Mastering the Art of Truly Juicy Grilled Steaks

👩‍🍳 Instructions

1. 1

   Remove steaks from the refrigerator 30-60 minutes before grilling to allow them to come closer to room temperature. Pat them entirely dry with paper towels.
2. 2

   Generously season both sides and edges of the steaks with kosher salt and black pepper. Don't be shy; aim for an even coating. Lightly rub with 1 tbsp of high-smoke-point oil.
3. 3

   While steaks are resting, prepare the herbed butter if using: In a small bowl, combine softened butter, minced garlic, chopped parsley, and thyme. Mix well and set aside.
4. 4

   Preheat your grill to high heat (450-500°F) for at least 10-15 minutes. Once hot, clean the grates thoroughly with a wire brush and then oil them lightly with a paper towel dipped in high-smoke-point oil.
5. 5

   Place the seasoned steaks on the hottest part of the grill. Sear for 2-3 minutes undisturbed. Rotate the steaks 90 degrees and sear for another 2-3 minutes to create crosshatch grill marks.
6. 6

   Flip the steaks and repeat the searing process on the second side, 2-3 minutes for the initial sear, then rotate 90 degrees for another 2-3 minutes. For thicker steaks, you may need to sear the edges briefly.
7. 7

   Continue to grill, flipping occasionally, until an instant-read thermometer inserted into the thickest part of the steak reaches your desired internal temperature (see guide below). Remove steaks 5-10 degrees *before* your target doneness.
8. 8

   Transfer the grilled steaks to a clean cutting board. Top each steak with a dollop of herbed butter (if using). Tent loosely with aluminum foil and let rest for 5-10 minutes. This is crucial for juicy results.
9. 9

   Slice the steaks against the grain and serve immediately. Enjoy!