- Prep. Time: 15 min.
- Cook Time: 14 min.
- Yield: 2 servings
It may seem unnecessary to publish a recipe for how to grill a beef steak, but I’ve pretty much had requests for instructions on how to boil an egg!
This method is so simple for grilling the perfect steak time after time. Enjoy the smokey char of a high-quality cut of meat, and leave the steak sauce or barbecue sauce in the pantry!
My favorite cut of steak is the bone-in rib eye. It has a nicely balanced portion of the filet and the New York strip for balanced tenderness and flavor. For those of us that do not possess monstrous appetites, one 1-pound steak is more than enough for two adults to share.
For optimal results, bring the steaks to room temperature for 30 minutes prior to grilling. This will allow the muscles to relax, hence retaining all the juices when cooked.
Ingredients
- 2 1.5-inch-thick rib eye steaks (6–8 ounces each)
- 1 tablespoon of olive oil
- kosher salt
- freshly cracked black pepper
Instructions
- One hour prior to grilling, place the steaks in a gallon-sized zip-lock bag, rub with the olive oil, and refrigerate to marinate.
- 30 minutes later, remove the bag from the fridge and let the meat attain room temperature.
- 15 minutes later, turn on the grill to high heat. Remove the steaks to a plate and rub generously with the kosher salt and cracked black pepper.
- Continue to rest the meat for 15 minutes more while the grill reaches an even temperature.
- Grill steaks for 4-5 minutes, without flipping, until a slight char is achieved. Flip steaks once and grill for 3-5 more minutes to achieve the desired degree of “doneness.” 7 minutes total is perfect for a medium-rare to medium steak, depending on the exact thickness.
- Remove the steaks from the grill and let them rest for 5 minutes before serving or slicing.
- Serve with bearnaise sauce, green peppercorn sauce, and complementary sides. Among my preferred steak sides are baked potatoes, potatoes au gratin, roasted Brussels sprouts, grilled corn (seasonally), green beans amandine, and pommes frites.
- Pair grilled steaks with a full-bodied Pinot Noir or Cabernet Sauvignon.
