Preparing the Steaks: Take the beef steaks out of the refrigerator and let them sit at room temperature for about 30 minutes to 1 hour before grilling. This helps them cook more evenly. Season the steaks generously on both sides with salt, pepper, garlic powder, onion powder, and paprika, or your preferred seasoning blend. Press the seasonings into the meat to ensure they adhere well.
Preparing the Grill: Preheat your grill to medium-high heat. For a charcoal grill, this means allowing the coals to heat up until they're covered with a layer of ash. For a gas grill, preheat with all burners on high for about 10-15 minutes, then reduce the heat to medium-high.
Grilling the Steaks: Brush the grill grates with oil to prevent sticking. Use long-handled tongs and carefully place the seasoned steaks on the preheated grill. Grill the steaks for about 4-6 minutes per side for medium-rare, adjusting the time as needed based on the thickness of the steaks and your desired level of doneness. Avoid pressing down on the steaks with the spatula, as this can cause the juices to escape and result in a less juicy steak. Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130–135°F (55–57°C); for medium, aim for 140–145°F (60–63°C). Once the steaks reach your desired level of doneness, remove them from the grill and transfer them to a clean plate or serving platter. Tent them loosely with foil and let them rest for 5-10 minutes before serving. 5–10
Serving: Serve the grilled beef steaks hot, accompanied by your favorite sides such as grilled vegetables, baked potatoes, or a crisp salad.
