Grilled Steak
Learn how to grill steak so that it turns out perfectly each and every time. We have lots of tips and tricks for the best steak!
Servings: 6
Cost: $30.88, $5.15 per Serving
Ingredients
- Steak Strip, Ribeye and T-bone are my favorite
- Oil Olive, Canola or Vegetable for oiling grill grates
- Salt to taste
- Pepper to taste
- Butter ½ tablespoon per steak
Instructions
- Remove approximately 2½ pounds steak (such as ribeye, strip steak, or T-bone) from the refrigerator 45–60 minutes before grilling so the steaks can come to room temperature.
- Season both sides of the steaks generously with kosher salt and fresh cracked black pepper to taste.
- Preheat the grill to 400 degrees F.
- Lightly coat the grill grates with olive oil, canola oil, or vegetable oil to prevent sticking.
- Place the steaks onto the hot grill and cook for 3–5 minutes, depending on your preferred steak doneness.
- Flip the steaks and grill for another 3–5 minutes until cooked to your preferred temperature.
- Remove the steaks from the grill and top each steak with ½ tablespoon butter.
- Let the steaks rest for at least 5 minutes before slicing or serving.
Notes
The best way to test for doneness is by inserting an instant read thermometer into the thickest part of the steak. Do this through the side, not the top of the steak.
Steak Doneness
Rare - 120F, cool to warm red center
Medium Rare - 130F, Warm red center
Medium - 140F, Hot pink center
Medium Well - 150F, Mostly brown center
Well Done - 160F, full brown in color
Steak Doneness
Rare - 120F, cool to warm red center
Medium Rare - 130F, Warm red center
Medium - 140F, Hot pink center
Medium Well - 150F, Mostly brown center
Well Done - 160F, full brown in color
Nutrition
Calories: 521kcal | Carbohydrates: 1g | Protein: 46g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 153mg | Sodium: 168mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 211IU | Calcium: 18mg | Iron: 4mg
