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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.
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Perfect Grilled Beef Steak Recipe

Grilled Beef Steak is tender, juicy, and flavorful. This steak is grilled to caramelized perfection for a satisfying steak dinner you can easily prepare.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Izzy

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.