Grilled Steak Recipe

I finally dialed in Steak On Gas Grill timing so my steaks hit that perfect char on the outside and a juicy pink center every single time.

I’m obsessed with the sizzle when I throw two steaks (ribeye, New York strip, or sirloin), about 12 to 16 oz each and 1 to 1.5 inches thick on the grate. I love the crust, that smoky char you only get from Steak On Gas Grill, the fat licking the flames, the pepper bite.

And the way a sprinkle of kosher salt wakes every strand of muscle. I don’t overthink it.

Just want the Best Grilled Steak, juice pooling, a little burnt edge, and that moment when you cut in and time stops. Pure meat joy.

No filler bullshit here.

Ingredients

• Steaks: the meaty star, juicy and comforting — you’ll want a good sear.
• Salt: brings out natural beefiness, makes crust pop and flavors sing.
• Pepper: adds spicy bite, a little heat on each seared edge.
• Neutral oil: lets you get hot without smoking, helps that brown crust.
• Butter: gives richness and glossy finish, makes bites feel indulgent.
• Garlic: smashed cloves add cozy, toasty garlic notes as it cooks.
• Thyme or rosemary: herbal lift, fresh and earthy on rich meat.
• Worcestershire: slightly tangy umami boost, makes it taste homemade and deep.
• Instant-read thermometer: removes guesswork, so you’ll hit perfect doneness every time.

Ingredient Quantities

• 2 steaks (ribeye, New York strip, or sirloin), about 12 to 16 oz each and 1 to 1.5 inches thick
• 1 to 2 teaspoons kosher salt per steak (or coarse sea salt)
• 1 to 2 teaspoons freshly ground black pepper per steak
• 1 to 2 tablespoons neutral oil with high smoke point (canola, vegetable, or grapeseed oil)
• 2 tablespoons unsalted butter
• 2 to 4 garlic cloves, smashed (optional but great for flavor)
• 4 to 6 sprigs fresh thyme or rosemary (optional)
• 1 tablespoon Worcestershire sauce (optional)
• Instant read meat thermometer (for accuracy)

How to Make this

1. Take steaks out of fridge 30 to 60 minutes before grilling so they come to room temp, pat them very dry with paper towels and rub each side with 1 tbsp oil, 1 to 2 tsp kosher salt and 1 to 2 tsp freshly ground black pepper; you can salt earlier (40 minutes) for better crust but dont overdo it.

2. Preheat your gas grill to high for direct searing and set up a cooler side for indirect heat by turning one burner down low; you want very hot grates for a good sear and a cooler zone to finish without burning.

3. Clean and oil the grill grates right before cooking so steaks dont stick; use a folded paper towel and tongs to rub a little oil on the grates.

4. Place steaks directly over the hottest burner and sear hard for 2 to 3 minutes without moving to get good grill marks, then flip and sear the other side 2 to 3 minutes; thicker cuts might need a little longer, thin cuts less.

5. After searing both sides, move steaks to the cooler side of the grill to finish cooking to your desired doneness; use an instant read thermometer in the thickest part: 125 to 130F for rare, 130 to 135F medium rare, 140 to 145F medium, 150 to 155F medium well, and 160F plus for well done.

6. Optional flavor boost: while finishing on the cooler side, top each steak with 1/2 tbsp butter, a smashed garlic clove or two, a sprig or two of thyme or rosemary and a drizzle of 1/2 tbsp Worcestershire sauce; close the lid for a minute so the flavors melt in.

7. If you like a crusty edge, after finishing on the cooler side you can give it a final 20 to 30 second blast over high heat per side but watch it closely so it doesnt overcook.

8. Remove steaks when they are 5 to 8 degrees under your target temp because they will carry over cook while resting; tent loosely with foil and rest 5 to 10 minutes for 1 inch thick steaks, 10 to 15 minutes for thicker cuts.

9. Slice against the grain, spoon any butter and herb juices over the top and serve; if you used garlic cloves and herbs, you can mash the softened garlic into the butter for extra tasty spread.

Equipment Needed

1. Gas grill with at least two burners so you can sear on one side and finish on the cooler side
2. Instant read meat thermometer (for checking doneness)
3. Long metal tongs for flipping and moving steaks without poking holes in them
4. Wire grill brush and a folded paper towel for cleaning and oiling the grates (use tongs to hold the towel)
5. Small heatproof spatula or grill scraper for stubborn bits
6. Plate or cutting board for resting and to slice on, plus a sharp carving knife to cut against the grain
7. Aluminum foil to tent the steaks while they rest
8. Small bowl and a spoon for mixing oil, salt and pepper and for spooning butter/herb juices over the steaks

FAQ

Grilled Steak Recipe Substitutions and Variations

• Steak (ribeye, New York strip, sirloin):
  • Flank or skirt steak for more beefy flavor and faster cook time, but slice thin across the grain after resting.
  • Flat iron or hanger steak gives great marbling and is cheaper, cook a bit less for medium rare.
  • Boneless chuck steak works if you slow sear and finish in oven, its tougher so slice thin.
• Kosher or coarse sea salt:
  • Table salt in a pinch, use about half the volume since it’s finer.
  • Sea salt flakes (like Maldon) for finishing only, add right before serving for crunch.
  • Seasoned salt blends can be used but reduce any extra spices later so it doesn’t get crazy salty.
• Neutral high smoke point oil (canola, vegetable, grapeseed):
  • Avocado oil, great smoke point and mild taste.
  • Light olive oil (not extra virgin) ok if you dont want a strong olive flavor.
  • Clarified butter (ghee) adds buttery flavor and higher smoke point than regular butter.
• Unsalted butter, garlic, fresh thyme/rosemary:
  • Compound butter or flavored margarine if you want herbs mixed in, use less salt elsewhere.
  • Shallots or onion slices instead of garlic for a softer, sweeter note.
  • Dried herbs in small amounts if you dont have fresh, crush them and sprinkle on early so they rehydrate.

