{"id":2647,"date":"2024-11-18T14:40:40","date_gmt":"2024-11-18T20:40:40","guid":{"rendered":"http:\/\/www.clovermeadowsbeef.com\/?p=2647"},"modified":"2024-11-18T14:47:13","modified_gmt":"2024-11-18T20:47:13","slug":"how-long-grill-steak","status":"publish","type":"post","link":"https:\/\/www.clovermeadowsbeef.com\/how-long-grill-steak\/","title":{"rendered":"How Long to Grill Steaks &#8211; Grilling Guide for Perfect Steaks"},"content":{"rendered":"\n<p id=\"isPasted\"><strong><em>How long do you grill steak? Believe it or not, there isn&#8217;t a cut-and-dry answer because of variables like steak thickness, type of grill, and your desired level of doneness. This guide will give a comprehensive explanation on the most popular cuts and how long to grill each of them so that you always have a great steak.&nbsp;<\/em><\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" fetchpriority=\"high\" src=\"https:\/\/rankiq-prod.s3.us-east-2.amazonaws.com\/a3ce734a-36b7-4454-9762-b490bca3a390\" alt=\"how-long-to-grill-steak\"\/><\/figure>\n\n\n\n<p>How long you grill a steak depends on lots of variables like the cut of steak, thickness, marbling, type of grill (gas grill or charcoal grill), and your prefered level of doneness. Although there\u2019s not one \u201cright\u201d answer on how long to grill a steak, this guide will give a comprehensive explanation of the most popular cuts, advice on cooking times, thicknesses, techniques and more.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What\u2019s the Best Cut of Beef to Grill?<\/h2>\n\n\n\n<p>At our house, we love ALL steak cuts. We really do. We\u2019ve listed all of the most popular steak cuts so that you can choose the best type of steak for you and your dinner guests.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Thicker Cuts:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Strip steak:\u00a0<\/strong>A strip steak goes by many different names: New York Strip, Kansas City Strip or Top Sirloin, just to name a few. \u00a0This is a tender steak that comes from the area just behind the ribs. It has a beefy flavor, but not as strong as a ribeye. \u00a0A strip steak can either be bone-in or boneless. \u00a0They\u2019re usually between 8-14 ounces.<\/li>\n\n\n\n<li><strong>Sirloin steak:<\/strong>\u00a0Sirloin steaks are naturally lean. They\u2019re usually between 5-10 ounces. They are a great larger steak when you&#8217;re on somewhat of a budget.\u00a0<\/li>\n\n\n\n<li><strong>Ribeye (or Rib) steak:<\/strong>\u00a0A ribeye steak is the most flavorful, well-marbled cut of beef. It comes from the center of the cow in the rib section. A ribeye steak is a boneless steak, and a rib steak is bone-in (it\u2019s also known as a bone-in ribeye). It\u2019s usually between 8-14 ounces.<\/li>\n\n\n\n<li><strong>T-Bone steak:\u00a0<\/strong>The \u201cT\u201d shaped bone in the center of a T-bone steak joins two types of steak: filet and strip. When grilling, be sure the tenderloin (the less marbled side) is further away from the direct heat and the strip side is closer to the heat. A T-bone is a large steak and usually about 18 ounces. \u00a0Another steak that\u2019s similar to the T-Bone is the Porterhouse.<\/li>\n\n\n\n<li><strong>Filet Mignon:\u00a0<\/strong>Beef tenderloin is the most tender muscle on an animal and has very little fat. The leanness of the cut is why it&#8217;s sometimes wrapped in bacon. Filet Mignon should be cooked with quick, high heat (like grilling or pan-searing). \u00a0Typically, a filet is 6-8 ounces.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Thinner Cuts:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Skirt steak:\u00a0<\/strong>Skirt Steak is a thin, flavorful cut of meat that\u2019s from the diaphragm area. \u00a0Because it\u2019s a very thin cut with lots of fat it does especially well with high-heat searing. Be sure to slice skirt steak against the grain for added tenderness.<\/li>\n\n\n\n<li><strong>Hanger steak:\u00a0<\/strong>There is only one hanger steak per animal and it\u2019s a flavorful cut. It comes from the belly of the cow \u2013 the part that \u201changs\u201d down. \u00a0The hanger steak has a distinct look and is pointed and thinner at one end. It has a strong beefy flavor.<\/li>\n\n\n\n<li><strong>Flank:<\/strong>\u00a0Flank Steak is very distinct because of grains that run the length of the cut. It\u2019s a lean and flavorful cut that can sometimes be slightly chewy. It\u2019s a thin cut that will cook quickly, so it\u2019s ideal for a weeknight meal. It comes from the belly of the cow near the back leg, so it\u2019s a hard-working muscle that can be a tougher cut. Be sure to slice skirt steak against the grain for added tenderness.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/rankiq-prod.s3.us-east-2.amazonaws.com\/30e00d03-c586-4983-9ec8-66376d245564\" alt=\"bestcutofsteak\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Bone-in or Boneless?