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Seasoned cooked steak sliced on a wooden cutting board.

The Perfect Grilled Steak Recipe

Grilled steak with a delicious, flavorful crust on the outside while keeping the inside juicy and tender is easier than you think.

Yield: 2 (12-ounce) steaks 1x
Prep: 30 minutesCook: 20 minutesTotal: 50 minutes


  • 2 (12-ounce) steaks (recommend: New York strip, ribeye, or sirloin with marbling)
  • Steak seasoning (or Kosher salt and ground black pepper)
  • A high-heat oil, like avocado oil or grapeseed oil

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  1. Set Out Steaks: Set your steaks out on the counter for about 30 minutes to bring them up to room temperature. 

  2. Prep Grill: Heat the grill, with lid on, until it reaches about 500°F. Clean the grill grates well, then grease them. To do this, douse a few paper towels with a high-heat oil. Hold the paper towels with tongs and run along the grates, being careful not to let the oil drip.
  3. Season Steaks: Pat the steaks dry on both sides and rub each steak with a little high-heat oil like avocado oil. Then, season well on both sides with steak seasoning (or salt and pepper).
  4. Grill Steaks: Place the steaks on the hottest part of the grill, keeping grill lid off. Grill for 2-3 minutes on the first side and then gently turn the steak 45 degrees on the same side. Sear for another 2-3 minutes, to get those perfect char marks. Once you have good grill marks on that side, flip the steaks over to another hot part of the grill and sear for 2-3 minutes. Then, turn the steaks 45 degrees one last time for the final few minutes of cook time. Check the temperature with a digital thermometer and remove at your desired doneness (see Steak Doneness Chart in the cooking notes). If the steaks are cooking too fast on the outside, turn the heat down or move them to the cooler area of the grill to finish up. 
  5. Let Rest: Place steaks on a cutting board or plate and cover with foil. Let rest for 5-10 minutes before slicing. Bonus: Top with butter (try our Garlic Herb Butter).


Chef Bryan recommends seasoning the steak with Montreal Steak Seasoning.

Steak Doneness Chart: Remove steaks at these temperatures before resting for the perfect doneness:

  • 115-125 degrees = Rare
  • 125-135 degrees = Medium Rare
  • 135-145 degrees = Medium
  • 145-155 degrees = Medium Well
  • 155-165 degrees = Well Done

Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, organic chicken, and wild salmon–and have used it for years ourselves.

How to Cook Steak on the Stovetop: Want to skip the grill? Try our Pan-Seared, Oven-Finished Steak instead.

Freezing Steak: Read here about how long steak lasts in the freezer and tips doing it the right way.

© Author: Rachel Tiemeyer
Cuisine: American Method: Grill