The BEST Grilled Steak Recipe to level up your grilling game for the rest of BBQ season. Everything you need to know to grill the perfect steak is right here in this post!
While I’m all about my go-to Grilled Salmon Recipe, a nice fatty beautifully charred medium-rare juicy grilled steak is giving my cherished crispy salmon a run for its money.
And sure, I absolutely adore Smoked Tri Tip, Roasted Beef Tenderloin, Smoked Brisket, and Prime Rib…I’m not a barbarian!
But truly…can anything come close to those deep, deliciously crispy grill marks? That perfect bite of juicy meat with that ooze of crispy buttery fat??
There’s stiff competition to be sure.
If you’re looking to make impressive, perfectly tender grilled steak with the perfect char and done-ness each and every time, you’re in the right place!
With a couple of easy tips, your grilling season will be forever changed and you’ll never experience a tough or overcooked steak again!
Once you have the technique down, your steak life will be the talk of the town 😉
So first things first!
My top steak tip is to dry brine it first. Tip #2?: Get yourself a wireless meat thermometer.
Let’s dive right in.
How to Dry Brine Steak:
Dry brining steak is much easier than it sounds. It simply involves sprinkling sea salt on both sides (and ideally edges) of the steak and allowing it to sit.
The concept is similar to wet brining or marinating meat, but all you need is salt and that is all.
The steak should be left open to air in your refrigerator (not covered) for at least 1 hour (if that’s all you have), but ideally 12 to 24 hours.
I find 6 hours is plenty of time to yield an insanely tender, mouth-watering delicious steak, but if you have the time, overnight is best!
Coarse sea salt or Pink Himalayan sea salt is marvelous, and I typically use Redmond Real Salt for everything including dry bringing.
I always mention this in my meat posts, but dry bringing meat ahead of time (particularly large cuts of meat) guarantees the best possible result.
The result is tender, juicy, and the concentration of flavor is unreal. Beef tastes beefier. Turkey tastes edible, Chicken tastes better than chicken. It’s pure magic.
How Long To Grill Steak:
The question everyone wants to know. The answer depends on the temperature of your grill, the thickness of the steak, the temperature of the steak when you put it on the grill, the fat content of the steak, etc.
General, you’re aiming for 2 to 3 minutes per side over a super hot flame (you’re aiming for HOT – at least 450 to 500 degrees Fahrenheit), then typically a little longer over indirect heat.
In other words, you’ll sear the steak on both sides until it has a great deal of color, then move it away from the flame on a cooler part of the grill to continue cooking until it reaches your desired level of done-ness.
Grill Temp for Steak:
For the best results, preheat your grill to 500 degrees F if you use a gas grill. If you’re using a charcoal grill, be sure the coals are much lighter in color (light grey to white with that golden glow in the center of the coals) before you start grilling.
The best way of achieving the perfect cook on a steak is to use a meat thermometer.
Because we grill at such a high temperature, it is best to use a Wireless Meat Thermometer once the steak has a nice sear on both sides.
This way, you don’t ruin a thermometer (a good wireless thermometer is designed to withstand heat), and you have an accurate read on your steak without having to constantly check it or lift up the grill lid.
Final Temperatures for Cooking Steak:
- Rare: 115-120 degrees F
- Medium Rare: 125-130 degrees F
- Medium: 135-140 degrees F
- Medium Well: 145-150 degrees F
- Well Done: 150-155 degrees F
How to Grill Steak:
Begin by dry brining your steak for up to 24 hours. To do so, remove the steaks from their packaging and pat them dry with a paper towel.
Transfer them to large plates or a baking sheet and sprinkle both sides (and the edges) liberally with sea salt.
Place the steaks in your refrigerator uncovered for at least one hour, up to 24.
When you’re ready to grill, preheat your gas grill to 500 degrees F or fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat.
Sprinkle both sides of the steaks with garlic powder and black pepper.
Transfer your steaks to the grill, placing them over direct heat. Sear the steaks for 2 to 3 minutes per side, or until they have a marvelous char.
You want to avoid big flare ups, as they cause burning on the steak and you’re aiming for golden-brown rather than burn marks. The flames are fairly unavoidable as the fat begins to render, so just try to minimize the amount of time the steak is in a flare.
