How To Grill Steak (Printer-friendly)

Easy high-heat method for juicy, well-seared steaks with simple seasoning and a brief rest for tender results.

# What You'll Need:

→ Meats

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

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 tablespoon kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried rosemary (optional)

→ To Serve

07 - 2 tablespoons unsalted butter
08 - Lemon wedges (optional)

# Directions:

01 - Pat steaks dry with paper towels and brush both sides evenly with olive oil.
02 - In a small bowl, blend kosher salt, black pepper, minced garlic, and rosemary. Rub mixture thoroughly onto both sides of the steaks.
03 - Preheat grill (gas or charcoal) to high heat, 450–500°F.
04 - Arrange steaks on the grill grates. Cook for 4 to 5 minutes per side for medium-rare, adjusting cook time for preferred doneness. Confirm internal temperature with a meat thermometer: 130°F for medium-rare, 140°F for medium.
05 - During the final minute of grilling, top each steak with 1/2 tablespoon unsalted butter, if desired.
06 - Transfer steaks to a cutting board. Tent loosely with foil and allow to rest for 5 minutes to retain juices.
07 - Serve steaks hot, accompanied by lemon wedges if preferred.

# Expert Advice:

01 -
  • It delivers a juicy, deeply flavorful steak every single time with almost no fuss—just focus on heat and patience.
  • This easy, versatile method became my go-to because it transforms even a humble cut into something celebration-worthy.
02 -
  • If you skip resting the steaks after grilling, you&aposll lose all those glorious juices the moment you cut in—I learned that the messy way.
  • Start with truly dry steaks; wet surfaces steam instead of sear and leave you with a gray, rubbery exterior.
03 -
  • If your grill has hot spots, rotate the steaks halfway through each side—they cook faster than you think.
  • A quick brush of oil on the grill grates keeps steaks from sticking and leaves those beautiful sear lines.

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