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Grilling steak can be stressful. People can be really picky, or worse, judgy when it comes to steak. Do they prefer it juicy medium-rare or without a trace of pink? Fatty or lean? Dunked in A-1 sauce or topped with melty butter? I forced myself to throw that concern out the window and relax while grilling up these steaks. Grilling is supposed to be fun, right? Determined to find the ultimate (highly adaptable!) recipe that will impress everyone at your next cookout, I ate a lot of steak—11 steaks in 3 days to be exact. And good news: I found it's not all that complicated to perfect after you get the basics down. So, take a deep breath, double click your tongs, and fire up those flames.
Our all-time favorite for grilling: the ribeye. But that doesn't mean it's the only steak we love with char. These are our three favorites for grilling depending on your budget and how lean you like it.
Thick and beautiful, with the ideal amount of marbling of fat (aka flavor), this prized—yes, it's more expensive—cut tastes amazing when grilled. Ribeyes are ultra-tender, with rich, buttery flavor. They can vary in size; try to get some that are 1 1/2" thick and bone-in, so it has time to take on a crust and cook through. Trim excess fat before grilling to avoid flare-ups.
Cook time: 5 to 7 minutes per side for medium.
A great cut for serving family-style. Flank steaks are leaner, wider, and kinda tough, with awesome flavor. We highly recommend our all-purpose marinade to help tenderize it. (Even just 20 minutes will work wonders.)
Cook time: 5 minutes per side for medium.
If you're on a budget, this cut won't feel like a sacrifice. Boldly flavored and surprisingly tender (secondly only to filet mignon!), this steak doesn't require a marinade like flank, but we still recommend one.
Cook time: 6 minutes per side for medium.
Some cuts are great on their own and don't need more than salt and pepper (see ribeye). Leaner cuts—including skirt, flank, flat iron, tri-tip, or sirloin—will be tough without at least 20 minutes, but ideally two hours in a marinade. We love a mixture of olive oil, soy sauce, lime juice and zest, cilantro, and garlic.
If you do use a marinade, always pat your steak dry, brush with canola oil, and season with salt and pepper before grilling.
Remove The Chill
Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling.
Create A Crust
Want a restaurant-worthy crispy exterior? All you have to do is season your steak with—REPEAT AFTER US!—a very thick blanket of salt (kosher salt, specifically; the shape and size of its crystals are ideal for drawing out moisture) and pepper.
Take Its Temperature
Never guess again: If you really want to ensure your steak is cooked just right every time, use a meat thermometer.
Give It A Rest
Letting it rest is SUCH hard work, but so worth it. Wait at least 10 minutes before you slice—against the grain, which will ensure the meat is tender—so the steak has time to seal in its juices.
Finish With Butter
Melted butter is the best dunker; it rounds out the beef's bold flavor. Our go-to is Cowboy Butter, which we call "liquid gold" in the Delish kitchen.
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