18 Juicy Grilled Steak Recipes for Summer

Kick off your summer with sizzle and flavor! There’s nothing quite like the aroma of grilled steak wafting through the air, promising a meal that’s both indulgent and satisfying. Whether you’re hosting a backyard BBQ or simply treating yourself to a delicious dinner, our roundup of 18 juicy grilled steak recipes is your ticket to summer dining bliss. Ready to fire up the grill? Let’s dive into these mouthwatering options!

Classic Grilled Ribeye Steak

Hey, if you’re craving something hearty and satisfying, a classic grilled ribeye steak is where it’s at. Perfect for those summer evenings when you just want to fire up the grill and enjoy.

Ingredients

• 1 ribeye steak, about 1.5 inches thick (thicker cuts mean juicier steaks, trust me)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp kosher salt (it sticks better than table salt)
• 1 tsp freshly ground black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp unsalted butter (for that rich finish)

Instructions

1. Preheat your grill to high heat, aiming for about 450°F to 500°F. A hot grill sears the steak perfectly.
2. While the grill heats, rub the steak with olive oil. This helps the seasoning stick and promotes browning.
3. Season both sides of the steak with salt and pepper. Don’t be shy; the crust is what you’re after.
4. Place the steak on the grill. For a 1.5-inch thick steak, grill for about 4-5 minutes per side for medium-rare. Use a timer to avoid guessing.
5. In the last minute of grilling, add the minced garlic and butter on top of the steak. Let it melt and soak into the meat for extra flavor.
6. Remove the steak from the grill and let it rest for 5 minutes. This keeps all those delicious juices inside.

That first bite reveals a crusty exterior giving way to a tender, juicy center. Try slicing it against the grain and serving over a bed of arugula for a simple yet elegant plate.

Garlic Butter Grilled Steak

Let’s talk about making your next grill session unforgettable with a garlic butter grilled steak that’s juicy, flavorful, and downright irresistible. Perfect for those summer evenings when you’re craving something special but don’t want to spend hours in the kitchen.

Ingredients

• 2 lbs ribeye steak (about 1.5 inches thick for that perfect grill mark)
• 4 tbsp unsalted butter (I like to use European-style for its richer flavor)
• 3 garlic cloves, minced (fresh is best here, no shortcuts!)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Take the steak out of the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
2. Preheat your grill to high heat, about 450°F. A hot grill is key to getting those beautiful sear marks.
3. While the grill heats up, mix the butter and minced garlic in a small bowl. Set aside for later.
4. Rub the steak with olive oil, then season both sides generously with salt and pepper.
5. Place the steak on the grill. Cook for 4-5 minutes on the first side without moving it to get a good sear.
6. Flip the steak and cook for another 4-5 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 130°F.
7. In the last minute of cooking, top the steak with the garlic butter, letting it melt and soak into the meat.
8. Remove the steak from the grill and let it rest for 5 minutes before slicing. This keeps all those delicious juices inside.

Ready to dig in? The garlic butter grilled steak comes out with a crispy exterior, tender interior, and a garlicky buttery flavor that’s out of this world. Try serving it over a bed of arugula for a peppery contrast or alongside grilled asparagus for a complete meal.

Spicy Grilled Steak with Chimichurri Sauce

Kick off your summer grilling with this Spicy Grilled Steak with Chimichurri Sauce—it’s bold, flavorful, and perfect for those who love a little heat with their meat. You’ll love how the fresh chimichurri cuts through the spice, making every bite a delicious balance.

