Grilled Sliced Steak with Charred Crust and Juicy Pink Center
This grilled sliced steak keeps things simple: a bold seasoning rub, a hot grill, a short rest, and thin slices cut across the grain for tenderness. Serve it with potatoes, a crisp salad, or warm tortillas, and finish with herb butter or a bright chimichurri-style spoonful if you want extra flavor.
Recipe at a glance
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 10 to 14 minutes
- Rest time: 10 minutes
- Total time: 30 to 35 minutes
Ingredients
- 1 1/2 pounds steak, about 1 to 1 1/4 inches thick
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon unsalted butter, optional, for finishing
Optional herb butter:
- 2 tablespoons softened unsalted butter
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- 1 small garlic clove, finely grated
- Pinch of salt
Optional quick chimichurri-style topping:
- 1/4 cup chopped parsley
- 1 tablespoon chopped cilantro or more parsley
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Pinch each of salt, black pepper, and red pepper flakes
Instructions
- Season the steak. Pat the steak dry with paper towels. Rub it all over with the olive oil, then season evenly with the salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 20 to 30 minutes while you preheat the grill. If your kitchen is very warm, keep the rest closer to 15 minutes.
- Preheat the grill. Heat a gas or charcoal grill to high heat, about 450 to 500 degrees Fahrenheit. Clean the grates well and lightly oil them with a folded paper towel dipped in neutral oil and held with tongs.
- Grill the steak. Place the steak on the hot grates and cook, uncovered, for 4 to 6 minutes on the first side without moving it. Flip and cook for another 4 to 6 minutes for medium-rare, or a few minutes longer for more doneness. Thicker steaks may need a little more time; thinner steaks will cook faster.
- Use doneness cues. For rare, the center should feel very soft and cool to warm, with a deep red center. For medium-rare, it should feel warm and springy with a rosy center. For medium, it will feel firmer with a warm pink center. For medium-well, the center will be only slightly pink and the steak will feel firm. If you use an instant-read thermometer, aim for about 125 to 130 degrees Fahrenheit for rare, 130 to 135 for medium-rare, 140 to 145 for medium, and 150 to 155 for medium-well before resting.
- Rest the meat. Transfer the steak to a cutting board and rest for 10 minutes. This helps keep the juices in the meat instead of spilling out when you slice it.
- Slice across the grain. Look for the direction the muscle fibers run, then slice the steak thinly against those lines. This shortens the fibers and makes each bite more tender.
- Finish and serve. If you like, add the butter on top of the hot steak so it melts into the slices. Or spoon on the herb butter or chimichurri-style topping right before serving.
Tips
- If you prefer a simpler flavor, skip the paprika and use only salt, pepper, and garlic powder.
- For a smokier taste on a gas grill, add a small handful of soaked wood chips in a smoker box if your grill allows it.
- If you do not have a grill, use a cast-iron skillet over high heat and finish the steak in the same way.
Serving ideas
Serve the sliced steak with grilled corn, roasted potatoes, tomato salad, or steamed rice. It also works well in steak salads, grain bowls, tacos, or a hearty sandwich with arugula and a little horseradish mayo. A simple green vegetable, such as asparagus or green beans, makes the plate feel complete without much extra work.
Storage notes
Cool leftovers quickly and refrigerate sliced steak in a covered container within 2 hours. Store for up to 3 to 4 days. Reheat gently in a skillet over low heat just until warmed, or enjoy it cold in salads and wraps. If you make herb butter, keep it refrigerated for up to 1 week, or freeze it for later use.
