If you’re wondering how to grill steak, this easy recipe will point you in the right direction with tips and resources!
These days it seems like “grilling season” is a thing of past, with many people choosing to fire up their grills throughout cooler weather (and even snow). That said, I personally love grilling the weather’s warm, the sun’s shining, and when it’s fun to be outside relaxing and enjoying the experience.
Grilled chicken, shrimp, veggies, and even pizza — I love all of it. The charred crispiness that develops around the edges, searing in all the juices as meat sizzles on the piping hot grill top … it’s divine.
And if you’re feeding a crowd, there are so many different ways to prep enough food, skewers being one!
Grill up some skewered meat with peppers, onions, tomatoes, and any other seasonal vegetables. Steak works well if you’re insistent on mixing things on the same skewer, especially if you prefer it cooked to medium, since you don’t have to be as careful about meeting a certain internal temperature to be safe to eat (like chicken).
Tip: Keep your meat and veggies on separate skewers since they cook for different amounts of time, and this will ensure the meat’s not over (or under!) done, and the vegetables aren’t a sloppy, overcooked mess.
Speaking of steak, sometimes there’s nothing more satisfying than a grilled rib-eye.
I like to season my rib-eyes with salt as soon as I get home from the grocery store, and then store them in the fridge until cook time, thanks to Samin Nosrat’s advice in (affiliate link) Salt, Fat, Acid, Heat and Netflix show of the same name.
If you happen to have a larger cooking surface on your grill, you can cook your rib-eyes, chicken, and/or fish, and also have room for the rest of your meal — potatoes, asparagus, corn? The sky’s the limit.
We don’t eat steak as often these days because it’s pricey, so when we do, we like ours cooked perfectly. Grilling is our favorite method!
- 2 rib-eye steaks, 1 to 1-1/2" thick
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Preheat the grill to medium-high. Pat the steaks so that they're dry. Combine the salt, pepper, garlic and onion powders, and then rub the blend into the steaks on both sides. Drizzle them with olive oil.
- When the grill's good and hot, place the steaks on, close the grill lid, and let them cook for 4 minutes.
- Open the grill lid, drizzle them with olive oil, then flip the steaks and continue letting them cook for another 4 minutes.
- Remove them from the grill, and let them rest for 5 minutes before eating!
Depending on the thickness of your steaks, and the temperature of your grill, you might need to let the steaks cook a little longer, or a little shorter. We aim for a medium-rare to medium doneness at our house, which means the steaks are a nice deep pink in the center when we cut them open.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 3224mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 22g