Here’s a simple and flavorful way to make a perfect Grilled Steak—juicy, tender, and full of flavor:
🥩 Grilled Steak
🧾 Ingredients
- 2 steaks (ribeye, sirloin, or strip), about 1–1.5 inches thick
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- Optional: garlic powder, smoked paprika, or fresh herbs (rosemary, thyme)
🔪 Instructions
1. Prep the steak
- Pat steaks dry with paper towels.
- Rub both sides with olive oil, salt, pepper, and any optional seasonings.
- Let rest at room temperature for 20–30 minutes before grilling.
2. Preheat grill
- Preheat to high heat (around 230–260°C / 450–500°F).
- Oil the grill grates lightly to prevent sticking.
3. Grill the steak
- Place steaks on the hot grill.
- Cook 4–5 minutes per side for medium-rare (adjust for thickness and desired doneness).
- Optional: rotate 45° halfway through each side for crosshatch grill marks.
4. Rest the steak
- Remove steaks from the grill and let rest 5–10 minutes before slicing.
- Resting allows juices to redistribute for a tender, juicy steak.
5. Serve
- Slice against the grain.
- Serve with grilled vegetables, potatoes, or a simple salad.
🍽️ Tips
- Use a meat thermometer: 52–55°C (125–130°F) for rare, 57–60°C (135–140°F) for medium-rare, 63–68°C (145–155°F) for medium.
- For extra flavor, brush with melted butter and fresh herbs while resting.
- Don’t overcrowd the grill—give each steak enough space for even cooking.
- Marinating is optional; a simple salt-and-pepper rub is often enough for a great steak flavor.
If you want, I can also give a pan-seared version that works perfectly indoors with a skillet, giving a great crust without a grill.
Do you want the pan-seared version?
