15 Epic BBQ Grilled Steak Recipes That’ll Make You King of the Grill
Nothing beats the sizzle of a perfectly grilled steak hitting hot grates. Whether you’re hosting a backyard barbecue or just want to elevate your weeknight dinner, these 15 BBQ grilled steak recipes will transform you from a grilling amateur into a true pitmaster. From classic marinades to bold international flavors, we’ve got your carnivorous cravings covered.
The Science Behind Perfect Grilled Steak
According to the American Meat Institute, “The key to a perfect steak lies in understanding the Maillard reaction – the chemical process that creates those coveted caramelized flavors when proteins and sugars react under high heat.” This scientific principle is what separates good steaks from great ones.
| Cut Type | Ideal Thickness | Cooking Time (Medium-Rare) | Internal Temp | Best Cooking Method |
|---|---|---|---|---|
| Ribeye | 1-1.5 inches | 4-5 minutes per side | 135°F | Direct high heat |
| Filet Mignon | 1.5-2 inches | 5-6 minutes per side | 135°F | Sear then indirect |
| Strip Steak | 1-1.25 inches | 3-4 minutes per side | 135°F | Direct high heat |
| T-Bone | 1.5 inches | 5-6 minutes per side | 135°F | Direct high heat |
| Sirloin | 1-1.25 inches | 4-5 minutes per side | 135°F | Direct medium-high |
1. Classic Garlic Herb Ribeye
Ingredients:
- 4 ribeye steaks (1.5 inches thick)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions:
Start by creating your herb mixture. Combine minced garlic, rosemary, thyme, olive oil, salt, and pepper in a bowl. This aromatic blend will infuse your steaks with incredible flavor.
Rub the herb mixture generously over both sides of your ribeyes. Let them sit at room temperature for 30 minutes – this ensures even cooking throughout.
Heat your grill to high heat (around 450-500°F). Clean and oil the grates to prevent sticking.
Pro-Tip: Use tongs to hold a paper towel soaked in vegetable oil to grease your grates safely.
Place steaks on the hottest part of your grill. Cook for 4-5 minutes without moving them – this creates those beautiful grill marks. Flip once and cook another 4-5 minutes for medium-rare.
During the last minute of cooking, add a pat of butter on top of each steak. The butter will melt and create an incredibly rich finish.
Remove steaks when they reach 135°F internal temperature. Let rest for 5 minutes before serving.
2. Spicy Cajun Strip Steak
Ingredients:
- 4 strip steaks (1.25 inches thick)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
Mix all dry spices in a bowl to create your Cajun seasoning. This blend packs serious heat and flavor.
Brush steaks with olive oil, then coat both sides with the spice mixture. Press the seasoning into the meat for maximum adhesion.
Let steaks come to room temperature for 20-30 minutes while your grill heats up.
Preheat grill to medium-high heat (400-450°F). The slightly lower temperature prevents the spices from burning.
Pro-Tip: If your spices start to blacken too quickly, move steaks to a cooler part of the grill and finish cooking indirectly.
Grill steaks for 3-4 minutes per side for medium-rare. The Cajun crust should be dark and aromatic.
Rest steaks for 5 minutes before slicing. Serve with a cool side like coleslaw to balance the heat.
3. Mediterranean Herb-Crusted Filet Mignon
Ingredients:
- 4 filet mignon steaks (2 inches thick)
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano
- 2 tablespoons fresh parsley
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions:
Create an herb paste by combining basil, oregano, parsley, garlic, olive oil, salt, pepper, and balsamic vinegar.
Coat filet mignon steaks with the herb mixture, covering all surfaces. The thick cut of these steaks holds flavors beautifully.
Allow steaks to marinate for 45 minutes at room temperature. This gives the herbs time to penetrate the meat.
Heat grill to high heat. These thick steaks need intense heat to develop a good crust.
Pro-Tip: Start filet mignon over direct high heat for 2-3 minutes per side to sear, then move to indirect heat to finish cooking.
Sear steaks for 2-3 minutes per side over direct heat. Then move to indirect heat and cook for an additional 6-8 minutes for medium-rare.
Check internal temperature with a meat thermometer – you’re aiming for 135°F.
Let rest for 5 minutes before serving. The Mediterranean herbs create an elegant, restaurant-quality flavor.
4. Asian-Inspired Teriyaki T-Bone
Ingredients:
- 4 T-bone steaks (1.5 inches thick)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions:
Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create your teriyaki marinade.
