18 Juicy Grilled Steak Recipes for Summer BBQs

Fire up the grill—it’s steak season! Whether you’re craving a quick weeknight dinner or hosting a weekend BBQ, these 18 juicy grilled steak recipes are your ticket to summer flavor. From classic marinades to bold new twists, we’ve got something to satisfy every carnivore. Grab your tongs and let’s dive into the sizzle—your next mouthwatering meal is just a recipe away!

Classic Grilled Ribeye Steak with Garlic Butter

Nothing beats a juicy ribeye hot off the grill, especially when it’s topped with a rich, garlicky butter that melts into every bite.

Ingredients:

• 1 (1.5-inch thick) ribeye steak (about 12 oz)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Prep the steak: Pat the ribeye dry with paper towels, then season both sides evenly with 1 1/2 tsp salt and 1 tsp black pepper. Let it sit at room temperature for 30 minutes.
2. Make the garlic butter: In a small bowl, mix 4 tbsp softened butter, 2 minced garlic cloves, and 1 tbsp chopped parsley until combined. Set aside.
3. Grill the steak: Heat a grill or cast-iron skillet over high heat. Brush the steak with 2 tbsp olive oil, then grill for 4–5 minutes per side for medium-rare (135°F internal temp). For medium, cook 6–7 minutes per side (145°F).
4. Rest and serve: Transfer the steak to a plate and top with a generous spoonful of garlic butter. Let rest for 5 minutes before slicing.

The garlic butter melts into the steak’s crevices, creating pockets of savory flavor in every bite. Tip: For extra depth, add a pinch of smoked paprika to the butter mixture.

Grilled Flank Steak with Chimichurri Sauce

Juicy, charred flank steak meets vibrant chimichurri in this crowd-pleasing dish that’s perfect for summer gatherings—or anytime you crave bold flavors.

• 1.5 lbs flank steak
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes

1. Prep the steak: Rub flank steak with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Make the chimichurri: In a bowl, combine parsley, garlic, 2 tbsp olive oil, 2 tbsp red wine vinegar, and 1/2 tsp red pepper flakes. Stir well and set aside.
3. Grill the steak: Heat grill to high (450°F). Cook steak for 5–6 minutes per side for medium-rare, or until internal temp reaches 130°F. Rest for 10 minutes before slicing against the grain.
4. Serve: Drizzle chimichurri over sliced steak or serve on the side for dipping.

The tangy, herby sauce cuts through the richness of the steak, while the quick grill time keeps it tender—no marinating required!

Tip: For extra flavor, spoon a little chimichurri over the steak while it rests.

Peppercorn-Crusted Grilled Sirloin Steak

This bold, peppery steak is a showstopper with minimal effort—just a quick sear and a buttery finish for a restaurant-worthy bite.

Ingredients:

• 1 (1.5-inch thick) sirloin steak (about 1 lb)
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tbsp kosher salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 3 fresh thyme sprigs

Instructions:

1. Prep the steak: Pat the steak dry with paper towels. Press the crushed peppercorns and kosher salt evenly onto both sides.
2. Sear: Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the steak and cook undisturbed for 4 minutes per side for medium-rare (135°F internal temperature).
3. Baste: Reduce heat to medium. Add butter, garlic, and thyme to the skillet. Tilt the pan and spoon the foaming butter over the steak for 1 minute.
4. Rest: Transfer the steak to a cutting board and let rest for 5 minutes before slicing.

The peppercorn crust packs a punch, but the garlic-thyme butter mellows it out—perfect for when you want a steak that’s loud but still balanced.

Tip: For extra heat, swap half the black peppercorns with crushed pink peppercorns.

Grilled T-Bone Steak with Herb Marinade

Nothing beats a juicy T-bone steak kissed by the grill, especially when it’s soaked in a garlicky herb marinade that locks in flavor with every bite.

Ingredients:

• 1 (1.5-inch-thick) T-bone steak (about 1.5 lbs)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp lemon juice

Instructions:

1. In a small bowl, whisk together 1/4 cup olive oil, 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes (if using), and 1 tbsp lemon juice.
2. Place the T-bone steak in a resealable bag or shallow dish and pour the marinade over it, coating evenly. Seal or cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
3. Preheat grill to high heat (450–500°F). Remove the steak from the marinade, letting excess drip off, and discard the marinade.
4. Grill the steak for 5–6 minutes per side for medium-rare (135°F internal temperature), or adjust time for desired doneness. Let rest for 5 minutes before slicing against the grain.

