Perfectly Grilled Steak
The perfect steak recipe all starts with selecting a good steak at your local supermarket. Prime steaks are the best, but choice and select cuts of meat are also great options. So fire up the grill and get ready for the best and simplest instructions for a perfectly grilled steak every time!
If you’re not adept at choosing a good cut of meat, have a butcher do it for you.
The best grilling method can’t improve upon a poor cut of meat. It’s not just about a great piece of meat—you also need to allow the steak to achieve room temperature before throwing it on the grill. After you’re done grilling, allow the steak to rest a few minutes to ensure every bite is as savory and juicy as the next!
Perfectly Grilled Steak Recipe
A perfectly grilled steak is as easy as buying the meat, allowing it to achieve room temperature, grilling to perfection then letting it rest—bon appétit!
Yield: 1 serving
- beef ribeye, New York or sirloin steaks, cut 1¼"–1½" thick
- kosher salt
- black pepper
- oil, for brushing the grill
- At least 30–45 minutes prior to grilling, remove steaks from the refrigerator, season liberally with kosher salt then set aside, allowing steaks to achieve room temperature. Don’t worry about over seasoning the steaks—the excess salt will be removed before grilling.
- Ensure that the grates on the grill are clean then preheat your outdoor grill to high heat or prepare charcoal grill as directed. When the grill achieves its highest heat, turn off 1 or 2 of the burners. If using charcoal, move the coals to one side of the grill. This will give you high and a lower heat areas of your grill.
- Blot moisture from the surface of each steak with a paper towel, removing excess salt, then season the steaks with fresh cracked black pepper.
- Brush the grates lightly with oil then lay the steaks on the high heat side of the grill. Allow them to cook, uncovered and undisturbed, for about 2 minutes. Rotate the steaks 90 degrees then allow the steaks to cook for an additional 2 minutes. Next, flip each piece of meat then repeat the same process on the second side. Each time you turn or rotate the steak, move it to a different (hotter) area within the hot section the grill to ensure great grill marks.
- This time frame will usually yield a medium-rare steak, depending on the thickness of your meat and grill temperature. Use a meat thermometer for exact temperature readings. If you like your steak cooked beyond medium-rare, move the steak to the cooler side of the grill to finish to desired doneness. Repeat the same process as described above.
- Remove the steak from the grill and allow it to rest for 5 minutes before serving, no exceptions! Enjoy!
Sear the steak on the hot side of the grill then finish cooking on a cooler area—this will help the steak retain moisture!
Calories: 562kcal, Carbohydrates: 2g, Protein: 36g, Fat: 40g, Saturated Fat: 16g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Cholesterol: 140mg, Sodium: 2080mg, Potassium: 12mg, Fiber: 0.3g, Sugar: 0.005g
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