How Long Does It Take to Grill a Steak?

Quick Answer

8–16 minutes total grilling time for a standard 1-inch thick steak over high heat (450–500°F). A rare steak takes about 8–10 minutes, medium hits 12–14 minutes, and well-done needs 14–16 minutes. Always use an instant-read thermometer for accuracy.

Grilling Times by Doneness (1-Inch Thick Steak)

Doneness	Internal Temp	Total Grill Time	Description
Rare	120–125°F	8–10 min	Cool red center
Medium-rare	130–135°F	10–12 min	Warm red center
Medium	135–145°F	12–14 min	Warm pink center
Medium-well	145–155°F	14–15 min	Slightly pink center
Well-done	155–165°F	15–16 min	No pink, uniformly brown

Flip the steak once, halfway through the total cook time. Let it rest for 5 minutes after removing from the grill — carryover cooking will raise the internal temperature an additional 5°F.

Grilling Times by Thickness

Thickness is the single biggest factor in grilling time. These times are for medium-rare doneness (130–135°F):

Thickness	Total Grill Time (Medium-Rare)	Flip At
3/4 inch	6–8 min	3–4 min
1 inch	10–12 min	5–6 min
1.25 inches	12–14 min	6–7 min
1.5 inches	14–16 min	7–8 min
2 inches	18–22 min	9–11 min

For steaks thicker than 1.5 inches, consider using a two-zone setup: sear over direct high heat for 2–3 minutes per side, then move to indirect heat to finish cooking to your target temperature.

Grilling Times by Cut

Different cuts have different shapes, fat content, and bone structure, all of which affect cooking time:

Cut	Typical Thickness	Time for Medium-Rare	Notes
Ribeye	1–1.25 in	10–14 min	High fat, forgiving
New York Strip	1–1.25 in	10–13 min	Even thickness, consistent
Filet Mignon	1.5–2 in	14–18 min	Thick but lean, use two-zone
T-Bone	1–1.5 in	12–16 min	Bone side takes longer
Porterhouse	1.5–2 in	16–20 min	Like T-bone but thicker
Flank Steak	0.5–0.75 in	6–9 min	Thin, high heat, don't overcook
Skirt Steak	0.5 in	4–6 min	Very thin, sear fast
Tri-Tip	1.5–2 in	20–30 min	Indirect heat recommended

Grill Temperature Guide

Your grill temperature determines how quickly the steak cooks and the quality of the sear:

• High heat (450–500°F): Best for steaks 1 inch or thinner. Creates a great sear and crust.
• Medium-high heat (400–450°F): Good for 1–1.5 inch steaks. Slightly more forgiving.
• Two-zone method: Sear on high, finish on indirect (250–300°F). Best for steaks over 1.5 inches or bone-in cuts.

Gas vs. Charcoal Grill

Charcoal grills can reach higher temperatures (up to 700°F) than most gas grills, which means faster searing. However, the total cooking time is similar:

• Charcoal grill: Slightly shorter sear time (1–2 minutes less), deeper char flavor
• Gas grill: More consistent temperature control, easier to manage two-zone cooking
• Cast iron grates: Hold more heat and create better grill marks than stainless steel

The Rest Period

After grilling, resting is essential:

• Rest time: 5 minutes for steaks under 1.5 inches, 8–10 minutes for thicker cuts
• Why it matters: Resting allows muscle fibers to relax and reabsorb juices. Cutting too soon causes juices to run out, leaving the steak dry.
• Carryover cooking: Temperature rises 5–10°F during rest. Pull steaks off the grill 5°F below your target temperature.

Tips for the Perfect Grilled Steak

• Bring to room temperature 30–45 minutes before grilling
• Pat dry with paper towels for a better sear
• Season generously with salt and pepper — at minimum 45 minutes before grilling or right before
• Oil the steak, not the grill to prevent sticking and flare-ups
• Use a thermometer — touch tests are unreliable even for experienced grillers
• Only flip once for the best crust formation
• Don't press down on the steak with a spatula — this squeezes out juices