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Easy Perfect Grilled Steak Guide

Easy Perfect Grilled Steak Guide

Make steakhouse-quality grilled steak at home with simple seasoning, two-zone grilling, and buttery herb basting. Juicy, tender, and perfectly seared every time.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb boneless ribeye steaks About 2 steaks, 1.0 inch thick
  • 1 tbsp kosher salt Use less if using Morton; this is for Diamond Crystal
  • 1 tsp black pepper Freshly ground
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tbsp olive oil Light coat to help browning
  • 2 tbsp unsalted butter For basting
  • 2 sprig fresh rosemary Optional, for aromatic basting
  • 2 sprig fresh thyme Optional
  • 1 tbsp Worcestershire sauce Optional, for umami butter baste
  • 1 tbsp low-sodium soy sauce Optional, mix with butter for finishing

Instructions

Preparation Steps

  • Remove steaks from the fridge. Pat very dry with paper towels and trim excess surface fat if needed.
  • Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika. Drizzle with olive oil and rub to coat.
  • Let steaks rest at room temperature for about 20 minutes while you preheat the grill.
  • Preheat grill to high heat (450–500°F). Set up a two-zone fire: one hot direct side and one cooler indirect side.
  • Sear steaks over direct heat for 2–3 minutes per side until deep brown grill marks form. Close the lid between flips.
  • Move steaks to indirect heat. Top each with 1 tbsp butter and the rosemary and thyme. Close lid and cook 4–6 minutes more, turning once, until internal temperature reaches 125°F for medium-rare (pull early; temp will rise as it rests).
  • Optional baste: Stir soy sauce and Worcestershire into the melted butter on the steaks and spoon over during the last minute of cooking.
  • Transfer to a cutting board and rest 5–10 minutes. Slice against the grain and serve immediately.

Notes

For the best crust, start with very dry steaks and avoid moving them during the initial sear. Target doneness: 125°F pull for medium-rare (final 130–135°F), 135°F pull for medium (final 140–145°F). Resting is essential for juicy results.