Ingredients

• 1.5 lbs flank steak (I find flank steak works best for grilling, but skirt steak is a great alternative)
• 2 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp salt (don’t skimp—it’s key for seasoning the steak)
• 1 tsp black pepper (freshly ground makes all the difference)
• 1 tsp cayenne pepper (adjust if you’re sensitive to heat)
• 1 cup fresh parsley (packed, stems removed for the best texture)
• 3 garlic cloves (minced, because nobody likes a big chunk of garlic)
• 2 tbsp red wine vinegar (it adds a nice tang to the chimichurri)
• 1/2 cup olive oil (again, extra virgin for the win)
• 1/2 tsp red pepper flakes (for that extra kick in the sauce)

Instructions

1. Preheat your grill to medium-high heat, about 400°F. A clean, hot grill is essential for those perfect grill marks.
2. Rub the flank steak with 2 tbsp olive oil, then season both sides with salt, black pepper, and cayenne pepper. Let it sit for 10 minutes to absorb the flavors.
3. While the steak rests, make the chimichurri by blending parsley, garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes in a food processor until smooth. Tip: Don’t overprocess—you want it slightly chunky.
4. Grill the steak for 5-6 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for accuracy—135°F for medium-rare.
5. Let the steak rest for 5 minutes before slicing against the grain. This ensures it’s tender and juicy.
6. Serve the sliced steak with a generous drizzle of chimichurri sauce.

The steak comes out juicy with a spicy crust, while the chimichurri adds a fresh, herby contrast. Try serving it over a bed of quinoa or with grilled vegetables for a complete meal.

Grilled Steak with Blue Cheese Butter

Craving something hearty and flavorful? This grilled steak with blue cheese butter is a game-changer for your next barbecue or cozy night in. It’s simple, indulgent, and packed with bold flavors that’ll have you coming back for seconds.

Ingredients

• 2 ribeye steaks (about 1 inch thick for perfect grilling)
• 1/2 cup unsalted butter, softened (I always go for unsalted to control the seasoning)
• 1/4 cup crumbled blue cheese (the stronger, the better for that punchy flavor)
• 1 tbsp fresh chives, finely chopped (adds a nice, fresh contrast)
• 1 tsp garlic powder (for that essential umami kick)
• Salt and freshly ground black pepper (to season the steaks generously)

Instructions

1. Preheat your grill to high heat, aiming for about 450°F to get those perfect grill marks.
2. While the grill heats, mix the softened butter, blue cheese, chives, and garlic powder in a bowl until well combined. Set aside.
3. Season both sides of the steaks liberally with salt and pepper. Tip: Let the steaks sit at room temperature for about 20 minutes before grilling for even cooking.
4. Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare. Tip: Resist the urge to flip them more than once to get a better sear.
5. Remove the steaks from the grill and let them rest for 5 minutes. Tip: This lets the juices redistribute, making every bite succulent.
6. Top each steak with a generous dollop of the blue cheese butter right before serving.

Just imagine cutting into that perfectly grilled steak, the blue cheese butter melting over the top, creating a creamy, tangy sauce. Serve it with a side of roasted veggies or a crisp salad to balance the richness. It’s a dish that feels fancy but is surprisingly easy to pull off.

Herb-Marinated Grilled Steak

Ever find yourself craving something hearty yet fresh for dinner? This herb-marinated grilled steak is your answer, combining juicy flavors with a simple prep that feels like a summer night must.

Ingredients

• 1.5 lbs ribeye steak (thick cuts work best for grilling)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp balsamic vinegar (adds a sweet tang)
• 2 cloves garlic, minced (fresh is key here)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is brighter)
• 1 tbsp fresh thyme leaves (stems removed, they’re too woody)
• 1 tsp salt (I like sea salt for its crunch)
• 1/2 tsp black pepper (freshly ground packs more punch)

Instructions

1. In a bowl, whisk together olive oil, balsamic vinegar, garlic, rosemary, thyme, salt, and pepper. This is your marinade.
2. Place the steak in a resealable bag or shallow dish. Pour the marinade over, ensuring the steak is fully coated. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high, about 450°F. A hot grill sears the steak perfectly.
4. Remove the steak from the marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Resist the urge to move the steak too much; let it develop a crust.
5. Let the steak rest on a cutting board for 5 minutes before slicing. This keeps it juicy.

