How Long To Grill Steak
For a 1 1/2-inch thick steak, here are the general cooking times:
- 6 to 8 minutes for rare
- 7 to 10 minutes for medium-rare
- 10 to 12 minutes for medium
- 12 to 15 minutes for well done
Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.
What Is Reverse Searing
Reverse searing is a cooking process used for steak which involves a low and slow cook early in the process and finishes with a high temperature sear. This process can be completed on a grill with two-zone heat, a smoker with low temperature and a high heat sear , or even in a low temperature oven and a high temperature skillet.
You can utilize whatever grills, appliances, or tools you have available to reverse sear the perfect steak as long as you have an understanding of the two-step process.
How Long To Grill A Steak
According to the USDA, beef should have a minimum internal temperature of 145 degrees F. However, steak is commonly cooked anywhere from 125 degrees F to 160 degrees F, depending on personal preference.
Of course, how well done you want your steak to be is going to affect your cooking time, so we recommend using an instant-read meat thermometer to check for doneness. Here are some general steak cooking times, based on an internal temperature of 145 degrees F:
Related: Grilling Times For Beef
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Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
| Potassium 1129mg | 24% |
| *The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Grill Times And Temperature For Steak
Rare: 120 to 130 F 5 then 3 minutes per side pull off grill at max 125 F
Medium-Rare: 130 to 135 F 5 then 4 minutes per side pull off grill at max 130 F
Medium 140 to 150 F 6 then 4 minutes per side pull off grill at max 145 F
Medium-Well 155 to 165 F 7 then 5 minutes per side pull off grill at max 160 F
Well-Done 170 F or more 12 then 10 minutes per side pull off grill at max 165 F
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How To Grill A Porterhouse Steak
The porterhouse is two steaks in one: The large side is the New York strip while the smaller mild-tasting tenderloin. It’s a good option for a family, as 2 1/2 pounds will serve four. Cut slices off the bone so everyone can have a little of both. To cook a 1 1/2-inch-thick porterhouse, grill for seven to nine minutes per side.
How Long To Grill Ribeye For Medium Rare And Medium Doneness
Rib eye steaks are usually between 1 ¼ and 1 ½-inch thick, so theyll typically need more time on the grill than a New York Strip, for example.
Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes about 5 minutes on each side. For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.
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Use A Meat Thermometer
Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. You might feel pretty comfortable with this technique on thinner steaks, too, but its harder to estimate the temperature of a really thick steak. Take the mystery out of it by investing in an instant-read meat thermometer .
Your meat thermometer doesnt care how thick the steak is, so take advantage of its precision. Youre aiming for 130° F for rare, 140° F for medium-rare, 150° F for medium, and 160° F for well done. The steaks temperature will continue to rise the additional 5 degrees as it rests.
Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
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Taking Off The Chill Of Your Steak Speeds Up Cooking
Grilling steak until it’s a brown with a light char on the surface, while also making sure the interior is cooked to a perfect juicy doneness is the goal, right? However, if the steak is too cold it can require so much cooking time for the interior to reach that perfect doneness that the steak may overcook and turn gray and dry. To remedy this, allow steaks to stand at room temperature for 20 to 30 minutes before you grill them. They will cook faster through to the center and stay juicer.
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Stove Top Skillet Cowboy Steak With Oven Finish
If you’ve ever wondered how to cook bone-in ribeye steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Heat a heavy nonstick skillet or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks in the hot skillet . Do not add oil or water. Do not cover. Sear for 3 minutes on each side.
- Place on rack in 425°F oven and bake to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, bake for 12-14 minutes. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
How To Cook Cowboy Steak On The Grill
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
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For Thin Steaks Sear Over Direct Heat
Forsteak that’s less than 1 1/2 inches thick, simply grill the steak over the direct heat until it reaches the desired temperature, flipping the meat about every minute. This will ensure that the surface browns evenly throughout, and that the middle of the steak won’t cook too quickly or unevenly. Take the steak off of the grill once it hits your target temperature . Let rest for 5 minutes before slicing and/or serving.
How To Buy A Good Steak
Q: Prime, Choice, or Select. What do they mean?
Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.
All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.
The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .
While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.
Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.
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Instructions
2 . 2015 .
Is Reverse Searing Better Than Forward Searing
Well thats the question, isnt it? There are some hard-core opinions out there about a reverse sear vs normal sear. Still, you wouldnt use the same method to cook a potato every time, so it would be nearsighted to make a blanket statement about meat and which grilling method is best in all instances.
It comes down to the three Ps: precision, preference, and palate. When I decided we needed to experience the Snake River Farms American Wagyu Black and Gold Ribeye, my preference was the reverse sear method, and my palate said it was perfection! *You can check out my full Snake River Farms review here!
I know many folks out there prefer the reverse sear vs regular sear, but for certain cuts, the forward sear is the better method, in my opinion. Especially when you have a gorgeous 32 oz thick cut steak, controlling your cooking temperature with precision is important.
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Can You Cook A Steak In The Oven Without Searing It
You want to cook the steak in the broiler, as it gets so hot, its enough to roast the steak without the need to sear. And the process is straightforward Place the steak on the counter to cool at room temperature and preheat the broiler. After 45 minutes, season the steak with olive oil, black pepper, and kosher salt.
How To Grill Thick Steak
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Thick steaks are great for serving a small crowd, but they can be a challenge to cook. Set your thick steaks out at room temperature and salt them generously while your grill heats up. Grill the steaks over indirect heat so they cook evenly in the center. Flip the steaks frequently as they cook and then put them directly over the heat to finish charring. Remove and rest your juicy steaks before serving them with your favorite sides.
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How Long Do You Cook A Steak On An Electric Grill
It really depends on how well you want steaks done. If youre just looking for something on the medium or medium-rare side, for example, youll probably be fine with cooking your steak for about five to six minutes. If you want a steak that is well done, though, youre looking at eight to ten minutes.
