GRILLED BEAF STEAK RECIPE

I have grilled steaks for years, testing different techniques, cuts, and temperatures to get it just right. There is a big difference between a dry, overcooked steak and one that is juicy, perfectly grilled, and packed with flavor.

Whether you are making filet mignon, sirloin steak, or a juicy ribeye, I will guide you through the process to achieve the perfectly grilled steak every time.

This method works whether you are using a charcoal grill, gas grill, or cast iron skillet – get ready to impress your taste buds.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 2

Ingredients

I have tested many ingredient combinations, but this is my go-to for a juicy steak with incredible flavor.

2 thick-cut ribeye steaks (or New York strip steak, filet mignon, or skirt steak)
2 tbsp olive oil or avocado oil
1 tbsp kosher salt
1 tbsp ground black pepper
1 tsp garlic powder
1 tbsp balsamic vinegar
2 tbsp garlic herb butter
1 sprig fresh rosemary

Instructions

I have grilled more steaks than I can count, and this is the step-by-step process I follow every time.

Let your steak sit at room temperature for 30 minutes before cooking. This ensures even cooking and a perfect steak.
Pat dry with a paper towel to remove excess moisture, then coat with olive oil. Sprinkle evenly with garlic powder, kosher salt, and pepper. For added depth, brush with balsamic vinegar.
Preheat the grill. If you’re using a charcoal grill, light the coals and let them get red hot. Use a wire rack to set up direct heat and indirect heat zones. If it’s a gas grill, set to high heat (450-500°F) for at least 15 minutes.
Sear the steak over direct heat for 2-3 minutes per side to develop a crust. Then move the meat to indirect heat and close the lid.
Use an instant-read meat thermometer to check the internal temperature as per your desired doneness: Rare: 120°F, Medium Rare: 130°F, Medium: 140°F or Well-Done: 160°F.
Remove steak from the grill and place it on a cutting board. Tent with foil and let it rest for 5-10 minutes to retain juices.
Slice against the grain and serve with garlic herb butter. Pair with red wine for an unbeatable meal.

“The secret to a great steak is patience—let it rest, and do not rush the sear.”

– Gordon Ramsay, British Celebrity Chef & Restaurateur

Recipe Notes

Choosing the Right Cut: Ribeye is rich and juicy, New York strip has a firmer bite, and filet mignon is incredibly tender.
Marination Tips: If using skirt or flank steak, marinate for at least 4 hours to tenderize the meat.
Avoid Overcooking: Searing locks in juices, but cooking too long at high temperatures can make the steak dry.

According to a study high-heat searing locks in juices, but overcooking at high temperatures can form harmful compounds [1].

Nutrition Facts (Per Serving)

Calories: 600
Protein: 50g
Carbohydrates: 3g
Fat: 45g
Fiber: 0g
Sugar: 1g

How to Choose the Best Steaks

Picking the right steak is half the battle when it comes to grilling. I always look for well-marbled cuts because the fat melts into the meat, making it incredibly juicy.

Ribeye – If you want a rich, juicy steak with bold flavor, ribeye is the way to go. The heavy marbling means it stays tender and moist even if you slightly overcook it.
New York Strip – This cut has less fat than ribeye but still delivers great beefy flavor with a firmer bite.
Filet Mignon – If tenderness is your top priority, filet mignon is the best choice. It has almost no fat, so it does not have the deep, beefy flavor of a ribeye or strip steak, but it makes up for it with an incredibly soft, buttery texture that practically melts in your mouth.
Skirt and Flank Steak – These cuts are lean and packed with bold, beefy taste. They can be a little tough, so they work best when marinated to break down the muscle fibers and add moisture.

Best Marinades to Tenderize Steak

A great marinade not only adds flavor but also breaks down muscle fibers for a more tender bite. I swear by these combinations for any grilled steak recipe:

Soy Sauce & Balsamic Vinegar – This combo brings out deep, savory flavors while also making the steak more tender.
Garlic, Olive Oil & Fresh Rosemary – When cooking steak, this is a simple yet powerful mix that gives steak a classic, aromatic flavor. The olive oil helps the garlic and rosemary infuse into the meat, creating a well-balanced taste that pairs well with grilled steaks.
Brown Sugar & Soy Sauce – This blend creates a perfect balance of sweet and savory, enhancing the natural flavor of the steak while adding a slight caramelized crust.
Red Wine & Garlic – Red wine is great for intensifying the steak’s natural richness, while garlic adds a bold, savory punch.

