How To Grill Steak (Print Version)
High-heat sear, garlic and salt seasoning, brief rest—juicy tender steak for four servings.
# What You'll Need:
→ Meats
01 - 4 boneless beef steaks, 8 oz each (ribeye, sirloin, or strip)
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 1 tablespoon kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried rosemary (optional)
→ To Serve
07 - 2 tablespoons unsalted butter
08 - Lemon wedges (optional)
# Step-by-Step Guide:
01 - Pat the steaks thoroughly dry with paper towels, then brush both sides evenly with olive oil.
02 - In a small bowl, mix kosher salt, black pepper, minced garlic, and dried rosemary. Rub the mixture thoroughly on all surfaces of the steaks.
03 - Preheat a gas or charcoal grill to high heat, targeting 450–500°F.
04 - Place steaks on the hot grill and cook for 4 to 5 minutes per side for medium-rare. Adjust cooking time for desired doneness, using an instant-read thermometer (130°F for medium-rare, 140°F for medium).
05 - Optional: During the final minute of grilling, place 1/2 tablespoon unsalted butter over each steak, allowing it to melt.
06 - Remove the steaks from the grill, tent loosely with foil, and let rest for 5 minutes to preserve juices.
07 - Serve the steaks hot, accompanied by lemon wedges if desired.
# Expert Suggestions:
01 -
- The golden crust and juicy center make every bite feel like a treat reserved for special nights—even on busy Tuesdays.
- You really can achieve steakhouse results at home without any intimidating gadgets or techniques.
02 -
- I once sliced in too soon and lost all the juices—give that rest time, it's life-changing.
- Using a thermometer saved me from second-guessing and made my steaks consistently great.
03 -
- Let the steak sit out to lose its chill before grilling—cold centers cook unevenly.
- Avoid moving your steak on the grill until it naturally releases, ensuring a golden-brown sear.