Print

187
Save

2K
Pinterest

70
Email

10
Facebook

84

Grilled Beef Steaks

Prep 20 min
Total 20 min
Servings 4

Enjoy these grilled beef steaks sprinkled with salt and pepper that’s ready in just 20 minutes – perfect for a dinner. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 26, 2010

Ingredients

beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks)

teaspoon salt

1/4

teaspoon pepper

Steps

Hide Images

1

Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
2

Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat because it will allow the juices to cook out and the beef will become dry.
3

Place the beef on the grill rack over medium heat. Cover the grill; cook 6 to 8 minutes for rib eye, 10 to 12 minutes for porterhouse and T-bone or 13 to 15 minutes for sirloin and tenderloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.

Expert Tips

Move the oven rack so it is 2 to 3 inches below the heating unit. Set the oven control to broil. Place beef on broiler pan rack. Broil 8 to 12 minutes for rib eye, 9 to 12 minutes for porterhouse, T-bone and sirloin or 13 to 16 minutes for tenderloin, turning beef once halfway through broiling, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Use a heavy 10- or 12-inch nonstick skillet, or lightly coat a regular skillet with vegetable oil or cooking spray. Heat the skillet over medium heat until hot. Add beef to skillet. Cook uncovered 8 to 10 minutes for rib eye, 10 to 13 minutes for tenderloin or 11 to 13 minutes for porterhouse, T-bone and sirloin, turning beef once halfway through cooking, until an instant-read meat thermometer inserted in center of thickest part reads 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper.
Use only boneless beef sirloin that is 3/4 inch thick. Heat closed medium-size contact grill for 5 minutes. Place steaks on grill. Close grill. Cook 6 to 8 minutes or until an instant-read meat thermometer inserted in center of thickest part reads 160°F for medium doneness. Sprinkle with salt and pepper.
To check doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts. Medium-rare is very pink in the center and slightly brown toward the edges. Medium is light pink in center and brown toward the edges.
Cut outer edge of fat on steaks diagonally at 1-inch intervals with a sharp knife being carefully not to cut into the meat.
Medium doneness will be light pink in the center and brown toward the exterior.
Select a steak that is bright red in color. Vacuum-packed beef will have a darker, purplish red color because the meat is not exposed to air, but it will return to a bright red when exposed when unwrapped. These cuts of steak-porterhouse, rib eye, sirloin, T-bone and tenderloin-are the most tender and are best for grilling broiling and panfrying.