The first bite reveals a crusty exterior giving way to tender, herb-infused meat. Serve it sliced over a crisp salad or alongside grilled veggies for a meal that sings of summer.

Grilled Steak and Vegetable Skewers

Kick off your summer grilling with these juicy grilled steak and vegetable skewers. They’re perfect for those lazy evenings when you want something delicious without too much fuss.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch pieces (I find sirloin strikes the perfect balance between flavor and tenderness)
• 2 bell peppers, any color, cut into chunks (I love using a mix for color)
• 1 large red onion, cut into chunks
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp soy sauce (adds a nice umami kick)
• 1 tbsp honey (for a touch of sweetness)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp smoked paprika (for that smoky depth)
• Salt and pepper, to taste (I’m generous with the pepper)

Instructions

1. Preheat your grill to medium-high, about 400°F. A hot grill gives those beautiful grill marks.
2. In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, salt, and pepper. This marinade is a game-changer.
3. Add the steak pieces to the marinade, tossing to coat. Let it sit for at least 10 minutes. Pro tip: Room temp meat grills more evenly.
4. Thread the marinated steak, bell peppers, and onion onto skewers, alternating between meat and veggies. Keep them snug but not too tight.
5. Place the skewers on the grill. Cook for about 4 minutes per side for medium-rare. Watch for flare-ups!
6. Remove from the grill and let rest for 5 minutes. This lets the juices redistribute.

Ready to dig in? The steak is succulent with a hint of smokiness, and the veggies are just the right amount of charred. Serve these skewers over a bed of fluffy couscous or with a side of creamy tzatziki for a complete meal.

Balsamic Glazed Grilled Steak

Summer grilling just got a whole lot tastier with this balsamic glazed grilled steak. You’re going to love how the sweet and tangy glaze caramelizes on the steak, creating a mouthwatering crust that’s packed with flavor.

Ingredients

• 2 lbs ribeye steak (about 1 inch thick for perfect grilling)
• 1/2 cup balsamic vinegar (the good stuff makes a difference)
• 2 tbsp honey (for that sweet balance)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt and freshly ground black pepper (to season, don’t skimp)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A properly heated grill is key to getting those beautiful grill marks.
2. While the grill heats up, season both sides of the steak generously with salt and pepper. Let it sit at room temperature for about 20 minutes to ensure even cooking.
3. In a small saucepan over medium heat, combine balsamic vinegar, honey, and minced garlic. Simmer for 5-7 minutes until the mixture reduces by half and becomes syrupy. Tip: Keep an eye on it to prevent burning.
4. Brush the steak lightly with olive oil to prevent sticking. Place it on the grill and cook for 4-5 minutes on the first side without moving it to get a good sear.
5. Flip the steak and brush the cooked side with the balsamic glaze. Cook for another 4-5 minutes for medium-rare, or until your desired doneness. Tip: Use a meat thermometer for precision—135°F for medium-rare.
6. Remove the steak from the grill and let it rest for 5 minutes under foil. This lets the juices redistribute, making every bite succulent.
7. Slice against the grain and serve with any remaining glaze drizzled on top. Tip: Slicing against the grain ensures tenderness.

Here’s the deal—the steak is juicy, the glaze is sticky-sweet with a punch of garlic, and the edges are just charred enough. Try serving it over a crisp arugula salad for a refreshing contrast.

Grilled Steak with Mushroom Sauce

Perfect for those summer evenings when you’re craving something hearty yet easy to whip up, this grilled steak with mushroom sauce is a game-changer. You’ll love how the rich flavors come together with minimal fuss.

Ingredients

• 2 ribeye steaks (about 1 inch thick for that perfect juiciness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 cup sliced mushrooms (cremini add a nice earthiness)
• 1/2 cup heavy cream (makes the sauce luxuriously smooth)
• 1 tbsp butter (unsalted, so you control the saltiness)
• 1 garlic clove, minced (fresh is best for that punchy flavor)
• Salt and pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your grill to medium-high, about 450°F, to get those perfect grill marks.
2. Rub the steaks with olive oil and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
3. Grill the steaks for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F.
4. While the steaks rest, melt butter in a pan over medium heat and sauté garlic until fragrant, about 30 seconds.
5. Add mushrooms and cook until they’re golden and have released their juices, roughly 5 minutes.
6. Pour in heavy cream, stirring constantly, and let the sauce thicken for 2-3 minutes.
7. Slice the steaks against the grain and serve topped with the mushroom sauce.

