2.669
Perfect Grilled SteakFor juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
  • 1 porterhouse, flank, or rib-eye steak, 1 3/4 pounds and 1 1/2 inch thick
  • Coarse salt and ground pepper
servings:2 3
  1. Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.
  2. Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.

Perfect Grilled Steak

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For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
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Ingredients

  • 1 porterhouse, flank, or rib-eye steak, 1 3/4 pounds and 1 1/2 inch thick
  • Coarse salt and ground pepper

Directions

  1. 1Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.
  2. 2Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.
8 USER REVIEWS
  • 24 oz Steak

    star44

    @Greg,

    No disrespect but if you cook a 24 oz steak for 3 - 4 minutes each side on medium / high heat you will have a completely blood rare piece of meat. I usually buy 16 oz NY Strips at 1" thick maybe a tad thicker. Need about 5 minutes a side on high heat with 8-10 minutes rest and there you have a nice medium rare piece of meat. Guessing if the steak is 50% larger and 1/2" thicker the 8 minutes a side is probably correct.
  • How to get a good char

    star55

    If you prefer the steak medium then buy a thinner cut steak or once you finish charring both sides, then reduce the heat and finish cooking for a few minutes.
  • ???

    star22

    I don't know if this recipe works or not. I don't use a timer or thermometer, and I've never had problems of not having steaks come out the way my guests want them. I will add this to the recipe...I marinate a ribeye in Bernstein's Cheese & Garlic Italian Salad Dressing overnight or longer. And I season salt & pepper, & garlic powder both sides before I marinate them too. Using a gas grill is OK, charcoal better. I keep the top up or off when grilling steaks. But this recipe is like 1000 angels dancing on your tongue. There is no better steak.
  • Grill Master

    star55

    Have been grilling steaks since I was 12 years old ( 52 years). This is exactly the way my Dad taught me to do it. He always said if you want it well done you need to have a hamburger. I add kosher salt and fresh ground pepper and use a thermometer. Then take it off at about 135 degrees for medium, and let it rest for 6-8 minutes. It will gain 3-4 degrees while resting. If I can't get a pre-packaged steak 1 to 1.5 inch thick, I ask the butcher to cut it.
  • what?

    star11

    thats it? s&p put it on the grill? lol wow i never would have figured that out on my own

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