I love when a simple steak hits the grill and comes off juicy, flavorful, and cooked exactly right. This is the secret to steakhouse-worthy results right in your backyard.
I’m obsessed with grilled steak because it’s bold, juicy, and straight to the point. No fuss, no fancy mood, just that smoky char and a center cooked exactly how I like it.
I love a ribeye on a gas grill, especially when the edges get a little crisp and the juices stay locked in. And the smell?
Ridiculous. I keep it simple with kosher salt because good steak does not need a whole personality makeover.
But when it hits the plate, sliced thick and dripping, I’m done. This is the steak I crave after one bite every single time, honestly.
Ingredients
- Steak is the main event, juicy, filling, and honestly hard to beat.
- Kosher salt pulls out big beefy flavor and helps the crust happen.
- Black pepper brings a little heat and that classic steakhouse vibe.
- Oil keeps things from sticking and helps the outside sear nicely.
- Garlic makes everything smell amazing and tastes rich without trying too hard.
- Butter adds that glossy, indulgent finish you’ll want to mop up.
- Rosemary or thyme gives the steak a woodsy, fresh little boost.
- Worcestershire sauce adds savory depth, like a shortcut to grilled flavor.
- Soy sauce brings salty umami, basically making the beef taste beefier.
- Brown sugar helps with browning and adds a tiny caramel edge.
- Lemon juice or vinegar cuts the richness so it doesn’t feel heavy.
- Plus, flaky salt at the end gives every bite a fun little crunch.
Ingredient Quantities
- 2 pounds steak (ribeye, New York strip, or sirloin), about 1 to 1 1/2 inches thick
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil or neutral oil (canola or vegetable)
- 3 garlic cloves, smashed or minced
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary or 2 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce (optional, for marinade)
- 1 tablespoon low sodium soy sauce (optional, for marinade)
- 1 teaspoon brown sugar (optional, for a touch of caramelization)
- 1 tablespoon lemon juice or red wine vinegar (optional, for brightness)
- Flaky finishing salt, for serving (optional)
How to Make this
1. Pat steaks dry with paper towels and let sit at room temperature 30 to 45 minutes while you prepare the grill and seasoning.
2. Mix 1 tablespoon kosher salt and 2 teaspoons freshly ground black pepper; rub evenly on both sides of the steaks.
3. In a small bowl combine 2 tablespoons olive oil, 3 smashed or minced garlic cloves, and if using add 1 tablespoon Worcestershire sauce, 1 tablespoon low sodium soy sauce, 1 teaspoon brown sugar, and 1 tablespoon lemon juice or red wine vinegar; brush or rub this mixture over the steaks for extra flavor.
4. Preheat a gas grill to high heat for direct searing, about 450 to 500°F, and oil the grates so steaks do not stick.
5. Sear steaks over direct high heat for 2 to 4 minutes per side to develop a crust, then move to indirect heat or reduce flame and continue cooking until an instant read thermometer reaches desired doneness: 125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, 160°F for well done.
6. During the last 1 to 2 minutes of cooking, top each steak with 1/2 tablespoon unsalted butter and one sprig of fresh rosemary or thyme so the herbs and butter baste the steak as it finishes.
7. Remove steaks from the grill and tent loosely with foil; rest 5 to 10 minutes so juices redistribute and carryover cooking finishes gently.
8. Slice against the grain, sprinkle flaky finishing salt if desired, and serve immediately.
Equipment Needed
1. Paper towels
2. Measuring spoons
3. Small mixing bowl
4. Silicone or basting brush (or spoon)
5. Tongs
6. Instant read thermometer
7. Grill and grill brush or oil for grates
8. Aluminum foil
9. Cutting board and sharp chef knife
FAQ
Grilled Steak Recipe Substitutions and Variations
- Steak: substitute skirt, hanger, or flank steak for a more affordable, flavorful cut; slice thinly against the grain after resting and cook slightly quicker because these are thinner and leaner.
- Kosher salt: use sea salt at a 1:1 ratio for coarse crystals, or use table salt at about half the volume (roughly 1/2 tablespoon table salt for 1 tablespoon kosher) because table salt is finer and saltier by volume.
