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Best temp for steaks on grill


Best Temperature to Grill Steaks

PUBLISHED: • By Toni Dash 9 Comments

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When grilling season hits there’s nothing like a perfect steak to celebrate the season. Whether you use a gas grill or charcoal grill the question is the same: what’s the best temp to grill steaks?

The cooking process for a good steak can be daunting. Steak is more expensive than ground beef or chicken so you want to get it right the first time. There’s nothing better than a perfectly cooked juicy steak, and nothing worse than a dry overcooked steak.

For a pro guide to buying steak, getting perfect grill marks, complete instructions for grilling steaks perfectly every time and more, check out our How to Grill Steak Perfectly guide.

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Best grill temperature for grilling steak

Most recipes call for a high heat temperatures; 450 degrees to 500 degrees.

This allows quick searing of the steak to develop the Maillard reaction. It’s a chemical reaction creating a nice crust on the steak, great flavors and it seals in the juices.

The chemistry of the Maillard reaction involves breaking down the proteins in foods into individual amino acids that react with the sugars in foods when in the presence of high temperature.

What does this all mean? It produces the caramelization on the outside of foods, as well as the color, aroma and texture of the meat.

How long to grill steak?

Different sizes and different types of steak cook in different amounts of time. The cooking time for grilling steak depends on:

Time on individual grills can vary so always check the steak’s internal temperature with a digital instant read thermometer in the thickest part of the steak for an accurate reading.

General guideline: remove the steak from the grill when the instant read digital thermometer reads 130 degrees for medium-rare or 140 degrees for medium. The steak’s temperature will continue to rise (around 5 degrees) as it rests.

DonenessRemove from Grill (temp F)Resting time (minutes)Final Steak Temperature (F)
Rare120 degrees5 125 degrees
Medium-Rare130 degrees5 135 degrees
Medium140 degrees5 145 degrees
Medium-Well145 degrees5 150 degrees
Well done155 degrees5160 degrees
NOTE: The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. Resting time will differ depending on the steak type being grilled.

Here are some specific guidelines for popular grilling steaks:

Filet Mignon & Center-cut Ribeye Steak

ThicknessRare (110 to 120 F)Medium Rare (120 to 130 F)Medium (130 to 140 F)
1 1/2 inches3 minutes EACH SIDE3 1/2 minutes EACH SIDE4 minutes EACH SIDE
1 3/4 inches3 1/2 minutes EACH SIDE4 minutes EACH SIDE4 1/2 minutes EACH SIDE
2 inches4 minutes EACH SIDE4 1/2 minutes EACH SIDE5 minutes EACH SIDE

Sirloin Strip Steak, Ribeye Steak & Porterhouse Steak

ThicknessRare (110 to 120 F)Medium Rare (120 to 130 F)Medium (130 to 140 F)
1 inch4 minutes EACH SIDE5 minutes EACH SIDE6 minutes EACH SIDE
1 1/4 inches4 1/2 minutes EACH SIDE5 1/2 minutes EACH SIDE6 1/2 minutes EACH SIDE
1 1/2 inches5 minutes EACH SIDE6 minutes EACH SIDE7 minutes EACH SIDE
1 3/4 inches5 1/2 minutes EACH SIDE6 1/2 minutes EACH SIDE7 1/2 minutes EACH SIDE
2 inches6 minutes EACH SIDE7 minutes EACH SIDE8 minutes EACH SIDE
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.  

Do steaks need to be at room temperature?

They don’t have to be but if they are they’ll cook more quickly and evenly. You can take them out of the refrigerator 30 minutes before grilling as the grill heats.

Expert Tips

Full preheat the gas grill or charcoal grill. Don’t start grilling until the grill is fully heated for even cooking.

Use a meat thermometer. Though the press-texture method works to determine the level of doneness, an instant read digital thermometer is more reliable. In seconds the internal temperature will register so not much heat is lost and you can be sure your cooked steak meets food safety requirements too.

