Steak Grilling Times Chart: Perfect Temp & Cook Times

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:

• Quick Answer: Steak Grilling Times Chart
• Why a Steak Grilling Times Chart is So Important
• Understanding Steak Doneness and Internal Temperatures
• Steak Internal Temperature Chart
• How Long to Grill Steak: The Key Factors That Affect Time
• Steak Thickness Grilling Chart
• Best Grill Temperatures for Steak
• Reverse Sear Steak Method
• Common Steak Grilling Mistakes
• Gas Grill vs Charcoal Grill for Steak
• Steak Resting Time Guide
• Grilling Steak Tips for Beginners
• My Story: From Commercial Kitchens to Perfectly Grilled Steaks
• Culinary Glossary
• Frequently Asked Questions
• Steak Grilling Chart | Time & Temperatures
• Delicious Steak Recipes
• More Cooking Tips and Tutorials
• Kitchen Tools I Use and Recommend
• Equipment Guides
• 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 on a gas or 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 handy, 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.

Why Internal Temperature Matters More Than Time

One of the biggest mistakes beginner grillers make is relying only on cook time. While a steak grilling times chart is helpful, actual cooking time can vary depending on steak thickness, grill temperature, weather, and even the meat's starting temperature.

Using an instant-read thermometer helps you avoid overcooking expensive cuts like ribeye, filet mignon, or porterhouse steaks. It also gives you more consistent results every time you grill.

Here's a quick breakdown of common steak doneness temperatures:

• Rare: 120-125°F
• Medium-Rare: 130-135°F
• Medium: 140-145°F
• Medium-Well: 150-155°F
• Well-Done: 160°F and above

Keep in mind that the steak continues cooking after it leaves the grill due to carryover cooking. For best results, remove your steak about 5 degrees before your target temperature and allow it to rest before slicing.

Steak Internal Temperature Chart

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.

Steak Thickness Grilling Chart

One of the biggest factors that affects steak grilling time is thickness. A thin flat-iron steak cooks much faster than a thick ribeye or porterhouse, even at the same grill temperature.

Use this steak thickness grilling chart as a general guide for steaks cooked over medium-high heat on a preheated grill.

Best Grill Temperatures for Steak

The temperature of your grill affects how quickly your steak cooks, how well it develops a crust, and whether the inside cooks evenly without drying out.

Most steaks cook best over medium-high to high heat, especially when you want a flavorful sear and visible grill marks.

For thinner steaks like flank or flat iron, high heat helps create a quick sear before the inside overcooks. For thicker steaks like ribeye, porterhouse, or filet mignon, combining direct and indirect heat provides better control and more even doneness.

Reverse Sear Steak Method

The reverse sear method is one of the best ways to cook thick steaks evenly without burning the outside before the center finishes cooking.

Instead of starting over high heat, the steak is first cooked slowly over indirect heat until it approaches the target internal temperature. Then it's finished over high heat to create a flavorful crust.

This method works especially well for:

• Ribeye steaks
• Porterhouse steaks
• Thick-cut New York strips
• Filet mignon
• Bone-in steaks

Basic Reverse Sear Steps

1. Preheat one side of the grill for indirect heat cooking.
2. Place the steak away from direct flames and cook slowly until it reaches about 10°F below your target internal temperature.
3. Move the steak over high direct heat.
4. Sear both sides until a flavorful crust forms and grill marks develop.
5. Remove the steak from the grill and let it rest before slicing.

For very thick steaks, reverse searing often produces better results than cooking entirely over direct heat because it allows the inside of the steak to cook gently before the final sear develops flavor and texture on the outside.

Common Steak Grilling Mistakes

Even with a steak grilling times chart, a few small mistakes can turn a juicy steak into a dry or unevenly cooked disappointment. Here are some of the most common steak-grilling mistakes beginner cooks make, along with how to avoid them.

Cooking Steak Straight from the Refrigerator

Cold steak cooks unevenly because the outside heats much faster than the center. Let the steak sit at room temperature for about 20-30 minutes before grilling for more even cooking.

Skipping the Meat Thermometer

Cooking steak by time alone can be unreliable since grill temperatures and steak thickness vary. An instant-read thermometer gives the most accurate results and helps prevent overcooking.

Not Preheating the Grill

Adding steak to a grill that is not fully heated can cause sticking and poor browning. Always preheat the grill grate before cooking to help create a flavorful crust.

Flipping the Steak Too Often

Constant flipping prevents proper searing. Allow the steak enough time to develop grill marks and a crust before turning it.

Skipping the Resting Time

Cutting into the steak immediately after grilling causes the juices to run out onto the cutting board rather than staying inside the meat. Let the steak rest for at least 5-10 minutes before slicing.

