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How Long to Grill Steak (by Cut, Thickness, Doneness)
Steak grilling times by cut, thickness, and target doneness — including two-zone method and USDA temps.
For a 1-inch thick steak on a hot grill (450-500°F): 3-4 minutes per side for rare, 4-5 minutes per side for medium-rare, 5-6 minutes for medium, 7+ minutes for medium-well. Use the two-zone grilling method for thicker cuts. The USDA recommended internal temperature for steak is 145°F (63°C) with a 3-minute rest. A meat thermometer is the only reliable way to hit doneness consistently.
How Long to Grill Steak by Thickness?
Steak grilling time depends on three variables: thickness, target doneness, and grill temperature. The chart below assumes a hot grill (450-500°F / 232-260°C) and a steak brought to room temperature for 30 minutes before grilling.
| Thickness | Rare (125°F) | Medium-Rare (135°F) | Medium (145°F) | Medium-Well (150°F) |
|---|---|---|---|---|
| 1/2 inch | 1-2 min/side | 2 min/side | 2-3 min/side | 3 min/side |
| 3/4 inch | 2-3 min/side | 3-4 min/side | 4 min/side | 4-5 min/side |
| 1 inch | 3-4 min/side | 4-5 min/side | 5-6 min/side | 6-7 min/side |
| 1.5 inch | 5-6 min/side | 6-7 min/side | 7-8 min/side | 9-10 min/side |
| 2 inch | Two-zone method | Two-zone method | Two-zone method | Two-zone method |
What Are the USDA Internal Temperatures?
The USDA publishes minimum safe internal temperatures, but most home cooks aim for chef-recommended temperatures that prioritize texture and flavor over the minimum safety floor.
| Doneness | Pull Temp | Final Temp (after rest) | Color |
|---|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) | Cool red center |
| Medium-rare | 130°F (54°C) | 135°F (57°C) | Warm red center |
| Medium | 140°F (60°C) | 145°F (63°C) | Warm pink center |
| Medium-well | 145°F (63°C) | 150°F (66°C) | Slight pink |
| Well-done | 155°F (68°C) | 160°F (71°C) | Brown throughout |
Always pull the steak about 5°F below your target — carryover cooking continues during the rest. The USDA minimum for ground beef is 160°F, but for whole-muscle steak the minimum is 145°F with a 3-minute rest.
What Is Two-Zone Grilling?
For thick steaks (1.5 inches or more) or for tender cuts like filet mignon, build a two-zone fire. Pile charcoal or set burners to high on one side and leave the other side cool. Sear the steak over high heat for 1-2 minutes per side until a dark crust forms, then move it to the cool side, close the lid, and finish to target internal temperature using indirect heat.
This method, sometimes called the reverse sear when done in opposite order (low heat first, then high sear), produces a thick, edge-to-edge pink interior without overcooking the outer band. Meathead Goldwyn and other grilling experts consider it the gold standard for thick cuts.
Grilling Times by Cut
| Cut | Typical Thickness | Medium-Rare Time | Notes |
|---|---|---|---|
| Ribeye | 1-1.5 in | 8-10 min total | High fat, forgives variation |
| NY Strip | 1-1.25 in | 8-10 min total | Tighter grain, watch closely |
| Filet Mignon | 1.5-2 in | 10-14 min, two-zone | Lean, easy to overcook |
| T-Bone / Porterhouse | 1.25-2 in | 10-14 min, two-zone | Strip side cooks faster than filet |
| Flank Steak | 3/4 in | 4-6 min/side | Slice thin against grain |
| Skirt Steak | 1/2 in | 2-3 min/side | Hot and fast |
| Hanger | 3/4-1 in | 4-5 min/side | Reverse sear works well |
Why Does Resting Matter?
When meat cooks, juices migrate toward the cooler center. Resting the steak for 3-5 minutes after grilling allows those juices to redistribute throughout the muscle. A steak cut immediately after grilling loses 30-40% more juice on the cutting board than one rested for 5 minutes. The Maillard reaction that produces the crust also continues briefly during rest, deepening flavor.
How Do You Check Doneness Without a Thermometer?
The palm test is a workable shortcut. Press the fleshy part of your palm below the thumb with your other index finger. Relaxed hand = rare. Touch thumb to index finger = medium-rare. Thumb to middle = medium. Thumb to ring = medium-well. Thumb to pinky = well-done. The corresponding firmness in the steak indicates doneness. The palm test is approximate — a $15 instant-read thermometer is dramatically more reliable.
Frequently Asked Questions
How long to grill a 1-inch steak medium-rare?
About 4-5 minutes per side on a 450-500°F grill, pulled at 130°F internal, rested 5 minutes.
Should I close the grill lid?
For thicker steaks (1 inch+), close the lid to encourage even heat. For thinner cuts, open lid for higher direct heat.
How long to grill steak well-done?
7-9 minutes per side for a 1-inch steak; pull at 155°F. Carryover brings it to 160°F.
What temperature should my grill be?
450-500°F (232-260°C) for direct grilling. Hotter chars the exterior before the interior cooks; cooler leaves a pale crust.
How long should steak rest after grilling?
3-5 minutes for steaks up to 1.5 inches; 5-10 minutes for thicker cuts.
Can I grill steak from frozen?
Yes — Cook’s Illustrated has shown that frozen steak grills well, taking about 50% longer per side, with a deeper crust and less gray band. Salt heavily and grill at lower-than-usual temperature.
How do I get grill marks on a steak?
Place the steak on a clean, oiled, very hot grate. Don’t move it for the first half of the cook time per side, then rotate 90 degrees for cross-hatching.
How long to grill a tomahawk steak?
Tomahawks (typically 2-2.5 inches thick) require reverse-sear: 30-45 minutes indirect at 250°F until 110°F internal, then 1-2 minutes per side over high heat.
For full citations and methodology, see our sources page.
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