Place T-bone steaks in a shallow dish and pour marinade over them. The bone-in cut adds extra flavor during cooking.
Marinate steaks for 2-4 hours in the refrigerator, turning once halfway through.
Remove steaks from marinade and let come to room temperature for 30 minutes. Reserve marinade for basting.
Pro-Tip: Strain the reserved marinade and simmer it on the stove for 5 minutes to create a safe glaze for your finished steaks.
Preheat grill to medium-high heat. The sugar in the marinade can burn easily, so watch carefully.
Grill steaks for 5-6 minutes per side, basting with the reserved marinade during the last few minutes.
Garnish with sliced green onions and sesame seeds before serving. The Asian flavors pair beautifully with grilled vegetables.
5. Smoky Chipotle Sirloin
Ingredients:
- 4 sirloin steaks (1.25 inches thick)
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions:
Combine minced chipotle peppers, adobo sauce, lime juice, olive oil, cumin, chili powder, salt, and pepper in a bowl.
Rub this smoky mixture all over your sirloin steaks. The chipotle adds incredible depth and heat.
Let steaks marinate for 1-2 hours at room temperature. Sirloin benefits from this flavor infusion time.
Heat grill to medium-high heat. The natural sugars in the adobo sauce will caramelize beautifully.
Pro-Tip: Keep a spray bottle of water nearby in case the adobo sauce causes flare-ups on your grill.
Grill steaks for 4-5 minutes per side for medium-rare. The smoky chipotle flavor intensifies as it cooks.
Let rest for 5 minutes, then top with fresh cilantro before serving. This cut is perfect for slicing and serving family-style.
6. Coffee-Rubbed Ribeye
Ingredients:
- 4 ribeye steaks (1.5 inches thick)
- 3 tablespoons finely ground coffee
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions:
Mix ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a bowl.
Brush ribeye steaks with olive oil, then coat generously with the coffee rub. The coffee adds an earthy, complex flavor.
Allow steaks to sit at room temperature for 30 minutes. This helps the flavors meld and ensures even cooking.
Preheat grill to high heat. The coffee grounds will create an amazing crust.
Pro-Tip: Use a coarse grind coffee for the best texture. Fine grounds can become bitter when exposed to high heat.
Grill steaks for 4-5 minutes per side without moving them. The coffee rub will form a beautiful, dark crust.
Check for doneness with a thermometer – medium-rare should read 135°F internal temperature.
Rest steaks for 5 minutes before serving. The coffee flavor complements the rich ribeye perfectly.
7. Herb-Butter Filet Mignon
Ingredients:
- 4 filet mignon steaks (2 inches thick)
- 6 tablespoons butter, softened
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
Create compound butter by mixing softened butter, chives, parsley, and garlic. Roll in plastic wrap and refrigerate for 30 minutes.
Season filet mignon steaks with salt and pepper, then drizzle with olive oil.
Let steaks come to room temperature for 30 minutes while your grill heats up.
Heat grill to high heat. These premium steaks deserve perfect searing.
Pro-Tip: For extra-thick filets, use the reverse sear method – start on cooler side of grill, then finish with high heat searing.
Sear steaks over direct high heat for 2-3 minutes per side. Then move to indirect heat and cook for 6-8 minutes for medium-rare.
Top each steak with a slice of herb butter during the last minute of cooking.
Let rest for 5 minutes before serving. The herb butter melts into the steak, creating incredible richness.
8. Balsamic Glazed Strip Steak
Ingredients:
- 4 strip steaks (1.25 inches thick)
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions:
Whisk together balsamic vinegar, honey, olive oil, garlic, and rosemary to create your glaze.
Season strip steaks with salt and pepper. These well-marbled steaks hold flavors beautifully.
Brush steaks with some of the balsamic mixture and let marinate for 30 minutes at room temperature.
Reserve remaining glaze for basting during cooking.
Pro-Tip: Reduce some of the balsamic glaze in a small saucepan until it thickens – this makes an excellent finishing sauce.
Preheat grill to medium-high heat. The honey in the glaze can burn easily, so watch carefully.
Grill steaks for 3-4 minutes per side, basting with reserved glaze during the last minute.
Let rest for 5 minutes before serving. The balsamic glaze creates a sweet and tangy finish.
9. Moroccan-Spiced T-Bone
Ingredients:
- 4 T-bone steaks (1.5 inches thick)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons fresh mint, chopped
Instructions:
Combine all spices with salt and pepper to create your Moroccan spice blend. This exotic combination transforms ordinary steak.
