Perfect Grilled Steak
A perfect grilled steak comes down to three things: a hot grill, simple seasoning, and knowing exactly when to take it off the heat. This easy method works well for ribeye, New York strip, or sirloin. Season the steak generously with salt and pepper, sear it over high heat, then let it rest before slicing to keep the juices locked in. From refrigerator to plate, you can have a delicious steak ready in about 20 minutes, serving two people.
Ingredients
- 2 boneless steaks, such as ribeye or New York strip (about 1 inch thick, 12 ounces each)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
Instructions
- Take the steaks out of the refrigerator 30 minutes before cooking. Pat them very dry and season both sides generously with the salt and pepper.
- Heat the grill to high, around 450 to 500F. Brush the grates clean and lightly oil the steaks.
- Place the steaks on the hottest part of the grill. Sear undisturbed for 3 to 4 minutes, until well marked.
- Flip once and cook another 3 to 4 minutes for medium-rare. An instant-read thermometer should read 130F for medium-rare or 140F for medium.
- In the last minute, top each steak with butter, garlic, and thyme and let it melt over the meat.
- Move the steaks to a board and rest 5 minutes before slicing against the grain.
Notes
- Dry the steaks well before they hit the grill. A dry surface sears into a brown crust instead of steaming gray.
- Use a thermometer for doneness. Pull at 130F for medium-rare, since the temperature climbs a few degrees while resting.
- Always rest the steak 5 minutes before slicing. Cutting too soon lets all the juice run out onto the board.
- Slice against the grain. Cutting across the muscle fibers makes each bite more tender.
Tried this recipe?Let us know how it was!