Always rest steak for 5 minutes. After grilling remove the steak from grill grates and allow it to sit for 5 minutes. This allows the juices to redistribute for a juicy steak. The steak’s temperature will increase around 5 degrees as it rests.

ABOUT THE AUTHOR

TONI DASH

Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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How to Grill a Perfect Steak

How to Grill a Perfect Steak is your go-to grilled steak guide! Every step is broken down to make the process of grilling steak easy and approachable – perfect for a gas grill or charcoal grill.

THIS POST IS SPONSORED BY:
This post is sponsored by Country Natural Beef, the opinions are my own.

How to Grill Steak (Easy Grilled Steak Recipe)

Everyone needs to learn how to grill a steak properly!! I know it can be intimidating, but it truly is something everyone can master. This tutorial can be applied to ALL your favorite cuts of steak such as ribeye steak, top sirloin steak, new york strip steak, skirt steak, flank steak, t-bone, porterhouse, etc. and we also talk about thicker steaks (like a filet mignon) in the Notes so be sure to check that out too. The first step is to pick out high-quality meat, which is why I am so excited to partner with Country Natural Beef on this tutorial!

Country Natural Beef is 100% owned by family ranchers and is G.A.P. Step 4 Animal Welfare  Certified which means that their animals are pasture-raised, fed a vegetarian diet, provided a  safe and enriched environment and never receive antibiotics or added hormones. They also happen to be a Whole30-Approved partner! And I have to say, this is honestly the best beef I have ever tasted. You truly can tell the difference and I am so proud to be partnering with them today!

Grill Temp for Steaks

The best grill temperature to grill a steak is high heat (450-550 degrees F.).

How to Prepare Steaks for the Grill

To prepare steaks for the grill you will need to:

  1. Remove from refrigerator: remove steak from the fridge and let them come to room temperature.
  2. Pat them dry: pat steaks dry with a clean paper towel to remove excess moisture. This helps the steaks get a better sear on them.
  3. Season or marinate: whether you use salt + pepper or a great marinade, I would definitely recommend adding a little seasoning!

Best Steak Seasoning

The best steak seasoning is salt and pepper – keep it simple! Alternatively, we have a great Steak Dry Rub that is amazing!

Best Steak Marinade

Here is a recipe for a classic, flavorful steak marinade recipe!

How Long to Grill Steak

Internal Temp of Steak

To check the internal temp of steak (and see if it is done to your liking or not) use an instant-read thermometer. Insert it into the thickest part of the steak. Here are the temperature ranges to look for (depending up on how you like your steak done):

How to Make My Steak Juicy and Tender
  1. Marinate or season your steak: it is so nice to add in that little extra flavor!
  2. Pierce with fork (optional): this isn’t necessary, but piercing the steak with a fork to create some tiny holes allows either your salt and pepper or your marinade to penetrate the meat much faster.
  3. Sear on both sides: The sear is the key and then you can move to indirect heat to finish cooking. This seals in all those juices and leaves a nice char on the outside.
  4. Do NOT over-cook: remember that your steak will continue to cook after you take it off the grill, so really you should shoot for about 5 degrees under where you ultimately want to be when you take the steaks off the grill.
  5. Let rest: Your steak will continue to raise about 5 degrees while resting and this allows the juices to redistribute evenly throughout the piece of steak so when you do cut into it, it will be juicy and perfect! Then slice against the grain into nice thick slices.

The best grill brush

Make sure you grill is clean!  If you don’t have a good grill brush, go get anything Weber – always dependable and good quality – Here is a link to a Weber grill brush I recommend.

The best meat thermometer

You should also really have a dependable meat thermometer – again, I have to recommend Weber.  Easy to use, dependable and high quality.  Here is a good grill thermometer!

Favorite Steak Recipes

How to Grill Steak Perfectly

First you are going to want to pick your cut of meat.  Now, everyone loves a good filet mignon, I am not exception.  The other go-to is a New York Strip – classic.  But, my absolute favorite is a ribeye.  There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender.  The flavor is amazing.  It is my go-to.  Go grab a 1 inch ribeye for you and whoever else you are having over…..