Brush T-bone steaks with olive oil, then coat with the spice mixture on both sides.
Let steaks rest at room temperature for 30 minutes. The warm spices need time to penetrate the meat.
Heat grill to medium-high heat. These aromatic spices create incredible complexity.
Pro-Tip: Toast whole spices in a dry pan before grinding for even more intense flavor.
Grill steaks for 5-6 minutes per side for medium-rare. The spices will form a aromatic crust.
Rest steaks for 5 minutes, then garnish with fresh mint before serving. The mint adds a cool contrast to the warm spices.
10. Lemon-Pepper Sirloin
Ingredients:
- 4 sirloin steaks (1.25 inches thick)
- Zest of 3 lemons
- 1/4 cup fresh lemon juice
- 2 tablespoons coarse black pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
Instructions:
Combine lemon zest, lemon juice, black pepper, salt, garlic powder, and olive oil in a bowl.
Rub this bright mixture all over your sirloin steaks. The acidity helps tenderize the meat.
Marinate steaks for 1-2 hours at room temperature. The lemon brightens the beef’s rich flavor.
Preheat grill to medium-high heat. The pepper will create a beautiful, spicy crust.
Pro-Tip: Crack whole peppercorns yourself for the freshest, most aromatic pepper flavor.
Grill steaks for 4-5 minutes per side for medium-rare. The lemon pepper seasoning is a timeless classic.
Sprinkle fresh thyme leaves over steaks during the last minute of cooking.
Let rest for 5 minutes before serving. The bright lemon flavor cuts through the richness perfectly.
11. Chimichurri Ribeye
Ingredients:
- 4 ribeye steaks (1.5 inches thick)
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions:
Make chimichurri by combining parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and 1 teaspoon salt.
Season ribeye steaks with remaining salt and pepper. Let come to room temperature for 30 minutes.
Reserve half the chimichurri for serving. Use the other half to brush over steaks before grilling.
Heat grill to high heat. Ribeye’s natural fat content makes it perfect for high-heat cooking.
Pro-Tip: Make chimichurri several hours ahead – the flavors develop and intensify over time.
Grill steaks for 4-5 minutes per side for medium-rare. The high heat creates beautiful caramelization.
Let rest for 5 minutes, then top generously with reserved chimichurri.
The fresh herb sauce is the perfect complement to rich, juicy ribeye.
12. Bourbon-Mustard Strip Steak
Ingredients:
- 4 strip steaks (1.25 inches thick)
- 1/4 cup Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions:
Whisk together Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic to create your glaze.
Season strip steaks with salt and pepper, then brush with olive oil.
Brush steaks with some of the mustard mixture and let marinate for 30 minutes at room temperature.
Reserve remaining glaze for basting during cooking.
Pro-Tip: Add a splash of bourbon to the glaze for extra depth, but cook off the alcohol first.
Preheat grill to medium-high heat. The mustard creates a beautiful, tangy crust.
Grill steaks for 3-4 minutes per side, basting with reserved glaze during cooking.
Let rest for 5 minutes before serving. The sweet and tangy flavors complement the beef perfectly.
13. Greek-Style Filet Mignon
Ingredients:
- 4 filet mignon steaks (2 inches thick)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons fresh oregano, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Instructions:
Combine olive oil, lemon juice, fresh oregano, garlic, dried oregano, salt, and pepper to create your Greek marinade.
Marinate filet mignon steaks for 45 minutes at room temperature. The Mediterranean flavors infuse beautifully.
Remove steaks from marinade and pat dry. Let come to room temperature if needed.
Heat grill to high heat. These premium steaks need intense heat for proper searing.
Pro-Tip: Warm the feta cheese slightly before serving – it becomes creamy and more flavorful.
Sear steaks over direct high heat for 2-3 minutes per side, then move to indirect heat.
Continue cooking for 6-8 minutes for medium-rare, checking with a meat thermometer.
Top with crumbled feta during the last minute of cooking. Let rest for 5 minutes before serving.
14. Blackened T-Bone
Ingredients:
- 4 T-bone steaks (1.5 inches thick)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 2 teaspoons kosher salt
- 3 tablespoons butter, melted
Instructions:
Mix all dry spices together to create your blackening seasoning. This blend packs serious heat and flavor.
Brush T-bone steaks with melted butter, then coat heavily with the spice mixture.
Let steaks sit at room temperature for 30 minutes. The spices need time to adhere to the meat.
