This grilled steak is flavorful, juicy, and tender. You won’t believe it’s not from an upscale steakhouse.
The most popular cut of steak for this recipe is ribeye. If you are looking to save a few dollars, you could substitute sirloin for ribeye. It is best to grill a steak that is approximately 3/4? to 1” in thickness for proper cooking.
Ingredients:
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)
Steps:
Prevent your screen from going dark while you cook.
Number One: Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
Number Two: Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Number Three: Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.