Grilled Steak (Print View)
Achieve juicy, tender grilled steak with an ideal sear in just 20 minutes.
# 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
→ To Serve
07 - 2 tablespoons unsalted butter
08 - Lemon wedges
# Method:
01 - Pat steaks thoroughly dry with paper towels. Brush both sides generously with olive oil.
02 - Combine kosher salt, black pepper, minced garlic, and dried rosemary in a small bowl. Rub mixture evenly over all surfaces of the steaks.
03 - Heat gas or charcoal grill to high temperature, reaching 450-500°F.
04 - Place seasoned steaks directly onto hot grill. Cook 4-5 minutes per side for medium-rare. Adjust timing according to preference: 130°F for medium-rare, 140°F for medium.
05 - During the final minute of grilling, top each steak with 1/2 tablespoon unsalted butter, allowing it to melt and baste the meat.
06 - Remove steaks from grill. Loosely tent with aluminum foil and let rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Serve immediately with lemon wedges on the side.
# Insider Tips:
01 -
- Restaurant quality results with almost zero effort
- The butter finish makes everything taste impossibly rich
02 -
- Use an instant read thermometer 130 degrees for medium rare 140 for medium
- Letting meat rest is the difference between juicy and dry
03 -
- Take steaks out of the fridge 30 minutes before grilling
- Clean grill grates while preheating for easy release