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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

VIDEO:

Honey Glazed Grilled Salmon Steaks

Honey-Glazed Grilled Salmon Steaks

Ingredients (Serves 2–3)

2–3 salmon steaks (1–1.5 inches thick)
2 tbsp olive oil
Salt and black pepper
1 lemon (½ for juice, ½ for serving)

Honey Glaze

3 tbsp honey
1 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp lemon juice
1 clove garlic, minced
½ tsp paprika
¼ tsp chili flakes (optional)

🔥 Instructions

1. Make the Honey Glaze

Whisk together:

Honey
Soy sauce
Dijon
Lemon juice
Garlic
Paprika
Chili flakes (if using)

Set aside.

2. Prep the Salmon

Pat dry and brush lightly with olive oil.
Season both sides with salt and pepper.

3. Prepare the Grill

Charcoal or Gas Grill:

Preheat to medium-high heat (about 400°F / 200°C).
Oil the grates to prevent sticking.

4. Grill the Salmon

Place salmon on grill and cook 3–4 minutes.
Flip carefully.
Brush generously with the honey glaze.
Cook another 3–5 minutes, brushing again during the last minute.

Tip: Salmon is done when it flakes easily but remains moist (about 130–135°F / 54–57°C internal temp).

5. Finish

Drizzle a little extra glaze or lemon juice.
Serve with fresh lemon wedges.

🍽️ Suggested Sides

Grilled asparagus
Rice pilaf
Roasted potatoes
Mango salsa
Simple green salad

OTHER RECIPES

With this grill recipes for steak you'll be grilling four 1-1/2 inch thick salmon steaks.

Grill Recipes for Steak INGREDIENTS

1/3 cup honey
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon white pepper

Combine ingredients, mixing well.

Grill Recipes for Steak INSTRUCTIONS

Grilling Salmon Steaks
Preheat your grill to medium-high heat. Lightly season the salmon steaks with salt, then grill over direct heat for three minutes on each side.

Move the salmon steaks off of the direct heat and brush both sides with the honey glaze.

Continue cooking using the indirect grilling method until the salmon just becomes opaque.

Brush the steaks with glaze one more time before removing them from the grill.

For a nice presentation, garnish each of the honey glazed grilled salmon steaks with a few well placed slices of pickled ginger.

You can serve this grilled salmon alongside fresh steamed asparagus with butter, boiled new red potatoes with olive oil and dill weed, and crusty French bread.

For dessert, try some of these very special grilled brownies...the perfect finish to a great meal.

The grill recipes for steak of salmon is ready to serve ! Enjoy the party !
grilled-prime-rib-roast

VIDEO:

Charcoal Grilled T Bone Steak Recipes

🔥 1. Classic Charcoal-Grilled T-Bone Steak

Ingredients

2 T-bone steaks, 1–1.5 inches thick
2 tbsp olive oil
1 tbsp coarse salt
1 tsp black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
Optional: fresh rosemary sprigs

Instructions

Prep the grill:
Light charcoal and create a two-zone fire: one side hot for searing, the other medium for finishing.
Season the steaks:
Pat dry, coat with olive oil, then sprinkle the salt/pepper blend and spices evenly.
Sear:
Place steaks over the hot zone. Grill 2–3 minutes per side until browned.
Finish:
Move to the medium-heat zone, cover grill, and cook:
- Rare: 3–4 minutes
- Medium-rare: 5–6 minutes
- Medium: 7–8 minutes
Rest:
Remove from grill and rest 5–7 minutes.

Serve with:

Grilled asparagus, baked potatoes, or a simple chimichurri.

🔥 2. Cajun Charcoal-Grilled T-Bone Steak

A smoky, spicy option great for bold flavors.

