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Perfect No-Thermometer Grilled Steak Medium-Rare Easy Touch Test Guide

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Learn how to grill a perfect medium-rare steak without a thermometer using the easy touch test method. This quick and simple recipe delivers juicy, tender steaks every time.

Ingredients

Scale
  • 1 Ribeye or New York Strip Steak, 1 to 1.5 inches thick (roughly 8.8 to 12.3 oz)
  • Coarse Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 tablespoon Olive Oil or high smoke point oil (like avocado oil)
  • Optional: Garlic Cloves, crushed
  • Optional: Fresh Rosemary or Thyme Sprigs

Instructions

  1. Bring the steak to room temperature by resting it on the counter for 20-30 minutes.
  2. Preheat your grill to about 450°F (230°C). For charcoal grills, wait until coals are glowing red with a thin layer of ash.
  3. Brush the steak lightly with olive oil on both sides. Generously sprinkle kosher salt and freshly ground black pepper.
  4. Place the steak directly over the hottest part of the grill and sear without moving for about 4 minutes until you hear a sizzle.
  5. Flip the steak gently using tongs and grill the other side for another 3-4 minutes.
  6. Use the touch test to check doneness: press the center of the steak with your finger or thumb. For medium-rare, it should feel like the fleshy part below your thumb when you touch your thumb to your middle finger.
  7. Optional: During the last minute, place crushed garlic and fresh herbs on the steak or baste with melted butter if desired.
  8. Remove the steak from the grill and place it on a plate or cutting board. Tent loosely with foil and let rest for 5-7 minutes.
  9. Slice against the grain and serve.

Notes

Bring steak to room temperature before grilling for even cooking. Use gentle pressure when performing the touch test to avoid squeezing out juices. Rest steak after grilling to keep it juicy. If no grill is available, a cast-iron skillet can be used with the same touch test method.

Nutrition

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