15 Grilled Steak Recipes That Will Make You the King of the Grill This Summer
There’s nothing quite like the sound of a steak hitting a scorching hot grill — that immediate, satisfying sizzle that tells you something seriously delicious is about to happen.
Whether you’re a weekend warrior with a charcoal setup or a weeknight cook working a cast-iron grill pan, grilled steak is one of those timeless meals that never disappoints.
From buttery ribeyes to bold chimichurri flanks, we’ve rounded up 15 of the best grilled steak recipes — each one tested, flavour-packed, and guaranteed to impress. Fire up the grill. Dinner just got a whole lot more exciting.
1. Classic Garlic Butter Ribeye Steak
A rich, deeply marbled ribeye finished with a pool of melted garlic herb butter — this is the steak that made steakhouses famous. Simple seasoning, screaming hot grill, and that butter does the rest.
Ingredients
- 2 ribeye steaks (1.5 inch thick)
- 2 tbsp olive oil
- 1 tsp salt & black pepper each
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
Instructions
- Bring steaks to room temperature 30 minutes before grilling. Pat dry, rub with olive oil, season generously with salt and pepper.
- Preheat grill to high (230°C / 450°F). Sear steaks 4–5 minutes per side for medium-rare.
- Meanwhile, melt butter in a pan with garlic, thyme, and rosemary until fragrant.
- Rest steaks 5 minutes, pour garlic butter over, and serve immediately.
2. Chimichurri Skirt Steak
Skirt steak is thin, intensely beefy, and takes on marinade faster than any other cut. Paired with a bright, herby chimichurri loaded with parsley and garlic, it’s bold, fresh, and absolutely addictive.
Ingredients
- 700g skirt steak
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 2 tbsp red wine vinegar
- ½ tsp chilli flakes
- ⅓ cup olive oil (for chimichurri)
Instructions
- Season skirt steak with olive oil, salt, and pepper. Marinate 30 minutes at room temperature.
- Blend parsley, garlic, red wine vinegar, chilli flakes, and olive oil into a chunky sauce. Season to taste.
- Grill steak on high heat, 3–4 minutes per side. Skirt steak is best medium-rare.
- Rest 5 minutes, slice against the grain, and spoon chimichurri generously over the top.
3. Korean BBQ Bulgogi Steak
Inspired by the beloved Korean street grill, this recipe uses a soy-sesame-pear marinade that tenderises the beef beautifully and creates incredible caramelised edges when it hits the hot grates.
Ingredients
- 600g sirloin steak, thinly sliced
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- ½ Asian pear, grated
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- 2 spring onions, sliced
- 1 tbsp sesame seeds
Instructions
- Combine soy sauce, sesame oil, brown sugar, grated pear, garlic, and ginger. Marinate sliced steak for at least 2 hours.
- Preheat grill to high. Cook steak slices 2–3 minutes per side until caramelised.
- Garnish with sesame seeds and spring onions. Serve with steamed rice and kimchi.
4. Coffee-Rubbed New York Strip
A bold, unexpected dry rub featuring finely ground espresso, smoked paprika, and brown sugar creates a dark, crackling crust on a thick New York strip that tastes like a steakhouse secret weapon.
Ingredients
- 2 New York strip steaks
- 1 tbsp finely ground coffee
- 1 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
Instructions
- Mix coffee, paprika, brown sugar, salt, pepper, and garlic powder into a rub. Coat steaks all over and rest 20 minutes.
- Rub with olive oil. Grill on high heat 4–5 minutes per side for medium-rare.
- Rest 5 minutes before slicing. The crust should be deeply dark and caramelised — that’s the goal.
5. Honey Soy Flank Steak
Flank steak loves an overnight marinade, and this sweet-salty honey-soy combination is the perfect match. It grills fast, slices beautifully, and works just as well in tacos as it does on a dinner plate.
Ingredients
- 700g flank steak
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp rice wine vinegar
- ½ tsp black pepper
- ½ tsp chilli flakes
Instructions
- Whisk together soy sauce, honey, olive oil, garlic, vinegar, and chilli flakes. Marinate flank steak overnight or at least 4 hours.
