Summer evenings and perfectly cooked steak just go together like old friends. There’s something about firing up the grill as the sun starts to set that makes even the simplest meal feel special. Over the years, I’ve collected these fifteen steak recipes that have turned countless ordinary dinners into memorable celebrations.
From quick weeknight solutions to show-stopping centerpieces for your next backyard party, these grilled steak favorites will have your family and friends asking for seconds (and thirds). Whether you’re working with budget-friendly cuts or splurging on something premium, these steak cooking techniques will help you create restaurant-quality meals right in your own backyard.
Doneness Temperature Guide
For perfect steak cooking results every time, use these internal temperatures with a meat thermometer:
- Rare: 125°F – Cool red center
- Medium-rare: 130-135°F – Warm red center
- Medium: 140-145°F – Warm pink center (USDA minimum for whole beef is 145°F with 3-minute rest)
- Medium-well: 150-155°F – Slightly pink center
- Well-done: 160°F+ – No pink
Always rest steaks 5-10 minutes after cooking (10-15 minutes for thick cuts like cowboy steaks and tri-tip).
Skirt Steak with Avocado Chimichurri
This steak recipe combines the bold flavors of traditional chimichurri with creamy avocado for a modern twist that’s absolutely addictive.
Ingredients:
- 2 lbs skirt steak
- 2 ripe avocados
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
Instructions:
Start by patting your skirt steak completely dry – this helps achieve better searing. Let it sit at room temperature for about 20 minutes while you prepare the sauce.
For the avocado chimichurri-style sauce, blend the avocados, herbs, garlic, and vinegar in a food processor. Slowly add the olive oil while blending until you get a smooth, vibrant green sauce. Season with salt, pepper, and red pepper flakes.
Heat your grill to high heat. Season the steak generously with kosher salt and freshly cracked black pepper. Grilling steaks like skirt requires attention – they cook in just 3-4 minutes per side for medium-rare. The key is getting a good sear without overcooking.
Let the steak rest for 5 minutes, then slice against the grain. This step is crucial for skirt steak – cutting with the grain will give you chewy pieces. Serve topped with that gorgeous avocado chimichurri sauce.
Grilled Chili Lime Flank Steak
When I want to add some excitement to my steak dinner, this zesty recipe never disappoints. The combination of heat and citrus makes every bite pop.
Ingredients:
- 2 lbs flank steak
- 3 limes (juiced and zested)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- Kosher salt and freshly cracked black pepper
Instructions:
Mix lime juice, zest, spices, garlic, olive oil, and brown sugar to create your marinade. This steak marinade works best when the meat sits in it for 4-8 hours. For acidic marinades on flank steak like this one, 4-12 hours is ideal – longer can soften the texture too much.
Remove the steak from the marinade and pat it dry – this helps achieve better searing. Preheat your grill to medium-high heat.
Steak cooking times for flank steak are quick – about 5-6 minutes per side for medium-rare. Don’t go much beyond that or it becomes tough.
Rest the steak for 5-10 minutes before slicing. Always cut against the grain at a slight angle – this makes all the difference in tenderness. Squeeze fresh lime juice over the sliced steak before serving.
Cowboy Steak (Bone-In Ribeye) With Chimichurri Sauce
Nothing says celebration quite like a massive bone-in ribeye. This grilled steak recipe is perfect when you want to make a statement.
Ingredients:
- 2 cowboy ribeye steaks (2+ inches thick)
- 1 cup fresh parsley
- 1/4 cup fresh oregano
- 6 garlic cloves
- 1/3 cup red wine vinegar
- 2/3 cup olive oil
- 1 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper
Instructions:
These thick steaks need the reverse sear method for even cooking. Start by seasoning them generously with kosher salt and freshly cracked black pepper about an hour before cooking.
Make your chimichurri by pulsing herbs and garlic in a food processor, then slowly adding vinegar and oil. Season with salt and red pepper flakes.
Set grill for indirect heat at 225-275°F. Cook until the steak reaches 115-120°F internal, turning occasionally (thickness varies), then sear over high heat 1-2 minutes per side for a deep crust. Pull at 125°F for medium-rare; rest 10-15 minutes.
