How to Grill Steak (Printable)

Master perfectly grilled steak with ideal sear and tenderness in just 20 minutes

# What You'll Need:

→ Meats

01 - 4 boneless beef steaks (8 oz each), ribeye, sirloin, or strip

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 tsp dried rosemary (optional)

→ To Serve

07 - 2 tbsp unsalted butter
08 - Lemon wedges (optional)

# Step-by-step:

01 - Pat steaks thoroughly dry with paper towels to ensure proper searing. Brush both sides of each steak evenly with olive oil.
02 - Combine kosher salt, black pepper, minced garlic, and dried rosemary in a small bowl. Rub the mixture generously over all surfaces of the steaks, pressing gently to adhere.
03 - Preheat gas or charcoal grill to high heat, maintaining temperature between 450–500°F for optimal searing.
04 - Place seasoned steaks directly on the hot grill grates. Cook for 4–5 minutes per side for medium-rare doneness. Use an instant-read thermometer to verify internal temperature: 130°F for medium-rare, 140°F for medium.
05 - During the final minute of grilling, place ½ tablespoon unsalted butter on top of each steak, allowing it to melt and infuse the meat.
06 - Remove steaks from grill and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Serve steaks hot while resting juices are still warm. Accompany with fresh lemon wedges if desired.

# Expert Advice:

01 -
  • The high heat creates that restaurant quality crust while keeping the inside incredibly tender and juicy
  • Minimal ingredients let the natural beef flavor shine while the garlic and rosemary add just enough complexity
  • Ready in under 30 minutes making it perfect for both weeknight dinners and weekend entertaining
02 -
  • Never skip the resting period or you will end up with all those delicious juices running onto your cutting board instead of staying in the meat where they belong
  • Buying steaks of similar thickness ensures even cooking so everyone at the table gets the same level of doneness
03 -
  • Sear the fat cap first to render it down and create crispy edges throughout the steak
  • Experiment with compound butter by mixing softened butter with herbs garlic or blue cheese for an easy upgrade

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