Perfect Grilled Steak Recipe


  • High-quality steaks: Choose well-marbled cuts like ribeye, New York strip, or filet mignon. Look for steaks that are around 1-1.5 inches thick.
  • Olive oil: For brushing the steaks.
  • Salt and freshly ground black pepper: Essential seasoning. Feel free to add your favorite steak seasoning instead.


  • Garlic powder
  • Onion powder
  • Dried herbs like rosemary or thyme
  • Compound butter (recipe below)


  • Grill: Gas or charcoal grill.
  • Instant-read meat thermometer: Indispensable for ensuring your perfect doneness.
  • Tongs: For handling the steaks.


1. Choose Your Cut and Prep

  • Choose a cut: Consider flavor and tenderness. Ribeyes are rich and juicy, New York strips have great balance, and filets are supremely tender.
  • Bring to room temperature: Remove steaks from the refrigerator 30-60 minutes before grilling. This ensures even cooking.
  • Pat Dry: Pat the steaks dry with paper towels. This helps achieve a beautiful sear.

2. Seasoning

  • Oil the steaks: Lightly brush both sides of the steaks with olive oil.
  • Season liberally: Season generously with salt and pepper, plus any additional herbs or spices you prefer.

3. Fire Up the Grill

  • Get it hot: Preheat your grill to high heat (450-550°F) for a great initial sear.
  • Two-zone setup: Create a hot zone for searing and a cooler zone for indirect cooking. On a gas grill, this means turning one burner down to medium. With charcoal, bank your coals on one side.

4. Searing and Cooking

  • Sear: Place steaks on the hot zone. Leave them undisturbed for 2-3 minutes per side for those beautiful grill marks.
  • Cook to desired doneness: Move the steaks to the cooler zone, close the lid, and continue cooking until they reach your ideal temperature, using an instant-read thermometer.

Here’s a guide:

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 155°F
  • Well-done: 165°F

5. Rest and Serve

  • Resting is key: Remove steaks to a cutting board and let them rest, tented loosely with foil, for 5-10 minutes. This redistributes juices for a tender and flavorful result.
  • Slice and add toppings (optional): Slice against the grain for that melt-in-your-mouth experience. Top with a pat of compound butter for extra richness.

Compound Butter Recipe


  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tablespoons minced herbs (parsley, rosemary, thyme, etc.)
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Instructions: Combine all ingredients. Roll into a log using parchment paper or plastic wrap. Refrigerate until firm.


  • Adjust cook time for thickness: Thicker steaks will need more time.
  • Don’t poke or prod: Avoid piercing the steaks, which lets juices escape. Use tongs instead.
  • Experiment with flavors: Marinade before grilling, use different spice blends, or smoke the steaks.


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