No heading needs to be written for the introduction. I still remember the first time I grilled steak for my dad – I was so nervous I nearly burned it to a crisp! But that smoky, charred mistake taught me everything I know now about making the perfect BBQ grilled steak. This recipe is my go-to for summer cookouts and lazy weeknights when I want something special without the fuss. What makes it stand out? That magical caramelized BBQ sauce glaze, the juicy pink center, and that unmistakable smoky flavor that only comes from a hot grill. Trust me, once you try this method, you’ll never go back to plain old pan-seared steak again.
Why You’ll Love This BBQ Grilled Steak
This isn’t just any grilled steak – it’s the kind that’ll have your family begging for seconds and your neighbors casually wandering over when they catch that irresistible smoky aroma. Here’s why it’s become my absolute favorite:
- That perfect char: The high heat gives you those gorgeous grill marks and crispy edges while keeping the inside melt-in-your-mouth tender
- Smoky depth: The combination of smoked paprika and real flame creates flavor you just can’t fake in a kitchen
- Weeknight magic: From fridge to plate in under 30 minutes – yes, even with resting time!
- Customizable: Swap the BBQ sauce for your favorite brand or add a kick with chili flakes
- Leftover gold: Cold slices make insane steak sandwiches the next day (if there’s any left!)
Seriously, this recipe turns basic steak into something worthy of your fanciest backyard dinner party – with minimal effort. The first bite will have you hooked.
Ingredients for BBQ Grilled Steak
Gather these simple ingredients – I promise you probably have most in your pantry already. The magic happens in how we use them:
- 1 lb ribeye or sirloin steak (about 1/2 inch thick – thick enough to get a good sear without overcooking)
- 2 tbsp olive oil (the good stuff – it helps create that perfect crust)
- 1 tsp each salt & black pepper (freshly cracked makes all the difference)
- 1 tsp garlic powder (trust me, powder works better than fresh here)
- 1 tsp smoked paprika (this is our secret smokiness booster)
- 1/2 cup BBQ sauce (your favorite brand, but something thick and sticky works best)
Pro tip: Take that steak out of the fridge 30 minutes before cooking – room temp meat cooks way more evenly!
Equipment Needed
You don’t need anything fancy here – just the basics every grill master should have on hand:
- A grill (charcoal for that authentic smoky flavor, or gas for convenience)
- Long-handled tongs (so you don’t singe your arm hairs!)
- Instant-read meat thermometer (the only way to nail perfect doneness)
- Basting brush (for that glorious BBQ sauce application)
That’s it! No special gadgets required – just good old-fashioned grilling tools.
How to Make BBQ Grilled Steak
Alright, let’s get grilling! This process is simpler than you might think, but those little details make all the difference between good steak and “oh-my-gosh-this-is-amazing” steak. Follow these steps and you’ll be the BBQ hero of your next cookout.
Preparing the Steak
First things first – pat that beautiful steak dry with paper towels. Moisture is the enemy of good searing! Then, drizzle on the olive oil and rub it all over like you’re giving the steak a massage. Sprinkle your salt, pepper, garlic powder, and smoked paprika evenly on both sides – don’t be shy! Let it sit for just a few minutes while your grill heats up. This lets the flavors start getting cozy with the meat.
Grilling to Perfection
Crank that grill up to medium-high – you want it HOT (about 400-450°F). When it’s ready (hold your hand 5 inches above the grate – you should only last 2-3 seconds), slap that steak on diagonally across the grates for those picture-perfect crosshatch marks. Set a timer for 4-5 minutes – no peeking! Flip it once, give it another 4-5 minutes. Now the magic happens – brush on that BBQ sauce during the last 2 minutes on each side. The sugars caramelize into this sticky, finger-licking-good glaze that’ll make your mouth water.
Resting and Serving
Here’s where most people mess up – don’t slice that steak right away! Transfer it to a cutting board and walk away for 5 whole minutes (I know, torture). This lets the juices redistribute so they stay in the meat instead of running all over your plate. When it’s time, slice against the grain at a slight angle – this makes every bite tender as can be. Serve immediately while it’s still piping hot with those gorgeous grill marks showing!
Tips for the Best BBQ Grilled Steak
After years of trial and error (and a few hockey-puck steaks I’d rather forget), I’ve learned these foolproof tricks that’ll take your BBQ grilled steak from good to “can I get your recipe?” amazing:
- Dry is key: Always pat steaks dry before seasoning – moisture steams instead of sears
- No stabbing! Use tongs to flip, never a fork that pierces and lets precious juices escape
- Oil the meat, not the grill: Rubbing oil directly on the steak prevents flare-ups
- Wait for the sizzle: If it doesn’t make that glorious hissing sound when it hits the grate, your grill isn’t hot enough
- Less is more: Only flip once – constant flipping prevents proper crust formation
Bonus tip from my grandpa: If you’re using charcoal, throw some soaked wood chips on the coals for extra smoky flavor. Just don’t tell my neighbors – they already ask to “borrow sugar” whenever I fire up the grill!
