Juicy Tender Grilled Steak
- PREP 20min
- COOK 10min
- TOTAL 30min
Get ready to enjoy the best grilled steak. With our straightforward method and favorite steak rub, achieving juicy, tender, and perfectly grilled steak is a breeze. Find our suggestions for the best cuts of steak to grill and our tips for getting your grill ready in the article above.
For marinated grilled steak, see our grill-friendly steak marinade.
You Will Need
2 (1 to 2-inch-thick) boneless New York strip or ribeye steaks, 12 to 14 ounces each
1 tablespoon high-heat oil like avocado, safflower, or vegetable oil
4 to 6 teaspoons steak seasoning; we highly recommend our steak rub
Directions
Prepare the grill: Depending on your grill, you need to prepare it differently. A gas grill takes less time to preheat, while a charcoal grill needs more time. Preheat a gas grill to 400° F to 450° F for about 10 minutes. For a charcoal grill, once the coals look ashy and white, spread them out and push most of them on one side of the grill, creating a hotter, more direct cooking area. Depending on your charcoal, this can take over 30 minutes.
Twenty to thirty minutes before you are ready to grill, remove the steaks from the refrigerator, trim any excess fat, and let them sit at room temperature.
When your grill is ready, rub the steaks with oil and season liberally with the steak seasoning.
Place the oiled and seasoned steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. (We leave our lid closed.)
Flip the steaks and grill until your desired doneness, 3 to 8 minutes more. Use the suggested internal temperature guide below.
If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill.
After cooking, let the steak rest for 5 minutes before serving or slicing.
Adam and Joanne's Tips
- Internal temperatures and doneness: Remember that steak continues to cook slightly after being removed from the heat.
- Rare: Remove the steaks from the heat at 125°F (52°C).
- Medium: Remove the steaks at 145°F (63°C).
- Medium-well: Remove the steaks at 150°F (66°C).
- Well done: Remove the steaks at 160°F (71°C).
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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