Bobby Flay perfectly grilled steak is an easy recipe for thick-cut rib-eye or strip, seasoned with salt, pepper and oil, ready in 30 minutes. That makes it a quick weeknight dinner or summer cookout main for any backyard party, since you only need three ingredients and a hot grill.
The step that matters is pulling the steaks from the fridge 20 minutes early, since cold meat cooks unevenly under the crust. High heat then chars the outside fast, which locks in moisture and keeps the center tender.
Most grilled steak recipes list a time and temperature but skip the technique that makes the difference. This version walks through the oil, the rest and the sear in order, so every steak comes off the grill evenly cooked.
Jump to Recipe
Bobby Flay Perfectly Grilled Steak
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes1050
kcalThick-cut boneless rib-eye or strip steaks brushed with oil and grilled over high heat until golden brown, charred and juicy at your chosen doneness.
Ingredients
4 boneless rib-eye or New York strip steaks (about 12 ounces each, 1 1/4 to 1 1/2 inches thick), trimmed, or filets mignons (8 to 10 ounces each)
2 tablespoons canola or extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
- Rest at room temperature: About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat the grill: Heat your grill to high.
- Season: Brush the steaks on both sides with oil and season liberally with salt and pepper.
- Grill: Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Rest and serve: Transfer steaks to a cutting board and let rest for 5 minutes before slicing.
FAQs
Which cut of steak works best for grilling?
Rib-eye has the most marbling and richest flavor, while strip steak is leaner with a pleasantly chewy bite. Filet mignon is the most tender but milder in taste, so choose based on whether you want richness or tenderness.
How do I check for doneness without cutting the steak?
Use an instant-read thermometer for the most accurate results, since color alone can be misleading. Pull steaks at 135 degrees for medium-rare, 140 for medium or 150 for medium-well, because they rise a few degrees while resting.
Should I use canola oil or olive oil?
Canola oil has a higher smoke point than olive oil, which means it handles high grill heat without burning. Extra-virgin olive oil adds more flavor though, so either works as long as you brush a thin even coat.
Why do the steaks need to rest after grilling?
Resting for five minutes after grilling lets the juices redistribute through the meat, since cutting too soon sends them running onto the plate. Cover the steaks loosely with foil while they rest, and the internal temperature will climb another few degrees.
What sides pair well with grilled steak?
Baked potatoes, creamed spinach and a green salad are classic steakhouse sides that pair well, since they balance the richness of the beef. Grilled corn or French fries work for a more casual spread, and both cook on the same grill.