Description
Juicy, tender, and boldly seasoned — this grilled steak proves you can hit restaurant-quality notes at home. Montreal seasoning and a hot grill bring the crust, while a quick rest keeps every bite perfectly juicy.
Ingredients
2 steaks (8-12 oz each), 1-1 1/4 inches thick, such as NY strip, ribeye, filet, or top sirloin
1 tablespoon extra-virgin olive oil per steak
1 tablespoon Montreal steak seasoning per steak
Instructions
- Preheat the grill to at least 500°F/260°C and clean/oil the grates.
- Pat the steaks dry. Brush each steak all over with the olive oil, then coat all sides generously with the Montreal seasoning so it adheres. Press the seasoning into the meat on both sides.
- Let the seasoned steaks stand at room temperature for 30–45 minutes while the grill heats.
- Sear over direct heat at ≥500°F/260°C for 2½–3½ minutes without moving.
- Flip once, then reduce the grill to 350°F/175°C (close vents or move the steaks to a cooler zone) and continue cooking to your target doneness: 120–125°F/49–52°C rare, 130–135°F/54–57°C medium-rare, 140–145°F/60–63°C medium.
- Pull the steaks about 5°F/3°C shy of target and rest 5–10 minutes so the juices redistribute.
Notes
Take steaks out of the fridge 30–45 minutes before grilling so they warm up for even cooking.
Brush steaks with olive oil first, then apply Montreal seasoning generously so it sticks and soaks in while the steaks rest at room temperature. Adjust the seasoning based on the size of your steak. You want them to be well-coated on both sides.
Preheating the grill until very hot ensures a good sear and crust on the outside.
Flip steaks only once during cooking — this helps build a caramelized crust without losing juices.
Always let steaks rest for 5–10 minutes after grilling so the juices redistribute for maximum flavor.
Steak size guidance: plan one 8–12 oz (225–340 g) boneless steak per person at about 1–1¼ inches (2.5–3 cm) thick; for tenderloin, 6–8 oz (170–225 g) per person is typical.
Leftovers: chill and slice thin for Pear & Blue Cheese Salad with Dried Cranberries or Berry Power Salad with Goat Cheese—the Montreal crust adds great flavor to both.
- Prep Time: 10 minutes + 30 minutes tempering
- Cook Time: 6 - 10 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American