Juicy Grilled Steak
- PREP 20min
- COOK 10min
- TOTAL 30min
Get ready to enjoy the best grilled steak. With our straightforward method and favorite steak rub, achieving juicy, tender, and perfectly grilled steak is a breeze. For marinated grilled steak, see our grill-friendly steak marinade.
You Will Need
2 boneless New York strip or ribeye steaks, about 12 ounces each and 1 to 1 ½ inches thick
1 tablespoon avocado oil, or other high-heat oil
4 to 6 teaspoons steak seasoning; we highly our steak seasoning
Directions
Prepare the grill: Depending on your grill, preparation varies. A gas grill preheats faster; a charcoal grill needs more time. For a gas grill, preheat to 400°F to 450°F for about 10 minutes. For a charcoal grill, once the coals are ashy and white, spread most to one side, creating a hotter, direct cooking area (this can take over 30 minutes, depending on your charcoal).
Remove the steaks from the refrigerator twenty to thirty minutes before grilling and trim any excess fat. Let them sit at room temperature.
When the grill is ready, rub the steaks with about 1 tablespoon of high-heat oil per steak and season liberally (about 1 teaspoon per side) with your favorite steak seasoning.
Place the oiled and seasoned steaks on the hot side of the grill and cook, with the lid closed, until golden brown and slightly charred, 4 to 5 minutes.
Flip the steaks and grill until your desired doneness, using a meat thermometer to check the internal temperature. After flipping, continue grilling for approximately 3 to 5 minutes for medium doneness. If the exterior is charring too quickly, move the steak to a cooler area of your grill (for gas grills, turn off a burner; for charcoal, move to the side with fewer coals).
Cooking time will vary depending on the thickness of your steaks. Remove the steaks at the following internal temperatures: rare: 125°F, medium-rare: 135°F, medium: 145°F, medium-well: 155°F, and well-done: 160°F.
After cooking, let the steak rest for 5 minutes before serving or slicing, which allows the juices to redistribute, resulting in a more tender and juicy steak.
Adam and Joanne's Tips
- We generally cook our steaks to medium, so we do not need to move our steaks to more indirect heat. If you find that the exterior of your steak is getting a bit too charred or dark, but want the middle to be more cooked, move your steak to a cooler area of your grill. For charcoal grills, this would be the area with the least amount of charcoal beneath it. For a gas grill, this could be the area between the burners or on a side where you have lowered the heat or turned it off completely.
- The nutrition facts provided below are estimates.