Tuesday, April 12, 2016

How to Grill the Perfect Steak


Grilling the perfect steak results in a tender juicy steak with a life altering crust on the outside.  You just need to know how. This recipe and how-to will make the best steak you will ever eat in your life!

I know I have mentioned before, Chad is a meat and potatoes man.  I myself am more of a bread gal, but last year I grilled THE.MOST.AMAZING.STEAKS.  Truly the best we have ever eaten.  I have been craving steak ever since.  These steaks are even better than any steak house dinner I have ever had.

Well, before you ask...  I am the grill master in my house.  It makes perfect sense, I am the master cook.  Why wouldn't I do the grilling too?  I have to tell you, I looooove my grill.  All summer long you will find me on the back patio grilling up something delicious.  I am happy to stand outside grilling on an 800° degree grill when its 115° outside because I love it sooo much!  Or maybe I just love the food that I cook.

Learning to grill a steak properly is a long and arduous process.  Kind of like Thomas Edison inventing the light bulb.  I found 2,000 ways not to make a steak.  Then at last...  Supreme success!  The perfect, most flavorful steak we have ever tasted.  It all starts with a good cut of meat.  We opted for some really thick ribeyes that had gorgeous marbling (that is when the fat is all though the steak in thin white lines).  

It is really as simple as drizzling olive oil, liberally sprinkling with salt and pepper and cooking it.  The magic?  DON'T TOUCH THE STEAK!  Let that baby cook.  After a few minutes you will move it to get those gorgeous cross hatch grill marks.  The grill marks don't necessarily make the steak taste better, but it looks prettier and for me that makes eating it that much more fun!

These steaks feature a scrumptious crust on the outside and are tender and juicy on the inside.  I cooked these medium rare for Chad, although I prefer medium myself.  I included times for both.  Oh, and a note... If you prefer it well done...  Save yourself some money and just eat a burger.  These steaks are meant to be eaten medium rare to medium. 

So, get your grill on!


With love from our simple kitchen to yours. 


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How to Grill the Perfect Steak

serves 4-8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 35 Minutes

4 (1 - 1 1/4" thick) good ribeye steaks, about 1 pound each
olive oil, your favorite
kosher salt
fresh ground black pepper

Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil.  Allowing the steaks to warm slightly will help them to cook more evenly.  Preheat grill to high.  Drizzle your steaks with olive oil and liberally sprinkle with salt and pepper.  Flip steaks and repeat.  This will give the steaks that flavorful crust that good steak houses are known for.

After your grill has preheated place steaks on the grill, diagonally to the grill grates (  ).  Close the lid to the grill and allow steaks to cook.  Dispose of the aluminum foil on your baking pan.  Keep in mind - cook steaks 4-5 minutes per side for medium rare, 5-6 minutes per side for medium.

After 2 minutes, move steaks to an opposite diagonal (  ), this will make those fabulous cross hatch grill marks. Close cover to grill and allow steaks to cook for another 2-3 minutes.

Flip steaks over with tongs so they are on the grill diagonal to the grill grates.  After 2 minutes move steaks to an opposite diagonal.  Cook for an additional 2-3 minutes for medium rare.  Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.

Place steaks on baking sheet and loosely tent with aluminum foil.  Allow steaks to rest for 5 minutes. This will help the juices redistribute through out the steak delivering a more flavorful product!

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.


  1. Whoa! That's WAAAAY too long on the grill unless we have drastically different ideas of a grill on "high" or what medium rare is, or what an inch and a half is. As stated above, that thickness is probably medium rare after 4-5 minutes per side.

    Do this, make the OK symbol with your forefinger and thumb, then press on the meaty part under your thumb. That's what a rare steak should feel like. Do the same with your middle finger, that's med-rare, ring finger for medium, and pinky for burned (aka well). Use that quick test to know when it's about where you want it, then use a thermometer (DON'T CUT IT and let all the juice run out). And as said in the article, always let them sit for 5 minutes so the meat absorbs the juices intead of them running out when you cut it open.

    1. I think it all depends on the thickness of he Meat.....

  2. I just followed your instructions and the steaks were PERFECT! My husband ever said that I grill steaks better than him!

    1. That is awesome to hear Maureen! So happy it worked for you. Happy grilling,

  3. Thank you soooooooooo much! Followed to a T, and made the best steak I've ever had from my grill!

  4. Sure. If all you want is the criss-cross pattern, do it your way.

    If you want your steak perfect (cross on the outside, rare on the inside and as little gray zone as possible in between), use max heat (pan litterally glowing) and keep flipping the steak every 5-10 seconds until the meat is cooked to the level of your inner desires. ;) This is new to me as well, but try it!! :)

  5. What would you say the temperature is when you say "high" for the grill?

  6. You didn't include what the temperature is. I have an egg type ceramic grill and can crank up the temp to almost 700 for my "high". Hate to bother you but I get your idea.

  7. Perfect Donna this is the way I do them also...and they are always great....my steaks may be a little larger than yours....but they turn out perfect just this way.

  8. Donna I make mine just this way and they are perfect every time. My steaks may a little bit bigger than yours....but promise you just as wonderful tasting. Thanks so much.... I can't wait for summer.

  9. I always make a compound butter to put on top when they're off the grill and resting. Usually roasted garlic/butter.

    1. YES! I love it. We use rosemary garlic or rosemary lemon compound butter. It is amazing!!! Enjoy!

  10. I'm a RARE steak lover! More rare rather than over cooked. A high temperature is correct. Garlic Pepper and granulated garlic makes the best steaks. Don't even order steaks in a restaraunt because no one can match our steaks at home.
    Greetings from Canada


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