This Perfect Grilled Steaks Recipe delivers restaurant-quality results right from your backyard grill. Using a simple dry-brining technique and a two-zone grilling method, you can achieve a beautifully charred crust with a juicy, tender center every time. Whether you’re cooking for a family dinner or a weekend gathering, this steak recipe is a reliable favorite.
Why You’ll Love This Recipe
- Creates a flavorful crust with a perfectly cooked interior
- Uses simple ingredients and straightforward techniques
- Ideal for ribeye or strip steaks
- Great for outdoor cookouts and family meals
- Easy to customize to your preferred doneness
- Delivers steakhouse-quality results at home
Ingredients
- 2 large ribeye or strip steaks, 1½ to 2 inches thick (about 2 pounds / 900 g total)
- Kosher salt
- Freshly ground black pepper
Instructions
- Generously season both sides of the steaks with kosher salt.
- Place the steaks on a plate and let them rest for at least 40 minutes at room temperature.
- For deeper flavor, place the steaks on a wire rack set over a baking sheet and refrigerate uncovered for up to 4 days.
- Prepare a charcoal grill with a two-zone fire by placing all lit charcoal on one side of the grill.
- Cover and preheat the grill for about 5 minutes.
- Clean and lightly oil the grill grates.
- Season the steaks with freshly ground black pepper.
- Place the steaks on the cooler side of the grill.
- Cover the grill and cook with vents fully open.
- Flip the steaks every few minutes while monitoring the internal temperature.
- Cook until they reach 105°F (41°C) for medium-rare or 115°F (46°C) for medium.
- Transfer the steaks to the hot side of the grill.
- Continue cooking while flipping frequently until a deep crust develops.
- Remove when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
- Let the steaks rest for 5–10 minutes before slicing.
- Serve immediately and enjoy this Perfect Grilled Steaks Recipe.
Tips & Tricks
- Use steaks at least 1½ inches thick for the best results.
- Dry brining for 24–48 hours creates an even better crust.
- Always use an instant-read thermometer for accuracy.
- Flip frequently during the searing stage for more even cooking.
- Let the meat rest before slicing to retain juices.
- Ribeye provides richer flavor, while strip steak offers a firmer texture.
Details
- Prep Time: 45 minutes (plus optional dry-brining time)
- Cook Time: 15–20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Gluten-Free, Low Carb, High Protein
Notes
- Serve with grilled vegetables, baked potatoes, or a fresh salad.
- Compound butter makes an excellent finishing touch.
- Adjust final temperatures according to your preferred doneness.
- For gas grills, create a similar two-zone setup by leaving one burner off.
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 45g
- Carbohydrates: 1g
- Fat: 38g
- Fiber: 0g
- Sugar: 0g
- Sodium: Varies based on seasoning
FAQ
What is the best steak for this Perfect Grilled Steaks Recipe?
Ribeye and strip steak are excellent choices because they balance tenderness, marbling, and flavor.
Why should I salt the steaks ahead of time?
Dry brining helps the meat retain moisture and enhances overall flavor.
Can I use a gas grill?
Yes. Create a hot zone and a cooler zone by adjusting the burners accordingly.
How do I know when the steak is done?
An instant-read thermometer is the most reliable method for checking doneness.
Should I rest the steak after grilling?
Yes. Resting allows the juices to redistribute throughout the meat.
Can I prepare the steaks in advance?
Absolutely. Dry-brining for up to four days can improve flavor and texture.
Storage
Refrigerator:
Store leftover steak in an airtight container for up to 4 days.
Freezer:
Freeze cooked steak for up to 3 months in freezer-safe packaging.
Reheating:
Warm gently in a skillet over low heat or in a 275°F (135°C) oven until heated through.
Similar Recipes
Perfect Grilled Steaks Recipe
Ingredients
- 2 large ribeye or strip steaks 1½ to 2 inches thick (about 2 pounds / 900 g total)
- Kosher salt
- Freshly ground black pepper
Instructions
- Generously season both sides of the steaks with kosher salt.
- Place the steaks on a plate and let them rest for at least 40 minutes at room temperature.
- For deeper flavor, place the steaks on a wire rack set over a baking sheet and refrigerate uncovered for up to 4 days.
- Prepare a charcoal grill with a two-zone fire by placing all lit charcoal on one side of the grill.
- Cover and preheat the grill for about 5 minutes.
- Clean and lightly oil the grill grates.
- Season the steaks with freshly ground black pepper.
- Place the steaks on the cooler side of the grill.
- Cover the grill and cook with vents fully open.
- Flip the steaks every few minutes while monitoring the internal temperature.
- Cook until they reach 105°F (41°C) for medium-rare or 115°F (46°C) for medium.
- Transfer the steaks to the hot side of the grill.
- Continue cooking while flipping frequently until a deep crust develops.
- Remove when the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
- Let the steaks rest for 5–10 minutes before slicing.
- Serve immediately and enjoy this Perfect Grilled Steaks Recipe.
Notes
- Serve with grilled vegetables, baked potatoes, or a fresh salad.
- Compound butter makes an excellent finishing touch.
- Adjust final temperatures according to your preferred doneness.
- For gas grills, create a similar two-zone setup by leaving one burner off.
Conclusion
This Perfect Grilled Steaks Recipe combines simple ingredients with professional grilling techniques to create incredibly juicy, flavorful steaks. With proper seasoning, careful temperature control, and a quick resting period, you’ll achieve steakhouse-quality results every time. Fire up the grill and enjoy a perfectly cooked steak that is sure to impress.