Whether you’re a novice or a grill master, you can cook the most succulent steaks on a gas grill like a natural with this recipe.
What You’ll Need
When grilling steaks, let the flavors shine by keeping the seasonings simple. Just stick to the basics, like salt and ground pepper.
As for the kind of steak you should use, my rule of thumb is to always choose a cut that has a good amount of marbling.
That said, here are a couple of my top picks:
- Ribeye (no bone) or Bone-in Ribeye: Both cuts are primal and deliver strong meaty flavors thanks to their rich marbling.
- T-bone: This cut offers the best of both worlds; on one side, you have tenderloin, which is lean, and on the other, strip steak, known for its medium fat content.
- Porterhouse: This is often confused with T-bones because they both come from the same part of the cow. The key difference is that the porterhouse offers larger portions of the filet cut.
I’ve tried all of these options, and I have to say, I’m quite partial to ribeye. It has everything I want in a steak: a thick cut, substantial size, and rich flavor.
That’s just my opinion, though. If you want to try each one, go for it! You might discover a new favorite.
Step-by-Step Guide
OK, now comes the fun part: the grilling.
- Preheat Your Grill: Start by turning up your grill to about 300 to 350°F. After 10 minutes, turn off the burners on one side to create two cooking zones.
- Season Your Steak: While the grill warms up, sprinkle a LOT of salt and pepper on both sides of your steak. Let it sit for an hour to absorb as much flavor as possible.
- Sear: To create a nice char, place your steak on the hotter side of the grill and sear for about 2 minutes on each side.
- Use Indirect Heat: After that, transfer your steak to the cooler side of the grill with the burners turned off. Let it cook in indirect heat for a maximum of 10 minutes (5 minutes per side).
- Rest, Slice, and Serve: For the last step, take your steak off the heat, and let it rest for another 5 minutes before slicing and serving.
Perfectly Grilled Steak With Herb Butter Sauce
Don’t let your steaks come out dry and overcooked. With this recipe, you’re sure to get perfectly tender and juicy results every time you use a gas grill!
Ingredients
- 1 1½-inch thick ribeye (or any other steak cut)
- Salt and pepper (to season)
For the herb butter sauce:
- 4 tablespoons of butter (you can use either salted or unsalted)
- 4 fresh thymes (you’ll need the leaves only)
- 1 tablespoon of fresh rosemary (minced)
- 1 clove of garlic (minced)
- 1 shallot (minced)
Instructions
- First, grab your ribeye and trim the outer layer of fat. Too much fat can lead to flare-ups on the grill, which can ruin the flavor of your steak.
- After that, pat your ribeye dry with a paper towel before seasoning both sides with salt and pepper.
- Pop your seasoned steak in the fridge (uncovered) to rest for about an hour (or more if you have the time).
- While your ribeye is resting, make your herb butter. To do this, get a small pan and add your ingredients. Stir the mixture until all the butter and herbs are melted and well combined.
- Set your sauce aside as you preheat your gas grill to 300 to 350°F. Let it warm up for about 10 minutes before turning half of the burners off.
- Now, place your steak on the hotter side of the grill to sear for about 2 minutes. Be sure to keep the lid open.
- Flip the steak over and sear the other side for another 2 minutes. During this time, get your sauce and baste your meat. Close the lid and let it cook for another minute.
- Transfer your steak to the cooler side of the grill to cook for about 7 to 10 minutes total, flipping halfway through (to get medium-rare).
- Before flipping your steak, baste it again with your herb butter to infuse more flavor.
- After your steak is done cooking, take it off the heat and transfer it to a cutting board to rest for about 5 minutes. This helps redistribute the juices so every bite becomes tender.
- For the final step, slice your steak against the grain and pour over your remaining herb butter on top.
Notes
Image credit to @recipesdream.
Featured image credit to @proudsoulsbarbecue.
