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If you’ve ever wanted to make the perfect grilled steak at home, this is the method I use on repeat. It includes all the tips I’ve learned over the years and delivers a rich sear with a juicy, tender center every time.
There is something incredibly satisfying about grilling a steak just right. The smell, the sizzle, the moment you slice into it — it never gets old. We’ll go step by step through how I prep, season, grill, and finish the steak with a simple garlic thyme butter. It is a reliable method that really works, whether you are trying steak on the grill for the first time or just want a simple approach that gives great results.
If you are looking for other easy ways to cook steak at home, you might also like my air fryer steak, crockpot steak and gravy, or pepper steak.
Table of Contents
What you’ll need
- Steak: I usually go for boneless ribeye because of its marbling and tenderness, but you can also use New York strip, sirloin, or filet mignon. Just make sure the steaks are about 1 to 1¼ inches thick for best results on the grill.
- Salt: A generous pinch helps bring out the flavor and creates a nice crust. If you’re using fine salt, go a little lighter.
- Black pepper: Freshly cracked adds just the right bit of warmth and sharpness.
- Smoked paprika (optional): Adds a subtle smoky depth that works beautifully with the grill. I like the extra layer it brings, but it’s totally optional.
- Oil: I use a high smoke point oil like avocado or canola. Olive oil works too — just watch the heat as it can burn more quickly.
- Butter: Melted gently and spooned over at the end for extra richness.
- Garlic: I used two cloves here for more flavor. Finely minced or grated helps it melt into the butter.
- Fresh herbs: I used a combination of thyme and rosemary. You can use either one or both, fresh or dried.
See printable recipe card below for the full ingredients list and quantities.
How to make grilled steak
1. Let the steaks come to room temperature
Take the steaks out of the fridge about 30 to 40 minutes before grilling. This helps them cook more evenly and avoids a cold center with an overcooked exterior.
2. Season the steaks
Pat the steaks dry with paper towels. Sprinkle both sides with salt, pepper, and smoked paprika if using. Drizzle with a little oil and rub it all over the surface to help prevent sticking and build a good crust.
3. Preheat the grill
Preheat your grill with the lid closed for about 10–15 minutes. You want it nice and hot before the steaks go on. If you can, set up one side to be hotter than the other — this way, you can sear on one side and finish on the cooler side.
4. Grease the grill grates
Just before placing the steaks on the grill, use tongs to rub an oil-soaked paper towel over the grates. This helps prevent sticking.
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85. Sear the steaks
Place the steaks over the hottest part of the grill. Sear for about 3–4 minutes on each side with the lid open. Flip once the crust has formed and the steak releases easily.
6. Move to the cooler side and finish cooking
Slide the steaks over to the cooler side of the grill and close the lid. Let them cook until they reach your preferred doneness. A meat thermometer is really helpful here:
• Rare: 120–125°F
• Medium rare: 130–135°F
• Medium: 135–145°F
• Medium well: 145–155°F
• Well done: 155°F and up
For reference, my steak registered 143°F and was right in that medium range — juicy but fully cooked through.
7. Make the garlic herb butter
While the steaks finish, mix the softened butter with the garlic and chopped herbs in a small bowl. The butter should be at room temperature so it spreads easily and melts gently over the warm steak.
8. Rest and serve
Transfer the steaks to a plate or board and rest for 5 to 10 minutes. Spoon the garlic herb butter over the top just before serving.
Pro tips
- Use steaks that are evenly thick: This helps them cook at the same rate and makes it easier to get an even sear and doneness.
- Don’t skip the resting time: Resting the steak helps the juices settle so they don’t run out when you slice. Even five minutes makes a difference.
- Room temp butter spreads better: For the garlic herb butter, softened butter blends more easily and melts naturally over the steak — no need to cook it.
- If in doubt, use a thermometer: It takes the guesswork out. Even if you prefer to go by feel later on, it’s worth having at first.
- Start with a hot grill: You want to hear that sizzle right away. It’s key to building a proper crust.
- Don’t move the steak too soon: Let it sit undisturbed while searing. If it sticks, it’s not ready to flip — give it another minute and it will release naturally.
How to serve grilled steak
For a full meal, I like to pair grilled steak with something fresh and colorful on the side. Try it with grilled potatoes in foil, grilled asparagus, grilled broccoli, or grilled onions. For a lighter option, a fresh salad works beautifully — I love serving it with watermelon salad, Shirazi salad, or Mediterranean salad.
Storage instructions
Store: Let any leftover steak cool completely, then store it in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently in a skillet over low heat or in the microwave at 50% power to avoid overcooking. It’s also great sliced cold over salads or tucked into wraps the next day.
Cooked steak is not ideal for freezing, as it can dry out or lose its texture when reheated. If you want to freeze, it’s better to do so before cooking.
FAQs
Keep the lid open while searing so you can watch the crust form. Once the steaks move to the cooler side to finish cooking, close the lid to maintain steady heat.
You can gently press the steak with tongs or your finger — the firmer it feels, the more done it is. That said, if you’re unsure, a thermometer is the easiest way to get consistent results.
More grilling recipes to try
If you’re firing up the grill, here are a few more favorites to round out your summer menu:
Tried this grilled steak recipe? Leave a comment below! I’d love to hear how it turned out — and what you served it with.
Easy Grilled Steak
Equipment
Ingredients
- 2 ribeye steaks (or NY strip/sirloin), about 1 to 1¼ inches thick
- Salt to taste
- Black pepper to taste
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon avocado oil or canola oil
- 2 tablespoons butter softened
- 2 garlic cloves finely grated or minced
- A few sprigs fresh thyme and/or rosemary
Instructions
- Take the steaks out of the fridge and let them come to room temperature for 30 to 40 minutes.
- Pat them dry with paper towels. Season both sides with salt, pepper, and smoked paprika if using. Drizzle with oil and rub to coat.
- Preheat the grill with the lid closed for 10 to 15 minutes. Set up a hot and cooler zone if possible.
- Grease the grill grates with an oil-soaked paper towel held with tongs.
- Place the steaks on the hot side and sear with the lid open for 3 to 4 minutes per side, until a crust forms.
- Move to the cooler side, close the lid, and cook to your desired doneness:Rare: 120–125°FMedium rare: 130–135°FMedium: 135–145°FMedium well: 145–155°FWell done: 155°F and up
- Meanwhile, combine softened butter with garlic and herbs in a small bowl.
- Let the steaks rest for 5 to 10 minutes, then spoon the garlic herb butter on top and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this b done in the air fryer?
Easy, juicy and delicious!!!!
Glad you like it 🙂