Pro Tips

1. Dry the steak extra well and salt it early if you can — it helps make a better crust and seasons deeper; if you salt more than 40 minutes ahead, pat the surface again so it isnt wet when it hits the grill.
2. Get the grill scorching hot before you put the steak down, and only touch it when you need to flip; moving it too much steals heat and ruins good sear development.
3. Use the cooler side to finish and rely on the thermometer, not the clock; pull steaks 5 to 8 degrees under target because carryover will raise the temp while they rest.
4. When you butter and herb-baste, put a tiny dab at a time so you dont drown the steak in fat, and close the lid for just a minute so the aromatics melt in without overcooking.
5. After resting, always slice against the grain and do your final quick hot blast only if you need more crust — watch it the whole time, 20 to 30 seconds per side can go to 60 real fast.

Grilled Steak Recipe

Recipe by James Level

0.0 from 0 votes

I finally dialed in Steak On Gas Grill timing so my steaks hit that perfect char on the outside and a juicy pink center every single time.

Pin

Servings

2

servings

Calories

1030

kcal

Equipment: 1. Gas grill with at least two burners so you can sear on one side and finish on the cooler side
2. Instant read meat thermometer (for checking doneness)
3. Long metal tongs for flipping and moving steaks without poking holes in them
4. Wire grill brush and a folded paper towel for cleaning and oiling the grates (use tongs to hold the towel)
5. Small heatproof spatula or grill scraper for stubborn bits
6. Plate or cutting board for resting and to slice on, plus a sharp carving knife to cut against the grain
7. Aluminum foil to tent the steaks while they rest
8. Small bowl and a spoon for mixing oil, salt and pepper and for spooning butter/herb juices over the steaks

Ingredients

• 2 steaks (ribeye, New York strip, or sirloin), about 12 to 16 oz each and 1 to 1.5 inches thick

• 1 to 2 teaspoons kosher salt per steak (or coarse sea salt)

• 1 to 2 teaspoons freshly ground black pepper per steak

• 1 to 2 tablespoons neutral oil with high smoke point (canola, vegetable, or grapeseed oil)

• 2 tablespoons unsalted butter

• 2 to 4 garlic cloves, smashed (optional but great for flavor)

• 4 to 6 sprigs fresh thyme or rosemary (optional)

• 1 tablespoon Worcestershire sauce (optional)

• Instant read meat thermometer (for accuracy)

Directions

• Take steaks out of fridge 30 to 60 minutes before grilling so they come to room temp, pat them very dry with paper towels and rub each side with 1 tbsp oil, 1 to 2 tsp kosher salt and 1 to 2 tsp freshly ground black pepper; you can salt earlier (40 minutes) for better crust but dont overdo it.
• Preheat your gas grill to high for direct searing and set up a cooler side for indirect heat by turning one burner down low; you want very hot grates for a good sear and a cooler zone to finish without burning.
• Clean and oil the grill grates right before cooking so steaks dont stick; use a folded paper towel and tongs to rub a little oil on the grates.
• Place steaks directly over the hottest burner and sear hard for 2 to 3 minutes without moving to get good grill marks, then flip and sear the other side 2 to 3 minutes; thicker cuts might need a little longer, thin cuts less.
• After searing both sides, move steaks to the cooler side of the grill to finish cooking to your desired doneness; use an instant read thermometer in the thickest part: 125 to 130F for rare, 130 to 135F medium rare, 140 to 145F medium, 150 to 155F medium well, and 160F plus for well done.
• Optional flavor boost: while finishing on the cooler side, top each steak with 1/2 tbsp butter, a smashed garlic clove or two, a sprig or two of thyme or rosemary and a drizzle of 1/2 tbsp Worcestershire sauce; close the lid for a minute so the flavors melt in.
• If you like a crusty edge, after finishing on the cooler side you can give it a final 20 to 30 second blast over high heat per side but watch it closely so it doesnt overcook.
• Remove steaks when they are 5 to 8 degrees under your target temp because they will carry over cook while resting; tent loosely with foil and rest 5 to 10 minutes for 1 inch thick steaks, 10 to 15 minutes for thicker cuts.
• Slice against the grain, spoon any butter and herb juices over the top and serve; if you used garlic cloves and herbs, you can mash the softened garlic into the butter for extra tasty spread.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 397g
• Total number of serves: 2
• Calories: 1030kcal
• Fat: 70g
• Saturated Fat: 28g
• Trans Fat: 1.5g
• Polyunsaturated: 6g
• Monounsaturated: 30g
• Cholesterol: 300mg
• Sodium: 1300mg
• Potassium: 1190mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g
• Protein: 100g
• Vitamin A: 10IU
• Vitamin C: 0mg
• Calcium: 40mg
• Iron: 5.5mg