Grilled Steak

This classic grilled steak recipe produces a juicy, flavorful steak with a beautifully seared crust and tender inside. Perfect for a summer BBQ or a weeknight treat, it pairs wonderfully with a simple salad or roasted vegetables.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 persons

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

2 pieces boneless ribeye steaks Each about 8 oz / 225 g, 1 inch thick.
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary Or fresh, finely chopped.
1 tablespoon unsalted butter

Equipment

1 Grill or grill pan
1 Tongs
1 Meat thermometer (optional)
1 Small bowl for seasoning
1 Plate for resting

Method

Preheat your grill or grill pan to high heat (about 450-500°F or 230-260°C).
Pat the steaks dry with paper towels to ensure a good sear.
In a small bowl, mix together salt, black pepper, garlic powder, and rosemary.
Rub both sides of each steak lightly with olive oil, then sprinkle the seasoning mixture evenly over both sides.
Place the steaks on the hot grill. Cook without moving for 4 minutes.
Flip the steaks and continue grilling for another 3-4 minutes for medium-rare (internal temperature should reach 130-135°F or 54-57°C). Adjust cooking time for your preferred doneness.
Remove steaks from the grill and place on a plate. Top each steak with half the butter and cover loosely with foil. Let rest for 3 minutes.
Slice against the grain and serve immediately.

Notes

For best results, let your steaks come to room temperature for 20 minutes before grilling.

If using a grill pan, open a window or use a vent to reduce smoke indoors.

You can substitute strip steak or sirloin if you prefer.

Serve with grilled vegetables, mashed potatoes, or a fresh green salad for a complete meal.