How Long to Grill Steak - Times, Temperatures & Tips

Grilling steak at home doesn’t have to be complicated. With Allen Brothers’ comprehensive grilling guide, you’ll learn everything you need to know, including cooking times, steak grilling techniques, and tips for achieving the perfect steak every time. Whether you’re firing up the BBQ for a casual cookout or crafting the perfect medium-rare steak for a special dinner, our expert advice will help you cook steak like a pro.

Tools You’ll Need to Grill the Best Steak

Before you start grilling, make sure you have these essentials for great steak results:

• Grill: A charcoal or grill is ideal for precise heat control.

• Meat Thermometer: To ensure your steak reaches the desired degrees F for perfect doneness.

• Tongs: Use long-handled tongs to turn the steak without piercing it and losing juices.

• Paper Towels: Pat steaks dry before grilling for a crispy, beautifully browned crust.

• Seasoning: Keep it simple with kosher salt and black pepper or experiment with your favorite steak seasoning.

Preparing Your Steak

The preparation process is just as important as the cooking. One critical step is removing your thawed steak from the refrigerator and allowing it to rest at room temperature for at least 30 minutes before grilling. Here’s why this step is essential:

• Even Cooking Throughout the Steak: A steak that goes straight from the refrigerator to the grill is significantly colder at its core. This temperature difference can result in uneven cooking, with the outside cooking too quickly and the inside remaining undercooked. By letting the steak come closer to room temperature, you ensure that the heat can penetrate evenly through the cut of meat, leading to consistent doneness from edge to center.
• Enhanced Flavor Development: Allowing the steak to rest and warm up slightly gives the muscle fibers time to relax. When the steak hits the grill, the relaxed fibers retain more juices, which enhances its flavor and texture. This process also helps the natural flavors of the meat develop fully during cooking, creating a richer, more satisfying taste.
• Better Sear and Crispy Crust: A room-temperature steak sears better than a cold one. The exterior browns more efficiently, developing that delicious crispy crust we all love. A cold steak, on the other hand, lowers the temperature of the grill surface, which can inhibit proper browning and result in a less flavorful crust.
• Improved Grill Timing Accuracy: Cooking times are based on steaks that are near room temperature. If your steak starts cold, it may take longer to reach the desired internal temperature, potentially throwing off your timing and leaving the meat on the grill too long, which could lead to overcooking or dryness.
• Avoids Sudden Temperature Shock: Placing a cold steak directly onto a hot grill can cause a sudden temperature shock, leading to uneven contraction of the meat fibers. This can make the steak tougher and less enjoyable to eat. Allowing it to warm up helps the steak cook gently, preserving its natural tenderness.

Pro Tip: While your steak is resting, use a paper towel to pat it dry on both sides. This step removes excess moisture, which can interfere with browning. A dry steak ensures better grill marks and a beautifully caramelized crust.

Ready, Set, Sear! How to Sear and Cook Steak

1. Preheat Your Grill: Heat your grill to high (450–500°F) for a quick sear. If using a charcoal grill, ensure the coals are glowing red with a thin layer of ash.
2. Lightly Oil and Season Steaks: Brush steaks lightly with olive oil to create a barrier that helps retain moisture, prevents sticking to the grill, and promotes even browning. Then, season generously with salt and pepper or your favorite seasoning.
3. Sear for Flavor: Place steaks on the grill and sear for 1 minute per side with the lid closed. This step locks in juices and creates those classic grill marks.
4. Finish on Indirect Heat: Move the steak to a cooler part of the grill or reduce the heat to medium-low (300–350°F). Cook steak to your preferred doneness using a meat thermometer to check the internal temperature.

Steak Grill Times

Follow this handy steak cooking chart to achieve the perfect level of doneness for your favorite cut. Following these guidelines ensures you get it right every time:

FILETS MIGNON & CENTER-CUT RIBEYES

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS

Steak Cooking Tips

• Use a Meat Thermometer: Remove the steak from the grill when it’s 5–7 degrees below your target temperature (e.g., 125°F for medium-rare steak), as it will continue to cook while resting.
• Rest Your Steak: Let your steak rest for at least 5 minutes on a cutting board after grilling. This step keeps juices locked in, resulting in a tender, flavorful bite.
• Steak Seasoning Tips: Before grilling, pat the steak dry and coat with olive oil, kosher salt, and freshly cracked black pepper. For added flavor, try a rub with garlic powder, smoked paprika, or a dash of cayenne.
• Master Grill Marks: For professional-looking grill marks, place steaks at a 45-degree angle to the grill grates. After 1–2 minutes, rotate 90 degrees before flipping.

Steak Doneness Levels: Appearance and Texture

Cooking steak to the perfect doneness is all about achieving the ideal combination of appearance and texture. Each level of doneness offers a unique experience, from the cool, red center of a rare steak to the fully cooked firmness of well-done. Here's what to look for:

• Rare (110–120°F): A cool, bright red center surrounded by a lightly seared exterior. The texture is soft, almost buttery, with minimal resistance when cut.
• Medium-Rare (120–130°F): A warm, red center transitioning to pink closer to the edges. This level is known for its tender, juicy texture and balanced flavor.
• Medium (130–140°F): A warm, pink center with more browning around the edges. The texture is firmer but still tender, offering a satisfying bite without being dry.
• Medium-Well (140–150°F): A slightly pink center surrounded by fully browned edges. The steak is less juicy but still tender with a firm, satisfying chew.
• Well-Done (150°F+): Fully cooked through with no pink remaining. The texture is dense and firm, with a noticeable lack of juiciness.

Frequently Asked Questions

What temperature should I set my BBQ to for grilling steak?

Preheat your BBQ to 450–500°F for searing, then lower to 300–350°F for finishing on indirect heat.

How can I tell if my steak is done without cutting it?

Use a meat thermometer to check the internal temperature. Rare steak is 110–120°F, medium-rare is 120–130°F, and medium is 130–140°F.

How long should I let my steak rest after grilling?

Rest your steak for at least 5 minutes to allow the juices to redistribute. This ensures every bite is tender and flavorful.

What’s the best way to cook a thick steak?

Sear the steak on high heat for 1–2 minutes per side, then finish it on indirect heat to your desired doneness. Use a thermometer to monitor internal temperature.

Can I use marinades for grilling steak?

Yes, lean cuts like flank steak benefit from marinades, while well-marbled cuts like ribeye or filet mignon shine with simple seasoning like sea salt, kosher salt, and black pepper.

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