Grilling Steaks

1. Set the Grill Temperature
Thicker steaks require lower heat, and thinner steaks require hotter heat.

Steak Thickness	Ideal Grill Temperature	Heat Indicators	Surface Temperature
1/2 inch thick	Medium‑hot coals barely covered with ash	3 second hand count	425 to 450°F
3/4 to 1 inch thick	Medium coals with light layer of gray ash	4 second hand count	360 to 400°F
3/4 to 1 inch thick	Medium‑low coals with thick layer of grey ash	5 second hand count	325 to 350°F

2. Start Grilling ‑ Grill Times for Steak
Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling.

Steak	Grill Time & Temperature
Filet Mignon (1 inch thick)	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
New York Strip (1 inch thick)	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
Ribeye (1 1/4 inch thick)	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
Sirloin (1 1/4 inch thick)	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.

Steak Doneness	Remove from Grill at this Temperature	Final Cooked Temperature
Rare	130 to 135°F	130 to 140°F
Medium Rare	140°F	145°F
Medium	155°F	160°F
Well Done	165°F	170°F

For more steak grilling tips, visit our cooking tips on how to grill the perfect steak or try the recipes below. Cooking another meat? See our meat temperature guide.