What to Serve with Grilled Steak

A great steak deserves equally great sides. Here are my top picks:

Garlic Mashed Potatoes – Buttery and smooth, they complement the richness of the steak.
Grilled Asparagus – Adds a fresh, slightly smoky crunch to the meal.
Caesar Salad – A crisp, tangy contrast to a juicy steak.
Creamed Spinach – A steakhouse favorite that is easy to make at home.

Related Article: Balsamic Steak Salad Recipe

How to Store Leftover Steak

Proper storage keeps steak fresh for another meal. Here is how I do it:

Refrigerate: Place the steak in an airtight container and store it for up to 3 days.
Freeze: Wrap in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months.
Reheat Properly: Avoid the microwave, as it dries out the meat. Instead use a cast iron skillet and reheat over low heat with a bit of butter or use the oven and warm at 275°F until the internal temperature reaches 130°F.

FAQs

References:

https://pmc.ncbi.nlm.nih.gov/articles/PMC6957442/

About the author

Jayden Lawson

Contributorjayden@carnivorestyle.com

Jayden is a lifestyle writer who gathers information and produce valuable content in the form of guides, meat delivery reviews, expert interviews, success stories, and tips about all things meat-related.

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How to Make Grilled Steak Like a Pro

Bring the steaks to room temperature. Bobby pulls his steaks from the fridge about 20 minutes before cooking to take the chill off and ensure even cooking.

Reach for canola or olive oil. Bobby brushes his steaks with canola or olive oil to help prevent sticking t the grill. Canola oil has a neutral flavor profile and a higher smoke point, so it can handle high heat without burning.

Season the steaks liberally. Bobby seasons his steaks with a generous amount of Kosher salt and freshly ground black pepper. Thick-cut steaks require a lot of salt to penetrate the surface and reach the center, ensuring an evenly seasoned steak.

Grill the steaks over high heat. High heat promotes quick browning which develops flavor. It also helps the steaks cook quickly, which helps ensure that the steaks stay tender and juicy. It’s one of Food Network’s favorite methods of cooking thick cuts of steak.

Let the steaks rest for 5 minutes before slicing. This allows the juices to redistribute evenly through the meat so that the steak retains moisture and you have a more tender, flavorful result.

Steak for the Grill

For his grilled steak recipe, Bobby calls for boneless rib-eye, New York strip or filet mignon. Rib-eyes have lots of fabulous marbling and deep beefy flavor and are rich, tender and juicy. New York strip steaks are well marbled but leaner than rib-eyes and have a pleasantly chewy texture. aAd filets mignons are lean with a milder beef flavor and a tender, buttery texture.

Grilling Temp for Steak

Cooking steaks over high heat on the grill chars their exterior, developing caramelized flavor, and cooks them quickly, ensuring juicy, tender results.

How Long to Grill Steaks

How long to grill steaks depends on your desired doneness. For most accurate results, use an instant-read digital thermometer to check the internal temperature of the steaks.

Medium-rare: 3 to 5 minutes (an internal temperature of 135 degrees F)
Medium: 5 to 7 minutes (an internal temperature of 140 degrees F)
Medium-well: 8 to 10 minutes (an internal temperature 150 degrees F)

For more info, check out our story How to Know When Your Steak is Done.

What to Serve with Grilled Steak

Serve grilled steak with classic steakhouse sides like baked potatoes, mashed potatoes, creamed spinach, macaroni and cheese or roasted mushrooms. You can also pair grilled steak with simple sides such as French fries, a green salad, grilled vegetables, potato salad or coleslaw. Try making Bobby’s fan-favorite German Potato Salad, Bobby’s Favorite Mashed Potatoes, Bobby Flay’s Macaroni and Cheese Carbonara, Twice-Baked Sweet Potatoes and Perfectly Grilled Corn on the Cob.

Recipe courtesy of Bobby Flay

From: Food Network Magazine

Perfectly Grilled Steak

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings
Nutrition Info

Ingredients

Deselect All

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed

2 tablespoons canola or extra-virgin olive oil

Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Photographs by Steve Giralt

Recipe courtesy of Bobby Flay for Food Network Magazine