Ultimate Juicy Grilled Steak Recipe

This grilled steak recipe gives you juicy, tender ribeye or strip steaks with a beautiful charred crust every time. The steaks cook in about 10 minutes on a hot grill. It’s my go-to for summer cookouts, and it’s ready in under an hour.

Why You’ll Love This Grilled Steak

Grilling steak is such a rewarding experience, and this is why I keep going back to it. The tenderness of the meat and juicy flavor are always hard to resist. My family always asks for more. 

• Juicy and tender, with a deep, savory crust.
• Simple marinade made with pantry staples like soy sauce, balsamic vinegar, and Worcestershire.
• Quick: just 30 to 40 minutes of marinating and about 10 minutes on the grill.
• Perfect for any occasion, from summer cookouts to special dinners.

A quick soy-balsamic marinade adds tons of flavor. I’ll walk you through choosing the best cut, marinating, grilling to your perfect doneness, and resting, plus my favorite sides and how to store leftovers.

The Best Steak Cuts for Grilling

Ribeye and New York strip are my top picks for grilling because they’re well marbled, so they stay juicy and full of flavor over high heat. Sirloin, porterhouse, T-bone, and chuck eye steaks are also great options if you want something leaner or more budget-friendly. For this recipe, look for steaks about 1 inch thick.

When choosing a steak cut, look for well-marbled meat with a rich, vibrant red color that indicates freshness and quality. To avoid unwanted flare-ups on the grill, trim any excess fat from your steak before grilling. Also, don’t hesitate to consult your local butcher for recommendations or help if you are unsure which cut to choose.

How to Make a Grilled Steak Marinade

Focus on three key components: acid, oil, and seasoning. Acids like vinegar or citrus juice break down toughness, while oil adds richness. Seasoning penetrates the beef during marinating, infusing flavor throughout.

For this recipe, I refrigerated my marinated steak for about 40 minutes to let the flavors soak into the meat, but note that marinating time significantly affects your final result. Generally, thinner cuts require less time, while thicker ones need more to absorb the flavors.

Grilled Steak Temperature Chart

The best way to know when your steak is done is to insert an instant-read thermometer into the thickest part. Take it off the grill about 5°F before your target, since the temperature keeps rising as it rests. Medium-rare is the most popular choice for ribeye and strip steaks.

• Rare: 120–125°F (49–52°C), with a cool, bright red center.
• Medium-rare: 130–135°F (54–57°C), with a warm red-pink center.
• Medium: 135–145°F (57–63°C), with a warm pink center and firmer texture.
• Medium-well: 145–155°F (63–68°C), with just a hint of pink.
• Well-done: 155°F (68°C) and above, with no pink.

The USDA recommends cooking steaks to at least 145°F (63°C), then resting for 3 minutes.

Grilled Steak Ingredients

• Rib-eye or strip steaks: Using ribeye or strip steaks is a good idea for grilled steak due to their high marbling content, which results in a juicier and more flavorful steak. They are also versatile cuts you can cook to various levels of doneness, from rare to well-done.
• For the steak marinade: I use garlic, olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, and honey. This combination gives the grilled steak incredible flavor and depth. 
• Sea salt: It has larger granules than table salt, so use a little less if you’re using table salt instead. 
• Seasonings: Onion powder, smoked paprika, and freshly ground black pepper.

How to Grill Steak

1. Make the marinade: Whisk the garlic, olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, and honey, then stir in the black pepper, salt, onion powder, and smoked paprika.

2. Marinate the steaks: Coat the steaks in the marinade in a zip-top bag or shallow dish and refrigerate for 30 to 40 minutes.

3. Preheat the grill and grill: Heat your grill to high (about 450–500°F) for 10 minutes. Take the steaks out of the fridge while it heats. Let the excess marinade drip off, then grill the steaks for 4 to 5 minutes per side for medium-rare, flipping once, until they reach your preferred doneness.

4. Rest and serve: Rest the steaks for 5 minutes so the juices settle, then slice against the grain and serve.

Tips for the Best Grilled Steak

• Preheat well: A hot, clean, oiled grate gives you a good sear and keeps the steak from sticking.
• Take the chill off: Let the steaks sit out for 10 to 15 minutes before grilling so they cook more evenly.
• Drain the marinade: Too much marinade on the surface causes flare-ups and keeps a crust from forming.
• Flip once: Leave the steak alone to develop deep grill marks, then flip it once halfway through.
• Use a thermometer: It’s the only reliable way to hit your perfect doneness.
• Let it rest: Resting for 5 minutes keeps the juices in the steak instead of on your cutting board.
• Slice against the grain: Cutting across the muscle fibers makes every bite more tender.

