By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
635 cal · 20 min
Mark Bittman's Grilled or Broiled Steak
Recipe GLPR754644d44133ba
A timeless and straightforward approach to cooking premium steaks: tender, one-inch-thick cuts grilled or broiled over high heat with just salt and pepper, delivering a perfect crust and juicy center. This classic American technique celebrates the natural flavor of quality beef without unnecessary complications.
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Ingredients
2 strip, rib-eye, or other premium steaks, about 1 inch thick and 1/2 pound each, at room temperature
Salt
Freshly ground black pepper
Directions
Remove the steaks from refrigeration 20-30 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
Pat the steaks completely dry with paper towels to remove any surface moisture, which helps develop a better crust.
Season both sides of each steak generously with salt and freshly ground black pepper just before cooking.
Heat a grill to high heat or position an oven rack 3-4 inches from the broiler element and preheat the broiler until very hot.
Place the steaks on the grill grates or on a broiler pan and cook for 4-5 minutes on the first side without moving them, allowing a brown crust to form.
Flip the steaks and cook for an additional 4-5 minutes on the second side until the internal temperature reaches 145°F for medium-rare, or to your desired doneness.
Remove the steaks from heat and let them rest for 3-5 minutes before serving to allow the juices to redistribute.
Comments
A straightforward steak with no hidden ingredient sourcing problems—beef, salt, and pepper are stocked everywhere in Charlotte from Harris Teeter to Walmart. The real cost driver is the steak itself; a decent cut for four people runs $16–24 depending on whether you choose ribeye or sirloin, putting this at $4–6 per serving before sides. The stated 20 minutes is honest if you're grilling or broiling a pre-cut steak at room temperature, though getting the meat to room temp adds 15 minutes you might not account for at a weeknight. This is a reliable, fuss-free dinner that reheats poorly (steak gets tough), so plan to eat it fresh the same night.
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