For a perfect BBQ night, impress your guests with these ten grilled steak recipes. Start with classic grilled ribeye steaks or marinated flank steak with zesty chimichurri. Spice it up with Cajun grilled sirloin or indulge in garlic butter filet mignon for a luxurious touch. Don't miss out on teriyaki skirt steak skewers, maple-glazed porterhouse, or herb-crusted chuck steak. Finally, round it off with balsamic vinegar round steak and Southwestern fajitas. Keep reading to discover more mouthwatering details!
Classic Grilled Ribeye Steaks
Grilled ribeye steaks are a quintessential choice for meat lovers seeking a rich, juicy flavor. With its marbled fat, ribeye is known for being incredibly tender and tasty, making it the perfect cut for grilling.
Whether you're hosting a backyard BBQ or enjoying a quiet evening at home, mastering the art of grilling ribeyes can elevate any meal into a special occasion. With just a few simple seasonings, the natural flavors of the beef shine through, guaranteeing a delicious steak that will impress your family and friends.
To achieve the best results, it's important to allow your ribeye steaks to come to room temperature before grilling. This guarantees even cooking throughout the meat. Additionally, a good quality grill is essential to searing the steaks nicely, creating a beautiful crust that locks in all those flavorful juices.
With proper seasoning and cooking techniques, you can produce perfectly grilled ribeye steaks that are sure to please any palate.
- 2 ribeye steaks (1-1.5 inches thick)
- Olive oil
- Salt
- Freshly ground black pepper
- Garlic powder (optional)
- Fresh rosemary or thyme (optional)
Preheat your grill to high heat and lightly oil the grates to prevent sticking. Pat the ribeye steaks dry with paper towels, and brush both sides with olive oil. Season generously with salt, black pepper, and a sprinkle of garlic powder if desired.
Place the steaks on the hot grill and close the lid. Grill for about 4-5 minutes without moving them, then flip and grill for an additional 4-5 minutes for medium-rare, longer if you prefer a different doneness. Use an instant-read thermometer to check the internal temperature—130°F for medium-rare and 140°F for medium.
Remove from the grill and let the steaks rest for about 5-10 minutes before slicing. For the best flavor and texture, always let your ribeye steaks rest after grilling. This allows the juices to redistribute throughout the meat, guaranteeing each bite is tender and flavorful.
Keep in mind that ribeye can be quite fatty, so it's advisable to trim any excessive fat before cooking if desired. Finally, consider experimenting with different seasonings or marinades to find your perfect flavor profile, but don't forget that sometimes, less is more when it comes to such a premium cut of beef.
Marinated Flank Steak With Chimichurri
Marinated flank steak with chimichurri is a delightful dish, perfect for summer barbecues or a quick weeknight dinner. The flank steak is known for its rich, beefy flavor and is best when marinated and cooked over high heat, allowing the meat to remain tender and juicy. The chimichurri sauce adds a vibrant, tangy kick that complements the steak beautifully, enhancing each bite with fresh herbs and acidity.
The marinade for the flank steak typically consists of olive oil, balsamic vinegar, and a blend of spices that infuse the meat with delicious flavor. A few hours of marination is all you need to elevate the steak, but if you can plan ahead and let it sit overnight, you'll find the flavors even more pronounced. Pair this dish with grilled vegetables or a simple salad for a complete and satisfying meal.
Ingredients:
- 1 lb flank steak
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- For Chimichurri:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
To prepare the marinated flank steak, whisk together the marinade ingredients in a bowl. Place the flank steak in a resealable bag and pour the marinade over it, making sure the steak is fully coated. Seal the bag, removing excess air, and refrigerate for at least 2 hours, or ideally overnight.
While the steak is marinating, prepare the chimichurri by combining all the ingredients in a bowl, mixing well to combine flavors. When ready to grill, preheat the grill to high heat. Remove the steak from the marinade and discard the excess. Grill the steak for about 5-7 minutes on each side for medium-rare, or until your desired doneness is reached.
Let the steak rest for 5 minutes before slicing against the grain and serving with the chimichurri sauce. When grilling flank steak, it's important to slice it against the grain to guarantee tenderness with every bite.
Additionally, if you're looking for extra flavor, consider adding a bit of citrus zest to the marinade or the chimichurri for an invigorating twist. Don't forget to adjust the chimichurri seasoning to taste – its bright flavor should be bold and lively, perfectly complementing the richness of the steak.
Enjoy pairing this dish with a glass of red wine for a delightful, gourmet experience at home!