But Filet Mignon is hard to beat!

Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat.  Just salt and pepper people.  You don’t need to reinvent the wheel.  But first, take a fork and pierce the meat all over – fat and everything.  Then sprinkle with salt and ground black pepper; on both sides – enough that it will be nicely seasoned, but not over-powered with either.

You can also marinate your steak if you want – always fun to mix things up!

After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.

Place steak over direct heat to sear – let it stay over direct heat for 3-4 minutes.  Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time.  Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.

Then check with your meat thermometer (stick the probe into the side of the steak, not on top!).  Possibly let cook for another 1 minute or so – for medium rare you are looking for an internal temp of 130-140; for medium you want 140-145.  If you want it medium well or your steak is thicker than 1 inch, you may just need to keep on indirect heat a bit longer – medium well you want 145-155.

Remove from grill and let rest for 5 minutes, preferably on a separate plate as the juices will be flowing.  Steak wasn’t meant to be eaten piping hot.

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How to Grill a Perfect Steak

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Description

How to Grill a Perfect Steak – A step-by-step tutorial on how to grill the perfect steak every time!

  1. Clean grill and turn grill temperature up to High Heat (450-550 degrees F).
  2. Sprinkle salt and pepper over both sides of steak and set aside until grilling is hot (you can also marinate them!).
  3. Place steaks over direct heat and close grill.  Let sear for 3-4 minutes.
  4. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes.
  5. Open grill and take internal temperature of the steaks by sticking an internal meat thermometer into the side of the steak.  If steak hasn’t reached your desired internal temperature (see Notes) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they do reach your desired temperature.
  6. Remove steaks from grill and let rest for 5 minutes before serving/cutting.
  7. We love serving our grilled steak with this homemade Herbed Butter or these Sautéed Mushroom and Onions! 

Notes

Keywords: grilled steak, how to grill a perfect steak

Originally published 5/27/16. Updated on 5/24/21 with additional information and updated pictures.

Cooking a steak on the grill

Among meat lovers, it is impossible to find a person who would not like a juicy steak. In order to get a great steak, you need to follow a few simple rules. We will tell about them. By following these instructions, you will undoubtedly delight your loved ones and friends with delicious and tender meat.

Preparation

There are many types of steaks. Their detailed classification deserves a separate post, which you can read here. Generally, the best steaks come from the rib and loin of a cow. These muscles do not experience strong physical exertion, for example, like the muscles of the shoulder, so the meat is soft. nine0003

The most popular grilled steaks are rib eye, t-bone, porterhouse, sirloin and filet mignon. But really, any tender cut of beef will do. When choosing, do not hesitate to ask the seller for advice.

Remove the meat from the refrigerator approximately 20-30 minutes before cooking. This is necessary in order for the steaks to fry faster and more evenly.

Trim excess fat and, if you are not using a marinade, butter the meat. This is necessary so that the steaks do not stick to the grate. Season the steak with salt and freshly ground pepper. Flip and repeat the process. nine0003

Preheat your grill as far as you can. The optimal temperature inside the boiler is 230-290 degrees. The hotter the grill, the better and tastier the meat will be. Cooking at too low a temperature will leave you with a tasteless gray steak that is unnecessarily tough.

Cooking

Cooking time is perhaps the most difficult part of the whole process. It depends on the thickness of the steak, its variety and the degree of roasting. In our example, this is filet mignon (medium, medium-rare) 2. 5 cm thick.

We recommend using the 50/50 cooking method. Place the steak on the grill directly over the heat source. If you are using a charcoal grill, then over the coals, and if you are using a gas grill, then over the burner. Close the lid, wait 2-3 minutes, then turn the steak over and fry the other side for 2-3 minutes as well.

After browning on both sides, place the steak in a part of the grill where there is no heat source. Close the lid and continue cooking until you reach the desired temperature inside the meat. At this stage, you no longer need to turn the steak. nine0003

Once the steak has reached the desired level of doneness, let it "rest" for 5 minutes before serving. This allows the juices to soak into the meat.

