Grilled Angus Steak Recipe

Prepare steak

Remove steaks from the refrigerator 30–45 minutes before cooking to bring them closer to room temperature. Pat both sides dry with paper towels.

Make marinade

In a small bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire sauce, minced garlic, 1 tsp freshly ground black pepper, 1.5 tsp kosher salt, chopped rosemary (if using), and 1 tsp lemon juice. Whisk to emulsify.

Marinate steak

Place steaks in a shallow dish or a resealable plastic bag. Pour marinade over steaks, turning to coat evenly. Marinate at room temperature 15–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring back to room temperature 30 minutes before grilling.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). Oil the grates lightly or brush steaks with a little oil to prevent sticking.

Grill steaks

Place steaks on the hottest part of the grill. For 1-inch thick steaks: Grill 4–5 minutes per side for medium-rare (internal 130–135°F / 54–57°C), 5–6 minutes per side for medium (140–145°F / 60–63°C). Adjust time for thickness. Only flip once. Use an instant-read thermometer to check doneness.

Rest and finish

Remove steaks from the grill and place on a cutting board. Immediately top each steak with 1 tbs unsalted butter. Tent loosely with foil and rest 5–10 minutes so juices redistribute. Sprinkle with chopped parsley and 1/4 tsp coarse sea salt per steak (adjust to taste) before serving.

Roast baby potatoes

While steaks come to room temperature, preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender. Serve alongside steaks.