Grill Times & Temperatures for Steak
Grill Times & Temperatures for Steak
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
|
