How to Make Grilled Steak

Last updated: August 18, 2025

Quick Reference

Temperatures

Grill Temperature: 450-500°F (high heat) for perfect searing
Best Internal Temp: 130-135°F for medium-rare perfection
Food Safety Notice: USDA recommends 145°F + 3-minute rest for food safety. Lower temperatures are consumer preference and carry increased risk.
Rare: 120-125°F internal temperature
Medium-Rare: 130-135°F internal temperature
Medium: 135-145°F internal temperature
Medium-Well: 145-155°F internal temperature
Well-Done: 155°F+ internal temperature
1-inch Sirloin Steak - Medium-Rare: 3-4 minutes per side (130-135°F)
1-inch Ribeye Steak - Medium-Rare: 4-5 minutes per side (130-135°F)
1-inch NY Strip Steak - Medium-Rare: 4-5 minutes per side (130-135°F)
1.5-inch Sirloin Steak - Medium-Rare: 4-5 minutes per side (130-135°F)
1.5-inch Ribeye Steak - Medium-Rare: 5-6 minutes per side (130-135°F)
1.5-inch NY Strip Steak - Medium-Rare: 5-6 minutes per side (130-135°F)
Filet Mignon (1.5-inch) - Medium-Rare: 4-5 minutes per side (130-135°F)
T-bone/Porterhouse (1.5-inch) - Medium-Rare: 5-7 minutes per side (130-135°F)
Steak Tips (1-inch cubes) - Medium-Rare: 2-3 minutes per side (130-135°F)
Chuck Steak (1-inch) - Medium: 5-6 minutes per side (135-145°F)

Timing

Basic Timing (1-inch thick): 3-4 minutes per side for medium-rare
Always Rest: 5-10 minutes after grilling for juicy results

General

Instant-Read Thermometer: Most accurate way to check doneness
Grill Brush: Clean grates prevent sticking
Aluminum Foil: For tenting during rest period
Steak Sticking to Grates: Clean and oil grates properly. Let steaks sear undisturbed before flipping
Uneven Cooking: Use uniform thickness steaks and bring to room temperature before grilling
Tough Texture: Always rest steaks after cooking and slice against the grain
Overcooked Outside, Raw Inside: Use two-zone grilling: sear on high heat, finish on medium heat
Dry Steak: Don't overcook and always rest steaks to retain juices
No Sear/Crust: Ensure grill is hot enough and steaks are completely dry before cooking

Safety

Long-Handled Tongs: For safe flipping without piercing meat

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Essential grilling techniques & equipment

Choose Your Cut

Select the right steak cut for your grilling needs. Ribeye offers rich marbling and bold flavor, making it ideal for high-heat grilling. New York strip provides balanced tenderness and flavor with moderate marbling. Filet mignon delivers exceptional tenderness with mild flavor. T-bone and porterhouse give you two cuts in one. Sirloin offers great value with good flavor. Choose steaks at least 1 inch thick with bright red color and good marbling for best results.

Thickness Matters

Thicker steaks (1.5+ inches) are more forgiving and easier to cook to perfect doneness without overcooking the exterior

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Prep Your Steak

Proper preparation starts 30 minutes before grilling. Remove steaks from refrigerator and let them come to room temperature for even cooking—this takes about 30 minutes for 1-inch steaks, 45 minutes for thicker cuts. Pat completely dry with paper towels to ensure proper searing. Season generously with coarse salt and freshly ground black pepper on both sides. Let steaks rest while grill heats up.

Moisture is the Enemy

Wet steaks won't sear properly and will steam instead of developing a flavorful crust—always pat completely dry before seasoning

Related Products

USDA Choice Beef Loin Tri Tip Steak

Kinder's Prime Steak Seasoning 5 Oz

USDA Choice Beef Top Loin New York Strip Steak Boneless

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Set Up Your Grill

For gas grills, preheat to high heat (450-500°F) with lid closed for 10-15 minutes. For charcoal grills, create two zones by banking coals to one side for direct high heat and leaving the other side with fewer coals for indirect medium heat. Clean grates thoroughly with a grill brush and oil lightly to prevent sticking.

Temperature Test

Test grill temperature by holding your hand 5 inches above grates—you should only be able to hold it there for 2-3 seconds on high heat

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Grill Your Steak

Place steaks on the hottest part of the grill and resist moving them for 3-4 minutes to develop a proper sear. The steaks will release naturally from grates when ready to flip. Use tongs to flip once—never use a fork as it pierces the meat and releases juices. Cook second side according to thickness and desired doneness. For thicker steaks, use the two-zone method: sear on high heat, then move to cooler side to finish.

