50 minutes
A guide to grilling a steak to perfection with a seared crust and juicy interior.
Rib-eye steak, Room temperature
0 oz
teaspoons
teaspoons
Fresh Thyme, Optional
sprigs
Olive Oil, For oiling grill
tablespoons
1. Preheat and Clean Grill
Preheat your grill on high heat and use a wire brush to scrub away any residue from previous grilling sessions.
2. Oil the Grill
Lightly coat the grates of the grill with olive oil using a brush or a piece of cloth to prevent the steak from sticking.
3. Season the Steak
Generously apply salt and freshly ground black pepper on both sides of the steak. Optionally, sprinkle fresh herbs on the steak about an hour before cooking to let their aroma infuse the meat.
4. Bring Steak to Room Temperature
Allow your steak to reach room temperature by leaving it out for 30 minutes to an hour, ensuring even cooking throughout.
5. Grill the Steak
Place the steak on the hot grill. Cook it on high heat for about 2-3 minutes, then rotate the steak slightly to create crosshatch grill marks and cook for another 2-3 minutes.
6. Cook the Other Side and Check Doneness
Flip the steak and cook the other side for 2-3 minutes before rotating for marks. Check the doneness using the touch test: soft for rare, springy for medium-rare, and resilient for well-done.
7. Rest the Steak
Once cooked to your desired doneness, remove the steak from the grill and let it rest for a few minutes to allow the juices to stabilize.
Opt for well-marbled cuts like ribeye, T-bone, or strip steak. Marbling is the intramuscular fat that renders down, imparting both juiciness and flavor.
Allow the steak to rest for at least 5 minutes before slicing against the grain for maximum tenderness and juiciness.
Set up a two-zone fire in your grill (direct and indirect heat). This allows you to sear the steak over high heat and then finish cooking it slowly on the cooler side to avoid overcooking.
Aim for steaks that are at least 1 to 1.5 inches thick. Thicker cuts are more forgiving on the grill, allowing for a beautifully charred exterior and perfectly pink interior.
Make sure your grill is preheated to a notably high temperature, around 450-500°F for direct heat. A hot grill is critical for achieving that perfect sear.
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