Steak Recipes Grilled to Perfection, Made Simple

These grilled steaks are seasoned with salt, pepper, garlic, and a little oil, then cooked over a hot grill and finished with optional herb butter. The method keeps the outside deeply browned while a thermometer—not guesswork—helps you cook each steak evenly and safely.

Ingredients

4 boneless rib-eye or New York strip steaks, 1¼ inches (3 cm) thick, about 10–12 ounces (285–340 g) each
1½ teaspoons (4.5 g) kosher salt
1 teaspoon (2 g) freshly ground black pepper
½ teaspoon (1.5 g) garlic powder
1 tablespoon (15 ml) olive oil or another neutral cooking oil
2 tablespoons (28 g) unsalted butter, softened, for optional herb butter
1 tablespoon (4 g) finely chopped fresh parsley, for optional herb butter
1 small garlic clove (3 g), finely grated or minced, for optional herb butter
1 teaspoon (5 ml) lemon juice, for optional herb butter

Instructions

Salt the steaks. Pat the steaks dry with paper towels; a dry surface browns better than a damp one. Sprinkle all sides evenly with the kosher salt, then set them on a plate or rack and refrigerate uncovered for 30 minutes. This short rest seasons the meat and dries the exterior. If your schedule is tight, you can season just before grilling instead, but the crust may be a little less even.
Mix the optional butter and prepare the grill. Stir the softened butter with the parsley, garlic, and lemon juice in a small bowl. Set it aside at room temperature while you work. Heat a gas grill to medium-high, about 450–500°F (232–260°C), or prepare a charcoal grill with a hot direct-heat zone and a cooler zone for moving steaks if they brown too quickly. Clean the grates and lightly oil them using a folded paper towel held with tongs.
Season and oil. Take the steaks from the refrigerator after their 30-minute salt rest. Blot any moisture on the surface, then rub both sides lightly with the olive oil. Combine the pepper and garlic powder and sprinkle the mixture over the steaks. Keep the layer even rather than piling seasoning onto the edges, where it can scorch.
Grill the first side. Lay the steaks over direct heat and close the lid. Grill for about 5–6 minutes without shifting them, until the underside has a well-browned crust and releases from the grate fairly easily. If flames flare, slide the steaks to the cooler zone until the flare settles; do not press down on them, since that squeezes out juices without helping them cook faster.
Turn and check the temperature. Flip each steak with tongs and grill the second side for about 5–6 minutes. Start checking early because grill heat, steak shape, and actual thickness vary. Insert an instant-read food thermometer sideways into the center of each steak, avoiding bone if using bone-in cuts. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a rest of at least 3 minutes; cook each steak to that temperature for this recipe. If it has not reached 145°F (63°C), move it to the cooler zone and check again every minute or two.
Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 5 minutes. This exceeds the required 3-minute safety rest and gives the juices time to settle. Spoon a little herb butter over each steak while it rests, if using. Slice across the grain for serving, or serve whole with a steak knife. Keep raw-meat plates and utensils away from the cooked steaks.

Tips

Choose steaks of similar thickness. Thickness affects timing more than weight alone. Steaks around 1¼ inches (3 cm) cook predictably on a hot grill; thinner cuts can pass their target temperature quickly, while very thick cuts may need more time over indirect heat. Use the thermometer as the final guide, not the clock.
Dry the surface and avoid crowding. Moisture and crowded grill space can steam the meat instead of browning it. Pat the steaks dry before oiling, and leave a little room between them so hot air can circulate. If the grill is small, cook in batches rather than squeezing all four steaks together.
Adjust salt for the kind you have. The recipe uses kosher salt, whose crystal size varies by brand. If using fine table salt, use about ¾ teaspoon (4 g) instead of 1½ teaspoons, then season to taste at the table. For a deeper seasoning, salt the steaks and refrigerate them for up to 24 hours, uncovered, then proceed with the recipe; keep them refrigerated during that time.
Use clean serving tools. Never return cooked steak to a plate that held raw meat. If you want to use leftover herb butter as a sauce, spoon it out with a clean utensil before serving, rather than dipping into the butter with a utensil that has touched raw steak.