The herb marinade caramelizes into a savory crust while keeping the steak tender—perfect for impressing guests or treating yourself to a steakhouse-quality meal at home.

Tip: For crosshatch grill marks, rotate the steak 45 degrees halfway through cooking each side.

Spicy Grilled Skirt Steak Tacos

These tacos pack a smoky, spicy punch with a marinade that tenderizes the steak while adding bold flavor—perfect for a quick weeknight dinner or weekend grilling.

Ingredients:

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• Lime wedges, for serving

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 3 cloves minced garlic, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper, and juice of 1 lime. Coat the skirt steak evenly with the marinade and let sit at room temperature for 20 minutes (or refrigerate up to 2 hours).
2. Preheat grill or grill pan to high heat (about 450°F). Grill the steak for 3–4 minutes per side for medium-rare, or until internal temperature reaches 130°F. Transfer to a cutting board and let rest 5 minutes.
3. Thinly slice the steak against the grain. Warm the corn tortillas on the grill for 30 seconds per side.
4. Assemble tacos with steak, 1/4 cup cilantro, 1/2 cup red onion, and lime wedges for squeezing.

The smoky char from the grill pairs perfectly with the bright lime and crisp onions—each bite is a balance of heat and freshness.

Tip: For extra tender steak, slice it as thinly as possible against the grain (look for the long muscle fibers and cut perpendicular to them).

Grilled Porterhouse Steak with Red Wine Reduction

Nothing beats a perfectly grilled porterhouse—juicy, tender, and finished with a rich red wine reduction that’ll make you feel like a steakhouse chef at home.

Ingredients:

• 1 (1.5-inch-thick) porterhouse steak (about 24 oz)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 2 garlic cloves, smashed
• 1 sprig fresh rosemary
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/4 cup beef stock

Instructions:

1. Preheat grill to high (450–500°F). Pat the porterhouse steak dry, then rub with 1 tbsp olive oil and season evenly with 1 tsp kosher salt and 1 tsp black pepper.
2. Grill the steak for 4–5 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Transfer to a cutting board and let rest for 10 minutes.
3. Meanwhile, melt 1 tbsp butter in a small saucepan over medium heat. Add 2 smashed garlic cloves and 1 rosemary sprig; sauté for 1 minute until fragrant. Pour in 1/2 cup red wine and simmer until reduced by half, about 3–4 minutes. Stir in 1/4 cup beef stock and simmer for another 2 minutes until slightly thickened. Discard garlic and rosemary.
4. Slice the steak against the grain, drizzle with the red wine reduction, and serve immediately.

The reduction’s deep, savory notes balance the steak’s bold richness—plus, it comes together in minutes while the meat rests.

Tip: For extra flavor, spoon a little melted butter over the steak as it rests.

Garlic and Rosemary Grilled New York Strip Steak

This juicy, herb-rubbed steak is a showstopper with minimal effort—just bold garlic, fragrant rosemary, and a perfect sear.

Ingredients:

• 2 (1-inch thick) New York strip steaks (about 12 oz each)
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tbsp finely chopped fresh rosemary
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions:

1. In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, and ½ tsp pepper. Rub all over the steaks and let sit at room temperature for 30 minutes.
2. Preheat grill to high (450–500°F). Brush grates with remaining 1 tbsp olive oil.
3. Grill steaks for 4–5 minutes per side for medium-rare (130°F internal temp), or until desired doneness. Rest for 5 minutes before slicing.

The garlic-rosemary crust caramelizes into a savory crust, while the high heat locks in those steakhouse-quality juices. Tip: For extra smokiness, throw a sprig of rosemary directly onto the coals while grilling.

Grilled Hanger Steak with Blue Cheese Butter

This juicy, charred hanger steak gets a luxurious finish with a tangy blue cheese butter that melts right into every bite—perfect for your next backyard cookout.

