Perfect Grilled Steak Recipe

Easy Grilled Steak with Herb Butter

This grilled steak recipe is foolproof, and like any good steak, the method is what makes it. Whether you’re cooking steak in the oven, a grilled flank steak recipe, or learning how to cook sirloin steak, how you cook it matters just as much as the cut.

The two-zone method is the trick. Sear over high heat to build a crust, then finish on the indirect side so the inside of the steak cooks through without burning. A simple homemade steak seasoning and a dollop of garlicky herb butter make this tender, juicy steak the best.

Find the full printable recipe with specific measurements below.

• Bone-in steaks: This recipe is written for thick bone-in steaks, about 2 to 2½ inches, like a ribeye steak or T-bone. The thickness is important for the two-zone method to work correctly. Thinner steaks cook much faster, so adjust accordingly.
• Steak rub: My homemade steak rub combines brown sugar, paprika, chili powder, garlic powder, onion powder, and a touch of cornstarch to create a crust that caramelizes beautifully when seared.
• Herb butter: Softened butter whipped with garlic, rosemary, and parsley. Make it ahead and keep it in the fridge for clean slices. It melts perfectly over the hot steak!
• Oil, salt, and pepper: You’ll need salt and pepper for the dry rub and the compound butter.

How to Grill Steak Perfectly

Mix the steak rub ingredients in a small bowl. Trim any large pieces of excess fat off the steaks and pat them dry with a paper towel. Rub a bit of oil onto the steaks and then press the dry rub firmly onto both sides of the steaks so it adheres well.

Preheat half the grill to 500°F and keep the other half off. Once hot, sear the steaks on the hot side of the grill grate for 1 1/2 minutes per side with the lid closed. Then, move them to the cooler side of the grill and continue cooking with the lid closed for another 7 minutes.

Let the sizzling steak rest on a platter for 15 minutes. Then, top with a pat of butter, slice against the grain, and enjoy!

Grilling Tips

• Pat the steaks completely dry before seasoning. Otherwise, any moisture on the surface will steam instead of sear, and you’ll lose that gorgeous crust.
• Don’t skip the rest. I know fifteen minutes feels like a long time when you’re hungry, but resting allows the juices to redistribute through the meat.
• Use a meat thermometer. An instant-read thermometer is the only reliable way to hit your target doneness. Just pull the steak a few degrees early, since it will keep cooking as it rests.
• You can use a marinade instead. If you prefer a marinade over a dry rub, try my easy steak marinade.
• Different herbs. Swap the fresh herbs in your garlic herb butter and use whatever is in your fridge.