Heat grill to high heat. Blackened steaks need intense heat to develop the signature crust.
Pro-Tip: Have a cooler section of your grill ready in case the spices start to burn too quickly.
Grill steaks for 5-6 minutes per side for medium-rare. The spices will form a dark, flavorful crust.
If the crust is getting too dark, move steaks to indirect heat to finish cooking.
Let rest for 5 minutes before serving. The blackened crust creates incredible flavor depth.
15. Garlic-Parmesan Sirloin
Ingredients:
- 4 sirloin steaks (1.25 inches thick)
- 6 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions:
Combine minced garlic, Parmesan cheese, parsley, olive oil, melted butter, salt, pepper, and Italian seasoning.
Rub this savory mixture all over your sirloin steaks. The cheese adds incredible richness.
Let steaks come to room temperature for 30 minutes while your grill heats up.
Heat grill to medium-high heat. The cheese can burn easily, so watch carefully.
Pro-Tip: Use freshly grated Parmesan for the best flavor and melting properties.
Grill steaks for 4-5 minutes per side for medium-rare. The garlic and cheese create an irresistible crust.
The cheese will melt and caramelize, creating amazing flavor.
Let rest for 5 minutes before serving. This combination is absolutely addictive.
Essential Grilling Tips for Perfect Steaks Every Time
Mastering the grill takes practice, but these fundamental techniques will elevate your steak game immediately. Temperature control is your most important tool – invest in a good meat thermometer and use it consistently.
Pro-Tip: Create heat zones on your grill by placing coals or turning on burners on only one side. This gives you both direct high heat for searing and indirect heat for gentle cooking.
Always let your steaks rest after cooking. This allows juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. A good rule of thumb is to rest steaks for about half the cooking time.
Don’t flip your steaks too often. Let them develop a good crust on one side before turning. This patience pays off with better flavor and presentation.
Season generously and season early when possible. Salt draws out moisture initially, then the meat reabsorbs it along with the seasoning, creating deeper flavor penetration.
Frequently Asked Questions
What’s the best way to tell when my steak is done without cutting into it?
Use a meat thermometer inserted into the thickest part of the steak. For medium-rare, aim for 135°F internal temperature. You can also use the touch test – a medium-rare steak should feel like the flesh between your thumb and forefinger when you make an “OK” sign.
Should I marinate thick steaks differently than thin ones?
Yes! Thick steaks (over 1.5 inches) benefit from longer marination times and can handle more acidic marinades. Thin steaks need shorter marinating times to prevent the acid from making the exterior mushy. For steaks under 1 inch thick, limit acidic marinades to 30 minutes or less.
Why do my steaks always stick to the grill grates?
Sticking usually happens because the grill isn’t hot enough or the grates aren’t properly cleaned and oiled. Preheat your grill for at least 15 minutes, clean the grates with a grill brush, and oil them just before adding your steaks. Also, don’t move the steaks too early – let them develop a crust first.
Can I use these recipes with different cuts of steak?
Absolutely! Most of these seasonings and marinades work well with various cuts. Just adjust your cooking times based on thickness and fat content. Leaner cuts like sirloin may need shorter cooking times, while fattier cuts like ribeye can handle longer exposure to heat.
How do I prevent flare-ups when grilling marinated steaks?
Flare-ups occur when marinades or oils drip onto the heat source. Keep a spray bottle of water nearby for quick control. You can also create a drip pan under your steaks using aluminum foil. If flare-ups persist, move steaks to a cooler part of the grill temporarily.
Conclusion
These 15 BBQ grilled steak recipes represent a world tour of flavors, from Mediterranean herbs to Asian-inspired glazes. Each recipe offers a unique approach to transforming simple beef into something extraordinary. The key to success lies in understanding your grill, respecting the meat, and not being afraid to experiment with bold flavors.
Remember that grilling is both an art and a science. While these recipes provide excellent starting points, don’t hesitate to adjust seasonings to your taste preferences. Some of the best barbecue innovations come from happy accidents and personal creativity.
One often-overlooked aspect of great grilling is the importance of quality ingredients. Invest in good steaks from a reputable butcher, use fresh herbs when possible, and don’t skimp on your seasonings. The difference between generic spices and high-quality ones is noticeable in the final product.
Consider keeping a grilling journal to track your successes and note what works best with your specific grill and preferences. Weather conditions, grill temperature variations, and even the age of your seasonings can affect results, so documenting your experiences helps you replicate your best outcomes.
