Grilled Steak with Barbecue Sauce: Easy, Juicy Results

Grilled steak with barbecue sauce pairs beefy, well-seared steaks with a sweet, tangy glaze that gets brushed on near the end of cooking. This straightforward cookout recipe uses strip steaks, a hot grill, and your favorite barbecue sauce; serving extra sauce on the side keeps each steak glossy without letting the sugars burn.

Ingredients

4 boneless New York strip steaks, about 6 oz (170 g) each and 1 inch (2.5 cm) thick
1 teaspoon (6 g) kosher salt
1/2 teaspoon (1 g) freshly ground black pepper
1/2 teaspoon (1 g) smoked paprika
1/4 teaspoon (1 g) garlic powder
1 tablespoon (15 ml) neutral oil, such as canola or avocado oil
1/2 cup (120 ml) barbecue sauce, divided; use a thick, spoonable sauce for a clingy glaze

Instructions

Heat the grill. Preheat a gas or charcoal grill to medium-high, about 450–500°F (232–260°C). Allow roughly 10–15 minutes for the grill to heat. If using charcoal, arrange the coals to leave a cooler zone with no coals underneath; on a gas grill, leave one burner low or off. A cooler area gives you somewhere to move a steak if its sauce starts to darken too quickly.
Season the steaks. While the grill heats, pat the steaks dry with paper towels. Combine the salt, pepper, smoked paprika, and garlic powder, then season both sides evenly. Rub a thin film of oil over the steaks or the grates; avoid pouring oil onto the fire. Keep the steaks refrigerated until you are ready to grill if preparation takes longer than planned.
Set aside clean sauce. Pour about 1/4 cup (60 ml) of barbecue sauce into a small bowl for brushing during cooking. Put the remaining 1/4 cup (60 ml) in a separate serving bowl. Do not dip a brush that has touched raw steak into the serving portion. If you would like more sauce at the table, open a fresh portion rather than reusing sauce that contacted raw meat.
Sear the first side. Set the steaks over the hot part of the grill and close the lid. Grill for about 4–5 minutes without moving them, then lift one edge to check for browning. If a flare-up occurs, move the steak to the cooler zone until the flames die down. A dark, well-browned surface is desirable, but black, bitter patches are a sign to reduce the heat or move the meat.
Turn, glaze, and check the temperature. Turn the steaks with clean tongs and grill the second side for about 3–5 minutes. When the steaks are close to your preferred doneness, brush the top with a thin coating of the reserved basting sauce, turn, and brush the other side. Cook for another 1–2 minutes, turning as needed so the sauce sets without burning. Timing varies with the grill and the steaks, so check the thickest part from the side with an instant-read thermometer. USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest; cook to that temperature and use the thermometer rather than color or timing alone.
Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 5 minutes before serving. This is longer than the required 3-minute safety rest and lets the juices settle. Serve whole or slice across the grain, and offer the clean sauce set aside for serving.

Tips

Choose steaks of even thickness. Steaks close to 1 inch (2.5 cm) thick tend to finish at similar times. Thinner steaks cook faster and have less time to develop a crust, while thicker ones may need a longer finish over the cooler side of the grill. Keep checking temperature rather than relying on the recipe’s approximate minutes.
Glaze late, not early. Most barbecue sauces contain sugar, which can scorch over direct high heat. Cook the steak nearly to temperature before adding a light coat, and move it to the cooler zone if the glaze darkens too quickly. You can always add more sauce at the table without risking a burnt coating.
Use a thermometer correctly. Insert an instant-read thermometer into the side of the steak so the probe reaches the center of its thickest part, without touching bone or sitting in a pocket of fat. Check each steak if their thicknesses differ. The USDA minimum temperature applies to whole cuts of beef; anyone who prefers a more thoroughly cooked steak can continue cooking it and check again.
Swap the cut or sauce thoughtfully. Ribeye or top sirloin can replace strip steak if each piece is similarly thick; fattier ribeye may cause more flare-ups, so keep the cooler grill zone handy. A thinner or less-sweet sauce will make a lighter glaze, while a very sugary sauce needs especially brief exposure to the flame.

