Perfect Grilled Beef Steak Recipe
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Course
Others
Perfect Grilled Beef Steak Recipe
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Grilled Beef Steak is tender, juicy, and flavorful. This steak is grilled to caramelized perfection for a satisfying steak dinner you can easily prepare.
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Ingredients
- 1 ½ pound beef steak 1-inch thick, central cuts
- 1 tablespoon olive oil
- salt to taste, coarse
- black pepper to taste
- steak seasoning optional
Instructions
Prepare the steak
- Bring the steak to room temperature by removing it from the fridge 30 minutes before grilling and place on a work surface.
- Pat dry the steaks with paper towels. Then rub with the salt and seasoning along with the olive oil.
Prepare the grill
- Preheat the grill to medium-high or 450°F (232°C).
- Place your palm about 3 inches above the grill grate. If you can only hold it for 1-2 seconds the grill is ready. (Make sure the grates are hot enough before putting the steak on.)
- Carefully grease the grates with the oil using a folded paper towel. This will prevent the steak from sticking
Grill the steak
- Place the steak on the grill, cover and sear for 2-3 minutes without moving. (To get a diamond/crosshatch pattern, rotate the steak 90 degrees halfway through searing on each side.)
- Using tongs, flip the steak and let the second side sear for 2-3 minutes more.
- Check doneness. Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Note: The temperature will rise a few degrees more while resting.
Rest the steak
- Transfer the steak to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. This allows the juices to retreat back into the meat.
- Cut against the grain and serve immediately.
Notes
- The grilling times provided are based on cooking a room temperature steak, which ensures even cooking for the most tender texture. For chilled steak, you may need to add an extra minute or two per side.
- Tougher cuts such as flank steak or skirt steak should be marinated before grilling.
- Turn the steak only once to avoid drying out. Use steel tongs instead of piercing it with a fork, which will cause the steak to dry out.
- To cook a thicker cut that's over 1 inch (2.5cm) thick, follow the guide in the post above to cook over indirect heat first and then finish over high direct heat.
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