FREE 5-Ingredient Recipe EBook

• Why You Need My Grilled Steak Recipe
• Ingredients & Substitutions
• How To Grill Steak
• How Long To Grill Steak?
• My Grilling Tips
• Storage & Meal Prep
• Serving Ideas
• Tools I Use For This Recipe
• Grilled Steak (Perfect Every Time) Recipe card
• Gratitude Moment
• Recipe Reviews

Grilling steaks can feel a little unpredictable, but not anymore… my grilled steak recipe and guide is here! Many of you know I’m kind of obsessed with cooking all kinds of steaks perfectly — because nothing is worse than a dry, tasteless one — and have done it every which way, from oven steak to air fryer steak . But when it’s nice out, you can’t beat the flavor and char you get from the grill. Make these with me!

Why You Need My Grilled Steak Recipe

• Perfectly tender and charred – The grill gives you that smoky taste and grill marks you can’t get from cooking inside. And my foolproof method and tips deliver a perfect steak consistently. I even have a chart for steak grilling times, so you’ll feel like a grilling pro on the first try!
• Marinade or seasoning options – My not-so-secret marinade makes every bite super juicy. But if you’re short on time, I’ve got options to add flavor without it.
• Cooks super fast – Whether you’re entertaining a crowd or just want a backyard meal in a flash, you can’t go wrong with grilled steak. Hello, easy summer dinner !

Ingredients & Substitutions

Here I explain the best ingredients for grilling steak, what each one does in my recipe, and substitution options. For measurements, see the recipe card .

Choosing The Best Steak For Grilling:

My grilled steak recipe will work with most cuts, but here are my tips to keep in mind:

• Cut – Different cuts of steak will have different amounts of marbling and juiciness. Top sirloin steak is my go-to for its quality and value. But, you can also use my method for filet mignon , New York strip steak , ribeye , or chuck eye steak . (I use a slightly different method for larger or thinner cuts, like grilled London broil , tri tip , flank steak , and skirt steak .)
• Thickness – Grilled steak works best with cuts that are at least 1 inch thick, because they are less likely to dry out. I usually aim for around 1.5 inches thick.
• Grade – The grades from highest to lowest quality are Prime, Choice, Select, and Standard. Choose based on your budget and the occasion.

Seasoning Options:

Depending on the cut you use and how much time you’ve got, decide if you’re going to marinate your steak or just season it:

• Marinade – I recommend my grilled steak marinade if you’re using sirloin steak like I did. It takes just a few minutes to whip up with olive oil , Worcestershire sauce ( I like this brand that’s gluten-free and also use it when I grill burgers ), coconut aminos (or low-sodium soy sauce works), lemon juice, garlic, Italian seasoning , sea salt, and black pepper. You do need time to marinate, though.
• Seasoning – If you’re short on time, or if you’re using a high-end cut like filet mignon, New York strip, or ribeye steak, you can skip the marinade. Season simply with salt and pepper, and you can grill immediately. My rule of thumb is 1 teaspoon of salt and 1/4 teaspoon of pepper per pound of beef.

VARIATIONS: Try my other seasonings and marinades!

Sprinkle on my Montreal steak seasoning or lemon pepper seasoning (2 tablespoons per pound of meat) for quick options that have extra flavor, or marinate your steaks in my balsamic steak marinade or chimichurri sauce (1/2 cup per pound).

Last but not least, don’t forget the compound butter for serving! This is optional, but adds so much flavor to your grilled steak.

How To Grill Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Marinate or season your steak. If you’re using my marinade, whisk it together in a small bowl. Pour the marinade into a large zip lock bag and add the steaks, moving around to coat well. Marinate in the fridge. If you’re just using a seasoning, sprinkle liberally on both sides.
2. Bring to room temp. If you can, remove the steaks from the refrigerator 30 minutes before grilling to reach room temperature. (I leave them in the marinade for this part, when I use one, or start my timer after seasoning if I’m just using spices.)
3. Fire up the grill. Preheat at 500 degrees F for 15 minutes. It’s important for it to be smoking hot to get a proper sear!

