How To Grill Beef Steak

How Do You Grill The Perfect Steak

The trick for perfect grilled steak is to create two heat zones on your grill one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.

YUM.

Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer Ive been waiting for!

Grilled steak with herb butter melted on top

Grilled Ribeye Steak Recipe

Which one do you like best? This one. Or this one?

I put my family through this photo editing process at least once a week. But given that this is 100% my husbands recipe/passion/craving-every-single-week, consulting him on which photo to lead this post was part of the process.

Definitely the one on the grill, he replied. Really? But its not on a plate. Its not all styled out. Its not my usual style of pic.

Exactly. Its a big, beautiful ribeye grilled to perfection on a grill. Isnt that what you want to show?

Yes. Yes it is. Why do I always overthink it?

This grilled ribeye steak is the epitome of summer. Big. Juicy. And it serves a crowd. Or if youre my husband, serves enough for dinner and leaves some for a breakfast burrito in the morning.

Hes smart that way.

Ribeyes are my mans go-to steak. Theyre rich. Theyre buttery. And its all thanks to serious ribbons of marbeling through the beef to create the ultimate decadence of any steak you can slice a knife through.

My husband moved his killer indoor steak-making-technique outdoors with this ribeye recipe. And there are several factors that come into play.

Tips For Perfect Grilled Steak

• Set up the grill at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.
• Preheat grill or barbecue Your grill needs to be HOT! At least 450°F to get a good sear and a crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.
• Lightly oil Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.
• Pat steaks dry Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.
• Flip with tongs Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once during cook time to give them time to form that beautiful crust. Youll know they are ready when they easily lift off the grill.
• Slather with garlic butter the BEST part about this recipe. You can grill your steaks AND have delicious melted garlic butter running down them, infusing them with so.much.flavour. Youre going to use half here, saving the rest for your shrimp.
• Rest Allow steaks to rest for a good 5 minutes before slicing to let the juices settle before serving.

While steaks are resting, grill your shrimp, brushing them with the remaining butter. Get ready for a flavour explosion.

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How Do I Season A Steak For The Grill

The best grilled steaks are seasoned two ways: with salt, before cooking, and with butter, added to the steaks while they rest.

Youll start by generously seasoning each steak on all sides with kosher salt before you even light the grill. Plan on at least 1/2 teaspoon per half pound of steak. For thick strip steaks that weigh in about 12 ounces each, thats roughly 3/4 teaspoon per steak, but dont fuss too much over exact measurements just salt generously. Once salted, return the steaks to the fridge, uncovered, for at least 2 hours or overnight if needed. As they sit, the salt permeates the steak, making them juicy. It also draws some of the proteins and sugars to the surface of the steak, giving it that crave-worthy crust youre after.

Use A Thermometer And/or A Timer

Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.

It’s nearly impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches so it is best to use a timer instead. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.

Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.

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How To Grill Top Sirloin

This is an old-fashioned go-to recipe that works with just about any steak, but especially well with top sirloin. Pair it with a fluffy baked potato with all the fixings and some grilled asparagus. For a savory add-on, top your cooked steak with sautéed onions and mushrooms.

• 3 tablespoons melted butter
• 4 or 5 garlic cloves, minced
• 1 tablespoon salt
• 1 teaspoon cracked black pepper

Prior to grilling, rub the salt into your steaks. Let stand until your steaks are room temperature, usually 20 to 30 minutes. Mix the garlic cloves in with the melted butter and set aside.

Grill your steak as you normally would, and when finished, braise the cooked meat with the melted garlic butter, then sprinkle on the cracked pepper. Wrap them in aluminum foil and let them sit for about five minutes. Unwrap and enjoy!

What To Do With Leftover Steak

Got leftover steak? Dont waste it! Here are a few ideas to repurpose it:

Salad: make our Butter Lettuce Salad and top it with sliced grilled steak. Or, make our Steak Salad Recipe with tons of veggie and an herby vinaigrette.

Nachos: make a big sheet pan of nachos and instead of using ground beef, use sliced steak instead.

Bowls: Make our beef taco bowls, but use diced steak instead of ground beef.

Mac and Steak: Make a box of mac and cheese and serve it with sliced grilled steak.

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Steak Temperatures For Doneness:

• Rare : 125 degrees
• Medium rare : 135 degrees
• Medium : 145 degrees
• Medium well : 150 degrees
• Well done : 160 degrees

Steak sizzling on a grill

Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.

