how long to grill steak for medium rare
For a classic 1-inch steak over high heat, grill about 4–5 minutes per side for medium rare, aiming for an internal temperature of 130–135°F (54–57°C). Time is only a starting point; always trust a thermometer over the clock.
Quick Scoop (Medium Rare Basics)
- Target internal temp: 130–135°F (54–57°C) for medium rare.
- Typical time for 1-inch steak on a hot grill: about 4–5 minutes per side.
- Let the steak rest 5–10 minutes after grilling so the juices redistribute.
Think of time as your rough guide and temperature as your truth-teller.
Step-by-step timing guide
Here’s a simple, story-style walkthrough for a 1-inch ribeye, strip, or similar cut on a properly preheated hot grill.
- Preheat the grill
- Heat to high (roughly 450–550°F). A very hot grill gives a good sear and helps hit medium rare quickly.
- Get the steak ready
- Pat dry, season with salt and pepper (and any rub you like), and let it sit at room temp about 30 minutes for more even cooking.
- First side: build the crust
- Lay the steak on the hottest part of the grill.
- Do not move it for about 4–5 minutes for a 1-inch steak.
* If you want crosshatch grill marks, rotate it 90 degrees halfway through this side.
- Flip and finish
- Flip once, then grill the second side another 4–5 minutes.
* Around the 3–4 minute mark on this side, start checking the internal temp with an instant‑read thermometer.
- Check doneness by temperature
- Pull the steak at about 125–130°F if you like it medium rare after resting (it will rise a few degrees off the grill).
* After rest, it should settle in the 130–135°F range with a warm red-pink center.
- Rest the steak
- Place on a plate or board and rest 5–10 minutes; this relaxes the fibers and keeps it juicy when you slice.
How thickness and heat change the time
The phrase “how long to grill steak for medium rare” is trending in cooking forums because there’s no single answer—thickness and grill heat matter a lot.
- Thinner than 1 inch (¾ inch or so)
- Reduce to about 3–4 minutes per side on high heat, temp-check early so you don’t overshoot.
- Thicker than 1 inch (1½ inches)
- You may need 5–6 minutes per side, or better, use a two‑zone method: sear over high heat, then finish over a cooler zone until it hits 125–130°F.
- Very hot vs. moderately hot grills
- On scorching hot grates, you’ll hit temp faster (closer to 3–4 minutes per side).
- On more moderate heat, it can stretch to 6 minutes per side or more, especially with thicker cuts.
A common “forum rule of thumb” you’ll see: 4–5 minutes per side for medium rare, then adjust based on thickness and your grill’s real heat.
Mini timing table (1-inch steaks)
Below is a simple guide assuming a hot, well‑preheated grill:
| Doneness | Internal temp (°F) | Approx. time per side |
|---|---|---|
| Rare | 125°F | 4–5 minutes |
| Medium rare | 130–135°F | 4–5 minutes |
| Medium | 135–145°F | 5–6 minutes |
A quick “grill-night” example
Imagine you throw a 1-inch New York strip on the grill at dinner time. You’ve preheated to high, and the grates are sizzling. You sear the first side 4–5 minutes until you see deep brown crust, flip for another 4 minutes, then probe and see 128°F in the center. You pull it off, let it rest 8 minutes, and when you slice, the steak shows a warm, rosy center—that’s medium rare done right.
TL;DR
- For a 1-inch steak on a hot grill, start with 4–5 minutes per side for medium rare.
- Aim for 130–135°F internal after resting.
- Adjust time if your steak is thicker/thinner or your grill runs hotter/cooler, and always use a thermometer to be sure.
Information gathered from public forums or data available on the internet and portrayed here.