How Long to Grill Steak

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

For a 1-inch thick steak grilled over high heat, the approximate time is 4 to 6 minutes per side. This should be followed by a 3-minute rest period. This timing is a guideline, and the only way to be certain the steak is cooked to a safe temperature is by using a food thermometer.

The times provided in the reference table are starting points. The actual time it takes to grill a steak depends on its thickness, the exact temperature of your grill, and the steak’s temperature before it goes on the heat. Using these estimates will help you plan, but a thermometer confirms when the food is ready.

How Long to Grill Steak: time chart

Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.

Good to know

• USDA’s minimum for whole cuts of beef is 145°F with a 3-minute rest
• Pat steaks dry and let them sit at room temperature briefly for even searing

What affects steak grilling time

Several factors determine how long a steak needs on the grill. Understanding them will help you adjust your cooking for better results.

• Steak thickness: This is the most significant factor. A thicker steak requires a longer cooking time to allow heat to penetrate to the center. For very thick cuts, like a 1 1/2-inch steak, a two-zone grilling method is often used. The steak is seared over high, direct heat and then moved to a cooler, indirect heat area to finish cooking without burning the exterior.
• Grill temperature: The data assumes a grill on high heat. If your grill runs hotter or cooler, or if it has hot spots, you will need to adjust the time. Consistent heat is important, so preheating your grill is a key step.
• Steak’s starting temperature: A steak taken directly from a cold refrigerator will take longer to cook than one that has been allowed to sit at room temperature for a short time before grilling. A less cold steak cooks more evenly from edge to center.

How to tell when steak is done

Visual cues like color and firmness are not reliable indicators of doneness or food safety. The most accurate way to check if a steak is cooked properly is with an instant-read food thermometer.

For whole cuts of beef, the United States Department of Agriculture (USDA) recommends a minimum internal temperature of 145°F (63°C). To measure, insert the thermometer probe horizontally into the thickest part of the steak, avoiding bone or fat. After the steak reaches this temperature, it must rest for at least 3 minutes before serving. This rest period allows the juices to redistribute throughout the meat, resulting in a more tender steak.

Adhering to these temperature guidelines is crucial for safety. The minimum safe internal temperature for ground beef, pork, and lamb is 160°F (71°C), and for all poultry it is 165°F (74°C). Always use a clean thermometer to prevent cross-contamination.

Tips for better grilling results

A few simple steps before and during grilling can make a noticeable difference.

• Prepare the steak: Pat the surface of the steak completely dry with paper towels before seasoning. A dry surface is essential for creating a good sear and crust when the meat hits the hot grill grates.
• Manage the heat: For thicker steaks, setting up two heat zones on your grill is a useful technique. One side should have high, direct heat for searing, and the other side should have lower, indirect heat. This gives you control to cook the steak to the correct internal temperature without charring the outside.
• Flip appropriately: Flipping the steak only once can help develop a strong crust. Turn it midway through the estimated cooking time for its thickness to ensure it cooks evenly on both sides.
• Let it rest: The 3-minute rest after grilling is not optional. During this time, the internal temperature can continue to rise slightly and the muscle fibers relax, which helps the steak retain its juices when cut.

Sources and method

• USDA FSIS Safe Minimum Internal Temperature Chart
• Time ranges not marked as USDA are typical ranges from standard cooking practice

Last checked October 21, 2026.