Get ready to experience the pure, savory delight of a perfectly cooked Shell Steak—an iconic cut that’s beloved for its juicy, tender bite and rich beefy flavor. When you cook Shell Steak just right, you unlock a weeknight dinner or celebratory main course that’s impressively simple, yet tastes like a real treat. This recipe celebrates everything great about this classic cut, whether you’re grilling over flames or searing indoors, and gives you all the details you need for success every single time.

Ingredients You’ll Need

You only need a handful of core ingredients for Shell Steak, but each one matters—seasoning, steak quality, and the right cooking technique all play major roles in making this dish taste exceptional. Here’s your shopping list and pro tips for every ingredient.

Shell Steak (3 pounds): Choose two bone-in strip steaks, each about 1.5 pounds. Look for steaks with great marbling for maximum flavor and tenderness.
Sea salt (1/2 teaspoon): Sea salt brings out the beef’s natural depth and helps create that coveted savory crust during searing.
Cracked black pepper (1/4 teaspoon or to taste): Freshly cracked pepper adds bold, aromatic heat that highlights the steak’s juicy richness—don’t be shy!

How to Make Shell Steak

Step 1: Fire Up Your Grill and Preheat the Skillet

First things first—get your grill nice and hot. If you’re using a gas grill, preheat it to High (380 – 400°F). For extra flavor, place a large cast iron skillet right on the grill grates while preheating. This way, both the grill and the skillet hit the perfect temp for a hard, golden sear. If you prefer, you can always just cook the Shell Steak directly on the grill grates.

Step 2: Season the Shell Steak Generously

While the grill heats up, season each side of the steak evenly with sea salt and cracked black pepper. Let the steaks rest at room temperature as you prepare—that little bit of time helps guarantee juicy, evenly cooked results in every bite.

Step 3: Sear the Shell Steak to Golden Perfection

Carefully lay the seasoned steaks into the hot skillet (or directly onto the grates if you’d rather), making sure there’s space between them. Sear one side for 2 minutes, letting that delicious crust form. Using tongs, flip each steak over and sear the opposite side for another 1 to 2 minutes. If your skillet won’t fit both, work in batches so they each get that golden-brown edge.

Step 4: Finish Cooking to Your Liking

Lower the grill heat to Medium (350 – 375°F). Continue cooking your Shell Steak until it hits your preferred doneness, flipping halfway through the total time. A good general guide: 4-6 minutes per side for medium-rare, 6-8 for medium. If you’re unsure, a meat thermometer is your new best friend—shoot for 130°F for medium-rare.

Step 5: Let Your Steak Rest

Once cooked, transfer the steaks to a cutting board and loosely tent them with foil. This crucial step locks in juices—so don’t skip the rest! Give your Shell Steak at least 5 minutes before you slice or serve.

Step 6: Shell Steak on a Charcoal Grill

Charcoal brings an extra smoky depth. Arrange coals on one side of your grill for two-zone cooking. When the grill’s blazing hot, sear the steaks over direct heat for 1–2 minutes per side. Then, move the meat to the indirect heat side to finish cooking, flipping once about halfway through until you reach the perfect doneness.

How to Serve Shell Steak

Garnishes

For classic drama and big flavors, finish your Shell Steak with a sprinkle of flaky sea salt, a pat of herbed butter, or a scattering of freshly chopped flat-leaf parsley. A lemon wedge on the side adds sparkle, while a dusting of garlic powder or a swoosh of Dijon mustard offers subtle gourmet notes.

Side Dishes

A steak this good deserves some thoughtful company. Pair your Shell Steak with golden roasted potatoes or creamy mashed potatoes, a crisp green salad, charred asparagus, or smoky grilled corn. For a richer meal, serve with sautéed mushrooms or a decadent blue cheese sauce on the side.

Creative Ways to Present

For a wow-worthy presentation, slice the Shell Steak against the grain and fan out the juicy pieces on a platter, sprinkled with microgreens or rosemary sprigs. Serve overlapping slices atop a board with grilled vegetables and sauces, or build rustic steak sandwiches layered with caramelized onions and crusty bread.

Make Ahead and Storage

Storing Leftovers

Cool leftover Shell Steak completely before refrigerating. Store tightly wrapped or in an airtight container for up to three days. The steak stays tender and flavorful, making lunch or dinner a breeze the next day.

Freezing

If you want to freeze your cooked steak, let it cool thoroughly first. Wrap slices or whole steaks well in plastic wrap, then pop them in a freezer-safe bag or container. Label and freeze for up to two months. To thaw, place in the refrigerator overnight for best texture.

Reheating

To gently reheat Shell Steak, bring slices to room temperature, then warm in a skillet over medium-low heat, adding a splash of beef broth or a knob of butter to keep them juicy. Avoid the microwave if possible, which can toughen the meat—low and slow is key.

FAQs

What is Shell Steak exactly?

Shell Steak, also known as bone-in strip steak or club steak, comes from the short loin of the cow. It’s prized for its tenderness, flavor, and beautiful marbling—making it a steakhouse favorite you can now make at home!

How do I know when my Shell Steak is done?

Use a meat thermometer for foolproof results: 125°F for rare, 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let it rest for five minutes after cooking for juicier results.

Can I use this recipe with boneless strip steaks?

Absolutely! While bone-in Shell Steaks provide extra flavor and dramatic presentation, boneless strip steaks work perfectly. Just watch your cooking times, as they may finish a bit more quickly without the bone.

Is a cast iron skillet necessary for Shell Steak?

A cast iron skillet helps develop a deep golden crust and can be used on a grill or stovetop, but if you don’t have one, you can simply use the grill grates directly. The key is getting your cooking surface very hot before adding the steak.

Should I marinate my Shell Steak beforehand?

With a premium cut like Shell Steak, simple seasoning is best to highlight the natural flavor of the beef. Save marinades for tougher cuts—here, salt and pepper truly shine.

Final Thoughts

If you’ve never cooked Shell Steak before, this is your invitation to dive in! The flavors, texture, and ease make it one of those recipes you’ll come back to, again and again. Try it once, and it just might earn a special spot in your dinner rotation—get grilling and enjoy every juicy bite!

Shell Steak Recipe

★★★★★

4.7 from 30 reviews

Author: Sophie
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Learn how to perfectly cook a shell steak on either a gas or charcoal grill for a delicious and flavorful meal.

Ingredients

Scale

Ingredients for Gas Grill:

3 pounds shell steak (2 bone-in strip steaks, approximately 1.5 pounds each), room temperature
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper (adjust to taste)

Ingredients for Charcoal Grill:

3 pounds shell steak (2 bone-in strip steaks, approximately 1.5 pounds each), room temperature
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper (adjust to taste)

Instructions

Preheat Gas Grill: Preheat grill to High (380 – 400°F). Place a cast iron skillet on grill grates to preheat.
Season Steaks: Season both sides of steaks with salt and pepper. Sear on preheated skillet for 2 minutes per side.
Cook Steaks: Reduce heat to Medium. Cook steaks to desired doneness, flipping halfway through.
Rest and Serve: Rest steaks for 5 minutes before slicing and serving.
For Charcoal Grill: Sear steaks over hot coals, then move to indirect heat to finish cooking.

Notes

For gas grill, adjust heat levels as needed for desired doneness.
For charcoal grill, use indirect heat to prevent burning while ensuring thorough cooking.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American