Grilled Steak

 Grilled Steak

This steak is a crowd pleaser and waiting to be grilled when the time is right.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:



2    1  1/2″ frozen filet mignon or rib eye steak

Salt and Pepper to taste


For gas grill:

For frozen steaks…

  1. Clean and lightly oil the grill.
  2. Heat both sides of the grill to high for 15 minutes.
  3.  Leave primary burner on high.  Turn the other burner off.
  4. Place frozen steak in a single layer on the primary side of the grill approximately 6″ above the heat.
  5. Grill on high for approximately 5-7 minutes on each sides until the steak has nice browning and good markings.
  6. Move the steaks to the other side other the grill now where the heat is OFF. Continue to grill for 5-7 minutes on each side to the desired doneness.
  7. Remove the steaks from the grill and allow them to rest on a plate or baking sheet with sides.

For steaks that are fresh, not frozen

  1. Bring steaks to room temperature and season with salt and pepper or steak rub.
  2. Clean grill and heat on high for 5- 10 minutes.
  3. Oil the grill lightly.
  4. Place steak on the grill over high heat until nicely browned on each side, seared.
  5. Turn heat to low (15% heat) and continue the grill both sides until desired doneness. (see temperature guide above).
  6. Let the steak rest for 5 minutes after grilling before serving.
  7. Enjoy!

Temperature guide for desired doneness of the meat:

Rare: 115-120 degrees. Medium – rare: 120-125 degrees.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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