Savory Marinated Flank Steak Recipe

Flank steak is one of the most versatile and flavorful cuts of beef, prized for its lean profile, robust flavor, and ability to absorb marinades beautifully. When marinated properly, it transforms into a juicy, tender, restaurant-quality steak that’s perfect for grilling, broiling, or pan-searing.

This Savory Marinated Flank Steak recipe combines a balanced mix of umami, herbs, and subtle sweetness for a steak dish that’s both approachable and unforgettable.

Why This Recipe Works

Flank steak comes from the cow’s abdominal muscles—lean, flavorful, and naturally firm. The key to making it tender lies in marination, high-heat cooking, and slicing against the grain.

By combining soy sauce, balsamic vinegar, garlic, and fresh herbs, this marinade:

Tenderizes the meat with acidity
Enhances flavor with umami and aromatics
Adds a slightly sweet, savory, and aromatic glaze

This approach ensures every bite is juicy, flavorful, and restaurant-worthy.

Ingredients

For the Marinade

½ cup soy sauce
¼ cup extra-virgin olive oil
3 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar or honey
4 cloves garlic, minced
1 tsp freshly ground black pepper
1 tsp smoked paprika (optional)
1 tsp dried thyme or rosemary

For the Steak

1½–2 lb flank steak
Salt, to taste (consider the soy sauce in the marinade)
Fresh parsley or rosemary for garnish (optional)

Step-by-Step Instructions

1. Prepare the Marinade

In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, brown sugar, garlic, pepper, and herbs until fully combined. Taste and adjust seasoning if needed.

2. Marinate the Flank Steak

Place the flank steak in a large zip-top bag or shallow dish.
Pour the marinade over the steak, ensuring it is fully coated.
Seal or cover and refrigerate for at least 4 hours, ideally overnight for maximum flavor.

🔑 Long marination enhances both flavor and tenderness.

3. Preheat the Grill or Skillet

Grill: Preheat to medium-high heat (400–450°F / 204–232°C).
Stovetop: Heat a cast-iron skillet over medium-high until hot.

Lightly oil grates or pan to prevent sticking.

4. Cook the Flank Steak

Remove steak from marinade and pat dry to ensure a good sear.
Grill or sear for 4–6 minutes per side for medium-rare.
Internal temperature guide:
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)

⚠️ Overcooking flank steak can make it tough—high heat, short cooking, and quick resting are essential.

5. Rest and Slice

Rest steak 5–10 minutes under foil to let juices redistribute.
Slice thinly against the grain for maximum tenderness.

6. Serving Suggestions

Serve over garlic mashed potatoes or herb roasted vegetables
Slice for steak salads or sandwiches
Pair with chimichurri, balsamic glaze, or Mediterranean salsa for extra flavor

Pro Tips for Perfect Flank Steak

Marinate long: At least 4 hours, preferably overnight
High heat sear: Locks in flavor and juices
Slice against the grain: Essential for tenderness
Rest before slicing: Keeps juices in the meat
Optional glaze: Reduce leftover marinade for a quick pan sauce

Why This Recipe Is Blog-Worthy

High-Value Content: Offers practical tips, science-based insights, and step-by-step guidance
SEO-Friendly Keywords: Flank steak, marinated flank steak, easy steak recipe, savory steak
Engaging: Serves both beginner cooks and food enthusiasts
Visual Appeal: Perfect for styled food photography or recipe videos

Final Thoughts

Savory Marinated Flank Steak is proof that lean, affordable cuts can shine with the right technique and flavors. With a balanced marinade, high-heat cooking, and proper slicing, you’ll have a juicy, tender, and flavor-packed steak that rivals your favorite steakhouse.

This recipe is ideal for weeknight dinners, summer grilling, or elegant entertaining, making it a versatile addition to any food blog or culinary content platform.

OTHER RECIPES

Grill Recipes for Steak Ingredients

* 3 tablespoons canola oil
* 2 tablespoons lemon juice
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dried minced garlic
* 1 tablespoon Greek seasoning
* 1 tablespoon brown sugar
* 1 teaspoon onion powder
* 1 beef flank steak (1-1/2 pounds)

Grill Recipes for Steak Instructions

* In a large resealable plastic bag, combine the first seven ingredients; add the steak.