Spicy Cajun Grilled Sirloin
If you're aiming to spice up your dinner routine, search no further than this Spicy Cajun Grilled Sirloin. The combination of bold Cajun spices and the robust flavor of sirloin creates a mouth-watering experience that's perfect for any grill master, whether you're a novice or a seasoned pro.
This dish not only packs a punch with flavors, but also offers tenderness that makes it a desirable main course for any barbecue or gathering. Grilling this sirloin cuts down on cooking time while intensifying the flavors of the spices, making the meat juicy and deliciously smoky.
Served alongside grilled vegetables or a fresh salad, it can easily be transformed into a feast that highlights the great outdoors. Get ready to awaken your taste buds and impress your guests with this flavorful, easy-to-prepare dish.
Ingredients:
- 2 lbs sirloin steak
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (adjust to taste)
- Fresh parsley, chopped (for garnish)
To make the Spicy Cajun Grilled Sirloin, start by preheating your grill to medium-high heat. In a small bowl, combine the Cajun seasoning, olive oil, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper to create a marinade.
Rub the marinade all over the sirloin steak, ensuring it's evenly coated. Let the steak marinate for at least 30 minutes at room temperature for peak flavor absorption, or refrigerate for up to 2 hours if you have the time.
Grill the steak for about 4-5 minutes on each side for medium-rare, adjusting the time according to your preferred doneness. Allow it to rest for 5-10 minutes before slicing.
For the best results, don't skip the marinating step, as it allows the flavors to penetrate deeply into the meat. If you find the spice level to be intense, consider serving the steak with a cooling dip like ranch or a yogurt-based sauce.
Additionally, allowing the steak to rest after grilling is essential—this helps retain the juices, leading to a more succulent bite. Enjoy your spicy creation!
Garlic Butter Grilled Filet Mignon
Garlic Butter Grilled Filet Mignon is the epitome of culinary luxury, perfect for special occasions or a fancy dinner at home. This dish combines the rich, buttery flavor of filet mignon with the aromatic essence of garlic and fresh herbs, creating a mouthwatering experience. The grilling process adds a delightful char to the meat, enhancing its natural flavors and making it irresistible.
To achieve the ideal balance of tenderness and flavor, it's crucial to choose high-quality filet mignon steaks and let them rest at room temperature before grilling. By marinating them briefly in garlic butter, the flavors will sink in beautifully, producing a steak that's both succulent and packed with savory goodness.
Pair this elegant dish with a simple side of grilled vegetables or a fresh salad for a complete and gourmet meal.
Ingredients:
- 2 filet mignon steaks (about 6-8 ounces each)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Season the filet mignon steaks generously with salt and pepper. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, and rosemary to create the garlic butter. Preheat your grill to medium-high heat. Brush the steaks lightly with olive oil, then grill for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
During the last minute of grilling, top each steak with a spoonful of the garlic butter, allowing it to melt into the warm meat before removing from the grill.
When grilling filet mignon, it's important to let the steaks rest after cooking for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite remains juicy and flavorful.
Additionally, consider using a meat thermometer to check doneness: for medium-rare, aim for an internal temperature of 130-135°F. Feel free to customize the herbs in the garlic butter to suit your taste, or even add a splash of lemon juice for a fresh twist.
Teriyaki Skirt Steak Skewers
Teriyaki Skirt Steak Skewers are a delightful way to enjoy the rich, savory flavors of marinated beef infused with a sweet and tangy teriyaki sauce. This dish highlights the tenderness of skirt steak, which is often overlooked but incredibly flavorful when prepared correctly.
The skewering not only makes for a fun presentation but also allows for even cooking, perfect for grilling on a barbecue or stovetop grill. The marinade, which combines soy sauce, brown sugar, garlic, and ginger, permeates the steak, creating a mouthwatering taste that will impress your family and guests alike.
Pair these skewers with colorful vegetables such as bell peppers and red onions for a complete meal, or serve them on their own as a delicious appetizer at your next gathering. Grilling these skewers to perfection will result in a charred, caramelized exterior that encapsulates all the juiciness of the skirt steak.
Ingredients:
- 1 ½ pounds of skirt steak
- ¾ cup soy sauce
- ½ cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- Skewers (wooden or metal)
- Optional: bell peppers and red onions for threading
Cut the skirt steak into strips that are about 1.5 inches wide and then marinate them in a mixture of soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper for at least 30 minutes or up to 2 hours for a more intense flavor.
Thread the marinated steak onto skewers (alternating with vegetables if desired), then grill over medium-high heat for about 8-10 minutes, turning occasionally, until the steak reaches your desired level of doneness.
