Grill Steak House Style Steaks
Learn how to grill steak house style steaks with a perfectly seared crust, juicy center, and rich flavor using simple techniques and confident timing. This method focuses on heat, texture, and real cooking cues to deliver restaurant-quality results at home.
Ingredients
Steak
- 2 thick-cut steaks ribeye or New York strip, about 1 to 1.5 inches thick
- 1 tsp salt or to taste
- 0.5 tsp black pepper
- 1 tbsp high smoke point oil such as avocado or canola oil
Optional Finishing
- 1 tbsp butter for finishing
- 1 tsp fresh herbs such as thyme or rosemary
Instructions
- Preheat your grill to high heat. Ensure one side is very hot for searing and another slightly cooler for finishing.
- Pat the steaks completely dry with paper towels. This step is essential for building a proper crust.
- Lightly coat the steaks with oil, then season generously with salt and black pepper.
- Place the steaks directly over high heat. Let them sear without moving for 2 to 3 minutes until a deep brown crust forms.
- Flip the steaks and sear the other side for another 2 to 3 minutes.
- If needed, move the steaks to indirect heat to finish cooking to your desired doneness.
- Remove the steaks from the grill slightly before they reach your target temperature, as they will continue cooking while resting.
- Rest the steaks for 5 to 10 minutes before serving to allow juices to redistribute.
- Optional: top with butter and fresh herbs before serving for extra flavor.
Notes
Always dry your steak before grilling to ensure a proper crust. Avoid flipping too early, as this interrupts browning. Let the steak release naturally from the grill before turning. Resting is essential for juiciness, so do not skip it. For best results, use thick-cut steaks and high heat.