Perfect Grilled Steak (Steakhouse Quality)
How to grill the perfect steak for your next summer cookout. This has a simple 3-ingredient rub with rosemary, salt, and pepper, but it’s all you need to make a flavorful and juicy steak. We used a Ribeye Steak but any thick-cut steak will do.
Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff who sponsored this grilled steak recipe. I received compensation, but all opinions are my own.
This post may contain affiliate links. Read my disclosure policy.
Why we Love Grilling Steak:
There’s nothing like firing up the grill for a summer cookout to unite and bring people together and beef is our favorite protein for the grill – from steaks to juicy burgers! Grilling is one of the best ways to cook beef. We love the smoky flavor from grilling and this method produces a tender and juicy steak. It’s also really easy to create a steakhouse quality steak at home.
Everything just seems to taste better when it’s grilled. If you are new to grilling, this easy and fun recipe is a great starting point. Make this and you will be known for your grilled steak.
The Best Steaks for Grilling:
Beef is incredibly versatile and it’s easy to swap with a different steak depending on availability, budget, and preference. Any thick-cut (about 1 1/4″ thick) steak will work for this recipe (bone-in or boneless). We love a well-marbled steak for grilling for the juiciest results. These are our favorite steaks for the grill:
- Ribeye Steak – we used a bone-in ribeye here. Ribeye steaks are cut from the whole Rib. Ribeye is considered the “king of the grill.” A lower-cost alternative would be a Chuck Eye Steak.
- T-Bone Steak – a bone-in steak which is actually a combination of New York Strip Steak and Tenderloin Steak. A good alternative for the T-Bone is a Porterhouse Steak.
- New York Steak – also known as a “Strip Steak” or “KC Strip,” this one is well-marbled and juicy. This is also our favorite cut for Pan-Seared Steak.
- Top Sirloin Steak – a versatile favorite that is juicy and tender.
How to Grill the Perfect Steak:
- Season the steak with salt, pepper, and rosemary. Grill right away or cover with plastic wrap and refrigerate up to 2 hours. Make your Chimichurri Sauce and refrigerate at the same time.
- Preheat grill to med-high. Place steaks on the grill, cover, and reduce heat to medium. Cook 4 to 5 minutes per side for medium rare (flipping once), OR until you’ve reached your desired doneness (see steak grilling chart below).
- Remove steaks from the grill and rest for 15 min before slicing. Serve with chimichurri sauce if desired.
How Long to Grill Steak:
Insert an instant-read thermometer into the side of the steak in the thickest part. For an accurate temperature reading, avoid touching the bone or fat. Keep in mind thick steaks will continue to rise in temperature an additional 5 to 10 degrees once off the grill so remove them about 5-10 degrees before they reach their ideal temperature. Follow this steak cooking chart:
- Medium Rare doneness – the final temperature will reach 145˚F. The USDA recommends cooking steaks to a minimum internal temperature of 145˚F.
- Medium doneness – the final temperature will reach 160˚F
Pro Tips for Grilling:
These are our best tips for grilling success so you can be the pitmaster of your own back yard.
- Clean the Grill – keep the grates and inside surfaces clean to prevent flare-ups
- Don’t Flip Steaks too Much – you want the steak to form a good sear so one flip is all you need
- Avoid Overcooking – the temperature will continue to rise once thick steaks are off the grill so take them off earlier. See the chart above for how long to cook steak.
- Rest Steaks – tent the beef with aluminum foil to help the steak rise in temperature and let steaks rest 15 minutes before slicing so they don’t juice out on your plate.
What to Serve with Grilled Steak:
We love topping steaks with a simple homemade Chimichurri sauce which adds an amazing fresh flavor. Steaks pair really well with these sides:
- Caprese Salad – a classic favorite with balsamic glaze
- Boiled Corn on the Cob – our simple trick makes the sweetest corn
- Avocado Corn Salad – bright and feel good salad
- Cucumber Tomato Avocado Salad – on the regular rotation in summer
- Mashed Potatoes – our quickest and easiest potatoes
- Caesar Salad – with a light homemade dressing
I hope this becomes your go-to grilled steak recipe and make sure you try that Chimichurri sauce. It is a game-changer!
Perfect Grilled Steak Recipe (Steakhouse Quality)
Ingredients
- 2 Ribeye Steaks, (1.3 lbs each steak and 1 1/4" thick)
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 sprigs fresh rosemary, (or 1 Tbsp of finely chopped leaves)
- Chimichurri sauce, optional to serve
Instructions
- Season the steak generously with salt, pepper, and rosemary.
- Preheat grill to med-high. Place steaks on the grill, cover and reduce heat to medium. Grill for about 4-5 min each side for medium rare (flipping only once) or until you've reached your desired doneness on an instant-read thermometer.
- Remove steaks from the grill, tent with foil and rest for 15 min before slicing against the grain. Serve with chimichurri over the sliced steak if desired.
Notes
For Medium/Rare: remove steaks when they reach 130˚F to 140˚F (the temperature will continue to rise as it rests to 145˚F for med/rare).
For Medium Doneness: take steaks off the grill at 145˚F to 150˚F (the temperature should reach 160˚F after resting the steak).
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi i have an Cosori airfryer how can i do it in that Thanks
Hi Lena! I’m sorry, I don’t have instructions for air frying this.
Everyone says to rest your steak before cutting. I like my steak medium rare. Anything past that just doesnt taste good. How do you rest steak for 15 minutes without it getting cold? This is my dilemma.
Hi Margo, you can trap heat by wrapping the plate with aluminum foil. Once the resting time is up, remove the foil and enjoy.
hey Natasha! I have been grilling for many years and love it! Making mistakes helps us learn what NOT to do the next time, and trying something for the first time and having it turn out beautifully always feels like we won, right? ha. I do have a q: What do you think of the point many make regarding not salting meat before grilling as it pulls much of your juice out?
