About this recipe

A foolproof, restaurant-quality grilled steak made right at home. This method uses a simple seasoning of salt, pepper, and garlic to let the beef shine, with a high-heat sear for a gorgeous crust and a perfectly juicy interior. Whether you prefer medium-rare or medium, this reliable technique delivers consistent results every time — no fancy equipment needed, just a hot grill and a good cut of meat.

Instructions

1. 1

   Remove the steaks from the refrigerator 30–40 minutes before cooking and let them rest at room temperature. This ensures even cooking from edge to center.

2. 2

   Pat the steaks completely dry with paper towels on both sides. Moisture is the enemy of a good crust — the drier the surface, the better the sear.

3. 3

   Mix the salt, black pepper, and garlic powder together. Brush both sides of each steak lightly with neutral oil, then season generously on all sides — top, bottom, and edges — with the seasoning blend.

4. 4

   Preheat your grill on ^[high heat] for 10–15 minutes with the lid closed until it reaches ![450–500°F]. Clean the grates well with a grill brush, then oil them lightly using tongs and a folded paper towel dipped in oil.

5. 5

   Place the steaks on the hottest part of the grill. Cook with the lid open. Sear for 3–4 minutes without moving them, until the steaks release easily from the grates and have a deep brown crust.

6. 6

   Flip the steaks and cook for another 3–4 minutes on the second side. For ^[medium-rare], pull them off when an instant-read thermometer reads %[125–128°F] (it will rise to %[130–135°F] while resting). For ^[medium], pull at %[135°F].

7. 7

   Transfer the steaks to a clean plate. Immediately place the butter, smashed garlic, and thyme on top of each steak while they are hot. Tent loosely with aluminum foil and let rest for 5–7 minutes. Do not skip the rest — this is what keeps the steak juicy.

8. 8

   Remove the foil, spoon any melted butter from the plate back over the steaks, and serve immediately.