Grilled Steak
Two thick sirloin steaks seasoned with salt and grilled for 4 minutes a side, then rested. Two servings in 15 minutes.
Photograph credit: Grilled steak · CC0 1.0 · Rawpixel
A steak needs three things: dry meat, salt and a very hot grill. Everything else is detail.
Pat the steaks dry with kitchen paper and season them generously on both sides, ideally 30 minutes before cooking. Salt draws moisture to the surface and then pulls it back in, which seasons the steak deeply and gives a dry surface that browns. Take them out of the fridge for 20 minutes first, so the middle is not ice cold when the outside is done.
Heat the grill or barbecue until it is as hot as it goes, and oil the rack. Lay the steaks on and leave them alone for 4 minutes. Turn once, and cook for 4 minutes more for medium. If your grill runs hot, check at 3 minutes.
A thermometer reads 54°C for medium rare and 60°C for medium. Rest the steaks for 5 minutes, loosely covered, and slice across the grain. The juices that run out are worth pouring over.
Quick Answers
How long does Grilled Steak take to make?
About 15 minutes in total — 5 minutes of preparation and 10 minutes of cooking. The recipe serves 2.
What are the key tips for making Grilled Steak?
Dry the steaks and season them well. Let them come up to room temperature first. Do not press or move them while they cook. Rest before slicing.
What should I serve with Grilled Steak?
Chips; Green salad; Grilled tomatoes; Mushrooms.
Is Grilled Steak suitable for a special diet?
This recipe is gluten-free, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Grilled Steak?
About 531 kcal per serving, with 53 g protein, 1 g carbohydrate and 35 g fat. The figures are calculated from the ingredient list and are an estimate.
Grilled Steak: Step by Step
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Take the steaks out of the fridge 20 minutes before cooking. Pat dry, rub with the oil and season on both sides with the salt and pepper. Heat the grill to its highest setting.
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Grill the steaks for 4 minutes without moving them. Turn and grill for 4 minutes more for medium.
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Top each with half the butter and a sprig of thyme and rest for 5 minutes, loosely covered.
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Slice across the grain and pour over the resting juices.
A Few Pointers
- Dry the steaks and season them well.
- Let them come up to room temperature first.
- Do not press or move them while they cook.
- Rest before slicing.
Pairs Well With
Chips · Green salad · Grilled tomatoes · Mushrooms
Storage
Best eaten straight away. Leftovers keep in the fridge for up to 2 days and are good cold in a sandwich.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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