Name: Steak (Grilled Beef Steak)
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 beef steaks (ribeye, striploin or sirloin, about 1 inch thick); 4 tablespoons olive oil; 4 cloves garlic (minced); 2 tablespoons fresh rosemary or 1 tablespoon dried; 1 tablespoon Worcestershire sauce; 2 teaspoons sea salt; 1½ teaspoons freshly ground black pepper; 1 teaspoon paprika (optional, for smoky depth); 1 tablespoon lemon juice; 1 tablespoon unsalted butter (per steak, for finishing)

June 5, 2025
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Brief overview

Few dishes capture the American spirit quite like a grilled steak. It is a centrepiece at backyard barbecues, family dinners and classic diners across the country. With its smoky aroma, sizzling crust and juicy interior, steak is more than just a meal. It reflects a deep appreciation for bold flavour and simple technique.

In the United States, steak has become a cultural mainstay. Whether served with a glass of red wine at a high-end restaurant or sizzling off a charcoal grill in someone’s garden, it represents comfort, tradition and pride. It is a dish that brings people together, often marking celebrations and shared moments.

What Is Steak?

Steak refers to a thick, prime cut of beef, typically taken from the rib, loin or sirloin areas. These cuts are known for their tenderness and full flavour. The meat is seared quickly over high heat, either on a grill or in a cast iron pan, to develop a rich, caramelised crust while keeping the inside juicy.

Americans enjoy steak at varying levels of doneness, although medium rare remains a favourite for its tender texture and full bodied taste. It is usually served with classic sides such as mashed potatoes, roasted vegetables or a crisp salad, making it a complete and satisfying meal.

Ingredients and Taste

At its core, a good steak needs very little. The focus is on the quality of the meat itself. A simple rub of oil, sea salt and cracked black pepper is often all that is used to enhance the steak’s natural flavour, allowing the richness of the beef to come through without being masked.

Different cuts offer different experiences. A ribeye, with its marbled fat, melts on the tongue and has a buttery finish. A filet mignon is leaner, tender and delicate, while a New York strip delivers a stronger, beef forward taste. Each cut brings its own texture, bite and depth of flavour.

When grilled, the meat takes on subtle smoky notes that contrast beautifully with the seared surface. The crisp, savoury edge gives way to a juicy, flavourful centre. This mix of textures and the pure, savoury satisfaction it delivers is what makes steak a staple of the American table.

A Taste of History

The story of steak in the United States begins with the rise of cattle ranching in the 19th century. As herds spread across the Great Plains, beef became a dietary staple for cowboys, settlers and railroad workers. It was practical, filling and adaptable to outdoor cooking over open flames.

By the late 1800s, urban steakhouses began appearing in cities like New York and Chicago, turning this rustic food into a dining experience. These restaurants celebrated the simplicity of grilled beef while giving it an air of sophistication. Steak became both accessible and aspirational.

Today, the tradition of grilling steak lives on in homes across the country. Lighting the grill, choosing the right cut, and sharing a meal outdoors has become a ritual, especially during summer holidays and weekend gatherings. Steak continues to embody the American love of flame, flavour and community.

Whether enjoyed casually at a backyard barbecue or plated elegantly at a fine dining restaurant, grilled steak remains a true reflection of American culinary identity. Its enduring appeal lies in its honesty, its flavour, and the way it brings people together around the table.

How to Make Traditional Grilled Beef Steak

Grilled beef steak holds a place of honour in American cuisine, known for its bold flavour, satisfying char, and juicy tenderness. This recipe celebrates that classic backyard favourite, guiding you through seasoning, grilling, and resting the steak to perfection. Expect a deep crust, a tender interior, and flavours elevated by a simple yet effective marinade. Choose well marbled cuts like ribeye or sirloin for the best results. See the recipe card at the bottom for printable directions

Ingredients

4 beef steaks (ribeye, striploin or sirloin, about 1 inch thick)
4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary or 1 tablespoon dried
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1½ teaspoons freshly ground black pepper
1 teaspoon paprika (optional, for smoky depth)
1 tablespoon lemon juice
1 tablespoon unsalted butter (per steak, for finishing)

Cooking Instructions

Step 1: Prepare the Marinade

In a medium bowl, combine olive oil, minced garlic, rosemary, Worcestershire sauce, sea salt, black pepper, paprika, and lemon juice. Whisk thoroughly to form a fragrant marinade. This base adds flavour and tenderises the meat naturally.

Step 2: Marinate the Steaks

Place the steaks in a shallow dish or sealable bag and pour the marinade over them. Massage gently to coat all sides evenly. Cover or seal and refrigerate for at least 1 hour, preferably 2 to 4 hours. Remove from the fridge 30 minutes before grilling to allow the meat to come to room temperature.

Step 3: Preheat the Grill

Heat your grill to high, aiming for a surface temperature around 230 to 260°C. Clean the grates with a stiff brush and oil them lightly using tongs and a paper towel soaked in oil. This prevents sticking and helps create defined grill marks.

Step 4: Pat the Steaks Dry

Just before grilling, remove excess marinade and gently pat the steaks dry with kitchen paper. This encourages a better sear by eliminating surface moisture.

Step 5: Grill the First Side

Place the steaks on the hot grill. For medium rare, cook undisturbed for 4 to 5 minutes. Avoid pressing the meat; let the grill do the work. Rotate the steaks 90 degrees halfway through this time if you want crosshatch marks.

Step 6: Grill the Second Side

Flip the steaks using tongs. Grill for another 3 to 4 minutes for medium rare or longer for your preferred doneness. Internal temperature should read 54°C for medium rare, 60°C for medium, and 66°C for medium well.

Step 7: Add Butter for Finish

In the last minute of grilling, place 1 tablespoon of butter on each steak and let it melt over the surface. This adds richness and a glossy finish. Close the grill lid briefly to trap heat and aroma.

Step 8: Rest the Steaks

Transfer the steaks to a wooden board or warm plate. Loosely cover with foil and let rest for 8 to 10 minutes. Resting allows juices to redistribute, ensuring tenderness in every bite.

Step 9: Slice or Serve Whole

Slice the steaks against the grain for easier chewing, especially if using a tougher cut. Alternatively, serve each steak whole on a plate if using ribeye or striploin for an authentic steakhouse presentation.

Step 10: For Serving

Plate the steak with classic sides like grilled corn, baked potato, or coleslaw. Add a sprinkle of flaky salt just before serving for added texture. Offer steak sauce or mustard on the side, but let the beef be the star.

Cooking Tips for Perfect Grilled Beef Steak

Choose well marbled meat for better flavour and tenderness
Let the meat rest before grilling so it cooks evenly from edge to centre
Use a meat thermometer for precise doneness without guessing
Avoid flipping more than once to retain juices and create a proper crust
Let it rest after grilling or you risk losing all the juices when cutting
Butter at the end gives a steakhouse-quality finish at home