Grilled Beef Steak

This grilled beef steak reminds me of weekends growing up—when the smell of hot coals meant dinner was going to be something worth sitting down for.

My dad never used a thermometer or timers. He just knew when the steak was ready by how it felt under the tongs and how the juices ran when he flipped it. That stuck with me.

Now, I still grill steak the same way—by feel, by sound, by scent.

The meat goes on dry and seasoned, the potatoes hit the grill with just enough oil and spice to crisp up, and the asparagus goes on last, soaking up the heat and smoke in minutes.

No part of this touches an oven or a pan. Just open fire, simple seasoning, and good timing.

When everything’s done, you don’t need sauce, sides, or extras. The flavor’s already there—from the heat, from the grill, from giving each ingredient exactly what it needs and nothing more.

Table of Contents

Grilled Beef Steak With Asparagus And Golden Potato Wedges Recipe

Ingredients

1 boneless ribeye or sirloin steak (250–300g, about 1¼ to 1½ inches thick)
2 medium Yukon Gold or baby potatoes, scrubbed and cut into wedges
6 to 8 asparagus spears, woody ends trimmed
2 tablespoons olive oil (divided)
1 teaspoon coarse sea salt
¾ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
½ teaspoon lemon juice
Optional: ½ teaspoon dried thyme or rosemary for potatoes
Grill-safe oil or cooking spray for the grates

Instructions

Preheat the grill to medium-high heat, around 425 to 450°F. Clean and oil the grates well to prevent sticking.
Pat the steak dry with paper towels. Brush both sides with 1 tablespoon olive oil. In a small bowl, mix salt, black pepper, garlic powder, and onion powder. Season both sides of the steak thoroughly and let it sit at room temperature for 25 to 30 minutes while you prepare the vegetables.
In a bowl, toss the potato wedges with 1 tablespoon olive oil, smoked paprika, salt, pepper, and thyme or rosemary if using. Place them cut-side down on a grill-safe tray or directly on the grill over indirect heat. Grill for 18 to 22 minutes, turning occasionally until they are tender and golden with crisp edges.
Coat the asparagus with a small amount of olive oil, salt, and pepper. Grill over direct heat for 4 to 6 minutes, turning once or twice until lightly charred and tender with a slight snap. Remove and immediately drizzle with lemon juice.
Place the steak over the hottest part of the grill. Grill for 4 to 5 minutes without moving it to develop deep grill marks. Flip and cook the other side for 3 to 4 minutes for medium-rare, or adjust based on your desired doneness. Use an instant-read thermometer if needed; it should register 130 to 135°F for medium-rare.
Remove the steak and let it rest on a cutting board, loosely covered, for 5 to 7 minutes to allow the juices to redistribute.
Slice the steak against the grain into even strips. Arrange the slices on a plate with the grilled potato wedges and asparagus. Serve immediately while everything is hot and fresh.

How Do You Know When A Steak Is Done On The Grill?

Knowing when your steak is ready comes down to a mix of timing, temperature, and touch. You don’t need special tools, but a meat thermometer can help if you’re unsure.

Use the finger test: Gently press the center of the steak with your finger or tongs. A rare steak feels soft and spongy, medium feels firmer with some give, and well-done feels very firm.
Check the juices: When juices rise to the top and look red or pink, it’s around medium-rare. When they run clearer, the steak is more well-done.
Use a thermometer: Insert it into the center, not touching bone or fat. Medium-rare is around 130–135°F, medium is 140–145°F, and well-done is 160°F or higher.
Pay attention to grill time: A 1¼-inch steak usually takes 4–5 minutes per side for medium-rare on high heat.

Let the steak rest after grilling. The inside continues to cook slightly as it rests, and the juices settle, making the steak juicier and easier to slice.

What’s The Right Way To Slice A Grilled Beef Steak?

Slicing the steak the right way makes a big difference in how tender it feels in your mouth. It’s all about how you cut across the muscle fibers.

Always cut against the grain: The “grain” means the direction the muscle fibers run. Cutting across them makes each bite easier to chew.
Look closely before slicing: If the grain runs top to bottom, turn the steak and slice side to side.
Use a sharp knife: A dull knife tears the meat instead of slicing it cleanly.

Let the steak rest first before slicing. Cutting it too soon lets the juices run out, and the meat can dry out.

Can I Grill The Potatoes And Asparagus At The Same Time As The Steak?

Yes, but timing and heat zones on the grill matter. All three items cook at different speeds, so you’ll need to manage your space well.

Start with the potatoes: They take the longest, so put them on first over medium or indirect heat.
Asparagus comes last: It cooks quickly, so add it in the last 4–6 minutes.
Steak goes on the hottest part: Cook it after the potatoes have had a head start.

Use the outer edges of the grill or an upper rack for slower cooking foods, and the center for quick searing.

What Cut Of Beef Works Best For Grilling Like This?

You want a cut that has good fat marbling and thickness so it stays juicy when grilled.

Ribeye: Rich, juicy, and flavorful due to its fat content.
Sirloin: Leaner but still flavorful and holds up well on the grill.
Strip steak (New York Strip): A firm texture with good marbling.
T-bone or porterhouse: Bigger cuts with a mix of tenderloin and strip, but best for larger servings.

Whatever cut you choose, make sure it’s at least 1¼ inches thick for even grilling and better texture.

Can I Make Grilled Beef Steak Ahead Of Time?

You can prep a lot of this meal in advance, which is helpful if you’re grilling for a group or planning ahead.

Season the steak early: Rub with oil and spices up to 24 hours ahead, then wrap and refrigerate.
Cut and season the potatoes: Store in cold water in the fridge for up to 6 hours before grilling.
Asparagus can be trimmed and stored: Wrap in a damp paper towel and refrigerate in a plastic bag until you’re ready.

Just remember to bring everything to room temperature for 20–30 minutes before grilling to help it cook evenly.

How Do I Store Leftover Grilled Steak, Potatoes, And Asparagus?

Storing leftovers the right way keeps them from drying out and helps keep the flavor.

Cool everything first: Let all the grilled items cool down to room temperature before storing.
Use airtight containers: Store steak, potatoes, and asparagus separately in airtight containers in the fridge.
Refrigerate within two hours: Don’t leave grilled food sitting out too long.
Label with the date: Eat within 3–4 days for the best taste and safety.

If you want to freeze the steak, slice it first and wrap it tightly in plastic wrap, then put it in a freezer bag. It will keep for up to 2 months.

How Do I Reheat Grilled Steak Without Drying It Out?

Reheating steak can be tricky, but with the right method, you can keep it juicy and flavorful.

Use the stovetop: Add a splash of broth or water to a pan, cover it, and warm over low heat.
Avoid high heat: It can make the meat rubbery. Slow warming keeps it tender.
Microwave with moisture: Place sliced steak in a microwave-safe dish with a damp paper towel on top. Heat in short bursts.
Asparagus and potatoes: Reheat in a skillet or oven to keep them crisp. Avoid the microwave, which can make them soggy.

Reheating should be gentle. Aim for warm, not piping hot, to protect the texture of the meat.

Can I Use A Charcoal Grill Instead Of Gas?

Absolutely. A charcoal grill adds even more depth to the flavor, especially if you like a slightly smoky edge.

Let the coals ash over: Wait until they turn grey and evenly hot before adding the steak.
Use a two-zone fire: Pile the coals on one side for searing, and leave the other cooler for slower cooking.
Control airflow: Open vents to keep the fire hot, or close them slightly to cool it down.
Add wood chips if you like smoke: Soak them in water and toss over the coals for extra flavor.