How to grill the perfect steak for your next summer cookout. This has a simple 3-ingredient rub with rosemary, salt, and pepper, but it’s all you need to make a flavorful and juicy steak. We used a Ribeye Steak but any thick-cut steak will do.

Thank you to Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff who sponsored this grilled steak recipe. I received compensation, but all opinions are my own.

Grilled ribeye steak on a platter with chimichurri sauce on the side

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Why we Love Grilling Steak:

There’s nothing like firing up the grill for a summer cookout to unite and bring people together and beef is our favorite protein for the grill – from steaks to juicy burgers! Grilling is one of the best ways to cook beef. We love the smoky flavor from grilling and this method produces a tender and juicy steak. It’s also really easy to create a steakhouse quality steak at home.

Everything just seems to taste better when it’s grilled. If you are new to grilling, this easy and fun recipe is a great starting point. Make this and you will be known for your grilled steak.

Sliced grilled steak on a platter with rosemary

The Best Steaks for Grilling:

Beef is incredibly versatile and it’s easy to swap with a different steak depending on availability, budget, and preference. Any thick-cut (about 1 1/4″ thick) steak will work for this recipe (bone-in or boneless). We love a well-marbled steak for grilling for the juiciest results. These are our favorite steaks for the grill:

  • Ribeye Steak – we used a bone-in ribeye here. Ribeye steaks are cut from the whole Rib. Ribeye is considered the “king of the grill.” A lower-cost alternative would be a Chuck Eye Steak.
  • T-Bone Steak – a bone-in steak which is actually a combination of New York Strip Steak and Tenderloin Steak. A good alternative for the T-Bone is a Porterhouse Steak.
  • New York Steak – also known as a “Strip Steak” or “KC Strip,” this one is well-marbled and juicy. This is also our favorite cut for Pan-Seared Steak.
  • Top Sirloin Steak – a versatile favorite that is juicy and tender.

Ribeye Steaks for grilling with rosemary, salt and pepper

How to Grill the Perfect Steak:

  1. Season the steak with salt, pepper, and rosemary. Grill right away or cover with plastic wrap and refrigerate up to 2 hours. Make your Chimichurri Sauce and refrigerate at the same time.
  2. Preheat grill to med-high. Place steaks on the grill, cover, and reduce heat to medium. Cook 4 to 5 minutes per side for medium rare (flipping once), OR until you’ve reached your desired doneness (see steak grilling chart below).
  3. Remove steaks from the grill and rest for 15 min before slicing. Serve with chimichurri sauce if desired.

Step by step photos of seasoning and grilling steak

How Long to Grill Steak:

Insert an instant-read thermometer into the side of the steak in the thickest part. For an accurate temperature reading, avoid touching the bone or fat. Keep in mind thick steaks will continue to rise in temperature an additional 5 to 10 degrees once off the grill so remove them about 5-10 degrees before they reach their ideal temperature. Follow this steak cooking chart:

  • Medium Rare doneness – the final temperature will reach 145˚F. The USDA recommends cooking steaks to a minimum internal temperature of 145˚F.
  • Medium doneness – the final temperature will reach 160˚F

Testing doneness of steaks with thermometer

Pro Tips for Grilling:

These are our best tips for grilling success so you can be the pitmaster of your own back yard.

  • Clean the Grill – keep the grates and inside surfaces clean to prevent flare-ups
  • Don’t Flip Steaks too Much – you want the steak to form a good sear so one flip is all you need
  • Avoid Overcooking – the temperature will continue to rise once thick steaks are off the grill so take them off earlier. See the chart above for how long to cook steak.
  • Rest Steaks – tent the beef with aluminum foil to help the steak rise in temperature and let steaks rest 15 minutes before slicing so they don’t juice out on your plate.

The best grilled steak on a platter served as a chimichurri steak

What to Serve with Grilled Steak:

We love topping steaks with a simple homemade Chimichurri sauce which adds an amazing fresh flavor. Steaks pair really well with these sides:

Juicy bite of steak on a fork topped with chimichurri sauce

I hope this becomes your go-to grilled steak recipe and make sure you try that Chimichurri sauce. It is a game-changer!

