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Grill Times & Temperatures for Steak

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Grill Times & Temperatures for Steak

grilling steak times

1. Set the Grill Temperature
Thicker steaks require lower heat, and thinner steaks require hotter heat.

Steak Thickness
Ideal Grill Temperature
Heat Indicators
Surface Temperature
1/2 inch thick
Medium‑hot coals barely covered with ash
3 second hand count
425 to 450°F
3/4 to 1 inch thick
Medium coals with light layer of gray ash
4 second hand count
360 to 400°F
3/4 to 1 inch thick
Medium‑low coals with thick layer of grey ash
5 second hand count
325 to 350°F

2. Start Grilling ‑ Grill Times for Steak
Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling.

Steak
Grill Time & Temperature
Filet Mignon (1 inch thick)
Medium Rare: Grill 4 minutes per side or to 140°F internal temperature
Medium: Grill 7 minutes per side or to 155°F internal temperature
New York Strip (1 inch thick)
Medium Rare: Grill 7 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
Ribeye (1 1/4 inch thick)
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
Sirloin (1 1/4 inch thick)
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature

3. Check Doneness ‑ Internal Temperature
Remove steaks from the grill when a quick‑response meat thermometer inserted through the side of the steak to its center reads the desired temperature below. To retain juices and reach final temperature, let steaks sit for 2 minutes before cutting.

Steak Doneness
Remove from Grill at this Temperature
Final Cooked Temperature
Rare
130 to 135°F
130 to 140°F
Medium Rare
140°F
145°F
Medium
155°F
160°F
Well Done
165°F
170°F

1. Set the Grill Temperature
Thicker steaks require lower heat, and thinner steaks require hotter heat.

Steak Thickness
Ideal Grill Temperature
Heat Indicators
Surface Temperature
1/2 inch thick
Medium‑hot coals barely covered with ash
3 second hand count
425 to 450°F
3/4 to 1 inch thick
Medium coals with light layer of gray ash
4 second hand count
360 to 400°F
3/4 to 1 inch thick
Medium‑low coals with thick layer of grey ash
5 second hand count
325 to 350°F

2. Start Grilling ‑ Grill Times for Steak
Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling.

Steak
Grill Time & Temperature
Filet Mignon (1 inch thick)
Medium Rare: Grill 4 minutes per side or to 140°F internal temperature
Medium: Grill 7 minutes per side or to 155°F internal temperature
New York Strip (1 inch thick)
Medium Rare: Grill 7 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
Ribeye (1 1/4 inch thick)
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
Sirloin (1 1/4 inch thick)
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature

3. Check Doneness ‑ Internal Temperature
Remove steaks from the grill when a quick‑response meat thermometer inserted through the side of the steak to its center reads the desired temperature below. To retain juices and reach final temperature, let steaks sit for 2 minutes before cutting.

Steak Doneness
Remove from Grill at this Temperature
Final Cooked Temperature
Rare
130 to 135°F
130 to 140°F
Medium Rare
140°F
145°F
Medium
155°F
160°F
Well Done
165°F
170°F
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