A 2-inch steak usually needs about 16 minutes on a hot grill: sear it over direct heat, then finish it over indirect heat, checking the center with a thermometer rather than relying on time alone. This simple grilled beef recipe works with ribeye or New York strip and gives the thick cut time to cook through without burning its outside.
Ingredients
- 2 boneless ribeye or New York strip steaks, each 2 inches (5 cm) thick and about 12 ounces (340 g)
- 1½ teaspoons kosher salt (about 4 g; weight varies by brand)
- 1 teaspoon freshly ground black pepper (about 2 g)
- 1 tablespoon neutral, high-heat cooking oil (15 ml), such as avocado or canola oil
- 1 tablespoon unsalted butter (14 g), optional, for serving
- 1 small garlic clove (about 3 g), finely grated or minced, optional, for serving
Instructions
- Set up the grill. Preheat a gas or charcoal grill for about 15 minutes, arranging it for two-zone cooking: one side should be hot for searing and the other should have lower, indirect heat. Aim for roughly 450–500°F (232–260°C) over the hot side. On a gas grill, light one or two burners and leave another section off; on a charcoal grill, bank the coals to one side. Clean and lightly oil the grates. This preheating time is included in the 15-minute prep estimate.
- Season the steaks. Pat the steaks dry with paper towels so their surfaces brown instead of steaming. Season all sides evenly with the salt and pepper. Brush a thin coating of oil over the steaks, rather than pouring oil onto the grill. If the steaks have a thick strip of exterior fat, you can trim it slightly, but leave most of it in place for flavor.
- Sear over direct heat. Put the steaks on the hot side of the grill. Close the lid and cook for about 3 minutes, then turn them with tongs and sear the second side for about 3 minutes. If you want crosshatch marks, rotate each steak about a quarter turn halfway through each side’s sear. Avoid repeatedly flipping or pressing down on the meat; pressing squeezes out juices and does not make it cook more evenly.
- Finish over indirect heat. Move the steaks to the cooler side of the grill and close the lid. Cook for about 10 minutes, turning once partway through, for an estimated total grill time of about 16 minutes. Actual time can vary with the steak’s shape, starting temperature, grill heat, and lid seal. Begin checking early, and use temperature as your final guide. Insert an instant-read thermometer from the side into the center of each steak, keeping the tip away from bone or a thick fat seam.
- Check for safe doneness and rest. For whole cuts of beef, USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C), followed by at least a 3-minute rest. Remove each steak when its center reaches that temperature, then rest it on a warm plate for 10 minutes; the first 3 minutes meet the recommended rest, and the longer rest helps the juices settle. Loosely tent with foil if you like, but do not wrap tightly or the crust will soften.
- Finish and serve. If using the optional butter and garlic, stir them together and spoon a little over the hot steaks during the rest. Slice across the grain into thick pieces, or serve the steaks whole with a steak knife. Pour any juices from the plate over the meat.
Tips
- Use the right thermometer position. A 2-inch steak is thick enough that a thermometer inserted vertically from above can be hard to place accurately. Slide it in from the side until the probe tip reaches the center, and check both steaks because they may differ in thickness.
- Choose salt with its texture in mind. The listed weight is approximate because kosher salt brands have different crystal sizes. If using fine table salt, use about 1 teaspoon (6 g) instead of 1½ teaspoons, then adjust next time to taste.
- Keep flare-ups under control. Fat dripping onto flames can char the surface before the center is ready. Move a steak briefly to the indirect side if flames flare, and keep the grill lid closed during the finishing stage for steadier heat.
- Adapt the cut, not the thickness. Ribeye has more marbling and tends to taste richer; strip steak is usually leaner and has a firmer bite. Either works well at 2 inches thick. If your steaks are much thinner, this timing will overcook them, so check them sooner and finish based on temperature.
Serving Suggestions
Serve the steaks with grilled vegetables, baked potatoes, or a crisp green salad. Asparagus, zucchini, peppers, and corn can cook on the grill while the steaks rest; give vegetables their own space so they do not crowd the hot zone. A simple salad with vinaigrette adds a bright contrast to the beef’s rich, browned crust.
For a more substantial plate, add mashed potatoes or rice and spoon the resting juices over the steak. The optional garlic butter is enough for a straightforward finish, but a little chopped parsley or a squeeze of lemon can add freshness. If serving several people, slice the steaks across the grain and arrange the pieces on a warm platter so guests can take the portions they want.