<\/h2>\n\n\n\n<p>Several steak cuts can be purchased bone-in or boneless. Some research has shown that bone-in steaks have slightly more flavor and moisture than boneless steaks, but the difference is minimal. Our preference is boneless because having a bone can make cooking more difficult since the meat next to the bone cooks more slowly. &nbsp;That means depending on how long you cook, the meat closer to the bone can be slightly more or less cooked.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Best Steak Seasoning<\/h2>\n\n\n\n<p>Keep it simple! The best steak seasoning is kosher salt and black pepper.&nbsp;<\/p>\n\n\n\n<p>When salt is added to beef, it breaks down the beef\u2019s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. It ultimately creates a juicier steak.<\/p>\n\n\n\n<p>When salting steak, it\u2019s recommended to use \u00be teaspoon to 1 teaspoon per pound of beef. Salt about 1-hour before cooking, and be sure to apply the salt evenly to the front, back and side of the beef. &nbsp;If you struggle with applying it evenly, for best results, season from about two feet above the steak, and make it \u201crain\u201d salt. This will avoid having a concentration of salt in one area and allows for even coverage. Thicker cuts of steak will typically need more salt than thinner cuts.&nbsp;<\/p>\n\n\n\n<p>Kosher Salt is our go-to salt when salting steak or roasts. We like it because it has large, coarse grains and the large granules cling to the beef when seasoning. The large grains also make it easier to pinch and sprinkle. Different brands of kosher salt have different crystal sizes. We like&nbsp;<a href=\"https:\/\/www.amazon.com\/gp\/product\/B0011BPMUK\/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=clovermeadows-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0011BPMUK&amp;linkId=07ec2f12b783e41c23a744181de66f95\" target=\"_blank\" rel=\"noreferrer noopener\">this one the best<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparing Steaks: Room Temperature or Not?<\/h2>\n\n\n\n<p>There\u2019s an ongoing debate among chefs on if steaks should be at room temperature before grilling or if it\u2019s best to grill straight out of the refrigerator. The theory is that the \u201cwarmer\u201d meat will cook more evenly. According to&nbsp;<a href=\"https:\/\/www.cooksillustrated.com\/how_tos\/5784-warming-up-steak-before-searing\" target=\"_blank\" rel=\"noreferrer noopener\">Cooks Illustrated<\/a>&nbsp;magazine, there is no noticeable difference in taste or texture of steak whether or not you grill a steak straight from the refrigerator or let it warm up. &nbsp;We\u2019ve tried both methods numerous times and we don\u2019t notice a difference either.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparing the Grill<\/h2>\n\n\n\n<p>Your grill will need to be prepared in advance, just like the steaks. This is especially true if it\u2019s the first time to use the grill this season.<\/p>\n\n\n\n<p>We always recommend setting up a two-zone grill, or two temperatures in the grill. This works for both a gas and charcoal grill, and it will give you more control over how your steak cooks. &nbsp;One area should have intense, direct heat. The second area should have indirect heat. This allows you to first sear food on the hotter section of the grill and move it to the cooler zone to finish cooking through.<\/p>\n\n\n\n<p>For the hotter, direct heat section of the grill, be sure to give your grill plenty of time to preheat. An easy test to do is the hand test. Hold your hand about 3 inches above the grill grate and count\u2026\u201dOne-Mississippi, Two-Mississippi\u2026\u201d &nbsp;If you can hold it there for a second or two, the grill is hot and you\u2019re ready to go.<\/p>\n\n\n\n<p>A very general rule of thumb is that you will sear the steak on a hot zone for two minutes per side then move the steak to the low heat zone for the remaining minuteshttps:\/\/www.youtube.com\/embed\/9tOVTr8c2yo<\/p>\n\n\n\n<p>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Long to Cook Steak on Grill?<\/h2>\n\n\n\n<p>So, how long do you actually cook a steak on the grill. The answer depends on the thickness of the steak and desired doneness. &nbsp;If you\u2019re cooking a thinner steak, the cook time will be less than thicker steaks. If you like a medium-well steak, the cook time will be more than a medium-rare steak.<\/p>\n\n\n\n<p>Although you can try and grill steak by time (see chart below), there&#8217;s only one way to get a perfectly cooked steak every time &#8212; you have to use an instant-read thermometer.&nbsp;<\/p>\n\n\n\n<p>An instant read thermometer is the best way to tell a steak\u2019s doneness, not the color or the \u201cfeel\u201d of the steak. If you don\u2019t own an instant read thermometer, please get one right now! You will quickly make back any money you spent by never overcooking another piece of expensive meat again. Here\u2019s\u00a0<a href=\"https:\/\/www.thermoworks.com\/shop\/products\/thermapens\/?avad=361277_b3d71e11d\" target=\"_blank\" rel=\"noreferrer noopener\">our favorite.