Juicy Grilled Steak

This perfectly grilled steak recipe is simple, outrageously delicious, and works with a variety of steak cuts.

There’s no need to be intimidated by grilling steak. I’ll show you how to grill steak, the seasoning I use, and how I set up my grill for perfect results, every time. And, if you don’t have an outdoor grill, I’ve also shared my tips for using an indoor grill pan.

Using our method guarantees that your steaks turn out flavorful, tender, and juicy inside. I highly recommend using our steak seasoning for this recipe, but more options are shared below.

Key Ingredients

• Steak: Start with a steak that has great marbling; that’s the key to a juicy, flavorful steak. My favorite cuts are ribeye and New York strip, but feel free to use others. T-bone and porterhouse steaks are similar to ribeye. Sirloin and filet mignon are great, but watch them closely as they can overcook quickly. Flank steak and tri-tip are fantastic, but remember to slice them against the grain when you’re ready to serve.
• Oil: I rub my steaks with a bit of oil. Any high-heat oil will do, like avocado oil or vegetable oil.
• Seasoning: I use homemade steak seasoning, but you can easily swap in your favorite store-bought brand. For an even simpler approach, stick with salt and pepper, but be generous, especially when grilling thicker cuts of steak. You can also marinate steaks before grilling them. I highly recommend this grill-friendly steak marinade. It’s packed with flavor and brings out the beefiness of steak.

Find the full recipe with measurements below.

How to Grill the Best Steak

Tip 1: Set up your grill. A gas grill takes less time to preheat, while a charcoal grill needs more time. You’ll want two zones, a hot side for direct heat and a cooler side for indirect heat. Here’s what to do:

• Charcoal grill: Pile your coals onto one side of the grill for the hot (direct heat). The side without many coals will be for indirect cooking, as it is cooler. A charcoal grill takes 20 to 30 minutes to preheat, so be sure to factor that in before you start.
• Gas grill: Turn one or two burners to high for the hot side, and leave one turned off for the cooler indirect heat side. A gas grill takes 10 to 15 minutes to preheat, so be sure to factor that in before you start.

Tip 2: Bring steak to room tempature. As your grill preheats, remove your steaks from the fridge and let them sit on the counter to come closer to room temperature. It’s also a great time to season them. I love my steak seasoning, but feel free to use what you love! Whatever you use, season generously so that you see the seasoning all over the steak!

Tip 3: Two-part grilling method. For juicy, tender, perfectly cooked steaks, sear them directly over high heat to add a browned crust and grill marks, then move them to the cooler side of the grill to finish cooking to your desired doneness (see my steak cooking chart below).

Tip 4: Let them rest. When your grilled steaks are 5-10°F below your desired internal temperature, take them off the grill and let them rest on a cutting board for about 10 minutes. During this time, the steak will finish cooking, and all the juices will redistribute throughout the steak.

Tip 5: Steak cooking chart. You want to remove your steaks from the grill when they are 5-10°F below your desired internal temperature. A good internal thermometer is your best friend here. I like cooking my steak to medium, which means that a 1 1/2-inch steak will take 4 to 5 minutes on one side and then another 3 to 5 minutes once flipped.

Tip 6: Grilling indoors. If you don’t have an outdoor grill, you can still use a grill pan to cook your steak. My favorite method is to reverse sear it.

Preheat your oven to 275°F. Place the steak on a wire rack set inside a rimmed baking sheet, allowing air to circulate, and then bake in the oven until it reaches 10-15°F below your desired internal temperature (refer to the chart above). Remove the steak, then sear it in a very hot grill pan (or cast iron pan) with a bit of oil on your stovetop. Remove and rest for 10 minutes before serving.

Serving Suggestions

Try topping steak with chimichurri sauce, Cajun butter (like we use to make Cajun shrimp), hollandaise sauce, or blue cheese dressing.

Our grilled steak works perfectly with potluck sides like classic potato salad, no mayo potato salad, pasta salad, corn salad, Asian slaw, and coleslaw. It’s also great with salads like this steak salad, wedge salad, napa cabbage salad, or a green salad tossed with balsamic vinaigrette. And, for a classic pairing, try homemade mashed potatoes, or for steak frites, add a side of baked french fries!