Variations
Use a peppery crust: Add another ½ teaspoon (about 1 g) of coarsely cracked black pepper. Press it lightly onto the surface before grilling. Coarse pepper makes a more noticeable crust than finely ground pepper, so keep the heat controlled and shift the steak away from flames if it starts to darken too quickly.
Add herbs to the butter: Mix the optional butter with 1 teaspoon (about 1 g) finely chopped rosemary or thyme. Fresh herbs give a fragrant finish; if using dried herbs, use a smaller pinch because their flavor is more concentrated. Add the mixture after grilling rather than brushing it over the steaks during the sear, when butter solids and herbs can burn.
Make it dairy-free: Leave out the butter and garlic-butter finish. The steaks still have plenty of flavor from their seasoning and grill crust; finish with a drizzle of olive oil (1 teaspoon or 5 ml per steak) or a squeeze of lemon if you want a lighter, tangier touch.
Try another boneless cut: A 2-inch top sirloin can also be grilled with this two-zone approach, though it is typically leaner than ribeye. Keep the thermometer as your guide and avoid extending the cook just to match the clock. For bone-in steaks, the bone can affect heat flow and thermometer placement, so check the thickest meat away from the bone.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, in a covered airtight container. It keeps for 3–4 days in the refrigerator. For easier reheating, store slices separately from any salad or vegetables and keep the steak’s juices with it. If you do not expect to eat it within that window, freeze it in a tightly sealed freezer-safe container; for best texture, use it within about 2–3 months and thaw it in the refrigerator.
Reheat only the portion you plan to eat. Warm sliced steak gently in a covered skillet over low heat with a teaspoon of water or broth, turning once, or use a low oven until hot. USDA FSIS advises reheating leftovers to 165°F (74°C); check with a food thermometer. Reheating can make steak more done than it was originally, so gentle heat and thin slices help limit drying. Cold leftover steak can also be sliced thinly and served in a sandwich or salad, provided it has been stored safely.
Frequently Asked Questions
How long does a 2-inch steak take on the grill?
Plan on about 16 minutes total over the grill: roughly 6 minutes to sear both sides and about 10 minutes over indirect heat. Grill performance and steak shape vary, so start checking the center before the estimated finish and let the thermometer—not a fixed minute count—decide when it is done. Add a 10-minute rest after grilling; that rest is included in the 41-minute total time above.
Should I grill a thick steak over direct or indirect heat?
Use both. Direct heat browns the exterior quickly, while indirect heat lets the center cook more gradually without leaving the steak over intense flames the whole time. A one-zone grill can make a thick steak harder to manage; if that is your setup, keep the lid closed, watch closely for flare-ups, and move the steak to a cooler area whenever possible.
What grill temperature is best for a 2-inch steak?
Preheat the searing zone to about 450–500°F (232–260°C), then finish the steak on the cooler side with the lid closed. The exact temperature at the indirect side depends on your grill. A two-zone arrangement is more useful than trying to hold the entire cooking surface at one temperature, because it gives you a place to move the steak if the outside browns too fast.
When should I flip a 2-inch steak?
For this method, flip once after about 3 minutes on the first side, then move the steak to indirect heat after about 3 minutes on the second side. Turn it once during the indirect stage so it cooks evenly. Those are timing guides rather than rules: if the surface is getting too dark or flames flare, move it sooner.
Can I grill a steak straight from the refrigerator?
Yes. Pat it dry and season it just before grilling; there is no need to leave raw steak on the counter for a long period to bring it to room temperature. A cold center may add a little cooking time, which is another reason to rely on a thermometer. Do not leave raw meat at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C).
Do I need to rest steak after grilling?
Yes. Resting gives juices time to settle before you slice, so less liquid runs onto the board. This recipe rests the steaks for 10 minutes. For food safety, USDA FSIS recommends that whole cuts of beef reach 145°F (63°C) and rest for at least 3 minutes; the longer rest here includes that minimum.
Related
- Eggnog Recipe Using Whole Eggs for a Creamy Custard
- Eggnog Recipe Using Instant Pudding for a Creamy Sip
- Eggnog Recipe with 4 Egg Yolks for a Creamy Batch
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).