Master the steak grilling times chart like a pro with this no-fuss guide that shows you how long to grill steak, includes a steak internal temperature chart, and throws in plenty of grilling steak tips so you never serve hockey pucks again.
Table of Contents
Jump to:
- Why a Steak Grilling Times Chart is So Important
- Understanding Steak Doneness and Internal Temperatures
- How Long to Grill Steak: The Key Factors That Affect Time
- Grilling Steak Tips for Beginners
- My Story: From Commercial Kitchens to Perfectly Grilled Steaks
- Culinary Glossary
- Kitchen Must-Haves Reviews
- Cooking Tips
- Frequently Asked Questions
- Steak Grilling Chart | Time & Temperatures
- Beef Recipes
- Subscribe to the YouTube Channel
- Have a Comment or Question?
Why a Steak Grilling Times Chart is So Important
If you’ve ever hovered nervously over a hot grill, wondering if your steak’s about to become a charcoal briquette, you’re not alone. That’s exactly why a steak grilling times chart is such an essential tool for home cooks. Whether you're grilling over a gas grill or a charcoal grill, knowing your grilling time helps you avoid overcooked regrets and undercooked apologies.
The steak cooking chart takes the guesswork out, showing exactly how long to grill each cut of steak—whether it's a New York strip, flat iron, or the ever-fancy filet mignon—for that perfect, juicy finish. It’s not just about cooking; it’s about cooking with confidence and consistency.
Understanding Steak Doneness and Internal Temperatures
Before you throw your steak on a hot grill, let’s talk steak doneness. The level of doneness you aim for—from medium-rare steak to a classic well-done steak—depends on your personal preference, but hitting that safe internal temperature matters for both flavor and safety.
That’s where your meat thermometer or instant-read thermometer comes in clutch—it’s the best way to nail the final temperature of the center of your steak. Think of it as your cheat code to the perfect steak, helping you avoid slicing in early or second-guessing your cook.
Plus, when you're working with thicker cuts, carryover cooking (that post-grill temp rise) is real—don’t skip the steak rest time.
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How Long to Grill Steak: The Key Factors That Affect Time
So, how long to grill a steak? Well, that depends on more than just flipping it after a few minutes. The thickness of your steak, the type of grill, and even your cooking method (hello, reverse sear fans!) all affect steak cooking time.
A 1-inch-thick steak will take about 5–6 minutes per side over medium heat for a medium steak, but a much thicker steak with more fat content and connective tissue—like a porterhouse or top sirloin—will need more total time and maybe even a mix of high heat and indirect heat to cook evenly.
Then there’s the desired doneness, which changes the degree of doneness and internal temperature targets. In other words: don’t wing it, use that handy chart.
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Grilling Steak Tips for Beginners
Now, if you're new to the grill, these grilling steak tips will keep your steaks from turning into hockey pucks (unless you like those, I won't judge).
- First, let your steak sit at room temperature before grilling—cold steak straight from the fridge? That’s a one-way ticket to uneven cooking.
- Next, pat it dry and brush lightly with olive oil to help get those beautiful grill marks.
- Place it on the grill grate, sear both sides of the steak on high heat, then move it to low heat or indirect heat if you're going for thicker cuts. Use the finger test if you’re feeling fancy—index finger for rare, ring finger for medium, tip of your thumb for a steak that’s seen some things.
But honestly? Trust your meat thermometer—it’ll give you the most accurate results every time. And remember: if all else fails, just don’t forget to rest the steak before slicing. The muscle fibers will thank you.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 03/27/24
My Review: I finally used the ThermoWorks Square Dot®, and it's as great as my colleagues said. It's precise and easy to use, and America's Test Kitchen recommends it. ThermoWorks even provides helpful care and usage guides, so it's a 5 out of 5 for me.
The Square Dot® is perfect with dual temperature tracking and a clear display, making it easy to monitor both food and oven temperatures for accurate cooking.
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My Story: From Commercial Kitchens to Perfectly Grilled Steaks
Let’s rewind a bit. My steak obsession started in my teen years when I worked in commercial kitchens. I freaking loved it—the heat, the fire, the sizzling steaks slapping down on the grill grate. Nothing felt more satisfying than flipping a prime steak at the perfect time and watching it develop a gorgeous crust.