\u00a0<\/a><\/p>\n\n\n\n<p>Once you have an\u00a0<a href=\"https:\/\/www.thermoworks.com\/shop\/products\/thermapens\/?avad=361277_b3d71e11d\" target=\"_blank\" rel=\"noreferrer noopener\">instant read thermomete<\/a>r, be sure you\u2019re using it correctly. Insert the thermometer most of the way through the thickest part of the steak, and draw it out slowly. As you do, you\u2019ll see the temperature change as you move the probe through the steak&#8217;s temperature gradients. The lowest number you see is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5\u00b0F BEFORE it reaches the target temperature. This allows for carryover cooking.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/rankiq-prod.s3.us-east-2.amazonaws.com\/ee2837b2-eabf-4426-b6de-53f29e92f751\" alt=\"steak-temperature-doneness-chart-clover-meadows-beef-grass-fed-beef-st-louis-missouri\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Cook a Rare Steak: 120-129\u00b0F&nbsp;<\/h2>\n\n\n\n<p>A rare steak should be warm through the center, lightly charred on the outside, and bright red in the middle. &nbsp;The meat should be soft to the touch, like raw meat, but browned on the surface. For a 1-inch steak, place steak on\u200b a hot grill for 5 minutes. Turn and continue grilling for another 3 minutes. For a 1 \u00bd inch steak, it will be approximately 6-8 minutes grilling time. Cook to an internal temperature of 120-129\u00b0F&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Cook a Medium-Rare Steak: 130-134\u00b0F &nbsp;<\/h2>\n\n\n\n<p>Most steak aficionados want their steak done to medium-rare. It\u2019s considered the recommended level for a good steak. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The top and bottom are caramelized to a dark brown color with good grill marks. For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes. For a 1 \u00bd inch steak, it will be approximately 7-10 minutes grilling time. Cook to an internal temperature of 130-134\u00b0F&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Cook a Medium Steak: 135-144\u00b0F&nbsp;<\/h2>\n\n\n\n<p>&nbsp;A medium-cooked steak is very warm and usually pink, not red. It should have a thick band of light pink through the middle but have more browned meat than pink overall. The steak will have a slightly drier and chewier. For a 1-inch steak, place steak on a hot grill for 6 minutes. Turn and continue grilling for another 4 minutes. For a 1 \u00bd inch steak, it will be approximately 10-12 minutes grilling time. Cook to an internal temperature of 135-144\u00b0F &nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Cook a Medium-Well Steak: 145-154\u00b0F&nbsp;<\/h2>\n\n\n\n<p>A medium-well steak is usually just slightly pink in the center and has lost much of its juices. This doneness of steak is for those who don\u2019t want a lot of pink in their meat. &nbsp;For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of 155 to 165 F<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to Cook a Well-Done Steak: 155\u00b0F+ &nbsp;<\/h2>\n\n\n\n<p>In our opinion, anyone cooking steak to well-done is ruining a good piece of meat. However, we know everyone has their own preferences, so we\u2019ve included it in this list! A well done steak has no pink. It\u2019s much tougher since all the juices have been cooked out of the beef. &nbsp;For a 1 \u00bd inch steak, it will be approximately 12-15 minutes grilling time. Cook to an internal temperature of 155\u00b0F+ &nbsp;<\/p>\n\n\n\n<p><em>Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145\u00b0F.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/rankiq-prod.s3.us-east-2.amazonaws.com\/e7512056-b199-48cd-abe2-ffd9bd1bceaa\" alt=\"how long to grill steak\"\/><figcaption class=\"wp-element-caption\">Click Image to Print<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Can You Tell if Steak is Done by Touch? With Finger Test?<\/h2>\n\n\n\n<p>Because steaks muscles widen and relax in the cooking process, the meat gets firmer the more done it is. &nbsp;This makes it possible to touch the steak and guesstimate its doneness. Touch tests are very subjective, but they\u2019re popular with some cooks. These tests are great when you\u2019re in a pinch, but remember, the only real way to tell a steak\u2019s doneness is by temperature, which requires a thermometer. &nbsp;Learn 3 types of&nbsp;<a href=\"https:\/\/www.clovermeadowsbeef.com\/touch-test-steak-doneness\/\">steak touch tests here.&nbsp;<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Carryover Cooking<\/h2>\n\n\n\n<p>Another tip to achieve the perfect steak at home is to be mindful of carryover cooking, which is the rise in the steak\u2019s temperature once it leaves the heat source.<\/p>\n\n\n\n<p>When you take a temperature reading of steak, you\u2019re not looking for the specific number in the chart above. Rather, you want to pull your steaks off at a high enough temperature so that carryover cooking will do the rest of the work and raise the temperature of the steak to your desired doneness.&nbsp;<\/p>\n\n\n\n<p>This means it\u2019s best to pull your steaks off the heat source when the thermometer reads about 5-10\u00b0F lower than the&nbsp;desired doneness.