Grilled Steaks Recipe

Bring to room temperature

Remove steaks from the refrigerator and pat dry with paper towels. Let sit, uncovered, at room temperature for 30–45 minutes to ensure even cooking.

Season

Lightly coat both sides of each steak with the neutral oil (about 1/2 tsp per side). Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl and evenly season both sides of each steak, pressing the rub gently into the meat.

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). If using a charcoal grill, bank coals to create a hot direct-heat zone. Clean and oil the grill grates to prevent sticking.

Sear first side

Place steaks directly over the hottest part of the grill. Sear with the lid open for 3–4 minutes undisturbed to develop a crust and grill marks (for 1" thick steaks).

Flip and continue cooking

Flip steaks and cook with the lid closed for an additional 3–5 minutes depending on desired doneness: about 3–4 minutes for medium-rare (internal 130–135°F / 54–57°C), 5–6 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer inserted into the thickest part to check doneness.

Optional crosshatch marks

For crosshatch grill marks, rotate steaks 45° halfway through each side's searing time.

During the last 1–2 minutes of cooking, add unsalted butter, crushed garlic cloves, and herb sprigs to a small cast-iron skillet placed on the cooler side of the grill or directly on the grate beside the steaks. Spoon the melted butter and herb-garlic mixture over the steaks once or twice to baste and add flavor.

Remove steaks from the grill and transfer to a cutting board or platter. Tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute (rest time longer for thicker cuts).

After resting, optionally sprinkle flaky sea salt and chopped parsley over the steaks. Serve with lemon wedges on the side to squeeze over the steak if desired.

Always use an instant-read thermometer for best accuracy. Carryover cooking during rest will raise internal temperature by 3–7°F (2–4°C). Clean grill grates after they cool and store leftovers in the refrigerator within 2 hours.