Grilled Beef Steak Recipe (Perfectly Juicy)

I have grilled steaks for years, testing different techniques, cuts, and temperatures to get it just right. There is a big difference between a dry, overcooked steak and one that is juicy, perfectly grilled, and packed with flavor.

Whether you are making filet mignon, sirloin steak, or a juicy ribeye, I will guide you through the process to achieve the perfectly grilled steak every time.

This method works whether you are using a charcoal grill, gas grill, or cast iron skillet - get ready to impress your taste buds.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 2

Ingredients

I have tested many ingredient combinations, but this is my go-to for a juicy steak with incredible flavor.

• 2 thick-cut ribeye steaks (or New York strip steak, filet mignon, or skirt steak)
• 2 tbsp olive oil or avocado oil
• 1 tbsp kosher salt
• 1 tbsp ground black pepper
• 1 tsp garlic powder
• 1 tbsp balsamic vinegar
• 2 tbsp garlic herb butter
• 1 sprig fresh rosemary

Instructions

I have grilled more steaks than I can count, and this is the step-by-step process I follow every time.

1. Let your steak sit at room temperature for 30 minutes before cooking. This ensures even cooking and a perfect steak.
2. Pat dry with a paper towel to remove excess moisture, then coat with olive oil. Sprinkle evenly with garlic powder, kosher salt, and pepper. For added depth, brush with balsamic vinegar.
3. Preheat the grill. If you're using a charcoal grill, light the coals and let them get red hot. Use a wire rack to set up direct heat and indirect heat zones. If it's a gas grill, set to high heat (450-500°F) for at least 15 minutes.
4. Sear the steak over direct heat for 2-3 minutes per side to develop a crust. Then move the meat to indirect heat and close the lid.
5. Use an instant-read meat thermometer to check the internal temperature as per your desired doneness: Rare: 120°F, Medium Rare: 130°F, Medium: 140°F or Well-Done: 160°F.
6. Remove steak from the grill and place it on a cutting board. Tent with foil and let it rest for 5-10 minutes to retain juices.
7. Slice against the grain and serve with garlic herb butter. Pair with red wine for an unbeatable meal.

"The secret to a great steak is patience—let it rest, and do not rush the sear."

- Gordon Ramsay, British Celebrity Chef & Restaurateur

Recipe Notes

• Choosing the Right Cut: Ribeye is rich and juicy, New York strip has a firmer bite, and filet mignon is incredibly tender.
• Marination Tips: If using skirt or flank steak, marinate for at least 4 hours to tenderize the meat.
• Avoid Overcooking: Searing locks in juices, but cooking too long at high temperatures can make the steak dry.

According to a study high-heat searing locks in juices, but overcooking at high temperatures can form harmful compounds [1].

Nutrition Facts (Per Serving)

• Calories: 600
• Protein: 50g
• Carbohydrates: 3g
• Fat: 45g
• Fiber: 0g
• Sugar: 1g

How to Choose the Best Steaks

Picking the right steak is half the battle when it comes to grilling. I always look for well-marbled cuts because the fat melts into the meat, making it incredibly juicy.

• Ribeye – If you want a rich, juicy steak with bold flavor, ribeye is the way to go. The heavy marbling means it stays tender and moist even if you slightly overcook it. 
• New York Strip – This cut has less fat than ribeye but still delivers great beefy flavor with a firmer bite. 
• Filet Mignon – If tenderness is your top priority, filet mignon is the best choice. It has almost no fat, so it does not have the deep, beefy flavor of a ribeye or strip steak, but it makes up for it with an incredibly soft, buttery texture that practically melts in your mouth.
• Skirt and Flank Steak – These cuts are lean and packed with bold, beefy taste. They can be a little tough, so they work best when marinated to break down the muscle fibers and add moisture.

Best Marinades to Tenderize Steak

A great marinade not only adds flavor but also breaks down muscle fibers for a more tender bite. I swear by these combinations for any grilled steak recipe:

• Soy Sauce & Balsamic Vinegar – This combo brings out deep, savory flavors while also making the steak more tender. 
• Garlic, Olive Oil & Fresh Rosemary – When cooking steak, this is a simple yet powerful mix that gives steak a classic, aromatic flavor. The olive oil helps the garlic and rosemary infuse into the meat, creating a well-balanced taste that pairs well with grilled steaks.
• Brown Sugar & Soy Sauce – This blend creates a perfect balance of sweet and savory, enhancing the natural flavor of the steak while adding a slight caramelized crust. 
• Red Wine & Garlic – Red wine is great for intensifying the steak’s natural richness, while garlic adds a bold, savory punch. 

What to Serve with Grilled Steak

A great steak deserves equally great sides. Here are my top picks:

• Garlic Mashed Potatoes – Buttery and smooth, they complement the richness of the steak.
• Grilled Asparagus – Adds a fresh, slightly smoky crunch to the meal.
• Caesar Salad – A crisp, tangy contrast to a juicy steak.
• Creamed Spinach – A steakhouse favorite that is easy to make at home.

Related Articles: 

• Bulgogi Steak Recipe
• Steak and Shrimp Stir Fry Recipe
• Balsamic Steak Salad Recipe

How to Store Leftover Steak

Proper storage keeps steak fresh for another meal. Here is how I do it:

• Refrigerate: Place the steak in an airtight container and store it for up to 3 days.
• Freeze: Wrap in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months.
• Reheat Properly: Avoid the microwave, as it dries out the meat. Instead use a cast iron skillet and reheat over low heat with a bit of butter or use the oven and warm at 275°F until the internal temperature reaches 130°F.

FAQs

References:

1. https://pmc.ncbi.nlm.nih.gov/articles/PMC6957442/