When preparing Teriyaki Skirt Steak Skewers, consider allowing the steak to marinate overnight for even richer flavors. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
Additionally, be cautious not to overcrowd the skewers, as this can lead to uneven cooking. Finally, a quick brush of extra teriyaki sauce during the last few minutes of grilling will enhance the flavors and create a beautiful glaze. Enjoy!
Coffee-Rubbed Grilled T-Bone
There's nothing quite like the rich, robust flavor of a grilled T-bone steak, and when you add a coffee rub to the mix, it elevates this classic dish to a whole new level. The deep, earthy notes of coffee complement the savory, juicy beef beautifully, making each bite an extraordinary experience. This unique blend of flavors is perfect for a summer barbecue or a cozy dinner at home. The key is to let the steak absorb the coffee rub's flavors, so a little marinating time pays off considerably.
In addition to the enticing flavor profile, the grilling process adds a delightful char and smokiness to the T-bone. Using high-quality, freshly ground coffee will enhance the overall taste, so it's worth the effort. Pair it with some grilled vegetables or a rejuvenating salad, and you have a meal that will impress everyone at the table. Get ready to take your grilling game up a notch with this amazing coffee-rubbed T-bone recipe.
- 1 T-bone steak (1.5 to 2 inches thick)
- 2 tablespoons ground coffee (preferably freshly ground)
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Olive oil for brushing
To prepare the coffee-rubbed T-bone, start by mixing the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Rub this mixture all over the T-bone, ensuring it coats the meat evenly. Allow the steak to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for enhanced flavor.
Preheat your grill to high heat and lightly brush the grates with olive oil. Grill the T-bone for about 4-5 minutes per side for medium-rare, adjusting the cooking time based on your desired doneness.
When cooking a T-bone steak, it's imperative to let it rest after grilling for at least 5-10 minutes before slicing into it. This resting period allows the juices to redistribute throughout the meat, ensuring it remains juicy and tender.
Additionally, feel free to experiment with the coffee rub by adding other spices as per your taste, such as cumin or even a splash of Worcestershire sauce to the meat prior to rubbing for extra depth of flavor. Enjoy this mouthwatering steak straight off the grill, or serve it with your favorite sides for a complete meal.
Maple Glazed Grilled Porterhouse
When it comes to grilling, few cuts of meat can rival the flavor and tenderness of a porterhouse steak. This impressive cut, which features both a tenderloin and a strip steak, is perfect for special occasions or a summer barbecue. The addition of a maple glaze elevates the natural flavors, adding a hint of sweetness that complements the savory notes of the beef. The glaze caramelizes beautifully on the grill, creating a mouthwatering crust that will have your guests coming back for seconds.
To achieve the best results, it's vital to start with high-quality meat and allow it to come to room temperature before grilling. This guarantees even cooking throughout the steak. The maple glaze not only enhances the flavor but also helps to keep the meat moist.
Pair this dish with your favorite sides, such as grilled vegetables or a fresh salad, for a complete and satisfying meal that's sure to impress.
- 1 Porterhouse steak (2-3 inches thick)
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Preheat your grill to medium-high heat. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, and minced garlic to create the glaze. Season the porterhouse steak generously with salt and pepper.
Brush the glaze on both sides of the steak right before placing it on the grill. Cook for about 4-5 minutes per side for medium-rare, basting with additional glaze during the last minute of grilling for an extra layer of flavor. Once cooked to your desired doneness, let the steak rest for about 5 minutes before slicing and serving.
When grilling porterhouse steak, it's important not to rush the resting time after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Also, feel free to customize the glaze by adding herbs or spices that you love. A pinch of red pepper flakes can add a spicy kick, or some fresh thyme can introduce a fragrant aroma.
Finally, using a meat thermometer can help you achieve the perfect cook; aim for an internal temperature of 130°F for medium-rare.
Herb-Crusted Grilled Chuck Steak
If you're looking for a deliciously flavorful and tender cut of meat, herb-crusted grilled chuck steak is the perfect option. Chuck steak is known for its rich flavor and affordability, making it a great choice for a weekend barbecue or a simple family dinner. Marinating the steak with fresh herbs not only enhances its natural flavors but also tenderizes the meat, resulting in a juicy and mouthwatering dish that's sure to impress.
To achieve the best results, it's advisable to let the steak marinate for at least an hour, but if time allows, marinating overnight will provide an even more robust flavor. This method makes use of common herbs and seasonings that you likely already have in your kitchen, making it accessible for any home cook.
Once grilled to perfection, serve it alongside your favorite sides for a satisfying meal that will leave everyone asking for seconds.
Ingredients:
- 2 lbs chuck steak
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Juice of 1 lemon
To prepare the herb-crusted grilled chuck steak, begin by combining the olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, black pepper, paprika, and lemon juice in a bowl, mixing well to form a marinade.