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Let It Rest<\/h2>\n\n\n\n<p>It\u2019s very important to let your steak rest for about 5 minutes before slicing. Why?&nbsp;Meat is a muscle and it has two main parts \u2013 protein and water.<\/p>\n\n\n\n<p>When meat is raw, it\u2019s about 70-75% water. If you\u2019ve ever cut into raw meat before, you know that you barely lose any liquid.<\/p>\n\n\n\n<p>When steak is cooked, the muscle fibers contract because of the increased temperature. Then, the water is squeezed out of the fibers and the liquid moves towards the center of the steak.<\/p>\n\n\n\n<p>If you cut meat before it rests, the juice goes directly on your plate because the juices haven\u2019t had a chance to be reabsorbed by the meat yet.Here&#8217;s what happened when we cut into the steak immediately. &nbsp;See the juice on the plate.<\/p>\n\n\n\n<p>There are lots of guidelines and studies about how long should steak rest. The three most common guidelines we\u2019re aware of are to let the meat rest for\u2026<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>5-minutes for every inch of thickness<\/li>\n\n\n\n<li>10-minutes for each pound of meat<\/li>\n\n\n\n<li>let meat rest for as long as you cooked the meat<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">FAVORITE KITCHEN PRODUCTS<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.thermoworks.com\/shop\/products\/thermapens\/?avad=361277_b3d71e11d\" target=\"_blank\" rel=\"noreferrer noopener\">Instant Read Meat Thermometer<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ONE MORE THING!<\/h2>\n\n\n\n<p>Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a&nbsp;<a href=\"https:\/\/landing.mailerlite.com\/webforms\/landing\/f2u7x8\" target=\"_blank\" rel=\"noreferrer noopener\">cheat sheet<\/a>&nbsp;with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire&nbsp;<a href=\"https:\/\/www.clovermeadowsbeef.com\/essential-guide-to-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">ebook<\/a>&nbsp;about beef that goes through purchasing and preparing beef from a cattle farmers perspective.<\/p>\n\n\n\n<p>Here are a few other links you may like:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/beef-cuts\/\" target=\"_blank\" rel=\"noreferrer noopener\">What everybody ought to know about beef cuts<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/buying-half-a-cow\/\" target=\"_blank\" rel=\"noreferrer noopener\">Buying a Cow. How Much Beef Is It?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/digital-meat-thermometer-best-meat-thermometer\/\" target=\"_blank\" rel=\"noreferrer noopener\">7 Steps to Grilling a Steak t<\/a><a href=\"https:\/\/www.clovermeadowsbeef.com\/grilling-a-steak\/\" target=\"_blank\" rel=\"noreferrer noopener\">o Perfection<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/raising-grass-fed-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">How We Raise Our Grass Fed Beef<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/beef-brisket-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\">Easy Beef Brisket Recipe (oven-roasted)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.clovermeadowsbeef.com\/best-farm-books-for-kids\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Best Farm Books for Kids<\/a><\/li>\n<\/ul>\n\n\n\n<p><em>Disclosure:&nbsp;This post contains affiliate links.&nbsp;This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.<\/em><\/p>\n\n\n\n<p><em>We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our&nbsp;<a href=\"https:\/\/www.clovermeadowsbeef.com\/privacy-policy\/\">disclosure policy<\/a>&nbsp;for more details.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>How long do you grill steak? Believe it or not, there isn&#8217;t a cut-and-dry answer because of variables like steak thickness, type of grill, and your desired level of doneness. This guide will give a comprehensive explanation on the most popular cuts and how long to grill each of them so that you always have&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/www.clovermeadowsbeef.com\/how-long-grill-steak\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":7076,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[99],"tags":[],"class_list":{"0":"post-2647","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cooking-tips","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How Long to Grill Steaks - Grilling Guide for Perfect Steaks - Clover Meadows Beef<\/title>\n<meta name=\"description\" content=\"How long to grill steak is a popular question in the summer. This chart gives recommended steak grilling times by cut of beef, and for gas &amp; charcoal grills\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.clovermeadowsbeef.com\/how-long-grill-steak\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How Long to Grill Steaks - Grilling Guide for Perfect Steaks - Clover Meadows Beef\" \/>\n<meta property=\"og:description\" content=\"How long to grill steak is a popular question in the summer. 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