How To Grill Steak (Printable)

Perfect juicy grilled steak with ideal sear and tenderness in 20 minutes

# What You'll Need:

→ Meats

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

→ 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 It:

01 - Pat steaks completely dry with paper towels. Brush both sides generously with olive oil to ensure even searing.
02 - In a small bowl, combine kosher salt, black pepper, minced garlic, and dried rosemary. Press the mixture firmly onto all surfaces of the steaks, ensuring thorough coverage.
03 - Prepare gas or charcoal grill to high heat, targeting 450–500°F. Clean grates and lightly oil to prevent sticking.
04 - Place seasoned steaks on the hot grill. Cook 4–5 minutes per side for medium-rare (130°F internal temperature). Adjust timing: 3–4 minutes per side for medium-rare plus, 5–6 minutes for medium (140°F). Use an instant-read thermometer inserted into the thickest portion for accuracy.
05 - During the final minute of grilling, place ½ tbsp butter atop each steak, allowing it to melt and baste the meat.
06 - Transfer steaks to a cutting board. Tent loosely with aluminum foil and let rest for 5 minutes. This critical step allows juices to redistribute throughout the meat.
07 - Serve immediately with lemon wedges on the side. Pairs excellently with roasted vegetables, baked potatoes, or fresh garden salad.

# Expert Tips:

01 -
  • The reverse sear method creates restaurant quality results without any fancy equipment
  • These steaks come out juicy every single time and your friends will think youre a grill master
02 -
  • I learned the hard way that flipping your steaks too often prevents that gorgeous crust from forming
  • An instant read thermometer takes all the guesswork out of doneness and saves you from overcooking good meat
03 -
  • Take your steaks out of the fridge about 30 minutes before grilling for more even cooking
  • Let the grill grates get properly hot before adding the meat for those picture perfect sear marks

Go Back