Variations and Substitutions
One of my favorite things about this BBQ grilled steak recipe is how easily you can switch it up! Here are some delicious twists I’ve tried when I’m feeling adventurous or just working with what’s in the fridge:
- Cut swap: No ribeye? Try NY strip or even flank steak (just adjust cooking time)
- Spice it up: Add 1/2 tsp cayenne or chipotle powder to the rub for heat
- Sauce alternatives: Teriyaki glaze or chimichurri instead of BBQ sauce
- Smoky options: Use liquid smoke in the rub if you’re stuck with an indoor grill pan
- Sweet twist: Mix honey into your BBQ sauce for extra caramelization
The beauty is – as long as you keep that high heat and resting time, you really can’t go wrong. My motto? Make it your own and enjoy every juicy bite!
Serving Suggestions
This BBQ grilled steak deserves equally amazing sides! My go-to is a simple grilled veggie medley – zucchini, bell peppers, and onions tossed in olive oil with the same spices as the steak. For something heartier, loaded baked potatoes with all the fixings can’t be beat. And don’t forget the garlic bread for mopping up those incredible BBQ juices!
Storage and Reheating
Leftovers? Ha! I rarely have any with this BBQ grilled steak. But if you’re lucky enough to have extra, here’s how to keep it tasty: Wrap cooled steak tightly in foil and refrigerate for up to 3 days. For reheating, skip the microwave – it’ll turn your masterpiece into rubber. Instead, slice it cold and quickly sear in a hot pan or pop it under the broiler for just a minute per side. The BBQ glaze will revive beautifully. Pro tip: Leftover steak makes killer tacos or salads the next day!
Nutritional Information
Here’s the breakdown per serving, but remember – these are just estimates based on my exact ingredients. Your favorite BBQ sauce or cut of steak might change things slightly:
- Calories: 350
- Protein: 30g
- Carbs: 12g
- Fat: 20g
Not bad for something that tastes this indulgent, right? Now go enjoy every guilt-free bite!
Frequently Asked Questions
I’ve gotten so many great questions about this BBQ grilled steak recipe over the years – here are the ones that pop up most often with my tried-and-true answers:
Can I use a stovetop grill pan if I don’t have an outdoor grill?
Absolutely! Just get that pan screaming hot before adding the steak. You won’t get quite the same smoky flavor, but adding a pinch more smoked paprika to the rub helps compensate. My cast iron grill pan works wonders for this.
How do I adjust cooking time for well-done steak?
For medium-well, add 2 minutes per side. For well-done, go 3-4 minutes extra – but watch it closely! Use your meat thermometer (145°F internal temp for well-done). Fair warning – the longer you cook, the less juicy it’ll be.
Can I marinate the steak before grilling?
You can, but with this particular recipe, I find the simple dry rub gives better results. Marinades can sometimes prevent that perfect crust from forming. If you do marinate, pat the steak super dry before seasoning.
What if I don’t have smoked paprika?
Regular paprika works in a pinch, but you’ll lose some depth. Try adding a tiny bit of cumin or chipotle powder to mimic that smoky flavor. Or if you’re really in a bind, a few drops of liquid smoke mixed into the oil works surprisingly well!
Why does my BBQ sauce burn on the steak?
Ah, the cardinal sin of saucing too early! Only brush it on during those last 2 minutes per side – the sugars caramelize beautifully without burning. If it’s still giving you trouble, try thinning your sauce with a teaspoon of water first.
Share Your BBQ Grilled Steak Experience
Nothing makes me happier than hearing how this recipe turns out in your kitchen! Did your family go crazy for that smoky BBQ crust? Did you discover an amazing new twist? Drop a comment below or give it a star rating – your feedback helps other grill masters perfect their technique. And hey, tag me if you share photos – I live for those juicy, charred steak shots!
Print
1 Perfect BBQ Grilled Steak That Melts in Your Mouth
- Total Time: 20 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
Juicy and flavorful BBQ grilled steak, perfect for any outdoor gathering or weeknight dinner.
Ingredients
- 1 lb steak (ribeye or sirloin recommended)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 cup BBQ sauce
Instructions
- Preheat grill to medium-high heat.
- Rub steak with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Place steak on the grill and cook for 4-5 minutes per side for medium-rare.
- Brush BBQ sauce on both sides during the last 2 minutes of cooking.
- Remove from grill and let rest for 5 minutes before slicing.
Notes
- For best results, let steak sit at room temperature for 30 minutes before grilling.
- Adjust cooking time based on preferred doneness.
- Use a meat thermometer to check internal temperature (135°F for medium-rare).
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 steak
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: BBQ, grilled steak, easy dinner, summer recipe