Seal bag and turn to coat; refrigerate for 6 hours or overnight.
* Drain and discard marinade.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
grill recipes for steak:honey-glazed-grilled-salmon-steaks.

VIDEO:

Spicy Lemon Pesto Flat Iron Steaks

Flat iron steak is one of the most underrated cuts of beef. Exceptionally tender, richly flavored, and affordable, it rivals ribeye when cooked correctly. Pair it with a spicy lemon pesto—bright citrus, fresh herbs, garlic, olive oil, and a kick of heat—and you have a steak dish that feels both Mediterranean and modern.

This recipe delivers intense flavor, perfect char, and juicy texture, making it ideal for grilling, cast-iron cooking, or elevated weeknight dinners.

Why Flat Iron Steak Is Perfect for This Recipe

Flat iron steak (cut from the chuck) is prized for:

Natural tenderness (second only to filet)
Deep beef flavor
Even thickness for consistent cooking
Excellent absorption of marinades and sauces

Its robust profile stands up beautifully to spicy, herbaceous pesto without being overwhelmed.

Flavor Profile: Spicy Lemon Pesto

This pesto isn’t just a sauce—it’s a flavor amplifier.
Expect:

Bright lemon zest and juice
Fresh basil and parsley
Garlic and toasted nuts
Extra-virgin olive oil
Chili flakes or Calabrian chili paste for heat

The result is fresh, fiery, and luxurious, cutting through the richness of the beef.

Ingredients

Flat Iron Steaks

1½–2 lb flat iron steaks
1 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper

Spicy Lemon Pesto

2 packed cups fresh basil leaves
½ cup fresh parsley
⅓ cup toasted pine nuts or almonds
3 cloves garlic
Zest of 1 large lemon
2 tbsp fresh lemon juice
½–¾ cup extra-virgin olive oil
½ tsp crushed red pepper flakes (or to taste)
½ tsp kosher salt
¼ cup freshly grated Parmesan cheese

How to Make Spicy Lemon Pesto Flat Iron Steaks

1. Make the Spicy Lemon Pesto

In a food processor, combine:

Basil, parsley, nuts, garlic
Lemon zest and juice
Red pepper flakes and salt

Pulse until finely chopped.
With motor running, slowly drizzle in olive oil until smooth but slightly textured.
Stir in Parmesan. Adjust salt and heat to taste.

Set aside at room temperature.

2. Prepare the Steaks

Pat steaks dry thoroughly.
Rub lightly with olive oil.
Season generously with salt and pepper.
Let rest at room temperature 20–30 minutes.

3. Preheat Cooking Surface

Grill: High heat (450–500°F / 230–260°C)
Stovetop: Cast-iron skillet over medium-high until smoking hot

Lightly oil grates or pan.

4. Cook the Flat Iron Steaks

Cook steaks 4–5 minutes per side for medium-rare.
Avoid moving them until a deep crust forms.
Target internal temperature: 130–135°F (54–57°C).

5. Rest & Slice

Rest steaks 5–8 minutes.
Slice thinly against the grain for maximum tenderness.

6. Finish with Spicy Lemon Pesto

Spoon pesto generously over sliced steak or serve on the side for dipping. Finish with a squeeze of fresh lemon if desired.

Steak Doneness Guide

Doneness	Internal Temp
Medium-Rare	130–135°F
Medium	140–145°F

⚠️ Flat iron steak is best no more than medium.

Serving Suggestions

Serve Spicy Lemon Pesto Flat Iron Steaks with:

Roasted potatoes or crispy smashed potatoes
Grilled asparagus or broccolini
Mediterranean couscous or orzo
Fresh tomato-arugula salad
Warm crusty bread to mop up pesto

Expert Tips for Perfect Results

Toast nuts for deeper pesto flavor
Don’t over-blend—texture matters
Let pesto come to room temperature before serving
Slice against the grain every time
Reserve extra pesto for sandwiches or pasta

Storage & Leftovers

Refrigerate pesto up to 5 days
Steak keeps 3–4 days, tightly wrapped
Leftovers make excellent steak salads or wraps

Final Thoughts

Spicy Lemon Pesto Flat Iron Steaks deliver everything a modern steak dish should—bold flavor, balance, tenderness, and visual appeal. This is a recipe that works equally well for grilling season, date-night dinners, or premium food blog content.