Ingredients

2 T-bone steaks
2 tbsp melted butter
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp brown sugar
½ tsp cayenne (optional)
1 tsp garlic powder
Salt + pepper to taste

Instructions

Brush steaks with butter.
Mix Cajun spices and coat both sides generously.
Prepare charcoal for medium-high heat.
Grill 4–5 minutes per side for medium-rare, flipping only once.
Let rest, then finish with a drizzle of melted butter.

Tip:

For more smoke, toss a handful of soaked hickory chips onto the charcoal.

🔥 3. Herb-Butter T-Bone Steak (Steakhouse Style)

Ingredients

For the steak:

2 T-bone steaks
Salt + pepper
1 tbsp olive oil

For herb butter:

4 tbsp softened butter
1 clove garlic, minced
1 tbsp chopped parsley
½ tsp thyme
½ tsp lemon zest
Pinch of salt

Instructions

Mix herb butter ingredients; refrigerate.
Season steaks with olive oil, salt, and pepper.
Grill over hot charcoal: 3 minutes per side to sear.
Move to cooler zone and cook to preferred doneness.
Top with a pat of herb butter right after grilling.

🔥 Doneness Guide (Approximate Internal Temps)

Rare: 125°F (52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150°F (65°C)

OTHER RECIPES

GRILLED RECIPES FOR STEAK

INGREDIENTS

1. 4 T-Bone steaks,
2. 1 pound of sliced mushrooms,
3. ¼ cup of red wine,
4. 2 tablespoons of butter,
5. tomato halves grilled,
6. grilled onion slices,
7. 2 minced cloves of garlic, and
8. 1 teaspoon of thyme,
9. salt and pepper.

GRILLED RECIPES FOR STEAK

INSTRUCTIONS
Prepare your grill. Grill your steaks to desired doneness. In a medium saucepan over medium high heat, melt the butter and add the thyme and garlic.

Sauté for 3 minutes and then stir in mushroom and cook until mushrooms are softened. Pour in the wine and bring to a boil.

Pour the sauce over the steaks and garnish the plate with the frilled tomatoes, grilled onions, and the herbs...enjoy it ! Nice !
grilled-meatloaf-recipe.

VIDEO:

Baked Steak Recipes

🥩 Baked Steak Recipes
(Tender, flavorful, and easy to make in the oven!)

Baking steak in the oven is a great way to get juicy, melt-in-your-mouth results without firing up the grill. Below are three delicious baked steak styles — classic comfort-food, country-style with gravy, and a garlicky oven-broiled version for a quick weeknight meal.

🥘 1. Classic Oven-Baked Steak

(Simple and juicy — the perfect go-to baked steak recipe)

🕒 Total Time: 35 minutes

🍽️ Serves: 2–4

Ingredients:

2 (8 oz) beef sirloin or ribeye steaks
2 tbsp olive oil
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme (optional)
2 tbsp butter

Instructions:

Preheat oven to 400°F (200°C).
Pat steaks dry and rub with olive oil, garlic, salt, pepper, and paprika.
Heat an oven-safe skillet (like cast iron) over medium-high heat.
Sear steaks for 2 minutes per side until browned.
Add butter to the pan and spoon over the meat.
Transfer skillet to oven and bake 5–8 minutes for medium doneness (internal temp 140°F / 60°C).
Rest steaks for 5 minutes before slicing.

🧈 Serve with mashed potatoes, roasted veggies, or a simple salad.

🍽️ 2. Country-Style Baked Steak with Gravy

(Tender cube steaks smothered in rich onion-mushroom gravy)

🕒 Total Time: 1 hour

🍽️ Serves: 4

Ingredients:

4 cube steaks (about 1½ lbs)
½ cup flour
1 tsp salt
½ tsp pepper
3 tbsp oil or butter
1 medium onion, sliced
1 cup sliced mushrooms (optional)
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

Instructions:

Preheat oven to 350°F (175°C).
Combine flour, salt, and pepper in a shallow dish; dredge cube steaks.
Heat oil in a large skillet, brown steaks on both sides (about 2 minutes each).
Transfer steaks to a baking dish.
In the same pan, sauté onions and mushrooms until tender.
Stir in beef broth and Worcestershire sauce; bring to a simmer.
Pour gravy over steaks, cover with foil, and bake for 45–50 minutes until tender.
(Optional) Mix cornstarch slurry into gravy before serving to thicken.