What to Serve with Grilled Steak

Choosing the perfect side dish for grilled steak comes down to personal taste and the occasion. With so many options available, the possibilities are endless. Some popular sides to consider include roasted vegetables like asparagus or zucchini, mashed potatoes, Caesar salad, grilled corn on the cob, garlic green beans, crispy potato wedges, honey glazed carrots, arugula salad, and fresh garden tomato salad. Don’t be afraid to get creative and experiment to find your perfect pairing for grilled steak.

My family’s favorites are creamy mashed potatoes, creamed spinach, and crisp Caesar salad. For sauce, spoon on chimichurri or homemade hollandaise.

Grilled Steak FAQs

How long does it take to grill a steak?

It depends on the thickness of the steak and how hot your grill is. For 1-inch-thick steaks over high heat, plan on about 4 to 5 minutes per side for medium-rare and 5 to 6 minutes per side for medium. Thicker steaks need longer, so always check with a thermometer.

What temperature should the grill be for steak?

Preheat your grill to high, about 450–500°F (230–260°C). That high heat gives you a deep, flavorful sear. For very thick steaks, sear them over high heat, then move them to a cooler part of the grill to finish cooking.

What do you put on a steak before grilling?

I used garlic, olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, black pepper, sea salt, onion powder, and smoked paprika for my steak marinade.

You can also experiment with different marinades or rubs to add even more flavor to your steak. While grilling, consider adding a pat of butter or a drizzle of olive oil on top of the steak to keep it moist and enhance the flavor. 

The key to a mouthwatering grilled steak is to keep it simple and let the natural flavors of the beef shine through. So, don’t overdo it with too many seasonings, and trust the quality of the meat to deliver a delicious meal.

How long should I marinate steak?

For this soy and balsamic marinade, 30 minutes to 2 hours is plenty. The vinegar can make the surface of the meat mushy if it sits too long, so I don’t recommend marinating it for more than 8 hours.

Steak Seasoning Variations

Want to switch things up? Here are a few of my favorite ways to season steak:

• Lemon pepper seasoning: There’s nothing like a tangy, zesty steak. It’s a delicious change from the usual. 
• Chimichurri: Top your steak with chimichurri sauce for the best flavor.
• Carne asada seasoning: My classic carne asada marinade has lime or orange juice, garlic, onion, cilantro, cumin, chili powder, and a touch of vinegar or soy sauce for depth. It brings a ton of flavor to the meal. 
• Tex-Mex seasoning: A blend of kosher salt, chili powder, cumin, garlic powder, onion powder, paprika, and oregano. This works especially well with flank steak or skirt steak.
• Use salt and pepper: Sometimes the simplest seasonings are the best. Season your steak generously with coarse sea salt and freshly cracked black pepper for a classic flavor.

How to Store and Reheat Grilled Steak

How to store grilled steak

Let leftover steak cool, then wrap it tightly in plastic wrap or foil, or place it in an airtight container. Refrigerate it within 2 hours of cooking.

How long does grilled steak last in the fridge?

Grilled steak lasts about 3-4 days in the fridge. For best quality, eat leftover steak within 1-2 days of cooking. 

How to reheat grilled steak

For the juiciest results, reheat steak gently. Place it on a rack set over a baking sheet and warm it in a 250°F (120°C) oven until heated through, about 20 to 30 minutes depending on thickness. Then sear it in a hot, lightly oiled skillet for about 1 minute per side to bring back the crust. You can also slice it thinly and warm it quickly in a skillet for sandwiches, salads, or tacos.

Can I freeze grilled steak?

Yes. Wrap the cooled steak tightly in plastic wrap or foil, then place it in a freezer bag or airtight container. Freeze it for up to 3 months, then thaw overnight in the fridge before reheating.

More Beef Recipes to Try

• Authentic Carne Asada
• How to make Steak Bites 
• Spicy Nigerian Stick Meat
• Pot Roast
• Fall-off-the-bone BBQ ribs

Planning a Father’s Day cookout? Find more ideas in Over 60 Father’s Day Recipes To Impress Every Dad.

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