These simple grilled steak recipes are foolproof and delicious. Whether you opt for a quick and classic route or sample a tasty steak marinade recipe, you'll want to make these grilled steak tacos, steak salads, and hearty beef entrees over and over again. Fire up the grill!
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Grilled Flat Iron Steaks with Chimichurri
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Give flat iron steaks a double dose of flavor via a Mexican-spiced grilled steak rub and a cilantro-parsley chimichurri. If you're lucky enough to have leftovers, stuff a few steak slices, veggies, and a spoonful of chimichurri inside of a tortilla for scrumptious grilled steak tacos.
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Flat Iron Steaks with Avocado Butter
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Herbes de Provence, salt, and black pepper are all you need to build this easy as one-two-three grilled steak rub. While the red meat cooks, stir together the remarkably creamy Avocado Butter to melt on top.
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Steaks with Roasted Garlic
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Smash roasted garlic cloves on grilled rib eye for a mildly sweet and earthy (and low-calorie) topping. Try this grilled steak recipe with garlic bread or garlic mashed potatoes to expand on the entree flavors.
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Grilled Steak Salad
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To save time and make the most of ingredients, the cilantro steak marinade recipe for this main dish salad is the same as the dressing drizzled over the finished bowl. If you prefer, swap a scoop of guacamole for the avocado slices.
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Rib Eye Steaks and Peaches
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Have you ever combined thyme and peaches in the same dish before? Now's the time! Those two—plus, balsamic, butter, sugar, and black pepper—team up for a terrific summery topping for this grilled rib eye steak recipe.
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Thai Rice Noodle and Grilled Steak Salad
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Twelve ounces of grilled flank steak is plenty for four servings when you mix it with rice noodles and heaps of veggies and herbs. A Thai citrus dressing brings it all together.
Filling Salads That Eat Like a Meal
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Skirt Steak Tacos with Guacamole and Lime Crema
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Instead of a saucy texture, the spicy steak marinade recipe for these tacos is a well-seasoned thick paste. Rub it all over the skirt steak and let everything chill overnight (or at least two hours). We pretty much guarantee you'll want to steal a few bites of steak before bringing these tacos to the table.
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Spicy Skirt Steak with Avocado Dipping Sauce
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A refreshing dipping sauce of cool sour cream, creamy avocado, cucumber, and hot jalapeños jazzes up grilled skirt steak. Plate alongside a crunchy cucumber salad for a light yet satisfying grilled steak dinner recipe.
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Cowboy Steak and Whiskey Butter
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Here's a brilliant hack if you're not a fan raw onions or shallots: Tame them by soaking in whiskey or balsamic vinegar before draining and adding to herb butters (like this parsley version) or salads. Use the spirited butter blend to top this spice-rubbed grilled rib eye steak recipe.
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Lemon Butter Flank Steak
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Lemongrass is a surprising ingredient in the herb butter topping this juicy grilled steak dinner. Along with cilantro, cabbage, bean sprouts, and green onions, the buttery topping gives this grilled flank steak recipe an infusion of Asian flavors.
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Flank Steak and Plum Salad with Creamy Chimichurri Dressing
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Use plain Greek yogurt and light mayo as the base for the creamy yet low-calorie chimichurri dressing for this healthy grilled steak recipe. If you like your plums even sweeter, add them to the grill next to the steaks and onion slices to caramelize the fruit's natural sugars.
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Steak and Tomatoes on Toast
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Perfectly-cooked grilled flank steak can be on full display when you serve it open-faced sandwich-style. Allow the steak to rest for 5 minutes after grilling and slice against the grain for the most tender, juicy results.
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Chocolate Balsamic and Blue Cheese Fillet
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A cracked-pepper encased beef tenderloin is topped with a balsamic-chocolate drizzle and sprinkled with blue cheese to make a decadently rich steak grilled steak recipe. Serve with mashed potatoes and grilled asparagus for a steakhouse-like experience.
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Mediterranean Strip Steaks
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The bright flavors of the Mediterranean—lemon, olive oil, feta cheese, and oregano—complement the smoky paprika and brown sugar in the grilled steak rub.
Tip: For perfectly grilled lemons, place them cut side down, directly over the coals, for 2 minutes.
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Grilled Texas Steak Sandwiches with Dilled Horseradish Sauce
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A slather of homemade horseradish sauce takes this grilled streak sandwich totally over the top. Serve the juicy meat on thick Texas toast with plenty of fresh dill.
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Reverse-Seared Grilled Ribeye Steaks
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This grilled steak recipe takes a bit of planning as you'll need to salt it up to 48 hours before cooking. Once you're ready, cook the steak over indirect heat and finish over high heat to seal in all the juices.
Generally, for a one-inch-thick steak, grill for around 4 to 5 minutes per side. On a charcoal grill, two techniques are to sear or reverse-sear it with two heat zones. To sear, grill first on high heat then finish on indirect heat. This creates a more crispy outer edge.
The most important tip for grilling a perfect steak is a HOT grill. Use indirect and direct heat on either a charcoal or gas grill for the best results. Sear the first side of your steak on the hot side of the grill and finish in indirect heat after flipping.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.
As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.
A restaurant's wood-fired grills can reach upwards of 700° F, and fancy steakhouses use infrared grills that can get over 1,000° F. The best way to replicate those conditions is to use a charcoal grill, but a smoking-hot cast-iron skillet works in a pinch, too.
Don't season your steak too soon—yes, that's a thing.
“If you do not have an hour to temper and season ahead of time, season immediately before grilling, anything shorter than 40 minutes will only pull moisture out of the steak and not let the outside get those beautiful grill marks and crust.”
While you don't want to have oil dripping into the flames, a light brushing will do wonders in keeping your foods from sticking. One great grilling trick is to mist your meats with an extra virgin olive oil spray several times as they are grilling. This creates a glaze on your meat and adds yet another layer of flavor.
It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups. Season the steak with salt, freshly ground pepper and your choice of other spices, just before placing it onto the hot plate or grill.
When cooking something like steak, turkey or pork, where meat is the main dish of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
a 16oz ribeye is huge I would go around 12oz the fat in the middle will not render very will if it's too big. 1-1.5" thick steaks - no thinner. Thicker steaks do better with high temp searing (best way IMO) and won't inadvertently go past med rare.
If you want to get a solid sear without over cooking the interior of the meat, it is absolutely necessary to BBQ them hot and fast! The high heat will sear it right away, prior to the interior reaching temperatures that would result in an overcooked and dry meal.
The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.
If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.
Place the steaks directly over the hottest area of the grill. If your grill has a hot spot (where everything seems to burn) that's where you should sear them. Place them on the grill for at least 3 minutes before flipping. Sear for another 3 minutes.
Grilling with the lid on or off – Leave the lid open when you're searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked (fish, veggies, hot dogs) with the lid open the whole time.
How do you prepare and season steak? The best way to season steak is to add a generous amount of salt to both sides about 45 minutes before cooking. Then, just before cooking, add your other spices, like black pepper and garlic powder, ensuring that you cover both sides of the steak.
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