Ingredients:

• 1.5 lbs hanger steak, trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1/4 cup crumbled blue cheese
• 1 tbsp chopped fresh chives
• 1/2 tsp garlic powder

Instructions:

1. Preheat grill to high heat (450–500°F). Pat the hanger steak dry, then rub with olive oil and season evenly with 1 tsp kosher salt and 1 tsp black pepper.
2. Grill the steak for 4–5 minutes per side for medium-rare (130°F internal temp), or until desired doneness. Transfer to a cutting board and let rest for 10 minutes.
3. While the steak rests, mash together softened butter, blue cheese, chives, and garlic powder in a small bowl until well combined.
4. Slice the steak against the grain and top each portion with a dollop of the blue cheese butter, letting it melt slightly before serving.

The funky, creamy butter balances the steak’s rich beefiness, while the chives add a fresh pop—no fancy steakhouse required!

Tip: For extra flavor, try adding a pinch of smoked paprika to the butter mixture.

Teriyaki Grilled Flat Iron Steak

This juicy, flavor-packed steak gets its irresistible sweet-savory glaze from a simple homemade teriyaki sauce—perfect for weeknights or weekend grilling.

Ingredients:

• 1.5 lbs flat iron steak
• 1/3 cup soy sauce (low-sodium preferred)
• 1/4 cup honey
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 tsp toasted sesame seeds (for garnish)
• 2 sliced scallions (for garnish)

Instructions:

1. In a small saucepan, combine 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp mirin, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger. Simmer over medium-low heat for 5 minutes until slightly thickened. Reserve 2 tbsp sauce for serving.
2. Pat steak dry, then brush with 1 tbsp oil. Grill over medium-high heat (or a grill pan) for 4–5 minutes per side for medium-rare (135°F internal temp), basting frequently with teriyaki sauce during the last 2 minutes.
3. Transfer steak to a cutting board, tent with foil, and rest for 5 minutes. Slice against the grain, drizzle with reserved sauce, and sprinkle with 1 tsp sesame seeds and sliced scallions.

The flat iron’s loose grain soaks up the glaze like a sponge, while quick grilling keeps it tender—no marinating required!

Tip: For extra caramelization, brush the steak with a thin layer of sauce right before flipping.

Grilled Tri-Tip Steak with Smoky BBQ Rub

This juicy tri-tip steak gets a bold, smoky crust from a simple homemade rub—perfect for your next backyard BBQ or weeknight grill session.

Ingredients:

• 1 (2–2.5 lb) tri-tip steak, fat cap trimmed to ¼-inch
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground cumin
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp cumin.
2. Pat the tri-tip dry with paper towels, then rub all over with 1 tbsp olive oil. Sprinkle the spice mix evenly on both sides, pressing gently to adhere.
3. Preheat grill to medium-high (400–450°F). Grill tri-tip fat-side down first for 5–7 minutes until lightly charred. Flip and cook another 10–12 minutes for medium-rare (130–135°F internal), or until desired doneness.
4. Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice against the grain into thin strips.

The sugar in the rub caramelizes into a glazed crust, while the smoked paprika adds depth without overpowering the beef’s natural richness.

Tip: For extra smokiness, toss a handful of soaked wood chips (like hickory) onto the coals or in a smoker box for gas grills.

Grilled Filet Mignon with Mushroom Sauce

Juicy, tender filet mignon gets a rich upgrade with a savory mushroom sauce that comes together in minutes—perfect for impressing guests or treating yourself.

Ingredients:

• 2 (6-oz) filet mignon steaks, 1.5 inches thick
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 1 tsp fresh thyme leaves

Instructions:

1. Prep the steaks: Pat filet mignon dry and rub with 1 tbsp olive oil. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Grill the steaks: Preheat grill to high (450°F). Sear steaks for 4–5 minutes per side for medium-rare (130°F internal temperature). Transfer to a plate and tent with foil.
3. Make the sauce: In a skillet, melt 1 tbsp butter over medium heat. Add mushrooms and cook until browned, 5 minutes. Stir in garlic and cook for 30 seconds. Pour in 1/2 cup beef broth, scraping up any browned bits, then simmer for 2 minutes. Reduce heat to low, stir in 1/4 cup heavy cream and 1 tsp thyme, and simmer until slightly thickened, 3 minutes.
4. Serve: Spoon mushroom sauce over steaks and enjoy immediately.