- Grill on high heat 4–5 minutes per side. Flank steak is best no more than medium.
- Rest 5–7 minutes, then slice thinly against the grain to maximise tenderness.
6. Tuscan T-Bone with Lemon & Herbs
The Florentine way — a thick T-bone seasoned with nothing more than olive oil, sea salt, and fresh rosemary, then finished with a squeeze of bright lemon. Confidence in simplicity at its finest.
Ingredients
- 1 large T-bone steak (at least 1 inch thick)
- 3 tbsp extra virgin olive oil
- 1 tsp flaky sea salt
- 1 tsp cracked black pepper
- 2 sprigs fresh rosemary
- 1 lemon, halved
- 2 garlic cloves, halved
Instructions
- Rub T-bone with olive oil, garlic, rosemary, salt, and pepper. Rest 30 minutes.
- Grill on screaming high heat 5–6 minutes per side, placing rosemary sprigs directly on grill for aroma.
- Grill lemon halves cut-side down for 2 minutes. Rest steak 5 minutes, squeeze grilled lemon over, and serve.
7. Spicy Harissa Hanger Steak
Hanger steak is criminally underrated — it’s the butcher’s secret, packed with beefy flavour and incredibly tender when cooked right. Harissa paste adds a smoky North African heat that transforms it completely.
Ingredients
- 600g hanger steak
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh coriander to serve
Instructions
- Mix harissa, olive oil, lemon juice, garlic, and cumin into a paste. Coat hanger steak and marinate 2–4 hours.
- Grill on high heat 3–4 minutes per side — hanger steak is best medium-rare to medium.
- Rest 5 minutes, slice against the grain, and top with fresh coriander.
8. Balsamic Glazed Sirloin
A sticky, reduced balsamic glaze brushed over sirloin in the final minutes of grilling gives you something that looks and tastes far more elegant than the effort involved. Perfect for a dinner party.
Ingredients
- 2 sirloin steaks
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
Instructions
- Season steaks with olive oil, salt, and pepper. Simmer balsamic, brown sugar, mustard, and garlic in a pan until reduced by half into a glaze.
- Grill steaks on high heat 4 minutes per side. In the final 2 minutes, brush glaze over each side.
- Rest 5 minutes. Drizzle with any remaining warm glaze before serving.
9. Tex-Mex Carne Asada
A vibrant, citrus-forward marinade of orange, lime, cumin, and coriander turns flank or skirt steak into the ultimate street-taco filling. Grill it hot, slice it thin, pile it into warm tortillas.
Ingredients
- 700g flank or skirt steak
- Juice of 2 limes
- Juice of 1 orange
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ cup fresh coriander, chopped
- Salt and pepper
Instructions
- Combine citrus juices, olive oil, garlic, cumin, paprika, and coriander. Marinate steak 4–8 hours.
- Grill on high heat 3–4 minutes per side. The marinade creates gorgeous charred edges.
- Rest 5 minutes, slice thin against the grain, and serve in warm corn tortillas with salsa and guacamole.
10. Steakhouse Porterhouse with Compound Butter
Two steaks in one — the porterhouse gives you both tenderloin and strip, separated by the bone. A herb compound butter melted into the hot surface takes it straight to fine-dining territory.
Ingredients
- 1 large porterhouse steak
- 2 tbsp olive oil
- 1 tsp salt & black pepper each
- 4 tbsp softened butter
- 1 tbsp fresh parsley, minced
- 1 tsp lemon zest
- 1 garlic clove, minced
- ½ tsp chilli flakes
Instructions
- Mix butter, parsley, lemon zest, garlic, and chilli flakes. Roll into a log in cling film, refrigerate until firm.
- Season porterhouse with olive oil, salt, and pepper. Grill 5–6 minutes per side on high heat.
- Rest 5 minutes, then place a thick slice of compound butter on top and let it melt before serving.