Natasha's Kitchen Cookbook

Perfect Grilled Steak Recipe (Steakhouse Quality)

4.94 from 15 votes
Author: Natasha Kravchuk
Grilled Steak on blue platter served with chimichurri sauce
Grill the perfect steak for your next summer cookout. This 3-ingredient rub with rosemary, salt, and pepper is so simple, but it's all you need to make a flavorful and juicy steak. We used a Ribeye Steak but any thick-cut steak will do.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients 

Servings: 4 servings from 2 large steaks
  • 2 Ribeye Steaks, (1.3 lbs each steak and 1 1/4" thick)
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 sprigs fresh rosemary, (or 1 Tbsp of finely chopped leaves)
  • Chimichurri sauce, optional to serve

Instructions

  • Season the steak generously with salt, pepper, and rosemary.
  • Preheat grill to med-high. Place steaks on the grill, cover and reduce heat to medium. Grill for about 4-5 min each side for medium rare (flipping only once) or until you've reached your desired doneness on an instant-read thermometer.
  • Remove steaks from the grill, tent with foil and rest for 15 min before slicing against the grain. Serve with chimichurri over the sliced steak if desired.

Notes

*Steak Temperature Notes: The temperature will rise another 5 to 15 degrees once steaks are off the grill so remove them according to this chart - 
For Medium/Rare: remove steaks when they reach 130˚F to 140˚F (the temperature will continue to rise as it rests to 145˚F for med/rare).
For Medium Doneness: take steaks off the grill at 145˚F to 150˚F (the temperature should reach 160˚F after resting the steak).

Nutrition Per Serving

237kcal Calories1g Carbs23g Protein16g Fat7g Saturated Fat69mg Cholesterol931mg Sodium303mg Potassium1g Fiber1g Sugar39IU Vitamin A8mg Calcium2mg Iron
Nutrition Facts
Perfect Grilled Steak Recipe (Steakhouse Quality)
Amount per Serving
Calories
237
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
69
mg
23
%
Sodium
 
931
mg
40
%
Potassium
 
303
mg
9
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
39
IU
1
%
Calcium
 
8
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: grilled steak, grilling steak, how to grill steak
Skill Level: Easy
Cost to Make: $$
Calories: 237

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • lena
    November 13, 2023

    Hi i have an Cosori airfryer how can i do it in that Thanks

    Reply

    • NatashasKitchen.com
      November 13, 2023

      Hi Lena! I’m sorry, I don’t have instructions for air frying this.

      Reply

  • Margo
    November 17, 2022

    Everyone says to rest your steak before cutting. I like my steak medium rare. Anything past that just doesnt taste good. How do you rest steak for 15 minutes without it getting cold? This is my dilemma.

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Margo, you can trap heat by wrapping the plate with aluminum foil. Once the resting time is up, remove the foil and enjoy.

      Reply

  • rose
    July 23, 2022

    hey Natasha! I have been grilling for many years and love it! Making mistakes helps us learn what NOT to do the next time, and trying something for the first time and having it turn out beautifully always feels like we won, right? ha. I do have a q: What do you think of the point many make regarding not salting meat before grilling as it pulls much of your juice out?

    Reply

    • Natasha
      July 25, 2022

      Hi Rose, the steak should either be seasoned and grilled right away or marinated for a longer period of time.

      Reply

  • Petro Heller
    July 1, 2022

    It all sound delicious Natasha, but how much must the temperature be for a well done steak? ( Eating something bloody is not something I do.)
    Thank you for all your delicious recipes!

    Reply

    • NatashasKitchen.com
      July 1, 2022

      Hi Petro, you can take the steak off at 155-160 ℉ for a steak that is well done.

      Reply

  • lowandslow
    December 6, 2021

    Please post your interpretation of a sous vide steak recipe if possible.

    Reply

    • Natashas Kitchen
      December 6, 2021

      Thank you so much for that suggestion!

      Reply

  • Peggy
    August 12, 2021

    Yum yum yum! It turned out delicious. Thanks for the recipe, I would have never thought to try a rosemary rub on steak.

    Reply

    • Natasha's Kitchen
      August 12, 2021

      You’re very welcome, Peggy. I’m glad you enjoyed it!

      Reply

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