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Perfect Gas Grill Method for Juicy Steak and Tender Veggies Made Easy

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A foolproof gas grill method to achieve juicy steak with a perfect crust and tender, smoky veggies. Ideal for quick, delicious weeknight meals or backyard parties.

Ingredients

  • Ribeye or New York strip steak, about 1-inch thick (around 12 oz / 340 g per steak)
  • Olive oil (extra virgin recommended for best flavor)
  • Kosher salt (Diamond Crystal preferred)
  • Freshly ground black pepper
  • Garlic powder (optional)
  • Fresh rosemary or thyme sprigs
  • Bell peppers (any color), sliced into strips
  • Zucchini, cut into ½-inch thick rounds or lengthwise strips
  • Red onion, cut into thick wedges
  • Cherry tomatoes (optional)
  • Salt and pepper, to taste
  • Smoked paprika or chili flakes (optional)
  • Worcestershire sauce or soy sauce (optional marinade)
  • Lemon juice or balsamic vinegar (optional marinade)
  • Minced garlic (optional marinade)
  • Honey or brown sugar (optional marinade)

Instructions

  1. Preheat your gas grill: Turn all burners to high and close the lid. Heat for 10-15 minutes until the grill reaches about 500°F (260°C).
  2. Pat the steak dry with paper towels. Brush both sides lightly with olive oil, then season generously with kosher salt and freshly ground black pepper. Optionally, sprinkle garlic powder and press in fresh rosemary or thyme.
  3. Toss bell peppers, zucchini, onion, and cherry tomatoes in a bowl with olive oil, salt, pepper, and smoked paprika if desired. Coat evenly but do not soak.
  4. Set up two-zone heat on the grill: one burner on high (direct heat side), the other burner(s) on medium-low or off (indirect heat side).
  5. Place steaks on the hot direct heat side. Grill for 3-4 minutes without moving to develop a crust. Flip and sear the other side for 3 minutes.
  6. Move steaks to the indirect heat side. Close the lid and cook for another 3-6 minutes depending on desired doneness. Use a thermometer or touch method to check.
  7. Place veggies on the indirect heat side or in a grill basket over medium heat. Cook for 8-12 minutes, turning occasionally, until tender but not mushy.
  8. Check steak doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Alternatively, use the finger test for firmness.
  9. Remove steaks from grill and let rest on a cutting board loosely covered with foil for 5-10 minutes to redistribute juices.
  10. Slice steak against the grain and serve alongside grilled veggies. Optionally drizzle with leftover marinade or herb butter.

Notes

Patting the steak dry is critical for a good crust. Use two-zone grilling to control searing and cooking. Rest steak 5-10 minutes before slicing. Avoid overcrowding the grill for even cooking. Use a spray bottle of water to control flare-ups. If no thermometer, use finger test for doneness.

Nutrition

Keywords: gas grill, steak, grilled veggies, juicy steak, tender vegetables, two-zone grilling, easy grilling, backyard barbecue

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