Use a wireless thermometer to check the temperature of the steaks. For medium-rare, aim for 125 to 130 degrees F, for medium aim for 135 to 140 degrees F.
Remember that meat always continues cooking after you remove it from its heat source, so don’t be afraid to take it off a few degrees early so that you end up with your perfect level of done-ness after it sits.
Steaks should rest for at least 10 minutes before you slice into them so that the juices have a chance to distribute evenly throughout the meat.
Best Steak for Grilling:
While the type of steak you should use is dependent on your personal taste, I find fattier cuts like bone-in ribeye (or Tomahawk steak) or New York Strip to be the best steak for grilling. The steaks you see in this post are bone-in ribeye.
Aim for steaks that are thick. This makes it easier to achieve an adequate crust on the steak without over cooking the center.
The risk we take with grilling thinner steak is we don’t get a nice sear on the outside while the inside is just right, OR we get the sear but the inside is overcooked. Or both.
If you have a favorite cut of steak, go for it! Remember, dry brining really brings out all the wonderful attributes of steak so even leaner cuts will work if you’re okay with not getting those crispy melt-in-your-mouth bites of fat.
How to Season Steak:
Sea salt, garlic powder, black pepper make up the best steak seasoning. These three all-star ingredients are all you need to make a winning steak every time!
Nothing fancy or complicated.
Sometimes I’ll throw in a little paprika when I’m feeling wild.
You can easily use your favorite steak rub, but I find salt, garlic powder and black pepper go a long way in generating the most enticing flavor.
If you love big bold flavors, use my Best Steak Marinade recipe and marinate the steak instead of dry brining it!
What to Serve with Steak:
Best sides for steak? Here are some of my top recommendations:
- Stir Fry Vegetables Recipe (shown in photos)
- Crispy Sweet Potato Fries
- German-Style Potato Salad with Caramelized Onions and Chives
- Italian Pasta Salad Recipe
- Mayo-Free Macaroni Salad
- Grilled Sweet Potatoes Zucchini and Yellow Squash with Pesto and Feta
- Fruit Salad with Lemon Coconut Whipped Cream
And that’s everything you need for the best steak dinner! May all your steaks be perfectly charred, tender, and mouth-watering delicious!
Perfect Grilled Steak
Ingredients
- Bone in rib eye steaks*
- Sea salt
- Garlic powder
- Black pepper
Instructions
- Begin by dry brining your steak for up to 24 hours. To do so, remove the steaks from their packaging and pat them dry with a paper towel.
- Transfer them to large plates or a baking sheet and sprinkle both sides (and the edges) liberally with sea salt.
- Place the steaks in your refrigerator uncovered for at least one hour, up to 24.
- When you’re ready to grill, preheat your gas grill to 500 degrees F or fire up your coals in a coal chimney then transfer them to one part of your grill so that you have the option for direct heat and indirect heat.
- Sprinkle both sides of the steaks with garlic powder and black pepper.
- Transfer your steaks to the grill, placing them over direct heat. Sear the steaks for 2 to 3 minutes per side, or until they have a marvelous char.
- Use a wireless thermometer to check the temperature of the steaks. For medium-rare, aim for 125 to 130 degrees F, for medium aim for 135 to 140 degrees F.
- Remember that meat always continues cooking after you remove it from its heat source, so don’t be afraid to take it off a few degrees early so that you end up with your perfect level of done-ness after it sits.
- Steaks should rest for at least 10 minutes before you slice into them so that the juices have a chance to distribute evenly throughout the meat.
Notes
Nutrition
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If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
More Grilling Recipes:
The BEST Grilled Chicken Thighs
Grilled Salmon Kabobs with Pesto
Chili Lime Glazed Shrimp Skewers
Thank you for your response. 😊
Do you wipe the salt off the steaks after they have brined and before seasoning them?
Hi JoAn,
I leave the salt from the dry brine on – in fact, it soaks into the meat 🙂 I don’t salt the meat again when I season it with garlic powder and black pepper, so it only gets salted for the dry brine. Hope that helps! Let me know if you have any other questions! xoxox