The creamy, earthy sauce clings to every bite of the buttery filet, turning a simple steak into a restaurant-worthy meal. Tip: For extra depth, deglaze the skillet with 1 tbsp red wine before adding the broth.

Grilled Strip Steak with Balsamic Glaze

This juicy strip steak gets a glossy, tangy-sweet finish from a quick balsamic reduction—perfect for impressing guests without fuss.

Ingredients:

• 2 (1-inch thick) strip steaks (about 12 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1 tbsp unsalted butter

Instructions:

1. Prep the steaks: Pat steaks dry with paper towels. Rub with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Make the glaze: In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar, 1 tbsp honey, and 1 minced garlic clove. Simmer for 5–7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Remove from heat and stir in 1 tbsp butter until melted. Set aside.
3. Grill the steaks: Preheat grill to high (450–500°F). Grill steaks for 4–5 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Transfer to a cutting board and let rest for 5 minutes.
4. Serve: Slice steaks against the grain, drizzle with balsamic glaze, and serve immediately.

The glaze’s caramelized depth balances the steak’s richness, while the honey keeps it from being too sharp—no fancy techniques required!

Tip: For extra flavor, spoon a little glaze over the steaks during the last minute of grilling to create a sticky crust.

Grilled Chuck Eye Steak with Chimichurri

This juicy, budget-friendly steak gets a vibrant upgrade with a zesty chimichurri that’s bursting with fresh herbs and garlic.

Ingredients:

• 2 chuck eye steaks (about 1 inch thick)
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 cup packed fresh parsley
• 1/4 cup packed fresh cilantro
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 tsp red pepper flakes

Instructions:

1. Prep the steak: Pat steaks dry and rub with 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp olive oil. Let sit at room temperature for 30 minutes.
2. Make the chimichurri: In a food processor, pulse parsley, cilantro, garlic, red wine vinegar, 1/4 cup extra-virgin olive oil, 1/2 tsp kosher salt, and red pepper flakes until finely chopped but not puréed. Set aside.
3. Grill the steak: Heat grill to high (450–500°F). Sear steaks for 4–5 minutes per side for medium-rare (130°F internal), or until desired doneness. Rest for 5 minutes.
4. Serve: Slice steak against the grain and drizzle generously with chimichurri.

The bold, garlicky chimichurri cuts through the richness of the steak, making every bite bright and balanced.

Tip: For extra flavor, spoon a little chimichurri under the steak while it rests.

Grilled Top Sirloin Steak with Garlic Herb Butter

Nothing beats a juicy, perfectly grilled steak topped with melting garlic herb butter—it’s a simple yet showstopping meal that feels restaurant-worthy.

Ingredients:

• 1 (1.5-inch thick) top sirloin steak (about 1 lb)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme

Instructions:

1. Let the steak sit at room temperature for 30 minutes. Preheat the grill to high heat (450–500°F).
2. Pat the steak dry, then rub with 1 tbsp olive oil. Season evenly with 1 tsp kosher salt and 1 tsp black pepper.
3. Grill the steak for 4–5 minutes per side for medium-rare (130°F internal temperature), or until desired doneness. Transfer to a plate and let rest for 5 minutes.
4. While the steak rests, mix 4 tbsp softened butter, 2 cloves minced garlic, 1 tbsp parsley, and 1 tsp thyme in a small bowl.
5. Slice the steak against the grain and top with a generous dollop of garlic herb butter. Serve immediately.

The herb butter melts into every crevice of the steak, adding a rich, garlicky finish that’s irresistible. Tip: For extra flavor, toast the butter-coated steak slices briefly under the broiler before serving.

Grilled Rump Steak with Mustard Marinade

This juicy rump steak gets a tangy kick from a simple mustard marinade—perfect for a quick weeknight grill session or a weekend cookout.

Ingredients:

• 1 ½ lbs rump steak (about 1 inch thick)
• ¼ cup Dijon mustard
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt

Instructions:

1. In a bowl, whisk together ¼ cup Dijon mustard, 2 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt.
2. Place the rump steak in a resealable bag or shallow dish and pour the marinade over it, coating evenly. Refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
3. Preheat grill to medium-high (about 450°F). Remove steak from marinade, letting excess drip off.
4. Grill steak for 4–5 minutes per side for medium-rare (135°F internal temp), or until desired doneness. Let rest 5 minutes before slicing.

