Juicy Grilled Steak
- PREP 20min
- COOK 10min
- TOTAL 30min
This is my favorite method for the best grilled steak. With our straightforward method and favorite steak rub, achieving juicy, tender, and perfectly grilled steak is a breeze. For marinated grilled steak, see our grill-friendly steak marinade.
You Will Need
2 boneless New York strip or ribeye steaks, about 12 ounces each and 1 to 1 ½ inches thick
1 tablespoon avocado oil, or other high-heat oil
4 to 6 teaspoons steak seasoning, we highly our steak seasoning
Directions
1For a gas grill: Preheat all burners on high for 10 to 15 minutes until the temperature reaches 400-450°F. Once it’s hot, turn off half of the burners to create your cool side. The burners that are still on will be your hot side for direct cooking.
2For a charcoal grill: Light your charcoal and wait until the briquettes are covered in a light gray ash, which typically takes about 20-30 minutes. Once they’re ready, use tongs to push the majority of the coals to one side of the grill. This area will be your hot side. The empty space on the other side of the grill is your cool side.
3Remove steaks from fridge: Remove the steaks from the refrigerator 20 to 30 minutes before grilling and trim any excess fat.
4Grill steaks: When the grill is ready, rub each steak with 1 tablespoon of high-heat oil and season liberally (about 1 teaspoon per side) with your favorite steak seasoning. Place the oiled and seasoned steaks on the hot side of the grill, cook with the lid closed, until golden brown and slightly charred, 4 to 5 minutes.
5Flip steaks: Flip the steaks and grill until your desired doneness, using a meat thermometer to check the internal temperature. After flipping, continue grilling for approximately 3 to 5 minutes for medium doneness. If the exterior is charring too quickly, move the steak to a cooler area of your grill (for gas grills, turn off a burner; for charcoal, move to the side with fewer coals).
6Let them rest: Transfer the steaks to a cutting board and let them rest for 5 to 10 minutes before serving or slicing, allowing the juices to redistribute, resulting in a more tender and juicy steak.
Adam and Joanne's Tips
- We generally cook our steaks to medium, so we do not need to move our steaks to more indirect heat. If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill. For charcoal grills, this would be the area with the least amount of charcoal beneath it. For a gas grill, this could be the area between the burners or on a side where you have lowered the heat or turned it off completely.
- Steak doneness: Rare: 120-130°F, Medium Rare: 130-140°F, Medium: 140-150°F, Medium-Well: 150-160°F, and Well-Done: 160°F+.
- The nutrition facts provided below are estimates.