Grilled Steak

Introduction

This straightforward grilled steak recipe relies on simple dry seasonings—garlic powder, marjoram, coriander, thyme, savory, and basil—to build flavor without fuss. You’ll grill the steaks over lower heat to develop an even crust while keeping the interior tender, then rest them before serving to lock in juices.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 19–24 minutes
• Total Time: 24–29 minutes
• Servings: 2

Ingredients

• 2 sirloin-cut beef steaks
• 1 pinch salt or seasoning salt
• 1 pinch garlic powder
• 1 pinch marjoram
• 1 pinch coriander
• 1 pinch thyme
• 1 pinch savory
• 1 pinch basil

Instructions

1. If steaks are frozen, thaw for about an hour before cooking.
2. Heat the grill to appropriate setting for barbecue (lower heat is better).
3. Sprinkle everything but the garlic powder and coriander on the steaks while grill is heating. Lightly shake on the garlic and coriander.
4. Grill the blank side of steak first for about 7-10 minutes, then flip and repeat.
5. Cook to desired doneness-for medium cook for about another 5 minutes after the first 14, depending on your heat setting. The internal temperature should be at least 145°F, followed by a 3 minute rest before serving.

Variations

Rosemary and black pepper finish: Replace the marjoram and savory with fresh rosemary sprigs brushed lightly with oil, and add a generous crack of black pepper before grilling. This creates a more robust, woodsy flavor that pairs well with medium-rare steaks.

Smoked paprika boost: Add 1 pinch of smoked paprika to the dry rub alongside the existing seasonings. It deepens the color and adds subtle smoke notes without changing the cooking method.

Garlic and herb butter topping: Skip the light shake of garlic powder and instead top each steak after the rest with a small pat of softened butter mixed with minced fresh garlic and parsley. The warm steak will melt the butter into a simple sauce.

Higher-heat sear: Increase grill temperature to high for the first 3–4 minutes per side to build a darker crust, then move steaks to a cooler zone to finish. This works best for thicker-cut sirloin steaks (1.5 inches or more).

Herb bundle alternative: Tie together fresh thyme and marjoram sprigs with kitchen twine and lay them directly on the grill grates before cooking. Rub the steaks with salt and garlic powder only, then lay them on top of the herb bundle for 2–3 minutes to infuse aroma.

Tips for Success

Don’t skip the thaw step if your steaks are frozen: A full hour thaw ensures even cooking from edge to center. A partially frozen steak will char on the outside before the interior reaches temperature.

Use your hand as a heat guide: Hold your palm 4 inches above the grill grates. If you can hold it there for 3–4 seconds before pulling away, your heat is in the right range for lower-heat cooking.

Flip only once: Resist the urge to move the steaks around. One flip after 7–10 minutes develops a better crust and keeps juices inside rather than on the grate.

Always rest after cooking: Those 3 minutes allow carryover cooking to finish (the temperature may rise another 2–3 degrees) and give muscle fibers time to relax, so the juices stay in the meat instead of running onto the plate.

Season generously before heat, not after: The dry rub needs time to adhere and begin flavoring the meat surface. Seasoning just before grilling can taste hollow compared to pre-heated seasoning.

Storage and Reheating

Cooked steak keeps in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a low oven (275°F) for 8–12 minutes, covered loosely with foil, until warmed through without drying out. Avoid the microwave, which can toughen the meat. You can also slice the cooled steak thinly and reheat it briefly in a hot skillet with a splash of water or broth. Grilled steak does not freeze well; the texture breaks down considerably upon thawing.

FAQ

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

Yes. Use a cast-iron skillet or grill pan heated to medium-high on the stovetop. Sear each side for 5–7 minutes, then finish in a 400°F oven for 5–8 minutes depending on thickness, until the internal temperature reaches 145°F. The crust won’t be quite as pronounced, but the flavor remains solid.

What thickness of steak works best for this recipe?

Sirloin steaks between 1 and 1.5 inches thick cook most evenly with the timing given. Thinner steaks (under 1 inch) will overcook by the time the second side finishes; thicker steaks (over 1.5 inches) may need an extra 5–10 minutes in the oven to reach temperature without burning the outside.

Can I use fresh herbs instead of dried?

You can, but amounts change significantly. Fresh herbs are milder than dried, so use about 3 times the amount (roughly 1 teaspoon fresh per pinch of dried). Add them to the grill grates or as a finishing sprinkle after cooking rather than at the start, so they don’t burn.

What should the steak look like when it’s done resting?

The surface should be dry and slightly darkened from the grill, with no visible moisture seeping out. When you press the thickest part with your finger, it should feel warm and spring back slowly (not bounce back instantly). A meat thermometer inserted horizontally into the center should read 145–150°F for medium.