A great grilled steak dinner is the essence of summer cooking: juicy, charred steak, sweet corn, and a bright tomato salad, all made outdoors. This menu brings everything together in about 45 minutes with very little stress.
You will learn how to grill steak perfectly, finish it with garlic herb butter, and serve it with lime-chili corn and a fresh tomato salad. It is a summer steak dinner with corn and tomato salad that works for weeknights, birthdays, and backyard gatherings.
Recipe at a Glance
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes (plus 30 minutes tempering) |
| Servings | 4 servings |
| Category | Dinner / Grilling |
Why You’ll Love This Summertime Steak Dinner
- A complete meal cooked mostly on one grill
- Juicy steak with a deep, flavorful char
- Garlic herb butter that melts into every bite
- Fresh, seasonal sides that need almost no cooking
- Easy to scale for a crowd
Ingredients You’ll Need
- 4 New York strip or ribeye steaks, 1¼ inches thick (about 10 ounces each)
- 2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 tablespoon olive oil
- For the herb butter: 4 tablespoons softened butter, 1 tablespoon chopped parsley, 1 teaspoon fresh thyme, 2 cloves garlic (minced), 1 teaspoon lemon zest, and ¼ teaspoon salt
- For the corn: 4 ears sweet corn (husked), 2 tablespoons melted butter, 1 lime, and a pinch of chili powder
- For the tomato salad: 1 pound ripe tomatoes (sliced), ½ red onion (thinly sliced), 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and a handful of fresh basil
How to Grill Steak Perfectly (Step by Step)
- Take the steaks out of the fridge 30 minutes before grilling, pat them very dry, and season both sides with the salt, pepper, and olive oil.
- Mash the herb butter ingredients together, roll into a log in parchment, and chill while you grill.
- Heat the grill to high (450 to 500°F). Brush the corn with melted butter and grill for 10 to 12 minutes, turning often, until charred in spots. Squeeze lime juice over the corn and dust with chili powder.
- Grill the steaks for 4 to 5 minutes per side for medium-rare, or until the thickest part reaches 130 to 135°F (54 to 57°C).
- Rest the steaks for 5 to 10 minutes, topped with slices of herb butter.
- While the steaks rest, toss the tomatoes, onion, olive oil, vinegar, basil, and a pinch of salt and serve everything together.
Tips for the Best Grilled Steak
- Use a thermometer; it is the surest way to avoid overcooking.
- Start with a hot, clean grill for a good sear.
- Pat the steak dry so it browns instead of steaming.
- Let the steak rest so the juices redistribute.
- Slice against the grain for the most tender bites.
Variations to Try: Summer Steak Dinner Ideas
- Swap in flank steak or sirloin for a leaner cut.
- Add blue cheese crumbles or chimichurri on top.
- Serve with grilled zucchini or peppers instead of corn.
- Make steak tacos or a steak salad with leftovers.
How to Store It
Refrigerate leftover steak in an airtight container for up to 3 days. Reheat gently in a low oven or skillet to avoid overcooking, or enjoy it cold in sandwiches and salads. Keep the tomato salad in the fridge for up to 1 day.
Frequently Asked Questions
How long do you grill a steak for medium-rare?
About 4 to 5 minutes per side for a 1¼-inch steak over high heat, or until the internal temperature reaches 130 to 135°F.
What is the best cut of steak for grilling?
Ribeye and New York strip are classic choices because they have good marbling and cook quickly.
Should you let steak rest after grilling?
Yes. Rest it for 5 to 10 minutes so the juices settle and every slice stays moist.
How do you make garlic herb butter for steak?
Mix softened butter with garlic, parsley, thyme, lemon zest, and salt, then chill and slice onto hot steak.