak nicely.
Classic Caesar Salad: Crisp romaine, tangy dressing, and crunchy homemade croutons - the perfect steak sidekick. Sharp flavors that go perfectly with the meat's richness, turning a simple meal into something special.
How To Store Grilled Steak
Your leftover steak deserves some TLC. First, let your steak chill to room temperature. But watch the clock - no more than two hours out. Bundle it up in aluminum foil or transfer it to a tightly sealed container.
It prevents drying out while shielding it from absorbing refrigerator odors. If your grilled steak is properly stored, it will stay fresh 3-4 days. It should be always stored in the coldest part of your refrigerator, usually, the back shelf hidden from the door.
Freeze for Long-Term
Cool the steak completely before freezing. Cover tightly with plastic wrap then either in aluminum foil or in a freezer-safe zip-top plastic bag, removing as much air as possible, to prevent freezer burn.
Label the package with the date - frozen steak maintains the best quality for 2-3 months. Pro tip: Slice before freezing for easy future meals.
How To Reheat
Avoid the microwave, as it'll take that tender steak and make it like shoe leather. Your best bet is the oven. Place a wire rack on a baking sheet at 250° and throw your steak on that. Sprinkle some beef broth or water on it to keep it nice and moist.
Loosely tent with foil and reheat to the desired temperature, 10-15 minutes for most steaks. Finish with a crispy outside in a hot skillet or oven broiler searing 30-60 seconds per side.
Frozen steak requires a bit more patience. Never reheat straight from the freezer - thawing is crucial. Move the steak to the refrigerator the evening prior to defrost the steak evenly and securely.
If you're short on time use the defrost setting on your microwave, but be careful not to start cooking the meat. Once thawed, follow the same oven reheating method as refrigerated steak.
