Master the Art of Grilling: How to Make Perfect Juicy & Tender Steak Every Time
Achieving a perfectly juicy, tender, and flavorful grilled steak is a culinary triumph that’s more accessible than you might think. It all begins with selecting a quality cut of meat and understanding the fundamental techniques of grilling. This comprehensive guide will equip you with the knowledge and confidence to master the grill, transforming an ordinary meal into an extraordinary dining experience. Get ready to impress your taste buds and your guests with a steak cooked to perfection, every single time.
Why This Grilled Steak Recipe Guarantees Success
This grilled steak recipe isn’t just about cooking meat; it’s about crafting a culinary experience. It works because it combines simple yet crucial techniques that elevate your steak from good to absolutely outstanding. We focus on maximizing the rich, beefy flavor inherent in high-quality cuts like New York Strip and Ribeye, ensuring each bite is perfectly tender and juicy. This isn’t some complicated chef’s secret; it’s a straightforward approach that delivers steakhouse-quality results right in your backyard.
One of the often-overlooked first steps to a successful grilling session is a clean grill. A pristine grill grate ensures even heat distribution, prevents sticking, and creates those beautiful sear marks that are a hallmark of expertly grilled steak. Before you even think about seasoning your steak, make sure your grill is sparkling clean. If your gas grill has been hibernating all winter, we’ve got you covered with a guide on how to clean your gas grill so it’s perfectly primed for searing that magnificent cut of meat.
RELATED: Enhance your steak’s flavor even further with our incredible Steak Marinade recipe.
Essential Ingredients for the Best Grilled Steak
One of the beauties of a truly great grilled steak is that it doesn’t require a long list of exotic ingredients. The magic lies in the quality of your meat and the simplicity of its seasoning. With just a few key components, you can unlock incredible flavor. Find all exact measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post.
Ingredient Information & Expert Substitution Suggestions
- STEAK: The foundation of a fantastic grilled steak is, undoubtedly, the meat itself. When selecting your cut, prioritize a steak with excellent marbling – those tiny streaks of fat running through the muscle. This intramuscular fat is crucial; as the steak cooks, the marbling renders, basting the meat from within, which infuses it with incredible flavor and keeps it exceptionally tender and juicy. For this recipe, we highly recommend New York Strip or Ribeye. Both cuts are renowned for their rich beefy flavor and tenderness when grilled correctly. Look for steaks that are at least 1 to 1.5 inches thick for optimal searing and internal doneness control.
- COARSE SALT: Don’t underestimate the power of good salt. Coarse salt, such as kosher salt or sea salt, is preferred over fine table salt because its larger crystals adhere better to the meat’s surface, slowly drawing out moisture and then dissolving to form a flavorful crust. It also helps in tenderizing the meat slightly.
- COARSE PEPPER MEDLEY or FRESHLY GROUND BLACK PEPPER: Freshly ground pepper offers a more vibrant and aromatic flavor than pre-ground pepper. A coarse grind creates little bursts of peppery spice, enhancing the overall profile without overwhelming the beef. A pepper medley can add additional layers of subtle flavor.
- BUTTER (Optional but Recommended): While optional, a pat of butter added during the final stages of grilling can impart an extra layer of richness and a beautiful sheen to your steak. As it melts, it mixes with the rendered fat and juices, creating a self-basting effect that enhances both flavor and moisture.
How to Make Grilled Steak: Step-by-Step Instructions
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of the page.
- Bring Steak to Room Temperature: Allow your steak to rest at room temperature for approximately 15-30 minutes before grilling. This crucial step prevents “thermal shock,” ensuring the steak cooks more evenly from edge to center, leading to a more tender and juicy result.
- Pat Dry and Season Generously: Using paper towels, thoroughly pat dry all sides of the steak. A dry surface is essential for achieving a deep, flavorful sear and a beautiful crust (the Maillard reaction). Once dry, season liberally with coarse salt and pepper on all sides. Don’t be shy – a good amount of seasoning is key for flavor penetration.
- Preheat Your Grill to High Heat: Preheat your grill to at least 500°F (260°C). High heat is crucial for achieving that coveted crust and caramelization on the exterior of the steak. Once hot, thoroughly oil the grill grates to prevent sticking.
- Sear the First Side: Carefully place the seasoned steak onto the preheated grill. Close the lid immediately to trap heat and ensure even cooking. Do not touch or move the steak for 3-5 minutes. This initial sear creates a beautiful crust and distinct grill marks.
- Flip and Add Butter: Flip the steak to the other side. For an extra boost of flavor and moisture, place a 1-tablespoon pat of butter on top of each steak. As the butter melts, it will be absorbed by the meat, replacing some of the fat lost during grilling and contributing to a richer, more tender result. Close the lid and continue to grill for another 3-5 minutes for a beautiful medium-rare steak. Always use a meat thermometer for accuracy.
