Grill Perfect Steak (Printable version)
Achieve juicy, tender steaks with ideal sear using this simple grilling method with garlic, herbs, and butter finish.
# Ingredient list:
→ Meats
01 - 4 boneless beef steaks (8 oz each), ribeye, sirloin, or strip
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 tsp dried rosemary (optional)
→ To Serve
07 - 2 tbsp unsalted butter
08 - Lemon wedges (optional)
# Directions:
01 - Pat steaks thoroughly dry with paper towels. Brush both sides generously with olive oil.
02 - Combine salt, pepper, minced garlic, and rosemary in a small bowl. Rub mixture evenly over all surfaces of the steaks, pressing gently to adhere.
03 - Heat gas or charcoal grill to high temperature, reaching 450–500°F.
04 - Place steaks on hot grill. Cook 4–5 minutes per side for medium-rare. Adjust timing based on preference: 130°F for medium-rare, 140°F for medium. Use instant-read thermometer for accuracy.
05 - During the final minute of grilling, place ½ tbsp butter atop each steak, allowing it to melt and baste the meat.
06 - Transfer steaks to a cutting board. Tent loosely with foil and allow to rest for 5 minutes, ensuring juices redistribute throughout the meat.
07 - Serve steaks immediately with lemon wedges on the side, if desired.
# Expert Tips:
01 -
- The salt creates this incredible crust that locks in all those beefy juices
- Its foolproof enough for a random Tuesday but impressive enough for dinner guests
02 -
- Dry steaks sear, wet steaks steam. Take the time to pat them thoroughly dry.
- That resting period redistributes the juices so they stay in the meat, not on your cutting board.
03 -
- Flip your steaks just once. Constant flipping prevents that caramelized crust from forming properly.
- The reverse sear method, starting low and finishing high, gives you edge to edge perfection worth trying.