Best Way To Grill Steak For Your Next Big Dinner

For two million years, humans have hunted for meat and have cooked it. Is it any wonder that even now, we crave it? But what’s the best way to grill steak? This basic cooking query is one that both haunts culinary neophytes and inspires experienced chefs to write dissertations.

When I first started cooking for myself, fresh out of college in my own apartment, I believed the best made steak was in a restaurant. Could I even hope to get that perfect-for-me, medium-rare, juicy steak? It turns out, yes, I could! As far as I am concerned, learning to cook a steak well is a top life skill, right along with changing your own oil and folding a fitted sheet. If you love meat, steak is one of life's great pleasures, particularly when you learn you do not have to always pay a fancy restaurant to partake!

FAQ: Best Way to Grill Steak

Steak Being Grilled

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The truth of the matter is that, like most things, the best way to grill steak is relative. As long as you have a decent cut of meat and a good source of heat, you can have an incredible grilled steak. But before you can determine the best way to grill steak, you need to examine the factors that go into making a great steak in the first place.

Choose the right cut

Quality and fat matters

Marinate or dry rub

Doneness: Time versus temperature

The Best Way to Grill Steak- Tried and True Recipes

Steak Being Grilled

Image source: pixabay

Scouring the internet yielded some mouthwatering recipes for grilling a steak. There is something for just about every type of taste.

How we Reviewed

I have collected some of the best recipes based on my experience as a home cook. These recipes are perfect for the weekend cook just starting as well as the burgeoning home gourmet. Any of them could just be your best way to grill steak.

Steak with herb butter

Steak Being Grilled

Image Via pixabay

In a world where quick cooking is all the rage, people overlook time as an essential ingredient. This recipe from Summer Miller from Simply Recipes calls for an up to 48-hour rest for a steak, but the results promise to be worth it. Sometimes the best way to grill steak is to let it marinate.


  • 1 1/2 inch thick ribeye
  • 3/4 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 1 tablespoon fresh rosemary, minced
  • 4 sprigs of thyme
  • 1 clove garlic, minced
  • 1 shallot, minced


Trim the extra outside fat off of your ribeye and then season with salt and pepper. Summer recommends that this steak rests uncovered in the refrigerator for at least an hour but preferably up to 48 hours. This long rest will help the steak dry out, concentrate the flavors, and help develop a nice crust when cooking.

An hour or so before cooking, prepare your herb butter by melting the butter and adding the herbs and aromatics. Letting the aromatics sit in the melted butter on a warm burner will help the flavors infuse into the fat, which is a good thing.

Prepare your grill to 450 degrees Fahrenheit, building a fire to one side so that you have a place to cook directly and indirectly.

The best way to grill steak using this method is to start cooking on the hot side, over direct flame. Baste with the butter, close the lid and cook for two minutes. Open the lid, flip the steak, baste with butter, close the grill and then go for another two minutes. Repeat this for about 10 minutes or until the steak registers 5 degrees less than your desired doneness.

Let the steak rest for 5 to 10 minutes before serving. Cut the steak against the grain and serve with any extra herb butter.

How to make cheap chuck eye steaks taste like rib eyes

Meat With Pepper

                Image source: pixabay

Do you want a juicy rib-eye steak but they're a bit pricey for your budget? Never fear because Lauren from Wicked Spatula has an excellent recipe for making the cheaper chuck eye taste more like expensive stuff.


  • 4 chuck eye steaks (approximately 6-ounces each)
  • Coarse salt and cracked pepper
  • 1 tablespoon minced cilantro
  • 4 tablespoons softened butter
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • 1/2 Fresno chili, minced


Take your chuck eye steaks and season them liberally with salt and pepper. The best way to grill steak according to Lauren is to sear them on the grill. Lauren recommends about five minutes per side for medium rare, but I recommend using a thermometer to check for doneness.

Her secret to delicious steak is her herb butter. To make it, mix the butter, herbs, and chili. Top the warm, rested steak with a tablespoon or so of the herb butter and serve.

Grilled filet mignon with herb butter and Texas toasts

Mignon Cut

               Image source: pixabay

This recipe from Eating Well takes the luxurious filet mignon cut and elevates it to healthy decadence by serving it over whole-grain Texas toast with watercress. (If you do not like watercress, you can easily substitute another leafy green vegetable.)