1. Sear both sides. Place the steaks on the grill and close the lid. Sear for 2 minutes, then flip and sear again.
2. Finish over lower heat. Reduce the heat and continue grilling steaks until they reach your desired doneness. (See my cooking times and temperatures below.)
3. Let them rest. Transfer the steaks to a plate or cutting board, and top with herb butter if you like. Tent with foil and rest for 5 minutes before slicing.

How Long To Grill Steak?

For 1.5-inch steaks and medium-rare to medium doneness, I sear them on the grill for 2 minutes per side, then grill at lower heat for 3-5 minutes. Use my steak grill time chart below to achieve your perfect doneness!

Note: These internal temperatures are your target for when to remove the steak from the grill — use a meat thermometer to check. ( This one is super accurate to avoid overcooking, or better yet, use a probe thermometer like this , which will beep when ready.) The internal temperature will rise an additional 5 degrees while resting.

My Grilling Tips

• Avoid marinating for more than 24 hours. The meat can get mushy if you marinate it for too long. But the closer you get to the 24-hour mark without surpassing it, the more tender your grilled steak will be.
• Start with a clean grill. If you don’t, you’ll end up with burned bits on your steak.
• Get your grill super hot. You need to start with a very hot grill temp for steak (i.e. 500 degrees F or high heat) to get that perfect sear. If you add your steaks too soon, they won’t cook evenly and tend to stick to the grates.
• Place the steaks on the grill grates diagonally. This is totally optional, but I think the grill marks look nicer this way.
• Leave the steaks in one spot to sear. Otherwise, you won’t get good browning or clear grill lines. Move them only to flip.
• Keep the lid closed, except to flip. If you don’t, the times will be way off. Plus, opening the lid lets out the heat, so your grill won’t stay hot enough.
• Flip with tongs or a spatula, never a fork. Piercing the meat can let all those precious juices escape.
• Internal temperature trumps grill time. You can use my time chart above as a guide, but I highly recommend using a probe thermometer (or at least an instant read thermometer ) if you can. It takes out all the guesswork. These days I can tell how done the grilled steak is just by how it feels with tongs, but this takes a lot of practice.
• Slice against the grain. This breaks apart the muscle fibers in the meat, for a more tender texture and easier chewing. Just make sure you only cut after resting — this makes a big difference in tenderness as well.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I like to use them for my steak salad .
• Meal prep: Since you can marinate steaks for up to 24 hours, you can easily meal prep the day before. You can also just make the marinade up to 5 days ahead and store separately.
• Reheat: I usually reheat my grilled steaks in my air fryer because it’s less drying than other methods. You can also use your oven at a low temp (like 250 or 300 degrees F), or throw the steaks on the grill again over indirect heat.
• Freeze: Wrap tightly or vacuum seal, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving Ideas

There really isn’t any wrong way to serve your grilled steak — it goes with just about anything! But here are my favorite side dishes to make with it:

• Grilled vegetables – Might as well cook your dinner all in one place! Try my grilled broccoli , grilled asparagus (pictured above), grilled zucchini , or cabbage steaks .
• Fresh salads – My cucumber tomato avocado salad is fresh and bright, while my wedge salad feels like you’re at a restaurant. For a backyard BBQ vibe, whip up my popular cauliflower potato salad or prep my 7 layer salad in advance.
• Steakh ouse sides – Craving comfort food? Pair your grilled steak with mashed potatoes (or mashed cauliflower ), creamed spinach , or sauteed mushrooms .

