Perfectly Grilled Steak Recipe – Easy Summer BBQ Dinner Idea
This perfectly grilled steak recipe is the ultimate way to enjoy a juicy, flavorful cut of beef. With charred grill marks, tender texture, and bold seasoning, it’s ideal for summer BBQs, family cookouts, or any time you want a steakhouse-quality meal at home.
Equipment
- Gas or charcoal grill
- Meat thermometer
- Tongs
- Cutting board & sharp knife
- Small bowl for seasoning/marinade
Ingredients
- 2 ribeye or sirloin steaks (1–1.5 inches thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic, minced (optional)
- 1 tsp fresh rosemary or thyme (optional)
- 1 tbsp butter (for finishing)
Instructions
- Prep steak: Bring steaks to room temperature. Pat dry with paper towels.
- Season: Rub with olive oil, salt, pepper, and optional garlic/herbs.
- Preheat grill: Heat to high (450–500°F / 230–260°C). Oil grates lightly.
- Sear: Place steak over direct heat. Sear 2–3 minutes per side for crust.
- Cook to doneness: Move to indirect heat. Grill until desired internal temp:-Rare: 120–125°F (49–52°C)-Medium-rare: 130–135°F (54–57°C)-Medium: 140–145°F (60–63°C)-Well-done: 160°F+ (71°C+)
- Rest: Remove from grill. Let rest 5–10 minutes, tented with foil.
- Finish: Top with butter, slice against the grain, and serve hot.
Notes
- Cuts: Ribeye for flavor, sirloin for leaner option, filet for tenderness.
- Tip: Pat steak dry before grilling for better sear.
- Two-zone cooking: Use direct heat for searing, indirect for finishing.
- Make-ahead: Season steaks up to 24 hours in advance; refrigerate until ready.
- Pairings: Serve with grilled vegetables, baked potatoes, or fresh salad.
- Pro Tip: Always use a meat thermometer—guessing leads to overcooking.