  • 1 pound filet mignon, 1 1/2-inch thick, cut into 4 portions
  • 1 tablespoon butter, softened
  • 3 teaspoons olive oil
  • 1 teaspoon fresh chives, chopped
  • 1 tablespoon capers, chopped
  • 3 teaspoons marjoram or oregano, divided
  • 1 teaspoon fresh lemon zest, divided
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon fresh rosemary
  • 2 cloves garlic
  • 4 slices whole-grain bread
  • 4 cups watercress, trimmed and chopped


Combine the butter, olive oil, chives, one teaspoon of marjoram, half a teaspoon of lemon zest, and a dash of salt. Stir to combine well and set aside in the freezer until needed.

Grill the bread over high heat until toasted. Remove to a plate.

Season your filet mignon with salt, pepper, garlic, and rosemary. Grill over high heat, three to five minutes per side or until five degrees from its desired doneness. Eating Well recommends the best way to grill steak with this recipe is until it's medium-rare.

Remove the steaks and set on top of the grilled bread. Let the steaks rest for about five minutes.

Grilled "Shaking" Beef

Meat With Lettuce

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One of my family’s favorite Vietnamese recipes is bo luc lac or “shaking beef,” served over a bed of greens. The dish gets its name for the traditional method of stir-frying cubes of seasoned beef in a wok. In this grilled version, I use sirloin but feel free to substitute with rib eye or filet if your budget allows.


  • 1 1/2 pounds sirloin steak
  • 1 tablespoon Maggi seasoning sauce or soy sauce
  • 3 tablespoons fish sauce
  • 1 tablespoon garlic, chopped
  • 1 tablespoon shallot, chopped
  • 3 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 tablespoons lime or lemon juice
  • 1 tablespoon oil
  • 1 teaspoon freshly ground black pepper
  • 4 cups green leaf lettuce
  • 1 Roma tomato, quartered
  • 1 tablespoon olive oil
  • 1/2 cucumber, sliced
  • 1 clove garlic, finely chopped
  • 1 Thai birds eye chili, cut into rings


Combine the soy sauce, garlic, shallot, oyster sauce, sugar, oil, and black pepper in a bowl. I recommend using Maggi seasoning sauce for this recipe. However, a dark soy sauce will also work.

Marinate the steak in the sauce for at least two hours and up to six. Be careful not to marinate too long, as the steak can get too salty.

Remove the steak from the marinade and pat dry. Grill over direct heat until five degrees from your desired doneness. My recommendation for the best way to grill steak with this recipe is medium rare. Remove from heat and let rest.

While the steak is resting, assemble the dressing. Combine the fish sauce, brown sugar, and lime juice, stirring to dissolve the sugar. Add the olive oil, garlic and birds eye chili and whisk to combine.

To serve, arrange the lettuce, cucumber, and tomatoes on a large plate. Slice the steak into 1/2-inch cubes. Place in a bowl and toss lightly with half the dressing. Plate the steak cubes on top of the salad and then drizzle the remaining dressing onto the meat and vegetables.

Korean-Style Short Ribs

Meat With Herbs

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This recipe is my take on the incredible Korean-style short ribs, known in Korean as galbi. These ribs are a must-have summertime (or anytime) dish for my family. If you can find them, use flanken cut short ribs or, otherwise, butterfly your own. The pureed fruit in the recipe may seem a little unusual, but it lends a nice, sweet flavor to the dish. Korean pear is traditional, but you can easily substitute another pear or sweet apple.


  • 2 to 3 pounds beef short rib (flanken or butterflied, at least 1/4-inch thick)
  • 2/3 cup soy sauce
  • 1 pear (or apple), peeled, cored, and sliced
  • 1/2 small onion
  • 2 tablespoons sesame oil
  • 2 stalks green onion, minced
  • 3 cloves garlic, minced
  • 2 tablespoons sugar
  • 1 teaspoon ginger, minced


Combine your pear (or apple) and onion in a food processor and process until pureed. Try to use a sweet apple like a Fuji apple. Combine your soy sauce, sesame oil, sugar, garlic, ginger, green onion, and the puree in a large bowl. Stir until well mixed. If you like a little bit of spicy heat, add a tablespoon of Korean pepper flakes. If you do not have Korean pepper flakes, red chili flake will also work.

Add the beef short ribs, mixing to coat each piece well. Marinade the meat for at least four hours and up to overnight.

Preheat your grill from medium-high to high heat. Remove the meat from the marinade and cook until your desired doneness. For this recipe, the best way to grill steak is entirely up to you. Serve with rice and Korean pickled cabbage kimchi.

Cleaning Your Plate

When it comes to finding the best way to grill steak, there are about as many recipes and methods as there are people in this world. It all comes down to finding the steak you like. Season it well, treat it right and cook it to your desired doneness and you are sure to find the recipe for you.