Easy Grilled Beef Steak Recipe
on May 26, 2022
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Grilled Beef Steak is tender, juicy, and flavorful. This steak is grilled to caramelized perfection for a satisfying steak dinner you can easily prepare.
Say hello to the best beef steak recipe! Cooking beef steak doesn’t need to be intimidating. This post has my no-fail recipe to cook this steak perfectly each time!
Ingredients You’ll Need
- beef steak
- olive oil
- coarse salt
- pepper
- steak seasoning (optional)
How to Cook Grilled Steak
Step1: Prepare the steak
- Bring the steak to room temperature by removing it from the fridge 30 minutes before grilling and place on a work surface.
- Pat dry the steaks with paper towels. Then rub with the salt and seasoning along with the olive oil.
Step 2: Prepare the grill
- Preheat the grill to medium-high or 450°F.
- Carefully grease the grates with the oil using a folded paper towel. This will prevent the steak from sticking.
Step 3: Grill the steak
- Place the steak on the grill, cover and sear for 2-3 minutes without moving. (To get a diamond/crosshatch pattern, rotate the steak 90 degrees halfway through searing on each side.)
- Using tongs, flip the steak and let the second side sear for 2-3 minutes more.
- Check doneness. Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F for rare, 130°F for medium-rare, and 140°F for medium.
Note: The temperature will rise a few degrees more while resting.
Step 4: Rest the steak
- Transfer the steak to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. This allows the juices to retreat back into the meat.
- Cut against the grain and serve immediately.
Tips and Tricks
Whether you’re using a gas or charcoal, follow these basic tips to grill steak successfully:
- Use room temperature steaks for even cooking, and this is especially important for thicker cuts. Do not grill frozen steaks and try to avoid grilling chilled steaks.
- Marinate tougher cuts before grilling to help tenderize the meat.
- Pat dry the steak before cooking to help get a good sear.
- Grill thick cuts on indirect heat and finish on direct high heat.
- Turn the steak only once to avoid drying out. Use steel tongs instead of piercing with a fork, which will cause the steak to dry out.
- Use an instant-read thermometer to check internal temperatures and avoid overcooking.
- Rest your steak for 5-10 minutes covered with foil or a plate after grilling, allowing juices to retreat back into the steak for maximum tenderness.
- Cut against the grain when serving.
What Temperature Should Steak Be Cooked At?
- Less than 1 inch thick: Grill using direct heat only. Set the temperature to medium-high or 450-500°F (232-260°C).
- Thicker than 1 inch: Use indirect heat first (about 275°F/135°C) and then finish with direct heat 450-500°F (232-260°C).
How Long to Grill Steak
When it comes to cooking on the grill, timing is everything. A 1-inch (2.5cm) thick ribeye steak cooked medium-rare will take 5-6 minutes at medium-high heat (450°F or 232°C). However, no two steaks are the same!
Beef Steak Grill Time by Doneness
Whether you want your steak rare or well-done, use this grill-tested timeline for any boneless steak up to 1-inch (2.5cm) thick. Bring the steak to room temperature and grill at 450-500°F (232-260°C). Note: For a thicker steak, follow the instructions in the next section.
Thick Cut Beef Steak Grill Times
Although most steaks grill beautifully over direct high heat alone, thicker steaks will burn on the outside before the center reaches your desired doneness. To solve this problem, we recommend grilling with indirect heat on the cooler side of the grill, and then finishing with direct heat on the high-temperature side. This technique is called reverse searing.
With a gas grill, simply light burners on one half of the grill and leave the other side off. The direct heat (450°F /232°C) is on the lit side, while the indirect heat (less than 275°F/135°C) is on the unlit side. For a charcoal grill, here’s how to create indirect heat.
Grill the steak over indirect heat first until it’s 10-15°F below the final internal temperature at your desired doneness:
After cooking over the indirect heat, move the steak to direct heat and cook for 1-2 minutes per side until you have a nice sear on the outside.
How Do You Tell When the Beef Steak is Done?
The most accurate way to check steak doneness is by using an instant-read thermometer. Guys, these inexpensive gadgets can save you the tremendous frustration of overcooking steak! The temperature will rise approximately 5°F (3°C) after being removed from the grill.
Perfect Grilled Beef Steak Recipe
Ingredients
- 1 ½ pound beef steak, 1-inch thick, central cuts
- 1 tablespoon olive oil
- coarse salt, to taste
- pepper, to taste
- steak seasoning, optional
Instructions
Prepare the steak
- Bring the steak to room temperature by removing it from the fridge 30 minutes before grilling and place on a work surface.
- Pat dry the steaks with paper towels. Then rub with the salt and seasoning along with the olive oil.
Prepare the grill
- Preheat the grill to medium-high or 450°F (232°C).
- Place your palm about 3 inches above the grill grate. If you can only hold it for 1-2 seconds the grill is ready. (Make sure the grates are hot enough before putting the steak on.)
- Carefully grease the grates with the oil using a folded paper towel. This will prevent the steak from sticking
Grill the steak
- Place the steak on the grill, cover and sear for 2-3 minutes without moving. (To get a diamond/crosshatch pattern, rotate the steak 90 degrees halfway through searing on each side.)
- Using tongs, flip the steak and let the second side sear for 2-3 minutes more.
- Check doneness. Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Note: The temperature will rise a few degrees more while resting.
Rest the steak
- Transfer the steak to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. This allows the juices to retreat back into the meat.
- Cut against the grain and serve immediately.
Notes
- The grilling times provided are based on cooking a room temperature steak, which ensures even cooking for the most tender texture. For chilled steak, you may need to add an extra minute or two per side.
- Tougher cuts such as flank steak or skirt steak should be marinated before grilling.
- Turn the steak only once to avoid drying out. Use steel tongs instead of piercing it with a fork, which will cause the steak to dry out.
- To cook a thicker cut that’s over 1 inch (2.5cm) thick, follow the guide in the post above to cook over indirect heat first and then finish over high direct heat.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
