Simple grilled beef top loin steaks deliver a peppery, seasoned crust and a juicy interior with barely any effort. The rub is four pantry spices, the grill does the rest, and dinner is on the table in 20 minutes. At 1g carbs and 45g protein per serving, this is a keto weeknight hero.
Craving that steakhouse-quality sear without the fuss? Look no further! This incredibly simple recipe for grilled beef top loin steaks delivers a mouthwatering, perfectly seasoned crust and a juicy, tender interior in just 20 minutes. It’s the perfect weeknight hero or weekend showstopper that proves you don’t need a long list of ingredients to achieve spectacular flavor. Fire up the grill and get ready for a steak night to remember!
Ingredients
• 2 tsp (10g / 0.35 oz) coarsely ground black pepper
• 1 tsp (6g / 0.21 oz) onion salt
• 1 tsp (6g / 0.21 oz) garlic salt
• 1/4 tsp (1g / 0.04 oz) paprika (optional)
• 4 boneless beef top loin steaks (about 6 oz / 170g each)
Instructions
1. Directions1. In a small bowl, combine the coarsely ground pepper, onion salt, garlic salt, and optional paprika to create the spice rub. Pat the steaks completely dry with a paper towel, then generously rub the seasoning mixture onto all sides of each steak.
2. Preheat your grill to medium-high heat (400-450°F / 200-230°C (450°F)). Place the seasoned steaks on the hot grates and grill with the lid closed for 4-6 minutes per side for medium-rare. Use a meat thermometer for accuracy: 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C) for medium-well.
3. Transfer the grilled steaks to a cutting board, tent loosely with foil, and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
Nutritional Information
• Nutrition (per serving)
• Calories: 301 kcal
• Carbohydrates: 1g
• Fat: 10g
Pro Tips
• for Perfect Steak
• For a more even cook, let your steaks sit at room temperature for 20-30 minutes before they hit the hot grill.
• For perfectly cooked steak every time, trust a digital meat thermometer over a timer. Grill temperatures and steak thickness can vary, but a thermometer provides foolproof accuracy.
• Do not skip the resting period! Letting the steaks rest for at least 5 minutes before slicing is crucial for a juicy, tender result.
FAQ
Q: What is the best temperature to grill top loin steak
A: For a perfect steakhouse-quality sear, preheat your grill to medium-high heat, between 400-450°F (200-230°C). This high heat ensures a delicious crust while keeping the interior juicy.
Q: How long do you grill a top loin steak for medium-rare
A: Grill the steaks for 4-6 minutes per side for medium-rare. For foolproof accuracy, use a meat thermometer and remove the steak from the grill when its internal temperature reaches 135°F (57°C).
Q: Why do you let steak rest after grilling
A: Letting the steak rest for 5-10 minutes is crucial. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and flavorful. Skipping this step will result in a drier steak.
Q: What is in this simple steak seasoning rub
A: This recipe uses a simple yet flavorful rub made from coarsely ground black pepper, onion salt, and garlic salt. A small amount of paprika is optional for added color and subtle flavor.
Pro Tips
- Let the steaks sit at room temperature for 20-30 minutes before grilling. A temperate centre cooks far more evenly than a fridge-cold one.
- Pat the steaks completely dry before rubbing on the seasoning. Surface moisture is the enemy of a good crust, and dry meat browns properly on the hot grates.
- Trust a digital meat thermometer instead of the clock: 135°F (57°C) for medium-rare, 140°F (60°C) for medium, 145°F (63°C) for medium-well. Thickness and grill heat vary; temperature doesn't lie.
- Grill over medium-high heat (400-450°F / 200-230°C) with the lid closed, about 4-6 minutes per side for medium-rare. The closed lid turns the grill into an oven and cooks the steak through without charring the rub.
- Rest the steaks under loose foil for 5-10 minutes before slicing. Skipping this is the fastest way to lose all the juices onto the cutting board.
Frequently Asked Questions
How do I know when the steak is done?
Use a digital meat thermometer in the thickest part: 135°F (57°C) for medium-rare, 140°F (60°C) for medium, and 145°F (63°C) for medium-well. Timers vary with thickness, but temperature is reliable.
Can I cook these steaks indoors?
Yes. A cast-iron skillet over high heat gives a similar crust. Sear 4-6 minutes per side to the same internal temperatures and rest as usual.
Can I marinate the steaks ahead of time?
The dry rub can go on up to a day ahead; refrigerate the steaks and let them come to room temperature 20-30 minutes before grilling. This actually deepens the seasoned crust.
Is grilled top loin steak keto-friendly?
Completely. Each serving has 1g carbs with 45g protein and 10g fat, and the rub is just pepper, onion salt, garlic salt, and paprika. It's as keto as dinner gets.
Recipe card below.
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Simple Grilled Beef Top Loin Steaks
Ingredients
Method
- Directions1.
- In a small bowl, combine the coarsely ground pepper, onion salt, garlic salt, and optional paprika to create the spice rub.
- Pat the steaks completely dry with a paper towel, then generously rub the seasoning mixture onto all sides of each steak.
- Preheat your grill to medium-high heat (400-450°F / 200-230°C (450°F)).
- Place the seasoned steaks on the hot grates and grill with the lid closed for 4-6 minutes per side for medium-rare. Use a meat thermometer for accuracy: 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C) for medium-well.
- Transfer the grilled steaks to a cutting board, tent loosely with foil, and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
- Do not skip the resting period!
- Letting the steaks rest for at least 5 minutes before slicing is crucial for a juicy, tender result.
