Perfectly Grilled Steak – “how to” tips with a few simple ingredients and a homemade dry rub. Best of all, this delicious recipe is easy to customize and just in time for cookout season!
It’s officially grilling season and we could not be more excited! We actually grill all year long (yes – even when it snows) but nothing beats enjoying a plate of fresh barbecued food on the patio on a nice sunny day.
With Memorial Day and Father’s Day just around the corner, we’ve been planning the best things to grill up for our menu.
My husband loves a perfectly grilled steak (why we grill all year long 😉) so you can bet that we will be picking up some juicy cuts of steak to celebrate.
HOW TO CHOOSE THE BEST CUTS OF STEAK FOR GRILLING?
So what types of steak are best for grilling? It’s important to go for well-marbled steaks—that extra fat enhances flavor and promotes tenderness. You can pick these cuts up at your local butcher or grocery store and be sure to ask for cuts that are one-and-a-half to two inches thick to ensure that your steak will reach the perfect char and maximum juiciness.
- extremely flavorful and well-marbled cut of meat
- be sure to trim the fat and watch out for grill flare-ups
STRIP-STEAK (aka New York Strip)
- easy to grill & well marbled
- cooks up tender, slightly chewy
- a rich & chewier cut
- important to cook the less marbled side slightly further away from the heat as it cooks quicker than the bone
PORTERHOUSE (aka the “king” of steaks)
- a New York strip and filet mignon in one
- lean cut with bottom muscles removed
- good choice for skewering and cutting into cubes
TIPS TO ENSURE A PERFECTLY TENDER AND JUICY GRILLED STEAK:
1. Start with a Clean and Oiled Grill:
- Clean and well oiled grates prevent sticking and give your those beautiful grill marks.
- use a heavy duty grill brush for scrubbing and long tongs for oiling
2. Preheat the grill to at least 450°F
- High heat ensures that your steaks will get a good sear and a crispy and charred crust
3. Season the Steak
- A good cut of steak doesn’t require much to make them great – it’s important to brush them with some olive oil and season them generously with a good course salt and freshly cracked black pepper
- For budget friendly-steaks like flank, sirloin or filet migons, it’s also a good idea to add the best marinade you can along with any additional spices to you liking – minced garlic, minced onion, chili flakes etc.
4. Turn the steak only once
- flipping the steaks too frequently prevents them from reaching their maximum juiciness and they may come out tougher or chewiness
5. Using a Meat Thermometer for Cooking Temperature
- depending on the thickness of the steak a meat thermometer ensures that the steak will be done to your personal preference:
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
6. Rest the Steak
- once the steak is done to your liking, remove from the heat, tent with foil and allow to rest for 5 minutes before cutting to allow the juices to circulate through the meat and ensure even distribution
CAN I HAVE STEAK IF I’M ON A PALEO OR KETO DIET?
Yes, absolutely. Steak is so versatile and also fits if you are following a Whole 30, Paleo, low carb or a ketogenic diet.
You can keep the seasoning as simple as you like and leave out Worcestershire and the butter for a Whole 30 dairy-free version.
More grilled recipes:
Pan Seared Steak with Garlic Herb Butter
Pan Seared Steak with Garlic, Herb Butter, Asparagus and Mushrooms - pan seared in a skillet plus "how to" tips to cook the best tender steak at home. This easy to customize recipe is also gluten free, low carb, paleo and keto friendly.
- 2 One and half inch (1 1/2) boneless New York strip or rib-eye steaks trimmed
- 1 1/2 tablespoons olive oil divided
- Coarse salt and freshly ground pepper
- 2 tablespoons butter for serving (use ghee for dairy free version)
- 2 cloves garlic minced
- 2 sprigs fresh thyme or rosemary finely chopped
- 1/2 teaspoon fresh rosemary finely chopped
Pat steaks dry with a paper towel.
Heat a cast iron skillet over high heat for several minutes, until the pan begins to smoke.
Add 1 tablespoon of oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness:
For Medium Rare: 3 to 5 minutes (135 degrees F)
- For Medium: 5 to 7 minutes for medium (140 degrees F)
- For Medium Well: 8 to 10 minutes for medium-well (150 degrees F)
Once the steaks are almost done, reduce heat to low. Add butter, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Serve with roasted asparagus and sauteed mushrooms (if desired) along with any remaining sauce.