Grilled Steak

Grill Steak

I used to think Grilling a steak was hard and daunting, but it really isn’t Actually it’s quite simple if you think about it. As my brother-in-law George once told me, grilling takes patience and practice. 

Servings: 4

Bottom of Form

Ingredients 

4 New York strip steaks (~1-inch thick-cut steaks)

1 teaspoon kosher salt, or coarse sea salt

1/4 cup of Worcestershire sauce

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

2 tablespoons of olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon lemon pepper

Butter, for serving

Instructions 

First, remove the 4 steaks from their packaging and season them with kosher salt on both sides and my BBQ Rub. https://potpourrioffrugality.blogspot.com/2025/05/bbq-rub-for-any-meat.html  Then, place them into a large Ziploc bag or glass container and make your marinade.   

Next, prepare the steak marinade. Combine the rest of the ingredients in a small bowl or Pyrex and whisk to combine. Pour the marinade on top of the steaks, remove as much air as possible, and seal the bag. Squish the marinade around, making sure it coats the steaks. Place them in the fridge for a few hours to marinate, up to 2 hours.

When you’re ready to cook the steaks, remove them from the fridge and bring them to room temperature. Rub your grill grates with olive oil and preheat them to 500ºF.

Remove the steaks from the marinade and transfer them to the grill. Sear the steaks over direct heat for 2 minutes on each side to get those gorgeous grill marks. Then, turn the heat down to medium/high (400ºF) and continue grilling for around 18 minutes, flipping halfway through.

For a medium* steak, cook until the internal temperature reaches 140ºF. Then, remove from the heat and rest for 5 minutes.

Serve with melted garlic butter, a salad, and garlic bread and enjoy.

Cook time: Cook time will vary depending on how thick your steaks are and what kind of grill you're working with. It also depends on how done you want the middle. I generally try to get 1-inch steaks so that I know how long to cook it for in order that the results are always the same. Perfect! 

• Steak doneness: 135ºF – rare, 140ºF – medium/rare, 150ºF – medium, 165ºF – well-done.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.