Here’s a clear, reliable way to make a juicy grilled steak—perfect whether you have a gas grill, charcoal, or even a stovetop grill pan 🥩🔥
Ingredients
- 1–1.5 inch thick steak (ribeye, strip, or sirloin work well)
- Salt and freshly ground black pepper
- Optional: garlic powder, smoked paprika, or steak seasoning
- 1–2 tsp olive oil (or other high-heat oil)
Instructions
1. Prep the steak
- Take the steak out of the fridge 30–60 minutes before cooking to reach room temperature.
- Pat it dry with paper towels (dry surface = better sear).
- Brush lightly with oil and season generously with salt and pepper (or your seasoning of choice).
2. Preheat the grill
- Grill should be very hot (~450–500°F for gas).
- If using charcoal, wait until coals are covered with white ash.
3. Grill the steak
- Place steak on the grill. For medium-rare:
- 1-inch steak: 4–5 min per side
- 1.5-inch steak: 5–6 min per side
- For crosshatch grill marks, rotate the steak 45° halfway through each side.
4. Check doneness (optional but precise)
- Use a meat thermometer:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
5. Rest the steak
- Let it rest 5–10 minutes on a cutting board. This lets juices redistribute so it’s juicy, not dry.
6. Serve
- Slice against the grain for tenderness.
- Optional: top with herb butter, garlic butter, or a drizzle of olive oil.
I can also give a super simple 5-minute “pan-sear + oven” method that works if you don’t have a grill—it’s nearly restaurant-quality at home. Do you want me to do that?