Patience Pays Off

Resist the urge to press down on steaks or flip multiple times—this releases precious juices and prevents proper searing

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Check for Doneness

Use an instant-read thermometer inserted into the thickest part of the steak for most accurate results. Alternatively, use the finger test: rare feels soft and squishy, medium-rare has slight resistance, medium feels firm with some give, and well-done feels very firm. Remove steaks 5°F before target temperature as they continue cooking while resting.

Carryover Cooking

Internal temperature will rise 5-10°F during resting, so remove steaks slightly before reaching target temperature

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Rest and Serve

Remove steaks from grill and place on cutting board. Tent loosely with aluminum foil and let rest 5-10 minutes—larger steaks need the full 10 minutes. This crucial step allows juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful. After resting, slice against the grain if desired or serve whole.

Don't Skip Resting

Resting is crucial—cutting immediately causes juices to run out, leaving you with dry steak instead of juicy perfection

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Advanced techniques & flavor enhancement

Two-Zone Grilling Method

Master the two-zone technique for perfect results every time. Create a hot zone for searing and a cooler zone for finishing thicker cuts. Start steaks over direct high heat to develop a crust, then move to indirect medium heat to reach desired internal temperature without burning the exterior. This method is especially useful for thick steaks (1.5+ inches) and prevents the common problem of overcooked outsides with undercooked centers.

Zone Control

Use the cool zone as a safety net—if steaks are browning too quickly, move them to indirect heat to finish cooking gently

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Flavor Enhancement Techniques

Elevate your steaks beyond basic salt and pepper with simple finishing techniques. Compound butter added during the last minute of cooking melts into the hot steak, adding richness and herb flavors. A pinch of flaky sea salt just before serving enhances the meat's natural flavors. For deeper flavor, try dry-brining steaks with salt 40-60 minutes before cooking, which draws out moisture initially then reabsorbs for enhanced seasoning penetration.

Finishing Touch

Add compound butter or a drizzle of good olive oil during the last 30 seconds of cooking for restaurant-quality richness and flavor

Frequently Asked Questions

How long does it take to grill a steak?

For a 1-inch thick steak, grill 3-4 minutes per side for medium-rare. Sirloin takes 3-4 minutes per side, ribeye and NY strip take 4-5 minutes per side. Thicker 1.5-inch steaks need 5-6 minutes per side.

What temperature should I grill steak at?

Preheat your grill to 450-500°F (high heat) for proper searing. This high temperature creates the perfect crust while keeping the interior juicy and prevents sticking.

How long to cook 1 inch sirloin steak on the grill?

Cook 1-inch sirloin steak for 3-4 minutes per side for medium-rare (130-135°F internal temperature). For medium, cook 4-5 minutes per side until it reaches 135-145°F.

How long to cook ribeye steak on grill?

For 1-inch ribeye, grill 4-5 minutes per side for medium-rare. For 1.5-inch thick ribeye, cook 5-6 minutes per side. Always use a thermometer for accuracy (130-135°F for medium-rare).

What internal temperature is medium rare ribeye?

Medium-rare ribeye should reach an internal temperature of 130-135°F. Remove from grill at 125-130°F as temperature will rise 5°F during resting.

How hot should the grill be for steaks?

Heat your grill to 450-500°F for steaks. Test by holding your hand 5 inches above grates - you should only be able to hold it there for 2-3 seconds at the right temperature.

How long to grill steak tips?

Grill steak tips (1-inch cubes) for 2-3 minutes per side for medium-rare. Move them frequently to ensure even cooking since they're smaller pieces.

How long should steak rest after cooking?

Rest steaks 5-10 minutes after grilling. Larger steaks need the full 10 minutes. This allows juices to redistribute throughout the meat for maximum juiciness.

What's the best way to grill steak?

Start with room temperature steaks, preheat grill to 450-500°F, season generously, sear each side without moving, flip only once, use a thermometer for doneness, and always rest before serving.

How to grill 1.5 inch thick steak?

For 1.5-inch steaks, sear 2-3 minutes per side over high heat, then move to medium heat and cook 3-4 more minutes per side for medium-rare. Use two-zone grilling for best results.

Best steak seasoning for grilling?

Simple is best: coarse salt and freshly ground black pepper applied 30 minutes before grilling. You can also use garlic powder, onion powder, or your favorite steak seasoning blend.

How to prep steak for grilling?

Remove steaks from fridge 30 minutes before grilling to reach room temperature. Pat completely dry with paper towels, then season generously with salt and pepper on both sides.