Serving Suggestions

Serve a whole steak for a classic plate, or slice it thinly across the grain and arrange the pieces on a warm platter. A simple green salad with a sharp vinaigrette balances the rich beef and butter. Grilled corn, roasted potatoes, baked potatoes, or crisp fries make familiar sides; grilled zucchini, asparagus, or green beans add a lighter vegetable option. For a cookout, put out sliced tomatoes, crusty bread, and a bowl of extra herb butter so guests can build a plate at the table.

If serving sliced steak family-style, let it rest before cutting and collect any juices on the board. Drizzle those juices over the slices just before serving. A small dish of flaky salt or lemon wedges is useful for adjusting the finished plate, but taste first: the steaks have already been seasoned. For a fuller meal, add a grain such as rice or couscous and serve the steak juices alongside it.

Variations

Try another cut. Rib-eye has generous marbling and a rich flavor; strip steak is usually a little leaner but still grills well. Top sirloin is a less expensive, leaner option, so watch it closely and slice it across the grain. Bone-in steaks work too, though the meat close to the bone may cook more slowly. Keep the seasoning the same and let the thermometer account for those differences.

Change the seasoning. Replace the garlic powder with 1 teaspoon (2 g) smoked paprika for a mild smoky note, or add ½ teaspoon (1 g) ground cumin and a pinch of chili flakes for a warmer, gently spicy crust. You can also skip the herb butter and serve the steak with chimichurri, salsa verde, or a squeeze of lemon. Those sauces add freshness and acidity without changing the grilling method.

Make a quick marinade. For a more pronounced savory flavor, whisk together 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) olive oil, and 1 teaspoon (5 ml) lemon juice. Marinate the steaks in the refrigerator for 30 minutes, then pat them dry before grilling; the soy sauce is salty, so omit the recipe’s added salt or use only a small pinch. The surface may brown faster, so keep an eye on it and move the steaks to indirect heat if needed.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, storing it in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For easier reheating, leave the steak whole until you are ready to use it; sliced meat tends to dry out faster. Freeze portions in a well-sealed freezer-safe container for up to 2–3 months for best quality. Thaw frozen steak in the refrigerator, not on the counter.

For safe reheating, warm leftovers to 165°F (74°C), checked with a food thermometer. To reduce drying, place the steak in a covered skillet with a tablespoon or two of water or broth and heat gently, turning once; check the center before serving. You can also slice cold leftover steak thinly and add it to a hot dish near the end of cooking, making sure the pieces reach 165°F (74°C). Avoid repeatedly reheating the same portion.

Frequently Asked Questions

How do I know when grilled steak is done?

Use an instant-read thermometer inserted into the center from the side, especially for a steak that is not very thick. For this recipe, cook whole cuts of beef to the USDA FSIS safe minimum of 145°F (63°C), then rest them for at least 3 minutes. Color and firmness can vary with lighting, cut, and cooking conditions, so they are less dependable than a thermometer.

Should I leave steak out before grilling?

No long countertop warm-up is necessary here. The recipe seasons the steaks in the refrigerator, then takes them out while the grill heats. That brief handling time is practical, and keeping raw meat refrigerated until cooking helps limit the time it spends at room temperature. Do not leave perishable food out for more than 2 hours, or more than 1 hour when the air is above 90°F (32°C).

Can I grill steak on a grill pan?

Yes. Heat a ridged grill pan over medium-high heat until thoroughly hot, then cook the steaks in batches so they are not crowded. Ventilate the kitchen because a hot pan can produce smoke. Pan timing may differ from an outdoor grill, so check the center with a thermometer and follow the same safe temperature and rest guidance.

Why did my steak stick to the grill?

It may have been turned before the surface had time to sear, or the grates may have been dirty or inadequately heated. Clean and preheat the grates, oil them lightly, and give the steak several minutes before trying to turn it. If it still resists, wait another short moment rather than pulling hard and tearing the crust.

Can I prepare the steaks ahead?

Yes. Salt them and leave them uncovered on a rack in the refrigerator for up to 24 hours, then add the oil and remaining seasonings just before grilling. Keep the raw steaks chilled, and prepare the herb butter separately in a covered container in the refrigerator. Let the butter soften enough to spoon over the cooked steaks, using a clean utensil.

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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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