Ingredients & Substitutions
Here I explain the best ingredients for grilling steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card. Last but not least, don’t forget the compound butter for serving! This is optional, but adds so much flavor to your grilled steak.
Cut – Different cuts of steak will have different amounts of marbling and juiciness. Top sirloin steak is my go-to for its quality and value. But, you can also use my method for filet mignon, New York strip steak, ribeye, or chuck eye steak. (I use a slightly different method for larger or thinner cuts, like grilled London broil, tri tip, flank steak, and skirt steak.) Thickness – Grilled steak works best with cuts that are at least 1 inch thick, because they are less likely to dry out. I usually aim for around 1.5 inches thick. Grade – The grades from highest to lowest quality are Prime, Choice, Select, and Standard. Choose based on your budget and the occasion.
Marinade – I recommend my grilled steak marinade if you’re using sirloin steak like I did. It takes just a few minutes to whip up with olive oil, Worcestershire sauce (I like this brand that’s gluten-free and also use it when I grill burgers), coconut aminos (or low-sodium soy sauce works), lemon juice, garlic, Italian seasoning, sea salt, and black pepper. You do need time to marinate, though. Seasoning – If you’re short on time, or if you’re using a high-end cut like filet mignon, New York strip, or ribeye steak, you can skip the marinade. Season simply with salt and pepper, and you can grill immediately. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of beef.
Sprinkle on my Montreal steak seasoning or lemon pepper seasoning (2 tablespoons per pound of meat) for quick options that have extra flavor, or marinate your steaks in my balsamic steak marinade or chimichurri sauce (1/2 cup per pound).
How To Grill Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I like to use them for my steak salad. Meal prep: Since you can marinate steaks for up to 24 hours, you can easily meal prep the day before. You can also just make the marinade up to 5 days ahead and store separately. Reheat: I usually reheat my grilled steaks in my air fryer because it’s less drying than other methods. You can also use your oven at a low temp (like 250 or 300 degrees F), or throw the steaks on the grill again over indirect heat. Freeze: Wrap tightly or vacuum seal, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving Ideas
There really isn’t any wrong way to serve your grilled steak — it goes with just about anything! But here are my favorite side dishes to make with it: Note: These internal temperatures are your target for when to remove the steak from the grill — use a meat thermometer to check. (This one is super accurate to avoid overcooking, or better yet, use a probe thermometer like this, which will beep when ready.) The internal temperature will rise an additional 5 degrees while resting.
Avoid marinating for more than 24 hours. The meat can get mushy if you marinate it for too long. But the closer you get to the 24-hour mark without surpassing it, the more tender your grilled steak will be. Start with a clean grill. If you don’t, you’ll end up with burned bits on your steak. Get your grill super hot. You need to start with a very hot grill temp for steak (i.e. 500 degrees F or high heat) to get that perfect sear. If you add your steaks too soon, they won’t cook evenly and tend to stick to the grates. Place the steaks on the grill grates diagonally. This is totally optional, but I think the grill marks look nicer this way. Leave the steaks in one spot to sear. Otherwise, you won’t get good browning or clear grill lines. Move them only to flip. Keep the lid closed, except to flip. If you don’t, the times will be way off. Plus, opening the lid lets out the heat, so your grill won’t stay hot enough. Flip with tongs or a spatula, never a fork. Piercing the meat can let all those precious juices escape. Internal temperature trumps grill time. You can use my time chart above as a guide, but I highly recommend using a probe thermometer (or at least an instant read thermometer) if you can. It takes out all the guesswork. These days I can tell how done the grilled steak is just by how it feels with tongs, but this takes a lot of practice. Slice against the grain. This breaks apart the muscle fibers in the meat, for a more tender texture and easier chewing. Just make sure you only cut after resting — this makes a big difference in tenderness as well.
Grilled vegetables – Might as well cook your dinner all in one place! Try my grilled broccoli, grilled asparagus (pictured above), grilled zucchini, or cabbage steaks. Fresh salads – My cucumber tomato avocado salad is fresh and bright, while my wedge salad feels like you’re at a restaurant. For a backyard BBQ vibe, whip up my popular cauliflower potato salad or prep my 7 layer salad in advance. Steakhouse sides – Craving comfort food? Pair your grilled steak with mashed potatoes (or mashed cauliflower), creamed spinach, or sauteed mushrooms.
Tools I Use For This Recipe
Marinade Basket – I love this reusable alternative to zip lock bags for marinating. Grilling Tools – It has all I need (and nothing I don’t) from my favorite brand. Probe Thermometer – I love this, because it beeps when ready and I don’t have to keep opening the grill lid.
Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info includes half of the marinade ingredients, as about half is discarded, and does not include the optional compound butter. Meanwhile, I’m sorting through so many pictures. Here’s one of them on a hike we did. It was a little muddy, but the views were gorgeous, and the kids had so much fun climbing over large rocks and branches. We don’t get to hike as often as I’d like, because Florida (where we now live) is totally flat, and Minnesota (where I’m from and am visiting this summer) is also pretty flat. So, I’m always grateful for hiking opportunities when we travel. Have you visited any places with great hiking trails? Tell me in the comments below! I’d love some inspiration for our future trips.