Tools I Use For This Recipe

• Marinade Basket – I love this reusable alternative to zip lock bags for marinating.
• Grilling Tools – It has all I need (and nothing I don’t) from my favorite brand.
• Probe Thermometer – I love this, because it beeps when ready and I don’t have to keep opening the grill lid.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Grilled Steak Marinade:

• 1/4 cup Olive oil ▢
• 3 tbsp Worcestershire sauce ▢
• 3 tbsp Coconut aminos (or soy sauce) ▢
• 2 tbsp Lemon juice ▢
• 1 tbsp Italian seasoning ▢
• 6 cloves Garlic (minced) ▢
• 1 tbsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Steaks:

• 4 8-oz Sirloin steaks (at least 1 inch thick, preferably 1.5 inches) ▢
• 4 tbsp Compound Butter (optional, but recommended for serving) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Whisk together all the grilled steak marinade ingredients in a small bowl.
2. Pour the marinade into a gallon zip lock freezer bag . Add the steaks, seal the bag, and move them around to coat well.
3. Marinate for at least 3-8 hours , but no more than 24 hours. (More may result in mushy meat.)
4. If possible, remove the steaks from the refrigerator about 30 minutes before you want to cook them to let them come to room temperature, but keep them in the marinade until right before cooking. (This will help them cook evenly.)
5. Preheat the grill to High for at least 15 minutes , until it reaches 500 degrees F (260 degrees C).
6. Place the steaks onto the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
7. Reduce heat to medium-low. Continue to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 6 without needing additional time at reduced heat.
8. Transfer the grilled sirloin steaks to a plate and place a tablespoon of compound butter on each. Tent the top with foil and let them rest for 5 minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 8-oz sirloin steak

Nutrition info includes half of the marinade ingredients, as about half is discarded, and does not include the optional compound butter.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Grilled Steak

Gratitude Moment

We just got back from a trip to Door County in Wisconsin earlier this week. Now I’m in catchup mode with work, so I need easy dinners, like this grilled steak.

Meanwhile, I’m sorting through so many pictures. Here’s one of them on a hike we did. It was a little muddy, but the views were gorgeous, and the kids had so much fun climbing over large rocks and branches.

We don’t get to hike as often as I’d like, because Florida (where we now live) is totally flat, and Minnesota (where I’m from and am visiting this summer) is also pretty flat. So, I’m always grateful for hiking opportunities when we travel.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Grilled Steak (Perfect Every Time)

Grilling steak is easy with my foolproof recipe! Let me show you how to make a perfectly juicy, tender grilled steak with any cut you’ve got.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/grilled-steak/

Ingredients

Grilled Steak Marinade:

• 1/4 cup Olive oil
• 3 tbsp Worcestershire sauce
• 3 tbsp Coconut aminos (or soy sauce)
• 2 tbsp Lemon juice
• 1 tbsp Italian seasoning
• 6 cloves Garlic (minced)
• 1 tbsp Sea salt
• 1/2 tsp Black pepper

Steaks:

• 4 8-oz Sirloin steaks (at least 1 inch thick, preferably 1.5 inches)
• 4 tbsp Compound Butter (optional, but recommended for serving)

Instructions

1. Whisk together all the grilled steak marinade ingredients in a small bowl.
2. Pour the marinade into a gallon zip lock freezer bag . Add the steaks, seal the bag, and move them around to coat well.
3. Marinate for at least 3-8 hours , but no more than 24 hours. (More may result in mushy meat.)
4. If possible, remove the steaks from the refrigerator about 30 minutes before you want to cook them to let them come to room temperature, but keep them in the marinade until right before cooking. (This will help them cook evenly.)
5. Preheat the grill to High for at least 15 minutes , until it reaches 500 degrees F (260 degrees C).
6. Place the steaks onto the grill. Close the lid and sear for 2 minutes . Flip the steaks over, close the lid again, and sear for 2 more minutes .
7. Reduce heat to medium-low. Continue to grill steaks with the lid closed until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step. For 1-inch-thick steaks, they may be done to medium rare after step 6 without needing additional time at reduced heat.
8. Transfer the grilled sirloin steaks to a plate and place a tablespoon of compound butter on each. Tent the top with foil and let them rest for 5 minutes before serving.

Maya’s Recipe Notes

Serving size: 1 8-oz sirloin steak

Nutrition info includes half of the marinade ingredients, as about half is discarded, and does not include the optional compound butter.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)