Use a meat thermometer – these steaks are too expensive to guess on. Slice and serve with the bright chimichurri sauce.
Hanger Steak with Shallots
This often-overlooked cut is incredibly flavorful and perfect for intimate dinners. The shallots add an elegant touch that makes this beef steak recipe feel restaurant-worthy.
Ingredients:
- 2 lbs hanger steak
- 4 large shallots, sliced
- 4 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme
- Kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
Instructions:
Hanger steak has a distinctive membrane running through the middle – ask your butcher to remove it, or carefully trim it yourself. Butterfly along the central seam to make two pieces; trim silverskin before cooking for best tenderness.
Season the steak well and pat completely dry. Heat a cast-iron skillet over medium-high heat with olive oil.
Sear the steak 4-5 minutes per side for medium-rare. Remove and let rest 5-10 minutes while you cook the shallots.
In the same pan, add butter and sliced shallots. Cook until golden and caramelized, about 8-10 minutes. Add balsamic vinegar and thyme, cooking until the vinegar reduces.
Slice the hanger steak against the grain and serve with the caramelized shallots spooned over top.
Skirt Steak
Sometimes the simplest preparations are the most satisfying. This basic steak recipe lets the natural flavor of the meat shine through.
Ingredients:
- 2 lbs skirt steak
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
Instructions:
Pat the skirt steak completely dry and trim any excess fat. Rub with olive oil and season with salt, pepper, and garlic powder.
Heat your grill or cast-iron pan to high heat. The key to perfect steak cooking with skirt steak is high heat and quick cooking.
Cook 3-4 minutes per side – no more. This cut goes from perfectly done to overcooked very quickly.
Let it rest 5 minutes, then slice against the grain. Serve immediately while it’s still warm.
Easy Steak Au Poivre
This classic French steak recipe sounds fancy but is surprisingly simple to make at home. The peppercorn crust and cognac sauce make any night feel special.
Ingredients:
- 4 filet mignon or strip steaks
- 3 tablespoons whole black peppercorns, coarsely crushed
- 3 tablespoons butter
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream
- Kosher salt to taste
Instructions:
Crush the peppercorns coarsely – I use the bottom of a heavy pan. Press the crushed pepper into both sides of the steaks.
Heat a heavy skillet over medium-high heat. Add a bit of oil and sear the steaks 3-4 minutes per side for medium-rare.
Remove steaks and add butter to the pan. Once melted, carefully add cognac (it may flame). Add cream and simmer until thickened. Finish with a knob of cold butter for richness.
Return steaks to the pan for a minute to coat with sauce. This pan-seared steak technique creates incredible flavor layers.
Simple 4-Ingredient New York Strip Steak
Sometimes the best steak recipes are the simplest ones. This approach focuses on technique and quality ingredients.
Ingredients:
- 4 New York strip steaks
- 3 tablespoons butter
- 2 garlic cloves, crushed
- Fresh thyme sprigs
- Kosher salt and freshly cracked black pepper
- Olive oil
Instructions:
Pat steaks completely dry and let come to room temperature for 20 minutes. Season generously with kosher salt and freshly cracked black pepper.
Heat a cast-iron pan until smoking hot. Add a touch of olive oil, then the steaks.
Don’t move them for 3-4 minutes to develop a crust. Flip once and add butter, crushed garlic, and thyme sprigs to the pan.
Baste with the aromatic butter mixture for another 3-4 minutes for medium-rare. The simplicity allows the quality of the meat to really shine through.
Rest 5 minutes before serving.
Steak Diane
This retro classic makes a dramatic presentation and tastes incredible. The flambéed sauce adds theater to your steak dinner.
Ingredients:
- 4 thin-cut steaks (pounded to 1/4 inch)
- 2 shallots, minced
- 2 tablespoons Dijon mustard
- 1-2 teaspoons Worcestershire sauce
- 1/4 cup brandy
- 1/2 cup beef stock
- 2 tablespoons heavy cream
- 3 tablespoons butter
- Fresh parsley
- Kosher salt and freshly cracked black pepper
Instructions:
Season the pounded steaks and sear quickly in a hot pan – about 2 minutes per side since they’re thin.