Delight in the tender, juicy steak paired with the creamy, earthy mushroom sauce. Try serving it over a bed of mashed potatoes or alongside a crisp green salad for a complete meal.

Korean BBQ Grilled Steak

Perfect for those summer evenings when you’re craving something savory yet easy to whip up, this Korean BBQ Grilled Steak is a game-changer. You’ll love how the marinade brings out the rich flavors, making every bite unforgettable.

Ingredients

• 1.5 lbs flank steak (thinner cuts work best for quick grilling)
• 1/2 cup soy sauce (I always go for low-sodium to control the saltiness)
• 1/4 cup brown sugar (pack it tight for that perfect sweetness)
• 2 tbsp sesame oil (the aroma is everything)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 1 tbsp grated ginger (peel it with a spoon for less waste)
• 1 tbsp rice vinegar (adds a nice tangy kick)
• 1 tsp crushed red pepper flakes (adjust if you’re not into heat)
• 2 green onions, chopped (for that fresh finish)

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and red pepper flakes until the sugar dissolves.
2. Place the flank steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, flipping halfway through. Tip: Marinating overnight? Even better.
3. Preheat your grill to medium-high heat, about 400°F. Clean the grates well to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare. Tip: Don’t poke the steak too much; let it develop a nice crust.
5. Transfer to a cutting board and let it rest for 5 minutes. This keeps it juicy. Slice against the grain for tender pieces.
6. Sprinkle with chopped green onions before serving. Tip: Serve with a side of steamed rice and kimchi for an authentic touch.

Best enjoyed when the steak is slightly charred on the edges but still pink inside. The combination of sweet, savory, and a hint of spice makes it a crowd-pleaser. Try wrapping slices in lettuce leaves with a dab of gochujang for a fun, hands-on meal.

Grilled Steak Tacos with Avocado Salsa

Zesty flavors and juicy textures come together in this dish that’s perfect for any summer gathering. You’ll love how the smoky grilled steak pairs with the fresh, creamy avocado salsa.

Ingredients

• 1 lb flank steak (I find it’s the best cut for tacos, tender and flavorful)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (don’t skimp, it brings out the steak’s natural flavors)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 avocados, diced (ripe but firm, so they hold up in the salsa)
• 1/4 cup red onion, finely chopped (for a bit of sharpness)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 2 tbsp lime juice (freshly squeezed, please!)
• 1/4 cup cilantro, chopped (if you’re not a fan, parsley works too)
• 8 small corn tortillas (warmed up, they’re the perfect vessel)

Instructions

1. Preheat your grill to medium-high, about 450°F. A clean, hot grill is key for those perfect grill marks.
2. Rub the flank steak with olive oil, then season both sides with salt and pepper. Let it sit for 5 minutes to come to room temperature.
3. Grill the steak for 4-5 minutes per side for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F.
4. Transfer the steak to a cutting board and let it rest for 10 minutes. This keeps it juicy when you slice it.
5. While the steak rests, mix the diced avocados, red onion, jalapeño, lime juice, and cilantro in a bowl. Gently toss to combine.
6. Thinly slice the steak against the grain. This ensures every bite is tender.
7. Warm the tortillas on the grill for about 30 seconds per side. They should be pliable and slightly charred.
8. Assemble the tacos by placing slices of steak on each tortilla and topping with the avocado salsa.

Crunchy, creamy, and bursting with flavor, these tacos are a hit. Try serving them with a side of charred corn for an extra summer vibe.