To this day, I’m a medium-rare doneness kind of girl. If you catch me at a sports bar, I’m ordering either an NY steak, fried shrimp, or wings—no questions asked. My love for steak runs deep, and that’s exactly why I created this guide—to help you grill with more joy and less stress.
Because honestly? The best steak isn’t just about the cut—it’s about the love (and the proper temperature).
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- Grilled Pork Chops with Tamarind Habanero Glaze and Coleslaw
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Meat Thermometer - Your ride-or-die for steak success. This essential tool tells you the exact temp of the center of your steak—not your guess, not your finger. Use it. Trust it.
- Grill Grate - The hot metal surface where your steak meets the flame. Preheat it well to get those beautiful grill marks and proper sear.
- Indirect Heat - When you place your steak off to the side of the heat source (especially helpful on a gas grill or charcoal grill), so it cooks through gently without burning. Think of it as a steak’s spa day.
- Carryover Cooking - After the steak comes off the grill, it keeps cooking from residual heat. That’s why we pull it a few degrees before its final temperature—for perfectly grilled steak without going overboard.
- Steak Rest - Let your steak chill out after grilling for 5–10 minutes. This helps the muscle fibers relax and juices redistribute instead of leaking all over your cutting board.
- Thickness of the Steak - This changes everything. A 1-inch-thick steak cooks much faster than a much thicker steak, so your cooking time and temp need to adjust accordingly.
- Level of Doneness - This refers to how cooked the steak is on the inside—like medium-rare, medium, or well-done. It’s a personal preference, but it should always match your internal temperature goals.
- Instant-Read Thermometer - Fast and accurate. Pop this into the center of your steak for the most accurate results without having to hover like a hawk.
- High Heat vs. Medium Heat - Searing steaks calls for high heat to brown the surface of your steak, then finishing it gently over medium heat or even low heat for thick cuts.
- Reverse Sear - Start your steak on indirect heat or in the oven, then sear it over high heat at the end. Great for thicker cuts like porterhouse steaks and filet mignon.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 03/27/24
My Review: I finally used the ThermoWorks Square Dot®, and it's as great as my colleagues said. It's precise and easy to use, and America's Test Kitchen recommends it. ThermoWorks even provides helpful care and usage guides, so it's a 5 out of 5 for me.
The Square Dot® is perfect with dual temperature tracking and a clear display, making it easy to monitor both food and oven temperatures for accurate cooking.
My Rating: ⭐⭐⭐⭐⭐
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer—simple, fast, and incredibly precise.It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen and comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability. A must-have tool for any cook.
My Rating: ⭐⭐⭐⭐⭐
Purchased: November 9, 2023
My Review: As a professional chef and culinary instructor, I rely on quality knives both at home and in my cooking classes. After purchasing the PAUDIN Santoku Knife and loving its performance, I decided to invest in the 7-Piece Chef Knife Set—and I’m so glad I did! These knives are lightweight yet incredibly sharp, making prep work effortless whether I’m dicing, slicing, or chopping. The high-carbon stainless steel blades hold their edge well, and the Pakkawood handles offer a comfortable, balanced grip for extended use. I’ve used this set in my instruction classes and home kitchen, and it consistently delivers precision and ease. If you're looking for a reliable, professional-quality knife set without breaking the bank, PAUDIN is a fantastic choice! I highly recommend it for home cooks and professionals alike!
My Rating: ⭐⭐⭐⭐⭐
Purchased: May 4, 2024
My Review: The OXO Good Grips Grilling 3-Piece Set is one of those simple grilling upgrades that makes a big difference. I love the clean, sleek design—it looks great and feels solid in hand. The tongs are sturdy and just the right length to keep your hands safely away from the heat of a hot grill, which is a must for me. The silicone resting mat was an unexpected bonus and keeps everything tidy between flips. It's functional, stylish, and definitely worth having in your grilling setup.