Remove steaks and sauté shallots in the same pan. Add mustard and Worcestershire, then carefully add brandy (stand back if it flames).
Add stock and cream, simmering until thickened. Finish with butter and return steaks to warm through.
Garnish with fresh parsley. This beef steak recipe is all about the dramatic presentation and rich sauce.
Santa Maria Style Tri-Tip
This California barbecue classic is perfect for feeding a crowd. The simple seasoning lets the meat’s natural flavor take center stage.
Ingredients:
- 3 lbs tri-tip roast
- 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Red oak wood chips (optional)
Instructions:
Trim excess fat from the tri-tip, leaving about 1/4 inch. Mix all seasonings and rub generously over the meat.
Set up your grill for indirect cooking with oak wood chips if available. The traditional method uses red oak for its distinct flavor.
Cook indirectly at 275-350°F, turning occasionally, until 125-130°F internal (about 30-60 minutes total depending on size and heat). Rest 15 minutes, then slice across the grain.
This grilled steak method ensures even cooking throughout while developing a beautiful crust.
Grilled Marinated Flank Steak
A good marinade transforms this lean cut into something incredibly tender and flavorful. This steak marinade has been my go-to for years.
Ingredients:
- 2 lbs flank steak
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Instructions:
Whisk together all marinade ingredients. Score the flank steak lightly against the grain and place in the marinade.
Marinate 4-12 hours; if using a strong acid, keep it to 4-8 hours. The acids in the marinade help break down the tough fibers.
Remove from marinade and pat completely dry. Grill over high heat for 5-6 minutes per side for medium-rare.
Rest 5-10 minutes before slicing. Always cut against the grain at an angle for maximum tenderness.
Steak Oreganato (Italian-Style)
This Italian-inspired steak recipe is elegantly simple and full of Mediterranean flavors.
Ingredients:
- 4 strip steaks
- 1/4 cup olive oil
- 3 tablespoons fresh oregano (or 2 tablespoons dried)
- 4 garlic cloves, minced
- Juice of 2 lemons
- Kosher salt and freshly cracked black pepper
- Lemon wedges for serving
Instructions:
Mix olive oil, oregano, garlic, and lemon juice to create a marinade paste. Rub this mixture all over the steaks.
Let them marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.
Grill over medium-high heat, about 4-5 minutes per side for medium-rare. The oregano creates a beautiful crust.
Finish with a squeeze of fresh lemon juice and serve with lemon wedges. This grilled steak recipe transports you straight to the Mediterranean.
Filet Mignon with Red Wine Sauce
When you want to pull out all the stops, this steak dinner recipe delivers restaurant-quality results every time.
Ingredients:
- 4 filet mignon steaks (6 oz each)
- 1 cup red wine
- 2 shallots, minced
- 3 tablespoons butter
- 1 tablespoon fresh thyme
- Kosher salt and freshly cracked black pepper
Instructions:
Season filets and pat completely dry. Heat a cast-iron pan over medium-high heat.
Sear the filets 3-4 minutes per side for medium-rare. For 2-inch filets, finish 4-6 minutes in a 400°F oven to ensure even cooking. Remove and keep warm.
In the same pan, sauté shallots until soft. Add wine and thyme, simmering until reduced by half.
Finish the sauce by whisking in cold butter one piece at a time. This creates a glossy, rich sauce that’s perfect over the tender filet.
Rest steaks 5 minutes before serving with the elegant red wine sauce.
Peppercorn Steak
Another classic that never goes out of style. The bold pepper flavor pairs beautifully with a rich, creamy sauce.
Ingredients:
- 4 steaks of your choice
- 3 tablespoons mixed peppercorns (or black peppercorns), coarsely crushed
- 3 tablespoons butter
- 1/4 cup brandy
- 1/2 cup heavy cream
- Kosher salt to taste
Instructions:
Press crushed peppercorns into both sides of the steaks. Heat a heavy pan over medium-high heat with a touch of oil.
Cook steaks to desired doneness – the timing depends on thickness and cut. Remove and keep warm.
