How to Grill Steak (Printable Version)

Achieve perfectly juicy grilled steak with ideal sear and tenderness. Ready in 20 minutes for four servings.

# Ingredient List:

→ Meats

01 - 4 boneless beef steaks (ribeye, sirloin, or strip), 8 oz each

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 tsp dried rosemary (optional)

→ To Serve

07 - 2 tbsp unsalted butter
08 - Lemon wedges (optional)

# How to Make:

01 - Pat steaks completely dry with paper towels to ensure proper searing. Brush both sides generously with olive oil.
02 - Combine kosher salt, black pepper, minced garlic, and rosemary in a small bowl. Rub mixture evenly over all surfaces of the steaks, pressing gently to adhere.
03 - Prepare gas or charcoal grill to high heat, targeting 450–500°F for optimal searing.
04 - Place seasoned steaks directly on hot grill grates. Cook 4–5 minutes per side for medium-rare doneness. Use instant-read thermometer to verify internal temperature: 130°F for medium-rare, 140°F for medium.
05 - During the final minute of grilling, top each steak with ½ tbsp unsalted butter, allowing it to melt and baste the meat.
06 - Transfer steaks to cutting board or platter. Tent loosely with aluminum foil and rest 5 minutes to allow juices to redistribute throughout the meat.
07 - Serve steaks immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • Restaurant quality results without the restaurant price tag or fancy equipment
  • The simple seasoning blend lets the beef's natural flavor shine through beautifully
02 -
  • A thermometer is your best friend here because touch alone can be deceiving with different steak thicknesses
  • Letting the meat rest is non negotiable unless you want all those delicious juices running onto your cutting board instead of staying in the steak
03 -
  • Take your steaks out of the fridge 30 to 45 minutes before grilling for more even cooking
  • Don't press down on the steaks with your spatula—you're just pressing out all those precious juices

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