Classic Grilled Steaks

Ingredients

  • (Serves 2)
  • 2 beef steaks (ribeye, New York strip, sirloin – see pages 38–39 for cut tips)
  • Salt
  • Pepper
  • 2 tablespoons vegetable oil

When it comes to grilling, few things beat the sizzle and aroma of a perfectly cooked steak. With just a few ingredients and the right technique, you can enjoy restaurant-quality grilled steaks right in your backyard.

Cooking Steps

  • 1
    Season the Steaks:
  • 2
    Generously sprinkle both sides of each steak with salt and pepper.
  • 3
    Let the steaks sit at room temperature for 15–30 minutes before grilling for even cooking.
  • 4
    Prep the Grill:
  • 5
    Preheat the grill to high heat.
  • 6
    Lightly oil the grill grates using tongs and a paper towel dipped in vegetable oil.
  • 7
    Brush with Oil:
  • 8
    Lightly brush the steaks with oil to help with browning and prevent sticking.
  • 9
    Grill to Perfection:
  • 10
    Place the steaks on the hot grill and cook to your desired doneness, flipping only once.
  • 11
    Rare: 120–125°F
  • 12
    Medium-rare: 130–135°F
  • 13
    Medium: 140–145°F
  • 14
    Medium-well: 150–155°F
  • 15
    Well done: 160°F+
  • 16
    Use a meat thermometer for best results.

Tips for Success:

  • 1
    Don’t press down on the steaks—this squeezes out juices.
  • 2
    Let the steaks rest for 5–10 minutes after grilling to allow juices to redistribute.
  • 3
    For a finishing touch, top hot steaks with a pat of herb butter.

Serving Ideas:

  • 1
    Pair with baked potatoes or grilled corn on the cob
  • 2
    Add a simple garden salad or grilled asparagus for balance
  • 3
    Enjoy with a bold red wine or sparkling water with lime

Best Cuts for Grilling:

  • 1
    Ribeye – rich marbling and flavor
  • 2
    New York Strip – tender with a firm texture
  • 3
    Sirloin – leaner, with bold beefy flavor
  • 4
    Filet Mignon – extremely tender, mild flavor

Roughing It Easy

Take all of Dian’s tips & tricks with
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