How do you grill a steak to get a perfect sear and juicy inside?

Start by setting up two heat zones on your grill—one side with high heat for searing and the other cooler for cooking through. Place the steak on the hot side to develop a crust and grill marks, usually about 2-3 minutes per side. Then, move it to the cooler zone and close the lid to finish cooking slowly, which keeps the inside tender and juicy. Use a meat thermometer to check doneness for best results.

What is a simple way to season steak before grilling?

A straightforward seasoning mix includes rock salt, cracked black pepper, minced dried garlic and onion, fennel seeds, and red chili flakes. You can crush these together using a mortar and pestle or a heavy-duty Ziplock bag and a rolling pin. After trimming excess fat and patting the steak dry, drizzle with vegetable oil and rub the seasoning mixture generously into the meat.

How can I make herb butter to serve with grilled steak?

Whip softened salted butter with minced rosemary, thyme, parsley, and garlic, then add a pinch of your steak seasoning blend. Shape the mixture into a log using plastic wrap and chill in the fridge or freezer until firm. Slice off rounds as needed to melt over hot steak for added flavor and richness.

What internal temperatures should I look for to cook steak to different levels of doneness?

Use a meat thermometer to ensure the steak is cooked to your preference: Rare at 125°F (cool red center), Medium Rare at 135°F (warm red center), Medium at 145°F (warm pink center), Medium Well at 150°F (slight pink center), and Well Done at 160°F (little or no pink). Remove the steak from the grill a few degrees before the target temperature to allow for carryover cooking.

Should I keep the grill lid open or closed when cooking steak?

Keep the grill lid closed while searing and cooking the steak. This traps heat inside, creating consistent temperatures and faster cooking. Closing the lid also helps develop a smoky flavor and keeps the steak juicy by preventing heat loss. Open the lid only to flip the steak or check temperature.

Grilled Steak Recipe With Garlic Herb Butter Sauce 2024

Ingredients

– 2 bone-in strip steaks, 1 lb each, cut 1-1/2 inches thick (or preferred steak cuts)

– 3/4 tablespoon rock salt

– 1 1/2 teaspoons whole black peppercorns

– 1/2 teaspoon minced dried garlic

– 1/2 teaspoon minced dried onion

– 1/4 teaspoon fennel seeds

– 1/8 teaspoon red chili pepper flakes

– 1 stick (1/2 cup) salted butter, softened to room temperature

– 1 tablespoon finely minced fresh rosemary

– 1 tablespoon finely minced fresh thyme

– 2 tablespoons chopped parsley

– 1 garlic clove, pressed or minced

– A big pinch of the homemade steak seasoning

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Instructions

1-Coarsely grind the rock salt, black peppercorns, dried garlic, dried onion, fennel seeds, and red chili flakes using a mortar and pestle or by crushing them in a heavy-duty ziplock bag.

2-Combine the softened salted butter with rosemary, thyme, parsley, garlic, and a pinch of the steak seasoning. Shape it into a log wrapped in plastic and chill until firm, which could be overnight or just 20-30 minutes in the freezer.

3-Trim any large fat pieces from the steaks to avoid flare-ups, dry them with paper towels, drizzle with vegetable oil, and coat generously with the steak seasoning.

4-Preheat your grill by turning half to two-thirds of the burners on high until it reaches about 500°F, or set up hot coals on one side for charcoal grills.

5-Sear the steaks on the hot side for 1 1/2 minutes per side, tweaking the time based on thickness for the best results.

6-Move the steaks to the cooler side, close the lid, and cook until they hit your desired doneness around 7-10 minutes for medium on 1 1/2-inch steaks.

7-Take the steaks off the grill, let them rest for at least 15 minutes, and top with thick slices of that homemade herb butter for a burst of flavor.

Notes

🔥 Create two heat zones on the grill for searing and indirect cooking
🌡️ Doneness temperatures: Rare 125°F, Medium rare 135°F, Medium 145°F, Medium well 150°F, Well done 160°F
❄️ Herb butter can be made in advance and stored chilled or frozen

Author: Brandi Oshea
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: American
Diet: None

Nutrition

Serving Size: 1 steak
Calories: 723
Sugar: 0.3
Sodium: 1611
Fat: 57
Saturated Fat: 28
Unsaturated Fat: 23
Trans Fat: 1
Carbohydrates: 3
Fiber: 1
Protein: 47
Cholesterol: 242