11. Teriyaki Beef Tenderloin Steaks
Tenderloin is the most tender cut on the animal — and a homemade teriyaki glaze gives it a glossy, umami-rich coating that makes these steaks look like they came straight out of a Japanese teppanyaki kitchen.
Ingredients
- 2 beef tenderloin steaks
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or dry sherry)
- 1 tbsp brown sugar
- 1 tsp ginger, grated
- 1 tsp sesame oil
- Sesame seeds and spring onion to garnish
Instructions
- Simmer soy, mirin, sake, brown sugar, and ginger until slightly thickened into a teriyaki glaze.
- Grill tenderloin steaks 3–4 minutes per side on high heat. Brush glaze on in the last 2 minutes of each side.
- Rest 5 minutes, garnish with sesame seeds and sliced spring onion, and serve with steamed jasmine rice.
12. Blue Cheese Crusted Ribeye
For those who love bold, unapologetic flavours — a creamy, tangy blue cheese crust pressed onto a hot ribeye and briefly grilled to melt and bubble is one of the most indulgent steak preparations imaginable.
Ingredients
- 2 ribeye steaks
- 2 tbsp olive oil
- Salt and pepper
- 80g blue cheese, crumbled
- 2 tbsp cream cheese, softened
- 1 tbsp fresh chives, chopped
- 1 tsp Worcestershire sauce
Instructions
- Season ribeyes with olive oil, salt, and pepper. Grill on high heat 4 minutes per side.
- Mix blue cheese, cream cheese, chives, and Worcestershire into a paste.
- Flip steaks, press a thick layer of the blue cheese mix on top, close the lid, and cook 2 more minutes until the crust bubbles. Rest 5 minutes before serving.
13. Herb-Marinated Flat Iron Steak
Flat iron is one of the best value cuts at the butcher — incredibly tender, well-marbled, and it drinks up this garlic-herb marinade overnight for a result that genuinely punches above its price tag.
Ingredients
- 600g flat iron steak
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- Whisk olive oil, garlic, rosemary, thyme, lemon juice, and mustard together. Marinate flat iron steak overnight in the fridge.
- Bring to room temperature 30 minutes before grilling. Cook on high heat 4–5 minutes per side.
- Rest 5 minutes and slice against the grain. Simple, unfussy, and deeply satisfying.
14. Smoky Bourbon Glazed Strip Steak
A whiskey-based glaze with smoked paprika, maple syrup, and a hit of apple cider vinegar creates something deeply smoky, slightly sweet, and completely irresistible on a thick New York strip.
Ingredients
- 2 New York strip steaks
- 2 tbsp olive oil
- Salt and pepper
- 3 tbsp bourbon
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 garlic clove, minced
Instructions
- Simmer bourbon, maple syrup, vinegar, paprika, and garlic in a small pan 4–5 minutes until syrupy. Cool slightly.
- Season steaks with olive oil, salt, and pepper. Grill 4 minutes per side on high heat.
- Brush bourbon glaze over in the final 2 minutes. Rest 5 minutes — the glaze will set into a gorgeous, sticky coat.
15. Lemon Pepper Picanha with Salsa Verde
Picanha — the crown jewel of Brazilian churrasco — is a thick, fat-capped cut that self-bastes as it grills. A sharp, vibrant salsa verde cuts right through the richness for a perfect finish.
Ingredients
- 800g picanha steak (fat cap on)
- 2 tbsp olive oil
- 1 tbsp coarse salt
- 1 tsp cracked black pepper
- Zest of 1 lemon
- 1 cup fresh parsley
- 2 tbsp capers
- 1 garlic clove
- 3 tbsp olive oil (for salsa verde)
- 1 tbsp lemon juice
Instructions
- Score the fat cap in a crosshatch pattern. Season generously with salt, pepper, and lemon zest. Rest 20 minutes.
- Grill fat-cap side down first on medium-high heat for 5 minutes to render the fat, then cook 5–6 minutes per side.
- Blend parsley, capers, garlic, olive oil, and lemon juice into a rough salsa verde. Rest steak 7 minutes, slice thick, and serve with the salsa generously spooned over.