🍄 Serve with mashed potatoes, rice, or buttered noodles for a hearty meal.

🧄 3. Garlic Butter Oven-Broiled Steak

(Quick, flavorful, and restaurant-style)

🕒 Total Time: 20 minutes

🍽️ Serves: 2

Ingredients:

2 New York strip or ribeye steaks
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
2 tbsp unsalted butter
2 cloves garlic, minced
1 tsp fresh parsley, chopped

Instructions:

Preheat broiler and line a baking pan with foil.
Rub steaks with olive oil, salt, and pepper.
Place steaks about 4 inches from the broiler flame.
Broil 4–6 minutes per side (depending on thickness and doneness).
In a small saucepan, melt butter with garlic and parsley.
Drizzle hot garlic butter over steaks before serving.

🌿 Excellent with baked potatoes or steamed asparagus.

💡 Tips for Perfect Baked Steak

✅ Always pat steaks dry before seasoning — this ensures a great sear.
✅ Use a meat thermometer:

Rare: 125°F (52°C)
Medium-Rare: 135°F (57°C)
Medium: 145°F (63°C)
✅ Let meat rest 5–10 minutes before cutting.
✅ Add herbs (rosemary, thyme) or compound butter for an extra layer of flavor.

OTHER RECIPES

Another nice baked recipe for steak !

GRILLED RECIPES FOR STEAK INGREDIENTS :
1. 6 cube steaks,
2. 1 cup of flour,
3. 1 teaspoon of garlic powder,
4. ½ cup of shortening or vegetable oil,
5. 4 tablespoons of flour for the gravy,
6. 6 cups of water,
7. 1 can of mushrooms,
8. 1 green pepper,
9. salt and pepper.

GRILLED RECIPES FOR STEAK INSTRUCTIONS
Preheat oven to 350 degrees.

First heat a small amount of oil in a skillet until the oil is hot.

To test the oil, wet your fingers with a small amount of tap water and flick into the oil quickly.

If the water dances around the pan, the oil is hot enough.

Mix together the 1 cup of flour, garlic powder, salt and pepper.

Roll each steak in the flour mixture being sure to coat completely.

Now, brown both sides of the steaks in the hot oil.

Then as the steaks are ready, place in a shallow baking dish, preferably one with a lid. If you do not have a lid you can use aluminum foil.

After the steaks are in the baking dish you are now ready to prepare the gravy.

Make sure you have enough grease left in the pan to make the gravy if not add a little more shortening. Now, add the 4 tablespoons of flour, stir constantly until brown.

Add 2 cups of water continue stirring until the mixture thickens; add more water as needed until desired consistency.

Stir in the mushrooms and then pour over steaks.
Bake covered for around 1 hour until the steaks are tender.

The baked recipe for steak is ready to serve !! Enjoy the steak !

VIDEO:

Grilled Meatloaf Recipe

(Smoky, juicy, and packed with backyard barbecue flavor!)

This grilled version of classic meatloaf gives you everything you love about the traditional dish — tender beef, savory seasoning, and a tangy glaze — plus that irresistible charred, smoky flavor you can only get from the grill. Perfect for summer cookouts or any outdoor meal!