With the special thermometer you can easily control the temperature inside the food. This will make the whole process easier for you and save you from playing guessing games. Below is a table of the internal temperature of the meat, depending on the degree of cooking.

Helpful Hints

- The temperature inside the steak continues to rise even after it has been removed from the grill. On average, it increases by 5 degrees. So if you want to reach 55°C, you need to stop cooking at about 50°C.

- Use a thermometer. This is a very useful and modern tool that allows you not to spoil your dishes.

- Do not leave the steak at room temperature for more than 1 hour. The best time to take beef out of the fridge is 30 minutes before cooking. nine0003

- It is better to remove the steak when it is undercooked and then return it to the grill than to let it overcook.

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We hope that our article helped you understand the nuances of cooking steaks. Good luck in cooking and delicious steaks!

Beef steak doneness levels

Steak doneness levels are of interest to anyone who loves grilled beef. And above all, because along with the roasting of the steak, its taste, aroma, texture and, of course, the color of the meat change. nine0003

There is no such thing as the best doneness. Each amateur chooses the degree of readiness to his taste, for example, the author of the article prefers a medium-rare steak, and his good friend likes a medium-rare. Therefore, below is an overview of all degrees of doneness with illustrations, descriptions, as well as an indication of the internal temperature of the meat and instructions for cooking.

Important Tips:

Rare Steak

Rare steak should be charred on the outside with a thin brown rim and bright red in the middle. In fact, it is almost raw meat with a fried surface. The meat is very soft when pressed. Such a steak is called a “steak with blood”, although this is not entirely true, because. red juice coming out of meat is not blood. nine0003

Core temperature - 52-55°C

Cooking:

  1. Put the steak on the wire rack and cook on one side for 4-5 minutes
  2. Flip the steak and cook on the other side for 3 minutes

Medium Rare Steak - Medium Rare

Medium Rare Steak has a brown rim on the inside, but most of it is pink and the center is red-pink. When cutting such a steak, red-brown juice will flow out of it. When pressed, a hard crust and a soft center are felt. Medium rare is a kind of standard among chefs who cook on the grill. nine0003

Core temperature - 55-59°C

Cooking:

  1. Put the steak on the wire rack and cook on one side for 5 minutes
  2. Flip the steak and cook on the other side for 4 minutes

Medium steak - Medium

The brown rim of the medium steak is quite wide inside, and the central part is pink. When pressed, the meat is slightly elastic. Medium done steaks are the perfect option to please most meat lovers. And even if someone likes a slightly more raw version or a little more fried, almost certainly everyone will be satisfied. nine0003

Core temperature - 60-65°C

Cooking:

  1. Put the steak on the wire rack and cook on one side for 6 minutes
  2. Flip the steak and cook on the other side for 4-5 minutes

Medium Well Steak - Medium Well

The surface of the medium well steak is quite well done, and the entire central part has a light brown and slightly pinkish tint. Such a steak is quite rigid and springy when pressed. This degree of doneness is especially good for those who think that the pink or red color of meat and juices is undercooked. nine0003

Core temperature - 66-71°C

Cooking:

  1. Put the steak on the wire rack and cook on one side for 7 minutes
  2. Flip the steak and cook on the other side for 5 minutes

Well Done Steak

Well Done Steak has an even brown color and is rather dry and tough on the inside. When pressed, such a steak is quite hard or strongly springy. In order for such a steak not to burn on the grill, it must be cooked not only in direct heat, but also in indirect heat. Usually such a roast is chosen by inexperienced eaters who are accustomed to well-done meat. nine0003

Core temperature - 71-100°C

Cooking:

  1. Place the steak on the wire rack and grill for 6-7 minutes on each side
  2. Transfer the steak to the indirect heat grill area and cook for another 5-7 minutes, turning 1-2 times

Grilling steaks is quick and easy.

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