OTHER RECIPES

...a nice grill recipe for steak....!
Grill Recipes for Steak Ingredients:

* 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)
* Spicy Lemon Pesto:
* 1/3 cup prepared basil pesto sauce
* 1 tablespoon fresh lemon juice
* 1 teaspoon freshly grated lemon peel, optional
* 1/2 teaspoon crushed red pepper
* 3 large cloves garlic, minced
* Salt

Grill Recipes for Steak Instructions:
Combine Spicy Lemon Pesto ingredients in small bowl. Set aside.
Press garlic evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals.

Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Season with salt, as desired.

Top steaks with pesto.

Garnish with lemon peel, if desired.

The grill recipe for steak is ready to serve...enjoy the party ! Great taste !
grilled-irish-flank-steaks.

VIDEO:

Mediterranean Eye Round Steaks

Eye of round steak is one of the leanest cuts of beef—often overlooked, sometimes misunderstood, but incredibly rewarding when prepared correctly. Inspired by classic Mediterranean flavors like garlic, lemon, olive oil, and herbs, this recipe transforms eye of round into a tender, aromatic, and deeply satisfying dish that’s both healthy and affordable.

If you’ve ever struggled with tough eye of round steaks, this Mediterranean approach—focused on marination, high heat, and careful slicing—will change everything.

Why Eye of Round Works in Mediterranean Cooking

Eye of round comes from the rear leg of the cow, meaning it’s:

Very lean
Low in fat and calories
High in protein
Naturally firm in texture

Mediterranean cuisine excels at enhancing lean proteins with:

Acid (lemon, vinegar)
Healthy fats (olive oil)
Herbs and aromatics
Fast, hot cooking methods

This makes eye of round an excellent match.

Mediterranean Flavor Profile

This recipe draws inspiration from Greek and Southern Italian kitchens, combining:

Extra-virgin olive oil
Fresh lemon juice and zest
Garlic and oregano
Rosemary and thyme
Optional red wine vinegar for depth

The result is bright, savory, and herb-forward, without overpowering the beef.

Ingredients

For the Steaks

1½–2 lb eye of round steak (cut into ¾–1 inch steaks)
¼ cup extra-virgin olive oil
Zest and juice of 1 large lemon
4 cloves garlic, minced
2 tsp dried oregano (or 1 tbsp fresh)
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp red wine vinegar (optional)
½ tsp crushed red pepper flakes (optional)

Optional Garnish

Fresh parsley, chopped
Lemon wedges
Crumbled feta cheese

How to Make Mediterranean Eye of Round Steaks

1. Prepare the Marinade

In a bowl, whisk together:

Olive oil
Lemon zest and juice
Garlic
Oregano, rosemary, and thyme
Salt, pepper, and optional vinegar

This marinade tenderizes the meat while infusing classic Mediterranean flavor.

2. Marinate the Steaks

Place steaks in a shallow dish or zip-top bag.
Pour marinade over steaks, coating evenly.
Marinate at least 4 hours, preferably 8–12 hours, refrigerated.
Remove steaks from fridge 30 minutes before cooking.

🔑 Eye of round needs time—this step is critical for tenderness.

3. Preheat the Grill or Skillet

Grill: Preheat to high heat (450–500°F / 230–260°C)
Stovetop: Heat cast-iron skillet over medium-high until very hot

Lightly oil the cooking surface.

4. Cook Quickly Over High Heat

Remove excess marinade (do not drip wet).
Cook steaks 2–3 minutes per side.
Aim for medium-rare to medium only.

Eye of round becomes tough if overcooked.

5. Rest and Slice Correctly

Rest steaks 5–7 minutes.
Slice very thin, against the grain, at a slight angle.

This step dramatically improves tenderness.

Internal Temperature Guide (Important)

Doneness	Temperature
Medium-Rare	130–135°F (54–57°C)
Medium	140–145°F (60–63°C)

⚠️ Avoid well-done—eye of round dries out quickly.

Serving Ideas (Mediterranean Style)

Serve Mediterranean eye of round steaks with:

Greek salad with tomatoes, cucumber, olives
Roasted potatoes with oregano and olive oil
Grilled vegetables (zucchini, eggplant, peppers)
Warm pita bread and tzatziki
Lemon-herb rice or couscous

Expert Tips for Perfect Eye of Round Steaks

Marinate longer, cook shorter
Always slice against the grain
Use high heat for a fast sear
Add acid (lemon or vinegar) to soften fibers
Finish with olive oil, not butter, for authenticity

Nutritional Highlights

High protein, low fat
Heart-healthy olive oil
Naturally gluten-free
Mediterranean-diet friendly

This makes the dish ideal for clean eating, weight management, and high-protein diets.

