3 Easy Recipes for a Perfectly Grilled Steak
My dad loved a perfectly grilled ribeye steak. He could always cook a great steak with a crust of charred flavors on the outside and juicy, pink and tender meat on the inside. To get this perfect combination you’ll have to grill the steaks for about 20 minutes over indirect low heat and then finish up with about two minutes on each side to get the charred crust.
Here are three different steak grilling guides to help you prepare the perfectly grilled steak for Father’s Day or any other cookout occasion!
Ribeye Steaks Reverse Seared
Yield: 4-6
Prep: 10 minutes Grill: 25 minutes
Ingredients
- 4 ribeye steaks, about 1 1/2 inches thick
- 1 1/2 tablespoons olive oil or butter
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
Instructions
- Preheat the grill at about 300 degrees. Trip some of the fat along each steak to prevent flare-ups (no more than 1/4 inch edges). Rub oil onto both sides of the steaks and season evenly with salt & pepper. Set aside and allow to get to room temperature.
- Grill the steaks over indirect low heat, with the lid closed about 20 minutes or until internal temperature reads 100 degrees. Transfer the steaks to a platter.
- Increase the heat to about 450 degrees and return the steaks to the grill to cook over high heat. Grill with the lid closed for about two minutes per side or until the internal temperature reads about 125-130 degrees for medium rare.
- Remove from grill and allow to rest for about 5 minutes. Baste with accumulated juices and brush with a little oil or melted butter if desired.
Strip Steaks
Yield: 4 servings
Prep: 20 minutes Grill: About 1 hour
Ingredients
- 1 garlic head
- 1 teaspoon olive oil
- 6 tablespoons unsalted butter, softened
- 1/4 cup (1 1/2 ounces) crumbled Gorgonzola cheese
- 2 tablespoons finely chopped parsley
- 1/4 teaspoon salt
- 4 strip steaks, 10-12 ounces & 1-1 1/4 inches thick
- 2 tablespoons olive oil
- 1 teaspoon black pepper
Instructions
- Preheat the grill for indirect cooking over medium heat at about 350 to 450 degrees. Cut 1/2 inch off the top of the garlic head to expose the cloves & stand the garlic, cut side up, on a piece of aluminum. Drizzle oil on top.
- Wrap the foil around garlic, sealing tightly. Roast the garlic with the lid closed until soft about 50 minutes. Remove and let cool. Squeeze the garlic out of the skin into a small bowl, discarding the skin.
- Add remaining butter ingredients to the bowl and mash together, mixing well. Scrape the gorgonzola butter out of the bowl onto a sheet of wax paper and shape into a log. Roll the butter in the paper, shaping into a smooth log and twisting ends to seal. Chill until firm about one hour.
- Lightly coat steaks with oil and season with salt and pepper. Let stand at room temperature to warm slightly.
- Raise the heat of the grill to about 450-550 degrees. Grill the steaks over high heat with the lid closed, about 7-9 minutes for medium rare (125-130 degrees) turning once or twice. Make sure you swap steak positions on grill to cook more evenly since middle of grill cooks hotter than the outside. Remove steaks from the grill and let rest for about 5 minutes.
- Cut the butter log into slices and top each steak with two slices of the butter. Serve immediately.
Grilled Filet Mignon
Yeild: 4 servings
Prep: 15 minutes Grill: 8-10 minutes
Ingredients
- 4 6-8 ounce filet mignons or beef tenderloin steaks, 1 1/4 inch thick
- olive oil or butter
- salt & pepper
Instructions
- Preheat the grill at 450-550 degrees. Brush steaks on both sides with oil and season evenly on both sides with salt and pepper. Let stand at room temperature.
- Grill the steaks with the lid closed for 8-10 minutes for medium rare (125-130 degrees) turning once or twice. Remove from the grill and let rest for up to five minutes.