Using Only High Heat for Thick Steaks

Very thick steaks can burn outside before the inside finishes cooking. Using indirect heat or the reverse sear method helps thicker cuts cook more evenly.

Pressing Down on the Steak

Pressing steak with a spatula squeezes out flavorful juices and can dry out the meat. Let the grill do the work by flattening the steak as it cooks.

Gas Grill vs Charcoal Grill for Steak

Both gas grills and charcoal grills can produce delicious steaks, but they cook differently and create slightly different flavors and textures.

Gas Grill

Gas grills are easier to control because you can adjust the heat quickly and maintain steady temperatures throughout cooking. This makes them beginner-friendly and especially helpful when cooking thicker steaks that require both direct heat and indirect heat.

Charcoal Grill

Charcoal grills produce a stronger smoky flavor and can reach extremely high temperatures for searing steaks. Many steak lovers prefer charcoal for its added flavor from burning charcoal and wood smoke.

Steak Resting Time Guide

Resting the steak after grilling is one of the most important steps for keeping it juicy and flavorful. As the steak cooks, its juices move toward the center. Resting gives those juices time to redistribute throughout the steak, preventing them from spilling onto the cutting board when the steak is sliced too early.

Recommended Steak Resting Times

Steak Thickness	Rest Time
Thin steaks (½ inch)	5 minutes
1-inch steaks	5–7 minutes
1½-inch steaks	7–10 minutes
Thick steaks (2 inches or more)	10–15 minutes

During the resting period, carryover cooking continues to raise the internal temperature slightly. This is why many chefs remove steak from the grill a few degrees before the final target temperature.

Grilling Steak Tips for Beginners

Grilling steak can feel intimidating at first, but once you understand heat, timing, and temperature, it becomes much easier to cook steak with confidence. These beginner steak grilling tips will help you build better habits and improve your results every time you grill.

Start with the Right Cut of Steak

Thicker cuts like ribeye, New York strip, top sirloin, and filet mignon are usually easier for beginners because they are more forgiving on the grill than very thin steaks.

Pat the Steak Dry Before Grilling

Moisture on the steak's surface creates steam rather than browning. Use paper towels to pat the steak dry before seasoning and grilling to help develop a flavorful crust.

Season Generously

Steak benefits from simple seasoning. Salt and black pepper are often enough, but dry rubs and steak seasonings can add extra flavor depending on the cut and cooking style.

Oil the Steak Instead of the Grill

Brushing a small amount of high-smoke-point oil directly onto the steak helps reduce sticking and promotes better browning.

Use Two Heat Zones

Creating a hot direct-heat side and a cooler indirect-heat side gives you better control while grilling. This is especially helpful for thicker steaks that need more cooking time.

Avoid Constant Flipping

Let the steak cook long enough to naturally release from the grill grate before flipping. Moving it too early can tear the surface and prevent proper grill marks from forming.

Use an Instant-Read Thermometer

The best way to avoid overcooking steak is to check the internal temperature rather than relying solely on grilling time.

Let the Steak Rest Before Slicing

Resting helps keep juices inside the steak and improves texture. Even a perfectly grilled steak can lose moisture quickly if sliced too soon.

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 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 as 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.

Recommended Reads

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• Pan-Seared Sirloin Steak with Spicy Baharat Sauce
• Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
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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), 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 for 5-10 minutes after grilling. 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 well the steak is cooked on the inside, such as 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, then finish them gently over medium 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.

Frequently Asked Questions

Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.

Steak Grilling Chart | Time & Temperatures

Use this complete steak grilling chart reference to compare cook times, internal temperatures, grill heat levels, and resting guidelines for different steak thicknesses and doneness preferences. Whether you're cooking ribeye, sirloin, filet mignon, or strip steak, these charts help simplify grilling and improve consistency for better results every time.

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.

Delicious Steak Recipes

Put your steak-grilling skills to the test with these flavorful steak recipes featuring bold marinades, global-inspired seasonings, and beginner-friendly cooking techniques. From grilled steaks and skillet-seared cuts to comforting steak dinners, these recipes help you build confidence as you explore different flavors and cooking styles.

More Cooking Tips and Tutorials

If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.

Kitchen Tools I Use and Recommend

These are some of the kitchen tools I use that make recipes like this faster and easier to prepare. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.

Equipment Guides

Explore my collection of kitchen essentials and grilling equipment guides designed to help home cooks choose the right tools with confidence. From meat thermometers and grill pans to knives, prep tools, and outdoor cooking gear, these reviews and tutorials break down what's worth buying, how to use it, and what actually works in a real kitchen.

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