Final Thoughts

Mediterranean Eye of Round Steaks prove that great flavor doesn’t require expensive cuts. With the right marinade, cooking method, and slicing technique, this humble steak becomes tender, vibrant, and restaurant-worthy—perfect for weeknight dinners or healthy entertaining.

OTHER RECIPES

.. a nice grill recipe for steak...nice one !

Grill Recipes for Steak Ingredients:

* 2 beef eye round steaks (about 8 ounces each)
* 1 jar (6 ounces) marinated quartered artichoke hearts
* 1/4 cup chopped roasted red pepper
* 1 tablespoon chopped fresh basil
* 3 tablespoons Dijon-style mustard
* Salt and pepper

Grill Recipes for Steak Instructions :
Drain artichokes, reserving liquid.

Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.
Combine reserved artichoke liquid and Dijon mustard in small bowl.

Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat.

Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. The grill recipe for steak is ready...hmmm..nice...Enjoy it !
spicy-lemon-pesto-flat-iron-steaks.

VIDEO:

Grilled Rib Eye Steaks

Few things rival the bold, beefy flavor of a perfectly grilled rib-eye steak. Known for its rich marbling and juicy tenderness, rib-eye is the ultimate cut for grilling. With high heat, simple seasoning, and proper technique, you can achieve steakhouse-quality results right in your backyard.

This Grilled Rib-Eye Steaks recipe delivers a deep crust, buttery interior, and restaurant-level flavor—without complicated marinades or tools.

Why Rib-Eye Is Perfect for Grilling

Rib-eye steaks come from the rib section of the cow, an area with abundant intramuscular fat. This marbling melts during grilling, basting the meat from the inside and creating unmatched flavor and juiciness.

Best features of rib-eye:

Naturally tender
Rich, beef-forward taste
Ideal for high-heat cooking
No marinade required

Ingredients

2 rib-eye steaks (1½–2 inches thick, well-marbled)
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder (optional)
1 tsp smoked paprika (optional)
2 tbsp unsalted butter
2 cloves garlic, lightly crushed
Fresh rosemary or thyme (optional)

How to Grill Rib-Eye Steaks Perfectly

1. Bring Steaks to Room Temperature

Remove steaks from the refrigerator 30 minutes before grilling. This ensures even cooking and prevents a cold center.

2. Preheat the Grill

Heat grill to high heat (450–500°F / 230–260°C).
Clean and oil the grates to prevent sticking.

Both gas and charcoal grills work well—rib-eye loves intense heat.

3. Season Simply

Pat steaks dry with paper towels.
Brush lightly with olive oil.
Season generously on all sides with salt, pepper, and optional spices.

Tip: Rib-eye shines with minimal seasoning. Let the beef flavor lead.

4. Grill Over Direct Heat

Place steaks directly over the hottest part of the grill.
Grill 4–5 minutes per side for medium-rare.
Do not move steaks until a deep crust forms.
Rotate 45° halfway through each side for professional grill marks.

5. Butter-Baste for Extra Flavor

During the final minute of cooking:

Add butter, garlic, and herbs to the grill or cast-iron surface.
Spoon melted butter over the steaks.

6. Rest Before Serving

Transfer steaks to a plate and tent loosely with foil.
Rest 5–10 minutes to allow juices to redistribute.

Rib-Eye Steak Temperature Guide

Doneness	Internal Temp
Rare	120–125°F (49–52°C)
Medium-Rare	130–135°F (54–57°C)
Medium	140–145°F (60–63°C)

Always remove steaks 5°F below target temperature—they continue cooking while resting.

Serving Suggestions

Pair grilled rib-eye steaks with:

Garlic mashed potatoes
Grilled asparagus or corn on the cob
Chimichurri or herb butter
Simple arugula salad with lemon vinaigrette

Expert Tips for Steakhouse Results

Choose steaks at least 1½ inches thick for best searing control
Use kosher salt for even seasoning
Avoid pressing the steak—this releases juices
Slice against the grain for maximum tenderness

Final Thoughts

Grilled rib-eye steaks are proof that simple cooking delivers the biggest rewards. With quality meat, high heat, and proper timing, you can create a restaurant-worthy steak every time—juicy, flavorful, and unforgettable.