Cajun Spiced Grilled Steak

Just imagine sinking your teeth into a perfectly grilled steak, bursting with bold Cajun flavors. It’s the kind of dish that turns a regular dinner into something special, and lucky for you, it’s easier to make than you might think.

Ingredients

• 2 lbs ribeye steak (because let’s be honest, ribeye is the king of steaks)
• 2 tbsp Cajun seasoning (homemade or store-bought, but make sure it’s the good stuff)
• 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
• 1 tsp salt (I like sea salt for its clean taste)
• 1 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your grill to medium-high, about 450°F. A hot grill is key to getting those beautiful grill marks.
2. While the grill heats up, rub the steaks with olive oil. This helps the seasoning stick and keeps the steak juicy.
3. Sprinkle both sides of the steaks with Cajun seasoning, salt, and pepper. Don’t be shy—coat them evenly for maximum flavor.
4. Place the steaks on the grill. Cook for 4-5 minutes per side for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F.
5. Let the steaks rest for 5 minutes before slicing. This lets the juices redistribute, making every bite succulent.

And there you have it—a Cajun spiced grilled steak that’s juicy, flavorful, and has just the right amount of kick. Serve it with a cool cucumber salad to balance the heat, or slice it thin for an epic steak sandwich.

Grilled Steak with Roasted Garlic Aioli

Hey, you know those days when you crave something hearty yet simple? This grilled steak with roasted garlic aioli is your answer. It’s juicy, flavorful, and the aioli adds a creamy kick that’s just irresistible.

Ingredients

• 2 ribeye steaks (about 1 inch thick for perfect grilling)
• 4 cloves of garlic (roasting them brings out a sweet, mellow flavor)
• 1/2 cup mayonnaise (I swear by Duke’s for its tangy richness)
• 1 tbsp lemon juice (freshly squeezed, please, for that zesty brightness)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your grill to medium-high, about 450°F. A hot grill gives those beautiful char marks.
2. Wrap the garlic cloves in foil with a drizzle of olive oil. Roast on the grill for 15 minutes until soft and golden. Tip: Keep an eye on them to avoid burning.
3. While the garlic roasts, season the steaks with salt and pepper on both sides. Let them sit for 10 minutes to come to room temperature for even cooking.
4. Grill the steaks for 4-5 minutes per side for medium-rare. Tip: Resist the urge to flip them more than once to get a perfect crust.
5. Let the steaks rest for 5 minutes after grilling. This keeps them juicy.
6. Squeeze the roasted garlic into a bowl, mash it, then mix with mayonnaise and lemon juice for the aioli. Tip: A pinch of salt here enhances the garlic flavor.
7. Slice the steak against the grain, serve with a dollop of aioli on top.

Unbelievably tender with a smoky edge, this steak pairs wonderfully with the creamy, garlicky aioli. Try serving it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Peppercorn Crusted Grilled Steak

Craving something bold and juicy for dinner tonight? You can’t go wrong with a peppercorn crusted grilled steak—it’s simple, flavorful, and always a crowd-pleaser.

Ingredients

• 2 ribeye steaks, about 1 inch thick (go for well-marbled ones for extra flavor)
• 2 tbsp whole black peppercorns (crush them coarsely for that perfect bite)
• 1 tbsp kosher salt (I swear by Diamond Crystal for its clean taste)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here, no substitutes)
• 1 tbsp unsalted butter (because everything’s better with butter)

Instructions

1. Let the steaks sit at room temperature for 30 minutes. This ensures even cooking.
2. Meanwhile, coarsely crush the peppercorns using a mortar and pestle or a rolling pin.
3. Pat the steaks dry with paper towels. Moisture is the enemy of a good sear.
4. Rub the steaks all over with olive oil, then press the crushed peppercorns and salt into both sides.
5. Preheat your grill to high heat, about 450°F. A hot grill is key for that crust.
6. Grill the steaks for 4-5 minutes per side for medium-rare. Use a meat thermometer to check for 135°F.
7. In the last minute of cooking, add butter and minced garlic to the top of each steak, letting it melt and baste the meat.
8. Remove the steaks from the grill and let them rest for 5 minutes. This keeps all those juicy flavors locked in.