🕒 Total Time: 1 hour 15 minutes

🍽️ Serves: 6

🥩 Ingredients

For the Meatloaf:

2 lbs ground beef (80/20 blend recommended)
1 cup bread crumbs (or crushed crackers)
1 small onion, finely chopped
2 eggs, lightly beaten
½ cup milk
2 cloves garlic, minced
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika (for that outdoor flavor)
½ tsp dried thyme or Italian seasoning

For the Glaze:

½ cup ketchup
2 tbsp brown sugar
1 tbsp mustard
1 tbsp apple cider vinegar (optional for tang)

🔥 Instructions

Preheat the Grill:
- Set grill for indirect heat — about 350°F (175°C).
- For charcoal grills, push coals to one side; for gas grills, turn off burners on one side.
- Lightly oil the grates.
Prepare the Meatloaf Mixture:
- In a large bowl, combine ground beef, bread crumbs, onion, eggs, milk, garlic, Worcestershire sauce, ketchup, and all seasonings.
- Mix just until combined — don’t overmix or it’ll be tough.
Shape the Loaf:
- Form the mixture into a firm loaf (about 10 inches long).
- Place it on a sheet of heavy-duty aluminum foil or in a disposable foil pan.
- Fold up the edges slightly to catch juices.
Grill the Meatloaf:
- Place the foil pan on the indirect heat side of the grill.
- Close the lid and cook for 45–55 minutes, maintaining 350°F.
- Brush with glaze halfway through cooking.
Glaze and Finish:
- After 45 minutes, brush on another thick layer of glaze.
- Continue grilling until internal temperature reaches 160°F (71°C).
Rest and Serve:
- Remove from grill and let rest 10 minutes before slicing.
- Serve with grilled vegetables, mashed potatoes, or corn on the cob.

🍖 Optional Add-Ins

Add ½ cup shredded cheddar or Monterey Jack cheese to the mix for a cheesy loaf.
Mix in ½ cup diced bell peppers for a Southwestern touch.
Add 1 tbsp BBQ sauce or chipotle paste to the glaze for extra smokiness.

🌽 Serving Ideas

Serve grilled meatloaf with:

Grilled corn and baked beans
Garlic mashed potatoes
Coleslaw or a fresh garden salad
A drizzle of barbecue sauce on top

💡 Tips for Perfect Grilled Meatloaf

✅ Use indirect heat so the meatloaf cooks evenly without burning.
✅ Don’t skip resting — it helps keep the loaf juicy.
✅ Add wood chips (hickory or mesquite) for a real smoky flavor.
✅ To keep shape, chill the loaf for 30 minutes before grilling.

OTHER RECIPES

Another great grill recipes for steak ..try this one !
INGREDIENTS

Two pounds of ground beef
One whole egg
Three slices white bread, crumbled
One small can tomato sauce
Two tablespoons dried onion flakes
One tablespoon Worcestershire sauce
One tablespoon prepared yellow mustard
One tablespoon Louisana hot sauce
One teaspoon salt
One teaspoon black pepper
One-half teaspoon garlic powder
One-half teaspoon ground cayenne pepper (or to taste)

INSTRUCTIONS
Combine all of the ingredients, blending well. Pull out about 3 feet of heavy duty aluminum foil and fold it in half to double it. Spray the center of the foil with "Pam for Grilling" non-stick spray.

Form the ground meatloaf mixture onto the foil, about two inches thick. You can make it round, square or octagonal.

The shape doesn't really matter, but the thickness does.

Pull the edges of the foil up and bring them over the meatloaf.

The meat doesn't have to be completely wrapped.

In fact, your grilled meatloaf will have a better flavor when the top is left exposed as it cooks.

Place the meatloaf directly over medium coals and cover the grill.

Cook for one hour and check the internal temperature.

When it reaches 155 degrees Fahrenheit, remove it and let it rest for 10 minutes. Serve with your favorite side dishes.

You can adjust this grilled meatloaf recipe for sensitive tastebuds by deleting the hot sauce and cayenne pepper, using only 1/4 teaspoon of black pepper, and replacing the tomato sauce with ketchup.

This will make a milder, sweeter meatloaf, ...and the grill recipes for steak of meatloaf is ready to serve...nice ! Enjoy it !

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