Deglaze pan with brandy, add cream, and simmer until thickened. Finish with cold butter for richness. Return steaks to coat with sauce.
This pan-seared steak technique creates layers of flavor that complement each other perfectly.
Easy Broiled Steak
When grilling isn’t an option, your oven broiler becomes your best friend for achieving that perfect steak cooking result indoors.
Ingredients:
- 4 steaks (ribeye or strip work best)
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons butter
- Fresh herbs (thyme or rosemary)
Instructions:
Position your oven rack about 4 inches from the broiler element. Preheat the broiler for at least 10 minutes – this step is crucial for proper searing.
Pat steaks completely dry and brush with olive oil. Season generously with kosher salt and freshly cracked black pepper on both sides.
Place steaks on a broiler pan (helps fat drain and reduces smoke) or cast-iron skillet. Broil for 4-6 minutes per side for medium-rare, depending on thickness. The high heat creates a beautiful crust similar to grilling.
During the last minute, add butter and herbs to the pan. The butter will sizzle and create an aromatic basting liquid.
Let rest 5 minutes before serving. This beef steak recipe proves you don’t need a grill for restaurant-quality results.
Grilled Flank Steak with Mushrooms
This hearty steak recipe combines the earthiness of mushrooms with the bold flavor of perfectly grilled flank steak.
Ingredients:
- 2 lbs flank steak
- 1 lb mixed mushrooms (shiitake, cremini, portobello)
- 4 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 2 tablespoons fresh parsley
- Kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
Instructions:
Season the flank steak with kosher salt and freshly cracked black pepper, then brush with olive oil. Pat completely dry for better searing.
Slice the mushrooms and sauté them in butter over medium-high heat. Don’t overcrowd the pan – cook in batches if necessary. You want them golden brown, not steamed.
Add garlic to the mushrooms and cook for another minute. Deglaze with white wine and let it reduce. Season with salt, pepper, and fresh parsley. Reserve some of the mushroom cooking liquid to drizzle over the sliced steak.
For the grilled steak, cook over high heat for 5-6 minutes per side for medium-rare. Flank steak benefits from high heat and quick cooking.
Rest the steak 5-10 minutes, then slice against the grain. Serve topped with the sautéed mushrooms and a drizzle of the reserved cooking liquid. The combination of textures and flavors makes this steak dinner feel complete and satisfying.
For an extra touch, you can create a quick pan sauce by adding a splash of beef stock to the mushroom pan, reducing it, and finishing with butter.
Conclusion
Summer entertaining doesn’t have to be complicated to be memorable. These fifteen steak recipes have been tested in real kitchens, served to real families, and perfected through countless backyard gatherings. Each one brings something different to the table, whether it’s the bright freshness of chimichurri, the comfort of classic preparations, or the excitement of international flavors.
The beauty of steak cooking lies in its simplicity. With good meat, proper technique, and a few quality ingredients, you can create meals that bring people together and make ordinary evenings feel extraordinary. Don’t be afraid to experiment with these steak marinades and seasonings – some of my best discoveries came from happy accidents in the kitchen.
Remember, the most important ingredient in any grilled steak recipe is confidence. Trust your instincts, use a meat thermometer when in doubt, and never skip the resting period. Your steaks will be better for it, and your guests will definitely notice the difference.
Food Safety Note: While culinary norms list rare/medium-rare below 145°F, the USDA’s minimum safe temperature for whole cuts of beef is 145°F with a 3-minute rest. Choose the doneness level that works best for you and your family.
Which of these steak recipes are you most excited to try? Share your cooking adventures and let us know how your summer grilling season is going!
Whether you’re hosting a big backyard party or planning an intimate dinner for two, these recipes will help you create the kind of steak dinner that people remember long after the last bite. Fire up that grill, gather your loved ones, and get ready to make some delicious memories.
The perfect steak is waiting for you – and with these fifteen recipes in your back pocket, every summer evening has the potential to become a celebration. From simple pan-seared steak techniques to elaborate beef steak recipes with elegant sauces, you now have everything you need to elevate your home cooking and create restaurant-quality meals that will impress everyone at your table.