The mustard marinade caramelizes into a savory-sweet crust, while keeping the steak tender inside—no fancy cuts required!

Tip: For extra char, pat the steak dry before grilling and avoid moving it too soon.

Grilled Bavette Steak with Caramelized Onions

This juicy, flavorful steak pairs perfectly with sweet, slow-cooked onions—a restaurant-worthy meal that’s surprisingly simple to pull off at home.

Ingredients

• 1.5 lbs bavette steak (flank steak works too)
• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 1 tbsp brown sugar
• 1 tsp balsamic vinegar
• 1 tsp kosher salt, plus extra for seasoning
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Caramelize the onions: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, for 15 minutes. Stir in 1 tbsp brown sugar, 1 tsp balsamic vinegar, and 1/2 tsp salt. Cook another 10–15 minutes until deeply golden. Remove from heat.
2. Prep the steak: Pat steak dry, then rub with 1 tbsp olive oil. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
3. Grill: Heat grill or grill pan to high. Cook steak 4–5 minutes per side for medium-rare (130°F internal temp). Rest 10 minutes under foil with 2 tbsp butter on top.
4. Slice & serve: Cut steak against the grain into thin strips. Top with caramelized onions.

The bavette’s rich beefiness shines against the buttery-sweet onions, while the quick grill time keeps it tender. Tip: For extra flavor, spoon the melted butter from the resting steak over the sliced meat before adding onions.

Grilled Tomahawk Steak with Herb Crust

This showstopping tomahawk steak gets a crispy, fragrant herb crust that locks in juicy flavor—perfect for impressing guests at your next cookout.

Ingredients:

• 1 (2.5–3 lb) tomahawk ribeye steak, 1.5–2 inches thick
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp freshly cracked black pepper
• 3 tbsp unsalted butter, softened
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 4 garlic cloves, minced

Instructions:

1. Prep the steak: Pat the steak dry with paper towels. Rub with 1 tbsp olive oil, then season evenly all over with 1 tbsp kosher salt and 1 tbsp black pepper. Let sit at room temperature for 30 minutes.
2. Make the herb crust: In a small bowl, mix softened butter, rosemary, thyme, and garlic until combined.
3. Grill: Heat grill to high (450–500°F). Sear steak for 4–5 minutes per side with the lid open. Move to indirect heat, close the lid, and cook for 10–12 minutes for medium-rare (130°F internal), flipping once.
4. Finish: In the last 2 minutes, spread the herb butter evenly over the steak. Rest for 10 minutes before slicing against the grain.

The garlic-herb butter melts into every crevice of the crust, creating a savory contrast to the steak’s smoky char. Tip: For extra flavor, throw a few rosemary sprigs directly onto the coals while grilling.

Grilled Denver Steak with Spicy Cajun Rub

This Grilled Denver Steak with Spicy Cajun Rub is a flavor-packed showstopper—juicy, smoky, and just the right amount of heat to wake up your taste buds.

• 1 (1.5 lb) Denver steak (about 1.5 inches thick)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Prep the rub: In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp brown sugar, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Coat the steak: Pat the Denver steak dry with paper towels, then rub it all over with 2 tbsp olive oil. Sprinkle the spice mix evenly on both sides, pressing gently to adhere.
3. Grill: Preheat grill to medium-high (about 450°F). Grill the steak for 5–6 minutes per side for medium-rare (130°F internal temp), or until desired doneness. Let rest for 5 minutes before slicing.

The Cajun rub caramelizes into a smoky, slightly sweet crust, while the Denver steak stays tender and rich—perfect for a quick weeknight grill or weekend cookout.

Tip: For extra depth, let the seasoned steak sit at room temperature for 30 minutes before grilling.

Conclusion

With 18 mouthwatering grilled steak recipes, your summer BBQs just got a whole lot tastier! Whether you’re craving classic flavors or bold new twists, there’s something here for every grill master. Fire up the coals, pick your favorite, and let us know how it turns out—we’d love to hear which steak stole the show. Don’t forget to share this roundup with fellow grill lovers on Pinterest. Happy grilling!