Serving Suggestions

Serve the steaks with grilled corn, baked potatoes, or a bowl of crisp coleslaw for a classic barbecue-style plate. A green salad with a sharp vinaigrette or grilled vegetables such as zucchini and bell peppers can balance the rich beef and sweet glaze. For an easy meal outdoors, put the clean sauce on the table along with sliced scallions or chopped parsley so everyone can finish their steak to taste.

If you are feeding a group, slice the rested steaks across the grain and arrange them on a warm platter. Keep the pieces fairly thick so they stay juicy, and pass any extra sauce separately. For a more substantial dinner, serve the steak with rice, macaroni salad, or toasted bread to catch the juices. Keep raw-meat plates and utensils away from the cooked steak and serving dishes.

Variations

Make it spicy: Add a pinch of cayenne to the dry seasoning, or choose a hot barbecue sauce. For a more noticeable heat, serve sliced jalapeño on the side rather than increasing the sauce on every steak.

Use a mustard-forward glaze: Stir 1 tablespoon (15 ml) yellow or Dijon mustard into the 1/2 cup (120 ml) barbecue sauce before dividing it for basting and serving. The result is tangier and less purely sweet. If the sauce is thick, thin it with a teaspoon (5 ml) of water at a time until it brushes easily.

Add a smoky, savory note: Replace the smoked paprika with regular paprika for a milder flavor, or add 1 teaspoon (5 ml) Worcestershire sauce to the barbecue sauce. Check the sauce before adding extra salt, since prepared sauces can already be salty.

Try another cut: Boneless ribeye and top sirloin both work well with this method. For flank or skirt steak, use a shorter cooking time because those cuts are usually thinner, then rest and slice thinly across the grain. Their texture is different from strip steak, but the late-applied barbecue glaze still fits well.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, in a covered airtight container. Cooked steak keeps for 3–4 days in the refrigerator. Store the meat separately from extra sauce when possible, and refrigerate the sauce in a clean, covered container as well. Discard steak that has been left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

For longer storage, freeze cooked steak in an airtight freezer-safe container for about 2–3 months for best quality. Thaw it in the refrigerator, not on the counter. To reheat, cover the steak and warm it gently in a low oven or in a covered skillet with a small splash of water or broth; check with a food thermometer and heat leftovers to 165°F (74°C), the USDA FSIS recommendation. Reheating to that temperature can make steak more done than it was originally, so thin slices often work best stirred into a hot meal or served cold in a salad.

Frequently Asked Questions

When should I put barbecue sauce on steak?

Add it near the end of grilling, once the steak is nearly cooked. Barbecue sauce often contains sugar, and a thick layer over direct high heat can burn before the center reaches a safe temperature. Brush on a thin coat during the final 1–2 minutes, then serve extra sauce separately.

Can I use bottled barbecue sauce?

Yes. A prepared sauce makes this recipe quick and gives you a reliable glaze. Choose a flavor you enjoy with beef, such as smoky, tangy, or mildly sweet. If it is very thick, stir in a little water so it spreads in a thin layer; if it is especially sweet, be extra careful not to leave it over the hottest part of the grill for long.

How do I know when grilled steak is done?

Use an instant-read thermometer in the thickest part of each steak. USDA FSIS recommends 145°F (63°C) for whole cuts of beef, followed by at least a 3-minute rest. Grill time is only an estimate because steak thickness, starting temperature, and grill heat all vary. Color alone is not a dependable way to confirm the temperature.

Can I make this recipe without an outdoor grill?

Yes. Use a ridged grill pan or a heavy skillet on the stovetop, ventilate the kitchen, and heat the pan until very hot before adding the steaks. Sear both sides, reduce the heat if the sauce begins to scorch, and brush the barbecue sauce on near the end. Check the center with a thermometer and follow the same safe-temperature and resting guidance.

Should I marinate the steaks first?

Marinating is optional; this recipe seasons the steaks directly and relies on the barbecue sauce for its finishing flavor. If you do marinate, use a covered container in the refrigerator, then discard the used marinade or boil it before using it as a sauce. Pat the steaks dry before grilling so they brown instead of steaming, and still apply the barbecue glaze only near the end.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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