How to Grill the Best Steak

This sauce goes well with any steak; you can also skip it or use a different sauce.

I prefer to cook thicker steaks and share them rather than smaller, thinner individual steaks. If you are a grilling novice, thicker steaks are also a little more forgiving.

In this recipe, I’m aiming for medium to medium rare. Ribeyes have lots of marbling, and I want that to break down; cooking it to rare wouldn’t accomplish that goal on a grill.


  • Prep time: 1 hour, 5 minutes
  • Cook time: 10 minutes
  • Rest time time: 5 minutes
  • Yield: 2 servings


For the steak:

  • 1 1/2-inch thick ribeye, bone in or out (about 1 1/2 lbs. without the bone)
  • 3/4 teaspoon coarse sea salt or kosher salt
  • 1 teaspoon freshly ground pepper

For the herb butter sauce:

  • 4 tablespoons butter
  • Leaves from 4 sprigs of thyme
  • 1 tablespoon minced fresh rosemary
  • 1 clove garlic, minced
  • 1 shallot, about half the size of a golf ball, minced


1 Trim the fat: Remove the outer layer of fat from the ribeye. The interior marbling will flavor the meat, whereas the outer fat layer will produce flare ups on the grill, which can add a burnt (not charred) flavor to the steak.

How to cook steak on the grill trim the fat

2 Season the steak and refrigerate: Pat the steak dry with a paper towel. This removes surface moisture and will help you achieve a good sear.

Season each side with salt and pepper and rub them in a bit. Put the steak in the fridge, uncovered, for at least an hour and up to 48 hours.

3 Make the herbed butter: In a small saucepan, add butter, herbs, garlic, and shallots. Melt over low heat. Do this at least 10 minutes before you are ready to put the steak on the grill. The longer the herbs sit in the butter, the longer the flavors will infuse.

You can also make this butter up to 2 hours beforehand; if so, cover and refrigerate. Gently reheat the butter to melt it again before you put the steaks on the grill.

Grilled steak recipe make the herbed butter sauce

4 Preheat the grill: Prepare a charcoal grill for two-zone grilling, so half is hot and one half is warm. The grill is hot when you can only hold your hand over the hot zone for a second or two.

On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.

How to grill steak recipe get the grill hot

5 Cook and baste the steak: Add the steak to the hottest side of the grill. Close the lid and sear for 2 minutes. Open the lid, flip the steak, and baste it with the melted herb butter and herbs. Close the lid. Cook for 2 additional minutes.

Flip the steak again and move it to a lower heat side. Baste it again with butter. Continue flipping and basting every two minutes for the next 6 minutes, closing the lid between each flip.

After the steak has been on the grill for a total of 10 minutes (for medium-rare steak), transfer it to a clean platter; it should read 137°F to 140°F internally. Baste it again with butter. (Continue cooking for longer if you prefer your steak more well-done.)

How to Grill Ribeye steak add the steak to the grill How to grill ribeye steak flip and baste the steak Grilled Steak Recipe grill the steak

6 Let the steak rest:  Let it rest for 5 minutes; it will climb another few degrees as it sits and the juices will redistribute.

7 Slice and serve the steak: Slice the steak against the grain. Pour any remaining herb butter sauce over top and serve.

How to cook steak on the grill serve the steak

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  • chris

    i’ve been hooked on grilling ribeye, in its various versions, for years. i do, however, tend to leave the extra fat on because i use charcoal and flare-ups aren’t as common. i’ve been doing more porterhouse lately, just because it’s fun to share a steak and the two cuts are nice to have in one steak. i’ll have to try the herbed butter, which would be a new technique for me in that i never baste while cooking (even ribs and chicken). i’ve been eyeing ny strips lately, since that’s a cut i almost never use and want to add it to my regular rotation, so i might actually try this with strip steaks next time.

    • Summer Miller

      Hi, Chris! Thanks for your comment. I look forward to hearing how the herbed butter sauce turns out with the NY Strips. Have a great day!

  • Cheryl Richardson

    I love Steven Raichlen, and anyone who refers to his methods is fine in my book. I have smoked and grilled almost all of my adult years which are more than I care to admit. I was really looking forward to your method of air-drying in the refrigerator, but didn’t see it in your article!! Did I miss something? Please direct me to that portion of your article, or to another area where I can read more. I have tried others’ methods and haven’t been overwhelmed with them, but would like to know your suggestions. thank you

    • Summer Miller

      Hi, Cheryl! It’s Summer, the recipe developer. I apply the technique I use for getting crispy chicken and turkey skin (
      ) to grilling a steak and getting a nice crust and sear. If the surface area is dry you will get a better sear. I essentially dry brine the steak by seasoning it then letting it rest in the refrigerator for up to 48 hours. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak with a nice sear. Good luck!

  • Linda Holmes

    I only have an electric grill :( Will steak be as good on that?

    • Emma Christensen

      Hi, Linda! Emma here, managing editor. I think that you can apply these same principles to an electric grill. The results might be a little different, but I think you’ll still end up with tasty steak! Get your grill as hot as it can go — until a flick of water evaporates on contact — and then sear the steak on both sides. Continue cooking over lower heat (medium or so) until the steak is as done as you like it. Good luck!