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Grill Times & Temperatures for Steak
1. Set the Grill Temperature
Thicker steaks require lower heat, and thinner steaks require hotter heat.
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Steak Thickness
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Ideal Grill Temperature
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Heat Indicators
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Surface Temperature
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1/2 inch thick
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Medium-hot coals barely covered with ash
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3 second hand count
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425 to 450°F
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3/4 to 1 inch thick
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Medium coals with light layer of gray ash
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4 second hand count
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360 to 400°F
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3/4 to 1 inch thick
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Medium-low coals with thick layer of grey ash
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5 second hand count
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325 to 350°F
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2. Start Grilling - Grill Times for Steak
Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling.
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Steak
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Grill Time & Temperature
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Filet Mignon (1 inch thick)
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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 |
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New York Strip (1 inch thick)
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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 |
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Ribeye (1 1/4 inch thick)
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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 |
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Sirloin (1 1/4 inch thick)
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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.
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Steak Doneness
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Remove from Grill at this Temperature
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Final Cooked Temperature
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Rare
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130 to 135°F
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130 to 140°F
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Medium Rare
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140°F
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145°F
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Medium
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155°F
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160°F
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Well Done
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165°F
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170°F
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|
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 |
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