Char-Grilled Strip Steak

PIn it

Introduction

This steak comes off the grill with a deep, charred crust and a juicy medium-rare center, built on a bold dry rub of rosemary, thyme, smoked paprika, and chili powder. The technique—high-heat searing followed by medium-heat finishing—gives you control over doneness without guessing. Plan on 45 minutes total, mostly hands-off resting and cooking time.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 75 minutes (includes 30–45 minute room-temperature rest and 7–10 minute post-cook rest)
• Servings: 4

Ingredients

• 4 ea. (24-32 oz) beef strip steaks, 1 inch thick
• ½ tsp salt
• 1 tsp coarsely-ground black pepper
• 1 ½ tsp dried rosemary
• 2 tsp dried thyme
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• Extra-virgin olive oil

Instructions

1. Combine seasonings. Set aside.
2. Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature for 30-45 minutes before continuing.
3. Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 ¼ minutes. Rotate 90 degrees and cook for another 1 ¼ minutes. Flip and repeat one more time.
4. Move steaks to medium heat and cook, turning often, until internal temperature reaches 140°F for medium-rare.
5. Remove to a plate and cover with aluminum foil. Let rest 7-10 minutes.
6. Slice steaks thinly across the grain on a bias. Serve warm.

Variations

Adjust the spice level: If you prefer milder heat, cut the chili powder to ½ tbsp and add ½ tbsp smoked paprika in its place. This keeps the smoky depth while reducing bite.

Switch to fresh herbs: Replace the dried rosemary and thyme with 1 tbsp fresh rosemary (finely minced) and 2 tbsp fresh thyme leaves. Fresh herbs brown faster, so apply them only 10–15 minutes before grilling to avoid charring.

Build a finishing compound butter: While steaks rest, mix softened butter with minced garlic, fresh parsley, and a pinch of salt. Top each warm steak slice with a small dollop for richness.

Cook to well-done: If you prefer well-done steak, increase the medium-heat phase by 3–5 minutes and monitor internal temperature until it reaches 160°F.

Grill without a two-zone setup: If your grill won’t accommodate indirect heating, sear all sides on high heat first (1 ¼ minutes per side, then flip and repeat), then move the entire grill to low heat, close the lid, and finish until the internal temperature reaches 140°F, about 5–8 minutes.

Tips for Success

Don’t skip the room-temperature rest. Bringing steaks to room temperature before grilling ensures even cooking from edge to center. A cold steak will cook unevenly, with the outside overdone before the inside catches up.

Use a meat thermometer. The only reliable way to hit 140°F for medium-rare is to check with an instant-read thermometer inserted horizontally into the thickest part of the steak. Guessing by time or touch is risky with steaks this thick.

Honor the final rest. The 7–10 minute rest under foil allows carryover cooking to finish the center while the juices redistribute. Cutting into the steak immediately after grilling releases those juices onto the plate instead of keeping them in the meat.

Rotate steaks 90 degrees before flipping. This cross-hatch sear creates the attractive grill marks and a more even crust. Don’t move the steaks constantly; let them sit long enough to develop char.

Slice thinly against the grain. Strip steak muscle fibers run lengthwise, so slicing across the grain shortens those fibers and makes every bite more tender.

Storage and Reheating

Reheat gently on the stovetop. Place sliced steak in a dry skillet over medium heat, cover loosely with a lid, and warm for 2–3 minutes per side without letting it sizzle aggressively. Alternatively, wrap the steak loosely in foil and warm in a 325°F oven for 5–7 minutes until just heated through.

FAQ

Can I cook these steaks indoors if I don’t have a grill?

Yes. Use a cast-iron skillet or heavy stainless-steel pan over high heat. Sear each side for 1 ½ minutes to build color, then transfer the pan to a 400°F oven and bake until the internal temperature reaches 140°F, about 8–10 minutes. The result won’t have grill marks, but the crust and doneness will be comparable.

Why do you recommend slicing the steaks instead of serving them whole?

Slicing across the grain shortens the muscle fibers, making the meat more tender to chew. It also creates more surface area for the seasoning to shine. That said, if you prefer a whole steak on the plate, skip the slicing—just ensure your knife is sharp when you eat.

What if my grill only has one temperature zone?

Sear all four sides of each steak on high heat (1 ¼ minutes per side as written), then lower the heat to medium and finish with the lid closed, turning occasionally, until the internal temperature reaches 140°F. This takes roughly 5–8 additional minutes depending on steak thickness and your grill’s recovery time.

Can I prepare the dry rub the night before?

Yes. Mix the seasonings in a small bowl and store covered at room temperature for up to one week. However, don’t rub the seasonings onto the steaks until the day you cook them; applying them too far ahead can draw moisture from the meat surface.