My Rating: ⭐⭐⭐⭐⭐
My Review: The OXO Good Grips Grilling Prep and Carry System is an absolute lifesaver when it comes to outdoor cooking and grilling. I don’t have to stress about running in and out of the house anymore—this set keeps everything organized and right where I need it. I use the small lidded containers for marinating meats or prepping sauces ahead of time, and the large tub is perfect for carrying cooked meats straight from the grill. The cutting board doubles as both a prep surface and serving tray, which is a huge time-saver. It’s one of those systems that just makes grilling smoother, cleaner, and way more enjoyable.
My Rating: ⭐⭐⭐⭐⭐
My Review: I recently decided to change up my outdoor cooking setup and ditched my old, low-quality grill for something more practical—a Cuisinart wok station with a tabletop. That led me to the Cuisinart CCG-190 Portable Charcoal Grill, and I couldn't be happier with the switch. Don’t be fooled by its small size—if you know how to work a charcoal grill properly, you can turn out some seriously delicious meals on this thing. I actually love that it’s compact—it’s easier to clean, simple to store, and I can tuck it away to prevent rusting. One of my favorite things now is sitting next to it like it’s a little fire pit, grilling and eating right there on the spot. It's a game-changer for small-space outdoor cooking.
Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Let your steak come to room temperature before grilling. Cold steak on a hot grill = uneven cooking.
- Oil the steak, not the grill. Rub a little olive oil on the meat to prevent sticking and promote browning.
- Use a thermometer over the finger test—unless you're feeling brave (or just like poking meat).
- Don’t skip the rest. No, seriously. Give it 5–10 minutes. It’s like nap time for steak.
- Cook with zones. Sear over direct heat, finish over indirect heat. This gives you the best results, especially for thick cuts.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Use the finger test: compare the feel of the meat to pressing your thumb to different fingers (thumb + index = rare, thumb + ring = medium). That said, a meat thermometer is still the most accurate option.
Use the steak grilling times chart! For a 1-inch-thick steak, aim for 4–5 minutes per side over medium-high heat, until it hits 130–135°F internal temperature.
A gas grill offers precise temperature controls, while a charcoal grill gives a smoky finish. Both work great—it just depends on the flavor of the meat and your comfort level.
Yes—if you're using indirect heat or working with thicker cuts, keep the lid closed to trap heat. But when searing, the lid open is fine to avoid steaming.
According to USDA guidelines, it’s 145°F for medium. But most steak lovers go for medium-rare at 130–135°F, and that’s okay—just know your audience and always rest your meat.
Steak Grilling Chart | Time & Temperatures
Steak Cuts and Average Thickness
| Cut of Steak | Average Thickness |
|---|---|
| New York Strip | 1 – 1.25 inches |
| Filet Mignon | 1.5 – 2 inches |
| Ribeye | 1.25 – 1.5 inches |
| Top Sirloin | 1 inch |
| Flat Iron | 0.75 – 1 inch |
| T-Bone / Porterhouse | 1.25 – 2 inches |
| Flank Steak | 0.75 – 1 inch |
Steak Doneness Levels, Internal Temperature & Cook Time
| Level of Doneness | Internal Temp | Cook Time per Side* |
|---|---|---|
| Medium-Rare | 130–135°F | 4–5 min (1" thick) |
| Medium | 140–145°F | 5–6 min (1" thick) |
| Medium-Well | 150–155°F | 6–7 min (1" thick) |
| Well-Done | 160°F+ | 8–9 min (1" thick) |
*Times are based on steaks grilled over medium-high heat and may vary depending on thickness of your steak, heat source, and cooking method. Always use a meat thermometer for the most accurate results.
Beef Recipes
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
- Easy 15-Minute Marinade for Beef Kabobs
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
- Grilled Steak Spicy Chimichurri Baby Potatoes and Broccoli
Subscribe to the YouTube Channel
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Chef Maika Frederic
Personal Chef and Educator
Chef Maika is a Haitian-American personal chef, food blogger, and culinary expert passionate about bold flavors and approachable recipes. Owner of Growth Culinary and with years of experience in top kitchens, she shares diverse, flavorful meals and time-saving tips to inspire home cooks. Read More About Just Maika Cooking
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