Grilled Steak
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Grilled Steak
A perfect grilled steak comes down to a hot grill, simple seasoning, and knowing when to pull it off. This method works for ribeye, New York strip, or sirloin. You season generously with salt and pepper, sear over high heat, and rest the steak before slicing so the juices stay in. From fridge to plate it takes about 20 minutes, and it serves two.
Ingredients
- 2 boneless steaks, such as ribeye or New York strip (about 1 inch thick, 12 ounces each)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
Directions
- Take the steaks out of the refrigerator 30 minutes before cooking. Pat them very dry and season both sides generously with the salt and pepper.
- Heat the grill to high, around 450 to 500F. Brush the grates clean and lightly oil the steaks.
- Place the steaks on the hottest part of the grill. Sear undisturbed for 3 to 4 minutes, until well marked.
- Flip once and cook another 3 to 4 minutes for medium-rare. An instant-read thermometer should read 130F for medium-rare or 140F for medium.
- In the last minute, top each steak with butter, garlic, and thyme and let it melt over the meat.
- Move the steaks to a board and rest 5 minutes before slicing against the grain.
Tips and variations
- Dry the steaks well before they hit the grill. A dry surface sears into a brown crust instead of steaming gray.
- Use a thermometer for doneness. Pull at 130F for medium-rare, since the temperature climbs a few degrees while resting.
- Always rest the steak 5 minutes before slicing. Cutting too soon lets all the juice run out onto the board.
- Slice against the grain. Cutting across the muscle fibers makes each bite more tender.
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Common questions
- How long do I grill a steak for medium-rare
- For a 1-inch steak over high heat, about 3 to 4 minutes per side. Pull it at an internal temperature of 130F and let it rest.
- Should I oil the steak or the grill
- Oil the steak. A light coat on the meat keeps it from sticking and helps the seasoning adhere, while oil on the grates just burns off.
- Why rest steak before cutting
- Resting lets the juices redistribute through the meat. Slice too early and that juice ends up on the cutting board instead of in the steak.
- What is the best steak for grilling
- Ribeye and New York strip are top choices for their marbling and flavor. Sirloin is a leaner, more affordable option that still grills well.
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