Are you one of the many people who grill their steak? Just because you enjoy grilling doesn’t mean that you are doing it the best way. The success of your dinner all depends on the right grill temperature for steak. 

Steak season is full swing, and being unsure if your steak is tender enough may lead you to grill it for too long, either burning it or leading to under cooked red meat. But we’re here to give you a quick guide to the perfect grill temperature for steak and the ideal grill time for beef.

Never underestimate the importance of proper grill temperature for steak – like any other food, even the best quality meats can dry out in high temperatures, so they must be cooked at low heat with plenty of movement around their surface. One way to know you are cooking at the right temperature is by using an oven thermometer or a grill thermometer for seasoning the meat before grilling; use a spray bottle filled with water and apply it liberally on both sides.

The Ideal Grill Temperature For Steaks And How Long Should They Cook For?

The average grill temperature for steak is between 300°F and 350°F, or when the steak starts browning outside. Also keep in mind cooking time depends upon the thickness of the steak.

To heat chunks of meat to the ideal temperature, it’s essential to know how thick they’re cut. It may seem counter-intuitive, but keep in mind that thicker portions of meat need a lower temperature while thinner portions require a higher temperature.

Meat protein begins to shrink when it is heated to its cooking temperature. It will also release moisture, which might be replaced by smoke from the grill if any sauces or marinades are added.

A good rule of thumb is that if your steak is less than 1 inch/2cm thick, aim for a medium-high temperature. If it’s more than 2 inches /5 cm, go for low heat.

Grill Times Per Type of Steak

Whether you have a gas or charcoal grill, it’s essential to marinate your steak correctly before placing it on the grill. This allows the juices to be properly sealed with a perfectly created crust during grilling. That way, all the meat juices are preserved while grilling an exceptional taste.

  • Filet Mignon: Filet Mignon is a popular cut of steak that can be found at most major grocery stores. It is a small, round piece of beef cut from the tenderloin and can be used in various recipes. Filet mignon tastes excellent when cooked on the grill or in a pan for a little longer than other cuts of steak. For a one-inch-thick filet mignon, our Italian deli recommends cooking the steak to an internal temperature of 140 °F (4 minutes per side) for medium-rare and 155 °F (7 minutes per side) for a medium-cooked steak.
  • New York Strip: The New York Strip is an excellent cut of meat that is perfect for grilling. It is juicy, tender, and has a lot of flavors. You can grill it to your desired doneness. Cooking times vary depending on thickness, but this is a good starting point. To grill a 1-inch-thick New York Strip steak, grill it to 140 degrees Fahrenheit for 7 minutes each steak side for medium-rare. Add three more minutes of cooking for medium to medium-done cooking and raise the internal temperature to 155 degrees.
  • Rib-eye: Rib-eyes are juicy and flavorful beef steaks that come from the rib area. Rib-eye steaks can range between 1 and 2 inches in thickness and weigh anywhere from 8 to 12 ounces. For that reason, these steaks will take longer to prepare. Grill at 8 minutes per side or until the internal temperature reaches 140 degrees for medium-rare. When held at an internal temperature of 155 degrees, ten minutes per side will provide a medium-cooked steak.
  • Sirloin: Sirloins are a cut of beef that is also particularly thick. For one 1/4-inch thick sirloin set the internal temperature at 140 degrees (or grill 8 minutes per side) until medium-rare. For medium-cooked, grill the sirloin for an additional 2 minutes at 155 degrees.

If you’re making other types of cuts, such as T-bone or flank steak, you can better learn how to prepare them based on the knowledge from above. Just be sure to know what your dinner guests judge a steak to be cooked (rare, medium, medium-well, etc.) and distribute your time and cut the steak based on that.


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