Grilled Steak with Perfect Sear (Printable)
Achieve juicy, perfectly seared steaks with minimal effort. Ready in 20 minutes for an impressive dinner.
# What You’ll Need:
→ Meats
01 - 4 boneless beef steaks (8 oz each), ribeye, sirloin, or strip
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 tsp dried rosemary
→ To Serve
07 - 2 tbsp unsalted butter
08 - Lemon wedges
# How-to Steps:
01 - Pat steaks completely dry with paper towels. Brush both sides generously with olive oil to ensure even searing.
02 - Combine kosher salt, freshly ground black pepper, minced garlic, and dried rosemary in a small bowl. Rub the mixture thoroughly over all surfaces of the steaks.
03 - Heat gas or charcoal grill to high temperature, reaching 450–500°F for optimal searing conditions.
04 - Place seasoned steaks directly on the hot grill grates. Cook for 4–5 minutes per side to achieve medium-rare doneness. Use an instant-read thermometer to verify internal temperature: 130°F for medium-rare or 140°F for medium.
05 - During the final minute of grilling, place ½ tablespoon of unsalted butter on top of each steak, allowing it to melt and infuse flavor.
06 - Remove steaks from grill and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Serve steaks immediately while hot, accompanied by fresh lemon wedges if desired.
# Expert Advice:
01 -
- The reverse sear method creates that irresistible crust while keeping the inside impossibly tender
- You can get restaurant results in under 20 minutes without any special skills or equipment
- The simple seasoning lets the beef flavor shine while the garlic and rosemary add just enough complexity
02 -
- Never cut into your steak immediately after grilling, or all those precious juices will end up on your plate instead of in the meat
- Letting the steaks come to room temperature for about 30 minutes before grilling helps them cook more evenly
03 -
- For the most accurate temperature reading, insert the thermometer into the thickest part of the steak without touching bone
- Season the steaks right before grilling rather than hours ahead, as salt can draw out moisture if left on too long