Flavorful Grilled Steak

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Getting a perfectly cooked steak at home can feel like a daunting task, especially when you’re trying to match the quality of your favorite steakhouse. Between choosing the right cut, figuring out cooking times, and trying to achieve that ideal level of doneness, there’s quite a bit to consider – and let’s be honest, nobody wants to risk ruining a good piece of meat.

That’s why I’m excited to share this foolproof grilled steak recipe that takes away all the guesswork. It’s straightforward, reliable, and gives you steakhouse-worthy results right in your own backyard, whether you’re cooking for a casual family dinner or hosting friends on the weekend.

What Kind of Steak Should I Use?

While this recipe calls for bone-in strip steaks, you’ve got plenty of options when it comes to choosing your cut. Strip steaks (also called New York Strip) offer a great balance of flavor and tenderness, but you could also go with ribeye for something more marbled and rich, or filet mignon if you’re after the most tender cut possible. For grilling, you’ll want to pick steaks that are at least 1-1/2 inches thick – this helps you get that nice char on the outside while keeping the inside perfectly cooked. Whatever cut you choose, look for meat with good marbling (those white streaks of fat running through the meat) and try to select Choice or Prime grade if your budget allows.

Options for Substitutions

This grilled steak recipe is pretty flexible with some smart swaps:

• Strip steaks: While strip steaks are great, you can use ribeye, T-bone, or even filet mignon. Just adjust cooking time based on thickness and cut. For bone-in cuts, add a couple minutes to cooking time.
• Vegetable oil: Any high smoke point oil works well here – try avocado oil, grapeseed oil, or even light olive oil. Just avoid extra virgin olive oil as it can burn quickly.
• Fresh herbs: If fresh herbs aren’t available, use dried ones but reduce the amount by two-thirds (1 tablespoon fresh = 1 teaspoon dried). You can also mix and match with other herbs like oregano or sage.
• Fennel seeds: Not a fan of fennel? Skip it or replace with cumin seeds for a different flavor profile. The steak will still taste great!
• Salted butter: Unsalted butter works too – just add an extra pinch of salt. For dairy-free options, try ghee or even a good quality olive oil, though the flavor will be different.
• Chili flakes: Feel free to adjust the heat level or swap with cayenne pepper (use half the amount) or black pepper if you prefer less heat.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling steak is not letting it come to room temperature before cooking – take your meat out of the fridge at least 30 minutes before grilling to ensure even cooking from edge to center. Another common error is constantly flipping the steak; instead, let each side develop a proper crust by turning it only once during cooking, using tongs rather than a fork to avoid piercing the meat and losing precious juices. Temperature control is crucial – invest in a reliable meat thermometer and remember that your steak will continue cooking even after you take it off the grill (for medium-rare, remove at 130-135°F). Finally, resist the urge to cut into your steak right away – letting it rest for 5-10 minutes allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.

What to Serve With Grilled Steak?

When it comes to serving grilled steak, you really can’t go wrong with classic steakhouse-style sides. A baked potato loaded with butter and sour cream or creamy mashed potatoes make perfect companions to soak up all those delicious meat juices. For some green on the plate, try roasted asparagus, sautéed mushrooms, or a simple garden salad with blue cheese dressing. If you want to keep things really simple, just toss some thick-cut fries in the oven – they’re perfect for catching any extra herb butter that might drip off your steak!

Storage Instructions

Keep Fresh: Got leftover steak? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 3-4 days. Pro tip: keep the herb butter in a separate container in the fridge – it’ll last about a week and is great on other dishes too!

Freeze: If you want to save your steak for later, wrap it tightly in plastic wrap, then aluminum foil, and place it in a freezer bag. It’ll keep its best quality for about 2-3 months in the freezer. The herb butter can also be frozen separately in an airtight container for up to 6 months.

Reheat: To keep your steak juicy when reheating, wrap it in foil and warm it in the oven at 250°F until it reaches your desired temperature. You can also slice it thin and quickly warm it in a skillet. Just try not to overheat it, or it might get tough. A little extra herb butter on top while reheating helps keep things moist!

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 120-130 g
• Fat: 140-150 g
• Carbohydrates: 5-10 g

Ingredients

• 2 bone-in strip steaks, each weighing 1 pound and cut to 1-1/2 inches thick (or your preferred steak)
• Vegetable oil as needed
• 3/4 tablespoon coarse salt
• 1-1/2 teaspoons whole black peppercorns
• 1/2 teaspoon dried garlic, minced
• 1/2 teaspoon dried onion, minced
• 1/4 teaspoon fennel seeds
• 1/8 teaspoon crushed red chili flakes
• Steak rub (refer to above)
• 1 stick salted butter (1/2 cup, brought to room temperature)
• 1 tablespoon fresh rosemary, finely minced
• 1 tablespoon fresh thyme, finely minced
• 2 tablespoons parsley, chopped
• 1 garlic clove, pressed or minced

Step 1: Prepare the Seasoning

Add your preferred seasoning ingredients to a mortar and pestle, then coarsely grind together.

If you don’t have a mortar and pestle, place the ingredients in a heavy-duty Ziplock bag, squeeze all the air out, then use a meat pounder, rolling pin, or heavy-bottomed skillet to crush the ingredients.

Step 2: Make the Herb Butter

Add the coarsely ground ingredients to a bowl and stir with a fork until they are well combined.

Scoop the mixture onto a sheet of plastic wrap and shape it into a thick log.

Refrigerate until the mixture is firm, or, if you’re in a hurry, freeze for 20-30 minutes.

This can be done ahead of time.

Step 3: Prepare the Steaks

Trim your steaks of any large hunks of fat to prevent flare-ups on the grill.

Pat the steaks dry with a paper towel, rub each side with oil, and then season generously with the steak seasoning, pressing gently to ensure the seasoning adheres to the steak.

You should use most, if not all, of the seasoning.

Step 4: Preheat the Grill

Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners, depending on your grill setup) and heat on high for 10-15 minutes, or until the grill reaches 500 degrees.

Ensure the grill is evenly hot for an excellent sear on the steaks.

Step 5: Grill the Steaks

Add the steaks to the lit side of the grill and sear each side for approximately 1-1/2 minutes.

Adjust the time if your steaks are larger or smaller than a 1 lb cut 1-1/2” thick.

Keep the lid closed between flipping to maintain the heat.

Transfer the steaks to the unlit portion of the grill and continue cooking with the lid closed for 7-10 minutes for medium doneness, or until they’ve reached your preferred level of doneness.

Step 6: Rest and Serve

Remove the steaks from the grill and place them on a platter.

Allow them to rest for at least 15 minutes to let the juices redistribute throughout the meat.

Before serving, top each steak with slices of the prepared herb butter.

Enjoy your perfectly seasoned steaks!