That peppercorn crust gives each bite a spicy kick, while the butter and garlic add a rich, aromatic finish. Try slicing it thin and serving over a crisp arugula salad for a refreshing contrast.

Grilled Steak Salad with Goat Cheese

Zesty flavors and fresh ingredients come together in this grilled steak salad with goat cheese. Perfect for those summer evenings when you want something light yet satisfying.

Ingredients

• 1 lb flank steak (I find it’s the most flavorful for salads)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (sea salt is my preference here)
• 1 tsp black pepper (freshly ground makes all the difference)
• 6 cups mixed greens (the more variety, the better)
• 1/2 cup crumbled goat cheese (creamy and tangy, it’s a must)
• 1/4 cup balsamic vinegar (for that sweet and tangy dressing)
• 1 tbsp honey (to balance the vinegar’s acidity)
• 1/2 cup cherry tomatoes, halved (adds a juicy pop)
• 1/4 red onion, thinly sliced (for a bit of crunch and bite)

Instructions

1. Preheat your grill to medium-high heat, about 400°F. A clean grill prevents sticking.
2. Rub the flank steak with olive oil, then season both sides with salt and pepper. Let it sit for 5 minutes to absorb the flavors.
3. Grill the steak for 4-5 minutes per side for medium-rare. Use a meat thermometer to check for 135°F.
4. Remove the steak from the grill and let it rest for 10 minutes. This keeps it juicy.
5. While the steak rests, whisk together balsamic vinegar and honey in a small bowl for the dressing.
6. Slice the steak against the grain into thin strips. This ensures tenderness.
7. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with the dressing.
8. Top the salad with the sliced steak and crumbled goat cheese.

Kick back and enjoy the contrast of the warm, smoky steak with the cool, crisp greens. The goat cheese adds a creamy texture that ties everything together beautifully. Try serving it with a slice of crusty bread to soak up any extra dressing.

Teriyaki Grilled Steak

Oh, you’re in for a treat with this Teriyaki Grilled Steak recipe. It’s the perfect blend of sweet and savory, with a char that’ll make your taste buds dance. Let’s get grilling!

Ingredients

• 1.5 lbs flank steak (thicker cuts hold up better on the grill)
• 1/2 cup soy sauce (I go for low-sodium to control the saltiness)
• 1/4 cup brown sugar (packed, for that deep molasses flavor)
• 2 tbsp mirin (a sweet rice wine that’s a game-changer)
• 1 tbsp grated ginger (fresh is best, it really brightens the dish)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp sesame oil (toasted, for a nutty finish)
• 1/2 tsp red pepper flakes (adjust if you like it spicy)

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, mirin, ginger, garlic, sesame oil, and red pepper flakes until the sugar dissolves.
2. Place the steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, flipping halfway through.
3. Preheat your grill to medium-high, about 450°F. Clean and oil the grates to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the steak for 5-6 minutes per side for medium-rare, basting with reserved marinade in the last few minutes.
6. Transfer the steak to a cutting board and let it rest for 10 minutes. This keeps it juicy when you slice it.

Look at that gorgeous caramelized crust! The steak’s tender inside with a punch of umami from the teriyaki. Slice it against the grain and serve over a bed of steamed rice with extra sauce drizzled on top.

Grilled Steak with Caramelized Onions

Wow, nothing beats the smell of grilled steak wafting through the air, especially when it’s topped with sweet, caramelized onions. It’s the kind of meal that feels like a hug on a plate, perfect for those nights when you want something hearty without too much fuss.

