Juicy Glazed Grilled Steak with Chili Herb Sauce Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate sear, ensure your grill grates are incredibly hot before placing the steaks down. Clean the grates thoroughly with a wire brush and wipe them with an oil-soaked paper towel using tongs.

This not only prevents the meat from sticking but also helps create those professional-looking, defined grill marks. Keep a close eye on the grill once you start brushing on the glaze, as flare-ups can occur when the glaze drips onto the hot coals or burners.

When slicing the steak, always slice against the grain. Look closely at the meat to identify the direction the muscle fibers run, and cut perpendicular to them. This shortens the fibers, making each bite incredibly tender and easy to chew.

For an extra touch of flavor, spoon a small amount of the fresh chili herb sauce directly over the warm slices just before serving, allowing the herbs to warm up slightly and release their aromatic oils.

Variations

• Spicy Ginger Glaze: Add one teaspoon of grated fresh ginger and a pinch of crushed red pepper flakes to the garlic-soy glaze while simmering for an extra spicy kick.
• Herb Variation: Experiment with different fresh herbs such as cilantro, mint, or oregano in the chili herb sauce to complement the savory steak.

Storage and make-ahead

Fridge

Store leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze the cooked steak without the sauce in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of water, covered, until just warmed through.

Store any leftover glazed steak in an airtight container in the refrigerator for up to three days. Keep the remaining chili herb sauce in a separate small container to preserve its bright color and fresh flavor. Leftover steak makes a wonderful addition to cold salads, wraps, or sandwiches the next day, meaning you do not even have to worry about reheating it if you prefer a quick, refreshing lunch.

You can easily prepare elements of this dish ahead of time to save dinner-rush stress. Make the garlic-soy glaze up to three days in advance, keeping it covered in the refrigerator; simply warm it slightly before brushing so it is easy to spread.

The chili herb sauce can also be mixed a few hours ahead of time, but keep it tightly sealed in the fridge to prevent the herbs from losing their vibrant green hue.

Serving ideas

Present this stunning steak on a large wooden carving board for a rustic, family-style presentation. Arrange the sliced, glistening steak in an overlapping pattern, showing off the juicy, pink interior against the dark, caramelized glazed crust.

Place the bowl of vibrant green chili herb sauce right next to the meat, accompanied by a small spoon so guests can drizzle as much fresh sauce over their portions as they like.

This rich and savory steak pairs beautifully with a variety of simple side dishes. Consider serving it alongside grilled vegetables, a crisp green salad, or roasted potatoes to soak up any extra glaze and juices. For a complete meal, a side of fluffy rice is excellent for catching the savory garlic-soy flavors that run off the meat, creating a perfect harmony of tastes on the plate.

Frequently asked questions

Recipe card

Juicy Glazed Grilled Steak with Chili Herb Sauce

Prep 15 minCook 15 minRest 5 minTotal 35 minServes 4

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 lbs total)
• 1/2 cup soy sauce
• 3 cloves garlic, minced
• 1/2 cup fresh herbs, finely chopped
• 1 red chili, minced

Instructions

1. Combine the soy sauce and minced garlic in a small saucepan over medium heat. Simmer gently for 5 to 7 minutes until the mixture reduces slightly and becomes thick and sticky enough to coat the back of a spoon. Remove from heat and set aside.
2. Pat the ribeye steaks completely dry with paper towels. Let them sit at room temperature for about 20 minutes before grilling to ensure even cooking throughout the meat.
3. Preheat your grill to high heat. Place the steaks on the hot grates and sear undisturbed for 4 to 5 minutes on the first side to develop a deep, caramelized crust with defined grill marks.
4. Flip the steaks and immediately brush a generous layer of the garlic-soy glaze over the seared side. Continue grilling for another 4 to 5 minutes, brushing with more glaze frequently, until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). Remove the steaks from the grill and let them rest for at least 3 minutes.
5. While the steak rests, stir together the chopped fresh herbs and minced red chili in a small bowl until thoroughly combined.
6. Place the rested steaks on a cutting board and use a sharp knife to slice them against the grain. Arrange the slices on a serving platter and serve immediately alongside the bowl of fresh chili herb sauce.

Contains: soy, gluten

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

4 g

Fat

28 g

Fiber

0.5 g

Sugar

1.2 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.