OTHER RECIPES

Grill Recipe for Steak Ingredients

1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 1/2 pounds beef rib eye steaks

Grill Recipe for Steak Instructions

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade.

Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Enjoy the steak !
Grill recipes for steak: rocks-t-bone-steaks

VIDEO:

Charcoal Grilled Steak Recipes

Charcoal grilling produces unmatched flavor—deep smoky notes, crusty sears, and the rustic aroma that only live fire can deliver. Below are three full charcoal-grilled steak recipes, including techniques for thick and thin cuts, plus detailed tips for choosing coals, controlling heat, and building perfect crust.

⭐ SECTION 1: ESSENTIAL TECHNIQUE FOR CHARCOAL-GRILLED STEAKS

Choosing the Right Charcoal

Lump charcoal: burns hotter, cleaner, gives a bolder, wood-fired flavor. Best for thick steaks.
Briquettes: burn more evenly and longer; great for consistent temperature.

Many grillers use lump for searing and briquettes for extended cooking in a single session.

Two-Zone Fire Setup (Most Important Tip)

For perfect control:

One side: Direct High Heat (Searing)
Other side: Indirect Low Heat (Finishing)

For thick steaks (1¼–2 inches), this prevents burning while letting the center gently rise.

Heat Levels

Searing zone: 500–650°F
Indirect zone: 275–350°F

If you don’t have a thermometer, hold your hand 5 inches above the grate:

2 seconds = high heat
4–5 seconds = medium heat

General Grill Times

Approximate, depending on thickness:

1-inch steak: 3–4 minutes per side → finish 3–4 min indirect
1½-inch steak: 4–5 minutes per side → finish 5–7 min indirect
2-inch steak: reverse-sear recommended (see below)

Reverse Sear Method (For Thick Cuts)

Cook steak indirect at 225–275°F until internal temp is 10–12° below target.
Move to direct heat and sear 1–2 minutes per side.
Rest 8–10 minutes.

Produces insane crust + pink edge to edge.

⭐ SECTION 2: BASE MARINADES AND RUBS

Classic Backyard Steak Rub

1 tbsp kosher salt
1½ tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika

Bold Coffee–Brown Sugar Rub (Great for Charcoal)

1 tbsp finely ground coffee
1 tbsp brown sugar
1 tsp salt
½ tsp chipotle powder
½ tsp cumin
½ tsp black pepper

Adds smoky, caramelized crust.

Savory Soy-Worcestershire Marinade

¼ cup soy sauce
¼ cup Worcestershire
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp brown sugar
1 tbsp lemon juice
½ tsp pepper
Pinch red pepper flakes

Marinate 1–4 hours.

⭐ SECTION 3: CHARCOAL GRILLED STEAK RECIPES

🔥 RECIPE 1: Charcoal-Grilled Ribeye with Garlic-Herb Crust (LONGER)

Ingredients

2 ribeye steaks (1¼–1½ inch thick)
2 tbsp olive oil
1 tbsp kosher salt
1½ tsp coarse black pepper
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp fresh chopped rosemary
1 tbsp butter (optional finishing)

Instructions

1. Season the Steak

Pat steaks dry.
Brush with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika.
Press chopped rosemary into the meat.

Let sit 30–45 minutes.

2. Prepare Charcoal Grill

Light a full chimney of lump charcoal.
Dump coals onto one side for a high-heat direct zone.
Leave the other side clean for indirect cooking.

Allow grill to reach 500°F+.

3. Sear the Ribeyes

Place steaks over direct heat:

4–5 minutes per side, turning only once.
Let flames lick the fat cap; that’s where ribeye magic happens.

For crosshatch marks, rotate the steak 90° halfway through each sear.

4. Finish Over Indirect Heat

Move steaks to cool zone and close lid.
Cook until internal temp reaches:

125°F for rare
130–135°F for medium-rare
140°F for medium

5. Rest and Serve

Rest 10 minutes.
Top with a pat of butter if desired.

Flavor Notes:
Smoky, garlicky, buttery—perfect balance of fat + crust.