Place the chuck steak in a resealable plastic bag or shallow dish, pour the marinade over it, and confirm the meat is well coated. Seal the bag or cover the dish and refrigerate for at least an hour, or overnight for maximum flavor.
Preheat your grill to medium-high heat and cook the steak for about 5-7 minutes per side for medium-rare, adjusting the cooking time as needed based on your preferred doneness. Allow the steak to rest for a few minutes before slicing against the grain.
When cooking herb-crusted grilled chuck steak, it's important to monitor the internal temperature closely to achieve the desired doneness. Using a meat thermometer can help you gauge when it's done, with 130-135°F for medium-rare.
Additionally, feel free to customize the herb mixture based on your personal preference; adding oregano or basil can create a unique flavor profile. Remember to let the steak rest after grilling, as this allows the juices to redistribute, resulting in a more tender and juicy bite.
Enjoy your delicious herb-crusted steak with fresh sides, like grilled vegetables or a crisp salad!
Balsamic Vinegar Grilled Round Steak
Balsamic Vinegar Grilled Round Steak is a delicious way to enjoy tender cuts of meat, infused with the rich and tangy flavor of balsamic vinegar. This recipe is perfect for summer barbecues or a cozy dinner at home. The marinade not only enhances the steak's natural flavors but also helps to tenderize it, making every bite juicy and flavorful.
Paired with grilled vegetables or a fresh salad, this dish will impress your guests and satisfy your cravings for a hearty meal.
To make this dish, you'll want to choose a quality round steak, preferably about an inch thick, which will cook evenly on the grill. Marinating the steak for a few hours or overnight allows the balsamic vinegar to penetrate the meat and infuse it with flavor. You can customize the marinade by adding herbs and spices of your choice, but the basic balsamic blend will result in a deliciously caramelized crust and a succulent interior when grilled to perfection.
Ingredients:
- 1.5 lb round steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
To prepare the Balsamic Vinegar Grilled Round Steak, start by mixing the balsamic vinegar, olive oil, minced garlic, rosemary, salt, and black pepper in a bowl.
Place the round steak in a resealable plastic bag or shallow dish, then pour the marinade over it, ensuring the meat is thoroughly coated. Seal the bag or cover the dish and refrigerate for a minimum of 2 hours (or overnight for best results).
Preheat your grill to medium-high heat and remove the steak from the marinade. Grill the steak for 6-8 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let rest for 5 minutes before slicing.
When grilling round steak, it's vital to monitor the cooking time closely, as overcooking can lead to a tougher texture. For the best results, use a meat thermometer to check for doneness; aim for 130°F for medium-rare and 145°F for medium.
After removing the steak from the grill, allowing it to rest is important; this helps retain juices and enhances flavor. Pair your steak with grilled vegetables or a fresh salad to complete the meal for a balanced and satisfying dish.
Southwestern Grilled Steak Fajitas
Southwestern Grilled Steak Fajitas are a vibrant and flavorful dish that will transport you straight to the heart of the Southwest. This recipe showcases marinated grilled steak, combined with bell peppers and onions, all wrapped in warm tortillas. The bold spices and smoky char will make these fajitas a star at any gathering, whether it's a casual weeknight dinner or a festive BBQ.
The beauty of fajitas lies in their versatility. You can easily customize the toppings to cater to your taste, from fresh guacamole to zesty salsa. Pair your fajitas with a side of corn or a revitalizing salad for a complete meal that bursts with color and flavor. Once you try this recipe, you'll never look at steak the same way again!
Ingredients:
- 1 pound flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 4-6 flour tortillas
- Optional toppings: sour cream, guacamole, salsa, cilantro
To prepare the fajitas, begin by marinating the steak in a mixture of olive oil, lime juice, Worcestershire sauce, garlic, chili powder, cumin, smoked paprika, salt, and black pepper for at least 30 minutes (or up to overnight for deeper flavor).
Preheat your grill to medium-high heat. Grill the steak for about 5-7 minutes per side, or until it's cooked to your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing it thinly against the grain.
While the steak is resting, toss the sliced bell peppers and onions on the grill for about 3-5 minutes until they're just tender. Assemble the fajitas by layering the steak and grilled vegetables in warm tortillas, and add your preferred toppings.
For the best results, confirm that your grill is properly preheated to achieve a beautiful sear on the steak. Letting the steak rest before slicing allows the juices to redistribute, keeping the meat tender and flavorful.
Don't shy away from experimenting with other vegetables, such as mushrooms or zucchini, or adding extra spices to the marinade for a unique twist on this classic dish!