- Olive oil or neutral oil: use avocado oil for a higher smoke point, or use clarified butter/ghee for beefier flavor while preventing burning at high heat.
- Low sodium soy sauce: use tamari for a gluten free option at the same amount, or use coconut aminos for a lower-sodium, slightly sweeter umami substitute.
Pro Tips
1. Salt early but sparingly if you plan to marinate later. Salting at least 30 minutes ahead or up to overnight helps with crust and seasoning. If you added a salty marinade, cut back on the kosher salt so it does not become too salty.
2. Use a hot clean grate and a high smoke point oil for searing. Pat the steak very dry first so you get that deep brown crust instead of steaming. A short, aggressive sear then finishing over lower heat gives you both color and control.
3. Rely on an instant read thermometer more than timing. Insert it into the thickest part to check for the doneness you want, then remove the steak a few degrees below target because it will continue to cook while resting.
4. Rest uncovered for a few minutes then tent loosely if you need to hold it. Slice across the grain into even pieces and finish with a sprinkle of flaky salt and a little brightness like a squeeze of lemon or a few drops of vinegar right before serving to lift the flavors.
Grilled Steak Recipe
I love when a simple steak hits the grill and comes off juicy, flavorful, and cooked exactly right. This is the secret to steakhouse-worthy results right in your backyard.
4
servings
675
kcal
Equipment: 1. Paper towels
2. Measuring spoons
3. Small mixing bowl
4. Silicone or basting brush (or spoon)
5. Tongs
6. Instant read thermometer
7. Grill and grill brush or oil for grates
8. Aluminum foil
9. Cutting board and sharp chef knife
Ingredients
-
2 pounds steak (ribeye, New York strip, or sirloin), about 1 to 1 1/2 inches thick
-
1 tablespoon kosher salt
-
2 teaspoons freshly ground black pepper
-
2 tablespoons olive oil or neutral oil (canola or vegetable)
-
3 garlic cloves, smashed or minced
-
2 tablespoons unsalted butter
-
2 sprigs fresh rosemary or 2 sprigs fresh thyme
-
1 tablespoon Worcestershire sauce (optional, for marinade)
-
1 tablespoon low sodium soy sauce (optional, for marinade)
-
1 teaspoon brown sugar (optional, for a touch of caramelization)
-
1 tablespoon lemon juice or red wine vinegar (optional, for brightness)
-
Flaky finishing salt, for serving (optional)
Directions
- Pat steaks dry with paper towels and let sit at room temperature 30 to 45 minutes while you prepare the grill and seasoning.
- Mix 1 tablespoon kosher salt and 2 teaspoons freshly ground black pepper; rub evenly on both sides of the steaks.
- In a small bowl combine 2 tablespoons olive oil, 3 smashed or minced garlic cloves, and if using add 1 tablespoon Worcestershire sauce, 1 tablespoon low sodium soy sauce, 1 teaspoon brown sugar, and 1 tablespoon lemon juice or red wine vinegar; brush or rub this mixture over the steaks for extra flavor.
- Preheat a gas grill to high heat for direct searing, about 450 to 500°F, and oil the grates so steaks do not stick.
- Sear steaks over direct high heat for 2 to 4 minutes per side to develop a crust, then move to indirect heat or reduce flame and continue cooking until an instant read thermometer reaches desired doneness: 125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, 160°F for well done.
- During the last 1 to 2 minutes of cooking, top each steak with 1/2 tablespoon unsalted butter and one sprig of fresh rosemary or thyme so the herbs and butter baste the steak as it finishes.
- Remove steaks from the grill and tent loosely with foil; rest 5 to 10 minutes so juices redistribute and carryover cooking finishes gently.
- Slice against the grain, sprinkle flaky finishing salt if desired, and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 227g
- Total number of serves: 4
- Calories: 675kcal
- Fat: 57g
- Saturated Fat: 24g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 29g
- Cholesterol: 160mg
- Sodium: 1500mg
- Potassium: 750mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 59g
- Vitamin A: 200IU
- Vitamin C: 0.5mg
- Calcium: 20mg
- Iron: 6mg