Hi Rose, the steak should either be seasoned and grilled right away or marinated for a longer period of time.
It all sound delicious Natasha, but how much must the temperature be for a well done steak? ( Eating something bloody is not something I do.)
Thank you for all your delicious recipes!
Hi Petro, you can take the steak off at 155-160 ℉ for a steak that is well done.
Please post your interpretation of a sous vide steak recipe if possible.
Thank you so much for that suggestion!
Yum yum yum! It turned out delicious. Thanks for the recipe, I would have never thought to try a rosemary rub on steak.
You’re very welcome, Peggy. I’m glad you enjoyed it!
Love your Videos, my passion is cooking and working on getting better.
I’m so happy you’re enjoying my videos, Adriana! I hope you try more of my recipes soon!
Hi Natasha do you have a recipe book to buy I am from South Africa
Hi Heleen, I don’t have a cookbook out yet, but it’s on my list of life goals and I recently signed with an agent! Stay tuned!
Can you use an in-house grill and have the same great tasting steak?!
Hi Melissa, I have not tried it on an in-house grill. Have you tried our Pan-Seared Steak Recipe?
Don’t let your steaks come to room temperature before grilling?
Hi John, That is a common practice, and often do that especially with a larger piece of meat, but will always mention it in a post when we do. Since this post was in partnership with Beef it’s what’s for dinner, they preferred to leave that out (likely for food safety concerns)
It is a myth to only turn steak once. See https://www.seriouseats.com/old-wives-tales-about-cooking-steak
Thank you so much for sharing that with me.
I like your recipes and way you present your dishes. Interesting. But I am from Balkan and wonder why Americans like so much raw meet 🙂 Rare, medium rare etc. for us from Balkan it is not cooked enough, it looks bloody, even though my American friends trying to convince me it is not blood.
Hi, my Mother is the same way and loves her meat well done. I think it’s just personal preference.
It’s called myoglobin which is a red protein. It is not blood.
This looks really good, am going to use it next time we have steak. I enjoy Rib eye best. One thing I Was surprised that was not mentioned in cooking meat was this, all the Pro chefs all say same thing, let meat warm to room temp before cooking ,have it all covered with seasoning but make sure you get chill off it, I have done this ever since I found out and the steaks are so much better, more juicy and tender ! I started following you about a month or 2 ago, and I just love your recipes and your personality! Keep up with the great recipes. Ya got a new fan here!
Thank you Anne! That is a common practice and often do that especially with a larger piece of meat, but will always mention in a post when we do. Since this post was in partnership with Beef it’s whats for dinner, they preferred to leave that out with (likely for food safety concerns).
I have saved this recipe until I bought the steak , to find out its not one of the ones you used in recipe, its a boneless chuck steak as what it says on pkg… so when I buy the correct one is there an option I can cook it on the stove in a grill pan ? If so for long, same as on the grill ?
Hi Joyce, chuck steak isn’t ideal because it’s not as marbled and tender but is still grillable, just be sure not to overcook it. Chuck steak is often pre-marinated to help it tenderize before grilling. You might search up a chuck steam marinade and do that first before grilling.
Very Nic recipe Chef that that large end is my favorite cut small is also good buy missing that juicy succulent what I call cap. that sauce excellent. and if you have extra sprigs of rosemary toss them on da fire , thus rosemary smoke ” Good Eating “
I’m happy you enjoeyd this recipe joseph! Thank you for sharing that with me!
Hi Natasha. This recipe really looks delicious. But if you really want to be sure your steaks are cooked exactly to the doneness you want every time, you need to check out The Meatrix System. It uses new technology that is much more accurate, reliable and consistent than any other way of telling meat doneness. At least 6 of the top ranked competitive steak chefs are using it very successfully, now. And it’s very simple to use.
Thank you so much for sharing that with us Rob!
Nice blog to follow while preparing recipes.Thank you so much for sharing with us.
You’re welcome and thanks for checking out my recipes!
I have always struggled to cook the best steak! A few of your tips revealed my mistakes! The simple seasoning and directions make a delicious steak!
I’m so glad you gave this recipe a try! Thank you for that wonderful review!
These were great at med-rare. We reversed seared them and they were beautiful sitting on the table. Our steaks are a little less than 1″ so there was not need to rest them, just cover and by the time the family was seated any distribution was complete.
Great idea! I’m so glad you enjoyed this recipe!
Delicious – great recipe! My husband and I grilled these yp last weekend!
Thanks for sharing that with us, Melissa. So great to hear that you both enjoyed it!
Thanks for your suggestion!
Can you try outback chichen in a video please.
It looks like I’ll have to visit that restaurant to try it! Is there a specific name for the dish you are requesting?
Thank you the dish what i want is tomba chicken dish.
Thank you for sharing that recipe name and suggestion with me Malak!
Thank you.the name of the recipe is tomba chicken please try it.
Thank you for sharing that with me Malak!
Mmmm…my mouth is watering! This really is the perfect steak!! So juicy, taste is delicious, & so tender!
Yay so great to read your positive feedback. Thank you!
It is so good! I can have steak any day!
Absolute perfection! The steak was excellent and the seasoning you used was sooo good!
Hi Stephanie, it sounds like you found a new favorite steak! Thank you for sharing your great review.
Great tutorial with absolutely delicious results, thank you!
Thank you so much for your great review!
This is a great way to grill a steak! I especially love your chimichurri sauce to go along with it.
I’m so glad you tried the chimichurri – it’s a game-changer for steak!