Char-Grilled Strip Steak

Introduction

This char-grilled strip steak relies on a two-zone grill setup and a generous dry rub of rosemary, thyme, smoked paprika, and chili powder to build a flavorful crust while keeping the interior medium-rare. The technique of rotating 90 degrees before flipping creates crosshatch grill marks and ensures even cooking without constant fussing. Plan on about 30 minutes total, including the rest period, making this a straightforward weeknight dinner or weekend cookout centerpiece.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (plus 30–45 minutes room-temperature resting before grilling)
• 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

Increase the rosemary: Use 2 ½ tsp dried rosemary instead of 1 ½ tsp for a stronger herbal, piney flavor that pairs especially well with beef.

Skip the chili powder: Omit it entirely and add 1 tsp smoked paprika instead for a milder, less spicy rub that lets the meat flavor dominate.

Cook to medium instead of medium-rare: Continue cooking on medium heat until the internal temperature reaches 160°F. The meat will be firmer and drier; check at 155°F to avoid overcooking.

Add garlic and herb butter: After the rest period, top each steak with a thin slice of compound butter made from softened butter, minced fresh garlic, and chopped fresh thyme before slicing.

Use fresh herbs: Replace the dried rosemary and thyme with 1 tbsp fresh rosemary leaves (finely chopped) and 1 tbsp fresh thyme leaves. Use them immediately or the rub will become damp.

Tips for Success

Bring steaks to room temperature: The 30–45 minute rest before grilling ensures even cooking from edge to center; cold meat straight from the refrigerator will develop a cold core before the outside finishes.

Use a two-zone grill: High heat creates the crust and grill marks quickly; moving to medium heat prevents burning the outside before the inside reaches 140°F.

Rotate before flipping: The 90-degree rotation on the same side creates crosshatch marks and allows the seasoning to caramelize evenly; skipping this step results in uneven browning.

Check temperature at 140°F: Use an instant-read thermometer inserted horizontally into the thickest part of the steak without touching bone. Remove it a few degrees before your target because the internal temperature continues to rise during the 7–10 minute rest.

Slice on a bias: Cutting across the grain at a 45-degree angle shortens the muscle fibers, making each slice more tender and easier to chew.

Storage and Reheating

Reheat sliced steak in a low oven (300°F) covered with aluminum foil for 8–10 minutes until warmed through, or warm it in a skillet over low heat with a splash of beef broth for 2–3 minutes per side. Avoid the microwave, which dries out the meat unevenly.

FAQ

Can I cook these steaks indoors without a grill?

Yes. Heat a cast-iron skillet over high heat until smoking, sear the oiled and seasoned steaks for 1 ½ minutes per side, then finish in a 400°F oven for 5–7 minutes until the internal temperature reaches 140°F. You won’t get grill marks, but the crust and doneness will be comparable.

What if I don’t have a meat thermometer?

Cut into the thickest part of one steak at the 7–10 minute rest point; the meat should be pink inside with clear juices. If it’s still red, return it to medium heat for another 2–3 minutes and check again. This method is less precise but works in a pinch.

Can I marinate the steaks instead of using a dry rub?

A dry rub works better here because it concentrates the spices and creates a crust. Marinating would hydrate the surface, preventing browning. If you prefer marinating, brush off excess liquid before grilling.

What’s the best cut to use if I can’t find strip steaks?

Ribeye, New York strip, or porterhouse steaks will work and cook in roughly the same time. Avoid thinner cuts like sirloin, which will overcook during the high-heat sear phase.