Grilled Steak
A perfectly grilled steak has a deeply charred crust and a juicy, rosy center, and it is easier to nail than you think. High heat and a few simple rules are all it takes to get steakhouse results at home. Serve it with grilled vegetables or a crisp salad.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 ribeye or sirloin steaks
- 1 tbsp olive oil
- 1 tsp garlic powder
- to taste coarse salt
- to taste black pepper
Instructions
- Pat the steaks very dry and salt them at least 40 minutes ahead, or right before grilling.
- Rub with oil, garlic powder, and pepper, and let them come to room temperature.
- Preheat the grill to high, about 260C (500F).
- Grill the steaks for 4 to 5 minutes per side for medium-rare, turning once.
- Check the internal temperature and pull at 52C (125F) for medium-rare.
- Rest the steaks 5 to 10 minutes before slicing against the grain.
💡 Chef's tip
Pull the steak at 52C (125F) for medium-rare and let it rest 5 to 10 minutes; resting lets the juices redistribute so they stay in the meat when you cut it.
A hot grill and a dry surface are everything: patting the steak dry and salting it ahead pulls out surface moisture so the meat sears and browns instead of steaming.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 40 g
- Carbs: 1 g
- Fat: 28 g