Juicy grilled steak perfection!! That salty-seasoned crust and compound herb butter are mind meltingly-delicious. Your quest for perfect grilled steak ends right here. Enjoy, enjoy!

How To Make Chuck Eye Steaks With Chili Herb Butter

How to make cheap chuck eye steaks taste like ribeyes the EASY way! This easy chuck eye steak recipe that will teach you how to make a delicious steak dinner on a budget.

Prep Time15minutes

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• 46-ozChuck eye steaks
• Coarse sea salt
• 1/4cupGrass-fed butter
• 1tablespoonFresh parsley
• 1/2tablespoonFresh cilantro
• 1/2tablespoonFresh chives
• 1/2mediumFresno chili

More TIPS about this paleo recipe in the post above!

Serving size: 1 6-oz steak

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What Kind Of Meat Is Steak Tips

There’s no technical definition of “steak tips” according to the USDA glossary, so the meat can really be trimmings from any other cut of beef. Typically, steak tips come from two parts of the cow. One kind comes from tender, expensive cuts in the middle of the cow, such as the tenderloin. While these are a superior cut, they are not what you typically find labeled as “steak tips” in the grocery store. More often, true steak tips come from various muscles in the sirloin and round and cost about $5 per pound. Most often, you’ll find this cut labeled as “sirloin steak tips” or “sirloin tips,” which is a single muscle that butchers call flap meat.

How Long To Grill Steak Tips:

Total grilling time will depend on the size, shape and thickness of your steak tips, as well as the desired level of doneness. Here’s a handy chart that will help you determine the correct amount of time for your beef however, keep in mind that a meat thermometer is always the most reliable way to know when the steak is ready.

• For medium-rare steak tips: about 4 minutes on each side, or an internal temperature of 130-135 degrees F.
• For medium steak tips: about 5 minutes on each side, or an internal temperature of 135-145 degrees F.
• For medium-well steak tips: about 6 minutes on each side, or an internal temperature of 145-155 degrees F.

The internal temperature of the meat will continue to rise slightly as the meat rests when you take it off of the grill, so err on the side of caution and remove the meat as soon as it reaches the temperature range that you’re looking for.

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Tips For Grilling The Perfect Steak

• Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
• Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
• To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
• Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.

What’s The Best Cut For Grilling

While personal preference is certainly a big factor when choosing the right cut, steaks with significant fat marbling are always going to be preferable for grilling because when it comes to steak, fat equals flavor.

You’ll also want to pay attention to the thickness of the steak. Thicker steaks about 1 ½ to 2 inches are the best choice for beginners because they’re harder to overcook. Thick, well-marbled cuts recommended for grilling include ribeye, strip , and filet mignon .

Cheaper cuts like skirt and hanger steaks are also good for grilling, but there’s more room for error with these, as they are thinner cuts. For best results, marinate overnight and use a meat tenderizer to break down the muscle fibers.

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Which Cut Of Steak Is Best For Grilling

When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.

Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:

• Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
• T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.

Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.

How To Grill The Perfect Steak

Grilling the perfect steak sounds rather ambitious, doesnt it? Almost like finding an ancient spell buried in a dusty book. Or discovering a piece of divine knowledge obtainable only through a spiritual journey through time to commune with early man cooking over fire. Or a Wait, no its actually not like that at all! Anybody can grill the perfect steak, and all they need is some salt, pepper, butter, and a grill. Dont take our word for it just follow Grill Master Randys step-by-step tutorial for grilling the perfect steak. No sacred rite of passage required!

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How Long Do You Bbq Beef Medallions

Season with salt and pepper and the sauce is ready to serve. Prepare a grill or a stove top grill pan with a medium-high heat fire. Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes.

How Can You Tell If Grilled Steak Is Done

• Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare 140°F internal temperature
• Medium-rare steaks. Steaks with a soft and springy feel will be medium rare 145°F internal temperature
• Medium steaks. Steaks with a springy feel will be medium 160°F internal temperature
• Well done steaks. Firm steaks are well done 170°F internal temperature

I recommend removing steaks off the grill when they are around 5° below desired doneness as they continue cooking while resting!

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How Long To Grill Steak

For a 1 1/2-inch thick steak, here are the general cooking times:

• 6 to 8 minutes for rare
• 7 to 10 minutes for medium-rare
• 10 to 12 minutes for medium
• 12 to 15 minutes for well done

Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.

Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.

How To Cook Top Sirloin Steak In The Oven

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
• Set oven for broil and preheat 10 minutes.
• Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
• Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
• For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

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