Ingredients

• 1.5 lbs ribeye steak (because marbling equals flavor, folks)
• 2 large yellow onions, thinly sliced (the sweeter, the better for caramelizing)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tbsp butter (for that rich, golden onion goodness)
• 1 tsp salt (I like to use kosher for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/2 tsp garlic powder (a little goes a long way here)

Instructions

1. Preheat your grill to high heat, aiming for about 450°F. A hot grill means a perfect sear.
2. While the grill heats, season both sides of the steak with salt, pepper, and garlic powder. Let it sit at room temperature for 10 minutes for even cooking.
3. Heat olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, stirring occasionally. After 5 minutes, reduce the heat to low and add butter. Cook for another 15 minutes until golden and sweet. Tip: Don’t rush the onions; low and slow is the way to go.
4. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for precision—135°F for medium-rare.
5. Let the steak rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.
6. Top the sliced steak with the caramelized onions and serve immediately.

The steak comes out juicy and full of flavor, with the onions adding a sweet contrast that’s just irresistible. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s sure to impress.

Grilled Steak and Potato Foil Packets

Just imagine this: juicy steak and tender potatoes, all grilled to perfection in a handy foil packet. It’s the ultimate no-mess, flavor-packed meal you’ll want all summer.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes (I like a little marbling for extra flavor)
• 2 cups baby potatoes, halved (the smaller they are, the quicker they cook)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (because fresh garlic can burn on the grill)
• 1 tsp smoked paprika (adds a nice depth)
• Salt and pepper (don’t skimp—season well!)
• Fresh parsley, chopped (for that fresh finish)

Instructions

1. Preheat your grill to medium-high, about 400°F. You want it hot enough to sear the steak.
2. In a large bowl, toss the steak and potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure everything’s evenly coated.
3. Tear off four large sheets of heavy-duty aluminum foil, about 12 inches long. Divide the steak and potato mixture among them.
4. Fold the foil over the mixture, then crimp the edges tightly to seal. Leave a little room inside for steam to circulate.
5. Place the packets on the grill. Close the lid and cook for 15 minutes. Tip: Resist the urge to peek—keeping the lid closed ensures even cooking.
6. Carefully open one packet to check for doneness. The steak should be medium-rare, and the potatoes fork-tender. If needed, reseal and cook for another 5 minutes.
7. Transfer the packets to plates. Open them up, sprinkle with fresh parsley, and dig in right from the foil for easy cleanup.

Absolutely delicious! The steak stays juicy, the potatoes soak up all those smoky flavors, and the parsley adds a bright pop. Try serving with a dollop of sour cream or a side of grilled corn for the full backyard feast experience.

Grilled Steak with Herb Butter

Let’s dive into making a juicy grilled steak topped with herb butter that’ll have everyone asking for seconds. It’s simple, flavorful, and perfect for those summer BBQ nights.

Ingredients

• 1.5 lbs ribeye steak (about 1.5 inches thick for that perfect grill)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp kosher salt (coarse grains cling better to the steak)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 4 tbsp unsalted butter, softened (room temp blends easier with herbs)
• 1 tbsp chopped fresh parsley (for that bright, fresh kick)
• 1 tsp chopped fresh thyme (adds a subtle earthiness)
• 1 garlic clove, minced (because garlic makes everything better)

Instructions

1. Preheat your grill to high heat, aiming for about 450°F to get those perfect grill marks.
2. Rub the steak with olive oil, then season both sides evenly with salt and pepper.
3. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F.
4. While the steak cooks, mix the softened butter with parsley, thyme, and minced garlic in a small bowl.
5. Once the steak is done, let it rest for 5 minutes off the grill to let the juices redistribute.
6. Top the rested steak with a generous dollop of the herb butter, letting it melt over the warm meat.

You’ll love how the herb butter melts into the steak, adding richness and depth to every bite. Try slicing it against the grain and serving over a bed of arugula for a peppery contrast.

Conclusion

Summer’s here, and with it, the perfect opportunity to fire up the grill with our 18 Juicy Grilled Steak Recipes! Whether you’re a seasoned grill master or just starting out, there’s something for everyone to enjoy. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy grilling!

Bella Bacinos