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perfect grilled steak
Sofia

perfect grilled steak

Juicy, flavorful, and beautifully charred, this Perfect Grilled Steak delivers restaurant-quality results at home. With a simple seasoning and proper grilling technique, you can enjoy a tender steak that’s seared on the outside and perfectly cooked inside.
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Prep Time 10 minutes
Cook Time 10 minutes
5 minutes
Total Time 25 minutes
Servings: 2
Course: lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 boneless ribeye steaks or NY strip, about 1 to 1½ inches thick
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder optional
  • 2 tablespoons butter for finishing
  • Fresh herbs like rosemary or thyme, optional for basting

Method
 

  1. Prep the Steaks
  2. Remove steaks from the fridge 30 minutes before grilling to bring them to room temperature. Pat dry with paper towels. Rub with olive oil and season generously with salt, pepper, and garlic powder if using.
  3. Preheat the Grill
  4. Heat grill to high (450–500°F). Clean and oil the grates well to prevent sticking.
  5. Grill the Steaks
  6. Place steaks on the grill. Sear for 4–5 minutes per side for medium-rare, flipping only once. For medium, cook 5–6 minutes per side. Use a meat thermometer for accuracy (130–135°F for medium-rare).
  7. Add Flavor While Grilling
  8. If desired, baste with melted butter and herbs during the last minute of cooking for added richness.
  9. Rest the Steaks
  10. Transfer steaks to a cutting board and top with a pat of butter. Tent loosely with foil and let rest 5 minutes before slicing.
  11. Serve
  12. Slice against the grain and serve hot with sides like grilled vegetables, mashed potatoes, or chimichurri.

Notes

  • Best Cuts: Ribeye, strip, filet mignon, or porterhouse work well.
  • Char Marks: For professional grill marks, rotate the steak 45° halfway through each side's cooking.
  • No Grill? Use a cast-iron skillet for a great sear indoors.
  • Internal Temps Guide:
    • Rare: 125°F
    • Medium-Rare: 130–135°F
    • Medium: 140–145°F
    • Medium-Well: 150°F
    • Well Done: 160°F+