🔥 RECIPE 2: Charcoal-Grilled New York Strip with Bold Coffee Rub (LONGER)

Ingredients

2 New York strip steaks (1–1¼ inches thick)
1 batch Coffee–Brown Sugar Rub (see above)
1 tbsp olive oil
Optional: splash of bourbon (for brushing)

Instructions

1. Rub the Steaks

Coat steaks with olive oil.
Apply the coffee rub generously on all sides.
Let rest at room temperature 20–30 minutes.

The sugar + coffee will help form a deep mahogany crust.

2. Fire Up the Charcoal

Use briquettes for steady heat.
Set up a two-zone fire:

Direct heat: 550°F
Indirect heat: 300–325°F

3. Sear Hard

Place steaks over the hottest area:

3–4 minutes per side
Expect caramelization and some sparks from the sugar—this is good.

During the last 30 seconds, brush lightly with bourbon for smoky aroma.

4. Finish to Temperature

Move steaks to indirect heat:
Cook until 130–135°F for medium-rare.

5. Rest + Slice

Rest 8 minutes.
Slice against the grain.

Flavor Notes:
Slight sweetness, coffee richness, smoky edges—phenomenal with charcoal fire.

🔥 RECIPE 3: Classic Charcoal-Grilled T-Bone with Savory Marinade (LONGER)

Ingredients

2 T-bone steaks, 1¼–1½ inches
1 batch Savory Soy-Worcestershire Marinade
Coarse salt and pepper
1 tbsp oil
Optional herb butter

Instructions

1. Marinate

Place steaks in a bag or dish.
Cover with marinade; refrigerate 2–4 hours, turning once.

Remove and pat dry before grilling (important for sear).

Season with extra salt and pepper.

2. Prep Charcoal

Use lump charcoal for hotter searing.
Heat grill to 500–600°F on one side.

3. Sear the T-Bones

Grill steaks directly above the coals:

4 minutes per side
Flip only once.

The tenderloin side cooks faster; keep it slightly farther from the hottest area.

4. Finish Indirect

Move steaks to indirect heat, close the lid, and cook until:

125°F rare
130–135°F medium-rare
140–145°F medium

5. Rest and Serve

Rest 8–10 minutes.
Finish with herb butter or a sprinkle of flaky salt.

Flavor Notes:
Savory, slightly tangy, smoky, and steakhouse-style.

⭐ SECTION 4: OPTIONAL EXTRAS

Steak Butter Ideas

Garlic-Parsley Butter: butter + garlic + parsley + lemon
Blue Cheese Butter: butter + blue cheese + chives
Smoky Chipotle Butter: butter + chipotle + lime

Wood Chip Pairings

Add a handful of soaked wood chips to charcoal for extra smoke:

Hickory → strong smoky flavor
Mesquite → bold, earthy, intense (best for ribeyes)
Apple or Cherry → mild sweetness (great for fillets or strip steaks)

Perfect Sides

Grilled asparagus
Baked potatoes
Garlic bread
Charred corn with chili–lime butter
Steakhouse wedge salad

OTHER RECIPES

A nice grill recipes for steak to try !

Grill Recipes for Steak INGREDIENTS :

1. 1 cup of red wine,
2. ¼ cup of sherry,
3. 2 tablespoons of hot sauce,
4. 2 tablespoons of soy sauce,
5. 2 tablespoons of sugar,
6. 8 to 10 green onions sliced thin.
7. 5 minced garlic cloves,
8. 2 tablespoons of minced ginger, and
9. 2 of your favorite type of steaks.

Grill Recipe for Steak INSTRUCTIONS
Mix together the wine, sherry, hot sauce, soy sauce, and sugar. Now, add the green onions, garlic and ginger. Stir together very well.

Place the steaks in a dish with a lid, pour the sauce over the steaks and marinate for at least 2 hours in the refrigerator covered. Grill as usual basting with the marinade until desired doneness.

Experimenting with charcoal grilled steak recipes can be fun if you enjoy giving your taste buds a new treat...the grill recipe for steak is ready to serve...enjoy the steak !!
baked-steak-recipes.

VIDEO:

Rock's T-Bone Steaks

Grill Recipes for Steak: Rock's T-Bone Steaks

A robust, smoky, deeply seasoned grilled T-bone steak inspired by classic American backyard barbecue, with a marinade that builds layers of savory, peppery, slightly spicy flavor. Perfect for high-heat grilling and ideal for showing off the beauty of T-bone cuts: the strip on one side, the tenderloin on the other.

