Steak on the Grill: Temperature and Timing Guide
To grill steak perfectly, preheat your grill to 450–500°F, cook a 1-inch steak for 4–5 minutes per side, and remove it from the grill 5–10 degrees before your target internal temperature.
Always use an instant-read thermometer to determine level of doneness (I love medium-rare steak). Time is helpful, but internal temperature guarantees results.
Here’s exactly how to grill steak so it’s seared on the outside and juicy in the center.
Want to learn more about cooking times? Learn how long to grill chicken breast, how to grill ribeye, how long to grill pork tenderloin, how long to grill pork chops, and how long to bake chicken wings.
Grilling Steak
We love searing steak on the stove, like in this steak pasta, but there’s just something different about a perfectly cooked steak on the grill. The char and smoke you get from the hot grill are unmatched.
Firing up the grill for the first time, whether it’s your first time ever or first time this year, can be intimidating. You have one chance to get those gorgeous grill marks and you want to get it right.
I’ve spent the last few weeks documenting every step we take to get the grill going, from the second we turn on the gas until we slice the steak and serve.
I’m sharing all of our tips for the best steak, including grill temperature, cooking time, and a guide to internal temperatures.
Best Grill Temperature for Steaks
Grill steak at 450–500°F over direct heat.
High heat creates a flavorful crust (the Maillard reaction), while keeping the center tender. Lower temperatures, like 400°F or below, will cook the steak but won’t give you the same sear.
For thicker steaks (over 1 inch):
Use two-zone grilling.
- One side high heat for searing
- One side lower heat to finish cooking if needed
If the outside is browning too quickly before the inside reaches temperature, move it to indirect heat and close the lid
The #1 Tip for Perfectly Grilled Steak
Always use an instant-read thermometer to determine beef doneness. The grill time will vary based on the cut of beef and the type of grill, but the internal temperature will remain the same. Measure the thickest part of the steak for the best results.
Steak Internal Temperatures Chart
Remove the steak from the grill when it is 5–10 degrees below your target temperature. It will continue cooking while resting.
Pro tip: insert the meat thermometer into the center of your steak (or the thickest part) for an accurate reading.
| Doneness | Remove from Heat | Target Temperature |
| Rare | 120-125°F (49°C) | 125-130°F (52°C) |
| Medium-Rare | 125-130°F (54°C) | 130-135°F (57°C) |
| Medium | 135-140°F (60°C) | 140-145°F (63°C) |
| Medium-Well | 145°F (63°C) | 150°F (66°C) |
| Well Done | 150°F+ (65°C+) | 160°F+ (71°C+) |
My guide to determining beef doneness includes roasts, ground beef, steaks, etc. But here is a helpful table specifically for cooking steak.
How Long to Grill Steak at 450°F
For a 1-inch steak, grill:
- 4–5 minutes per side for medium-rare
- 5–6 minutes per side for medium
- 6–7 minutes per side for medium-well
For thicker steaks: Add approximately 1 minute per side for every additional ½ inch of thickness.
Pellet grills can cook up to 20% faster due to convection airflow. Start checking temperature early.
The most reliable method is internal temperature, not time.
Choose the Right Steak
There are several cuts of steak that are well-suited for grilling. Here are some of the best cuts of beef for grilling. Here is a list of each type of steak in order of least expensive to most.
Each of these steaks comes in different sizes and shapes and can have varying grill times. But as a general guideline, grill a 1-inch steak for 4-5 minutes on each side for medium-rare.
- Flank Steak ($): Flank steak is a lean and flavorful cut that comes from the abdominal muscles of the cow. It’s ideal for marinating and grilling at high heat like in these carne asada tacos. You could also use flat iron steak, which is a great flank steak substitute. Don’t forget to cut the flank steak against the grain.
- Sirloin Steak ($$): Sirloin steak is a versatile cut that is often more affordable than premium cuts. It offers a good balance of flavor and tenderness and can be found in different variations, such as top sirloin or tri-tip.
- T-Bone and Porterhouse ($$$): theses are larger cuts that include a T-shaped bone, dividing the tenderloin and striploin sections. These cuts offer the best of both worlds, with a tender portion from the tenderloin and a flavorful section from the striploin.
