How to Grill the Perfect Steak

Have you always wondered how to grill the perfect steak? I got you covered! From the delicious butter and herb rub to the perfectly cooked inside. Hello summer!

I’m a huge red meat eater. I know they say it’s bad for you but I cannot get enough of the stuff. Growing up we mainly ate venison since my father was an avid hunter. He once tried to take me hunting with him and it ended up with him proclaiming “I will never take her deer hunting again! That child cannot stay quiet!” That is mostly the truth. I’m awful at staying quiet. And staying still. And not getting hungry.

I remember as we were huddled under a tree I busted out an apple and tried to eat it. I’m pretty sure my dad just about flipped a lid. I’m not sure if you know this or not, but apparently deer do not enjoy the sound of a human eating an apple. Who knew?

Luckily my dad still agreed to take me rabbit hunting since you can be just about as loud as you want too. Perfect for a talkative kid like myself.

On special occasions we would bust out beef and I was always happy as a clam. My dad was the grill master in the house and we always made our steak the same way – butter, salt and Chef Paul seasoning. That’s it. There is no fancy marinade and no fancy technique.

I still make my steak the same way with just one small change. Instead of kosher salt {or margarita salt as my dad calls it} I used McCormick Montreal steak seasoning. I like that it’s a combination of flavors but doesn’t over power the steak. Like my dad I use Chef Paul Blackened Steak Seasoning. If you have never heard of Chef Paul seasonings I suggest you get a bottle right away. It’s not salty but it is jam packed full of flavor that brings just the right amount of spice to your steak.

Now, here is the one thing you should keep in mind when grilling steak. You need a hot grill and a good piece of meat. Make sure to pick a piece of steak that has lots of marbleizing {white fat lines} going through the meat. Fat keeps the meat tender so this is no time to go all low-fat. Got it?

Slather the top and bottom of the meat with butter and then heavily season each side of the steak. Remember, these are thick steaks so you need to season enough to give the whole steak flavor. As you can see in the first picture those babies are crusted {that word sounds slightly gross} with spice!

Get the grill the hot, add the steak and let it grill! I only turn my steaks once so I get a nice crust on the outside and a nice rare center. Obviously if you prefer your steak more well done you will simply cook your steak longer. Me? I like my steak rare. Like really rare. Like still slightly mooing.

Ok, ok, ok. That’s not true. But I do like it rare.

{Looking for even more steak recipes try my lemon herb butter pan fried ribeye, steak fajita phyllo bites or my flat iron steak with balsamic roasted radicchio.}

Grilled Ribeye Steak

Have you always wondered how to grill the perfect steak? I got you covered! From the delicious butter and herb rub to the perfectly cooked inside.

Yield: 2 servings

Prep Time: 15 minutes plus rest time

Cook Time: 10 minutes

Total Time: 25 minutes plus resting time



About an hour before grilling take the steaks out of the fridge and cover both sides of the steak with butter. I like to use 1 tablespoon butter per side.

Cover the top and bottom of the steak with seasoning. I really like to cover my steak in spice but the exact amount is up to you.

Let the steak rest for about an hour on the counter.

After an hour of resting start preheating the grill on high heat.

Once the grill is nice and hot add the steak and be prepared for some flair ups. The butter will drip down into the grill so some flames will happen. Drop the heat to medium and cook for about 5 minutes until the steak is dark brown on the bottom and you see nice grill marks.

Flip the steak and cook for another 5 minutes until you see those beautiful grill marks. Check the steak for doneness (you can use a thermometer) or by touching the meat.

Rare: 120 degrees
Medium Rare: 130 degrees
Medium: 140 degrees
Medium Well: 150 degrees
Well: 160 degrees (please don't do this to your steak...sigh)

Remove the steak from the grill and let the meat rest for at least 5 minutes before cutting into the meat. Also, keep in mind that the steak will rise in temperature for a bit of time after removing from the grill.

Note: I use a gas grill. I realize charcoal is better BUT where I live I cannot have a charcoal grill so we have gas. You win some you lose some.

Disclosure: I was NOT compensated to mention McCormick or Chef Paul. I really use their products and I really like them. There are Amazon affiliated links in this post.