Ingredients (Serves 2–4)

For the Steaks

2 large T-bone steaks, 1¼–1½ inches thick (about 1.25–1.75 lbs each)
2–3 tbsp olive oil
Coarse kosher salt, to taste
Freshly cracked black pepper, generous amount
1 tsp garlic powder
1 tsp onion powder
½–1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional, for heat)

For the Marinade

¼ cup soy sauce
¼ cup Worcestershire sauce
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp brown sugar (balances the soy + adds caramelization)
1 tbsp lemon juice or apple cider vinegar
½ tsp black pepper
½ tsp dried oregano or Italian seasoning

Optional Enhancers

1–2 tbsp steak seasoning blend (Montreal style works great)
Fresh herbs—thyme or rosemary—for finishing
2 tbsp butter for basting during the last minute on the grill

Instructions

1. Prepare the Steaks

Pat the steaks dry thoroughly—dry meat equals better browning.
Trim only large, hard pieces of fat; leave most fat intact for flavor.

Season both sides generously with:

kosher salt
black pepper
garlic and onion powder
smoked paprika
crushed red pepper (if using)

Let the steaks sit at room temperature for 30–40 minutes to relax the muscle fibers and help them cook more evenly.

2. Make the Marinade

In a bowl or large zip-top bag, combine:

soy sauce
Worcestershire
olive oil
garlic
brown sugar
lemon juice
pepper
oregano

Mix until the sugar dissolves.
Add the steaks and coat thoroughly.

Marinate 2–4 hours for best flavor, but even 1 hour works.
Avoid marinating overnight because the acidity can soften the meat too much.

3. Preheat the Grill

Heat your gas or charcoal grill to high heat (450–550°F).
T-bone steaks love direct, high searing, followed by a short finish over indirect heat.

If using charcoal:

pile coals to one side for a 2-zone setup
let them burn until glowing and lightly ashed

If using gas:

preheat all burners
then turn one side to low for a cool zone

Lightly oil the grates to prevent sticking.

4. Sear the Steaks

Remove steaks from marinade; let excess drip off.
Pat lightly and brush with a bit of oil.

Place on direct heat:

3–4 minutes per side for a hard sear
Don’t move them—let the crust form
Rotate halfway through each side if you want crosshatched grill marks

During the last minute, baste with butter and herbs for a steakhouse finish (optional but amazing).

5. Finish Over Indirect Heat

Move steaks to cool side of grill.
Cook until desired doneness:

Doneness	Internal Temp (Pull Off Grill)	Final Temp
Rare	120–125°F	125–130°F
Medium-Rare	130–135°F	135–140°F
Medium	140–145°F	145–150°F
Medium-Well	150–155°F	155–160°F

Because a T-bone contains two muscles, the tenderloin side will cook faster; keep that side slightly farther from the hottest zone.

6. Rest and Serve

Let the steaks rest 8–10 minutes loosely tented with foil.
This redistributes juices for maximum tenderness.

Slice against the grain or serve whole.

Optional finishing touches:

A pat of butter
Sprinkle of flaky sea salt
Fresh herbs
Cracked pepper

Serving Ideas

Rock’s T-Bone Steaks pair well with:

Grilled corn brushed with chili-lime butter
Baked or grilled potatoes
Charred asparagus or Brussels sprouts
Creamy horseradish sauce
Steakhouse wedge salad

Tips for Maximum Flavor

Use thick steaks (thin ones dry out fast).
Rest before and after grilling.
High heat = better sear and more flavor.
Don’t skip the sugar in the marinade—just enough to create caramelization.
Let the steak’s natural beefiness shine; don’t over-season.

OTHER RECIPES

Grill Recipe for Steak Ingredients

4 teaspoons salt, or to taste
2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder, or to taste
3/4 teaspoon cayenne pepper, or to taste
3/4 teaspoon ground coriander, or to taste
3/4 teaspoon ground turmeric, or to taste
4 (16 ounce) t-bone steaks, at room temperature

Grill Recipes for Steak Instructions

Preheat an outdoor grill for high heat, and lightly oil the grate.

Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
Rub the steaks on all sides with the seasoning mixture.

Cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare.

An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Enjoy the steak !
Grill recipes for steak: honey-glazed-grilled-salmon-steaks

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