- Ribeye steak ($$$): it’s known for its rich marbling, which gives it a lot of flavor and juiciness. It has a good amount of fat throughout the meat, which contributes to its tenderness and taste. I love it on the grill on top of steak pasta.
- New York Strip Steak (Striploin) ($$$$): this cut has a balance of tenderness and flavor, with a slightly firmer texture compared to ribeye. It’s often leaner than ribeye but still offers good marbling.
- Tenderloin (Filet Mignon): Tenderloin is one of the most tender cuts of steak because it comes from an area of the cow that’s used infrequently. It has a delicate, buttery texture.
Common Mistakes When Grilling Steak
Not preheating the grill long enough: Your grill should be fully preheated to 450–500°F before the steak goes on.
Flipping too early: The steak will release naturally when a crust forms.
Skipping the thermometer: Even experienced cooks overestimate doneness by touch.
Cutting immediately after grilling: Resting keeps juices inside the steak instead of on your cutting board.
Frequently Asked Questions
Not quite for the best results. You can grill steak at 400°F, but 450–500°F produces a better sear and more caramelization. Higher heat creates a stronger crust while keeping the center tender.
You can dip a towel or paper towel in oil and rub the grates down lightly but it isn’t necessary for grill steak. Steak sticking to the grill has less to do with how much oil you use and more to do with the Maillard reaction.
The steak should release easily from the grill when the reaction takes place and the steak is caramelized and crispy.
You should almost always grill with the lid closed to trap the heat inside for even cooking and to enhance the smoky flavor.
If the steak is larger than 1 inch in thickness the bone can start to affect the grill time. The bone can act as a heat conductor, absorbing heat from the grill. This can slow down the cooking process as the heat needs to penetrate the bone before fully cooking the meat.
Most electric grills reach a temperature of 600°F, making them suitable for searing and grilling steak. Make sure you preheat it to at least 450°F before grilling.
Expert Tips for Grilling Steak
- Get the surface as dry as possible. Leave it uncovered in the fridge overnight or pat it dry really well with a paper towel before grilling.
- Don’t touch it until it’s time to flip and try not to check the internal temperature too early.
- Use a good steak marinade for lean cuts of beef like flanks teak and a bold steak seasoning for others.
- Preheat the grill to high heat to achieve a nice sear and lock in the juices.
- Always use a meat thermometer to determine when it’s done.
- Let the steak rest for 5-15 minutes to lock in the juices and finish cooking.
Grilled Steak Recipes
- Perfect grilled ribeye
- Carne asada tacos
- Balsamic flank steak
- Grilled flank steak with pineapple marinade
How to Grill Steak
Save this Recipe!
Ingredients
- 1 inch steak, any kind (Note 2)
Instructions
- Allow the steak to sit out at room temperature for approximately 30 minutes if possible.
- Brush the grill grates clean. You can use a paper towel or brush to wipe the grates down with a little bit of olive oil or other oil with a high smoke point, but this isn’t mandatory.
- Pat the steak dry really well with a paper towel and season it with your favorite steak seasoning. If you’re grilling a lean cut of beef, like flank steak, you can marinate it in the fridge for at least an hour.
- Preheat a gas grill or charcoal grill to high heat (450-500°F).
- Place steak directly on the hot grill grates and close the lid. The grill temperature will decrease slightly when you open it but should come back up to 450-500 quickly. Grill on each side for approximately 4-5 minutes or until the internal temperature reaches approximately 135°F for medium rare steak with a target temperature is 145°F while it rests. Carefully transfer it to a clean cutting board and allow it to rest for 5-15 minutes.
Notes
- Rare: 130-135°F target internal temperature (3-4 minutes per side)
- Medium-Rare: 135-145°F target internal temperature (4-5 minutes per side)
- Medium: 145°F-150°F target internal temperature (5-6 minutes per side)
- Medium Well: 150-160°F target internal temperature (6-7 minutes per side)
- Well Done: 160°F and above internal temperature (7-8 minutes per side)
Equipment
- Outdoor Gas Grill or Charcoal Grill (Note 1 Pellet and Electric)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I feel so much more confident after using this guide. Our steaks turned out perfectly tonight!
Love to hear that!!
I found your descriptions of the meat very useful. I never knew the name of the high heat technique – the Maillard reaction.
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