- Rest the Steak: Once cooked to your desired doneness (see FAQ below for temperature guide), remove the steak from the grill and place it on a clean plate or cutting board. Loosely tent it with foil and let it rest for at least 10 minutes. This resting period is critical as it allows the internal juices, which have been pushed to the center during cooking, to redistribute throughout the entire steak, resulting in maximum juiciness and tenderness.
- Slice Against the Grain: For the most tender chew, always slice your steak against the grain. Look at the muscle fibers and cut perpendicularly to them. This shortens the fibers, making the meat easier to chew and more enjoyable.
Frequently Asked Questions & Expert Grilling Tips
The New York Strip steak is typically a boneless cut of meat derived from the beef short loin, specifically located right next to the tenderloin at the rear of a cow. It’s highly prized for its balance of rich flavor, tenderness, and a satisfying chew. You might also encounter New York Strip Steak under various other names such as Kansas City Steak, Country Club Steak, Hotel Cut Steak, Top Loin Steak, or Ambassador Steak, depending on your region and butcher.
Ribeye steak is a boneless cut that comes from the beef rib primal section, known for its exceptional marbling. This generous marbling is what gives the Ribeye its characteristic rich, buttery flavor and incredibly tender texture. The melting fat during cooking bastes the meat, keeping it moist and preventing it from drying out, making it a favorite for grilling enthusiasts.
The most accurate way to check steak doneness is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones. Here’s a general guide for final temperatures (remember that steak will continue to cook a few degrees after being removed from the heat):
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 150°F+ (66°C+)
For medium-rare, aim to remove your steak when it reaches 125-128°F, as it will rise to 130-135°F during resting.
Absolutely! While the instructions are optimized for a gas grill, this recipe works beautifully on a charcoal grill. The key is to establish a high heat zone. Ensure your charcoal is ash-covered and glowing red, then spread it evenly for direct, high-heat grilling. Charcoal can impart an even smokier flavor, enhancing the overall experience. Follow the same principles of preheating, searing, and resting.
While coarse salt and freshly ground pepper are recommended for their superior flavor and crust-forming properties, you can still make a delicious steak with fine salt and pre-ground pepper. Just be mindful that fine salt is saltier by volume, so use slightly less. Also, ensure your steak is still patted very dry to help with searing, as the finer seasonings won’t contribute as much to the crust as coarse varieties.
Delicious Serving Suggestions for Your Grilled Steak
A perfectly grilled steak is the star of any meal, but pairing it with the right side dishes can elevate the entire dining experience. While grilled steak is commonly served medium or medium-rare, its versatility means it can be paired with an array of flavors and textures. Here are some fantastic ideas:
- Classic Comfort: Serve alongside creamy mashed potatoes or decadent cheesy bacon chive twice-baked potatoes for a hearty and satisfying meal.
- Fresh and Vibrant: Complement the rich beef with a crisp, green salad or vibrant roasted or grilled vegetables like asparagus, bell peppers, or zucchini.
- Elevated Sides: Consider serving with a simple compound butter (garlic herb butter, blue cheese butter), a savory mushroom sauce, or a bright chimichurri to add an extra layer of gourmet flavor.
- Light & Healthy: For a lighter option, slice the grilled steak thinly and serve it atop a crisp mixed greens salad with a light vinaigrette.
Explore More Delicious Grill Recipes
If you’ve enjoyed mastering the art of grilling steak, why not expand your repertoire? The grill is a versatile cooking tool, perfect for creating a variety of flavorful dishes. Check out these other fantastic grill recipes:
- Flavorful Grilled Shrimp Skewers
- Perfectly Flaky Grilled Salmon
- Juicy Grilled Pork Chops
- Sweet and Smoky Grilled Corn on the Cob
- How to Make Delicious Pizza on the Grill
- Tender Grilled Chicken in Garlic Marinade
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Perfectly Grilled Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 lbs New York Strip or Ribeye steak (2 steaks, about 1 lb each at 1 1/2 inches thick)
- 1 Tbsp coarse salt
- 2 tsp coarse pepper medley (or freshly ground black pepper)
- 2 Tbsp butter (optional)
Equipment You’ll Need
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Grill
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Tongs
Before You Begin
- New York Strip Steak and Ribeye are commonly enjoyed medium to medium rare for optimal flavor and tenderness, but you may cook to your preferred doneness using an instant-read thermometer.
Instructions
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Allow the steak to come to room temperature for approximately 15-30 minutes before grilling.
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Pat the steak thoroughly dry on all sides with paper towels, then season generously with coarse salt and pepper.
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Preheat your grill to at least 500°F (260°C) and carefully oil the grates.
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Place the steak on the hot grill and close the lid. Do not move or touch the steak for 3-5 minutes to allow a good sear.
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Flip the steak. On this second side, add a 1 Tablespoon pat of butter to the top of the steak. Close the lid and grill for another 3-5 minutes for a medium-rare finish. Use a meat thermometer for accurate doneness.
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Remove the steak from the grill and let it rest on a clean plate for 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
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Slice the steak against the grain to achieve maximum tenderness.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on July 8, 2021.