what temp to grill steak
For most home grilling, aim for very hot grates (about 450–500°F / 232–260°C) and then cook to your preferred internal temperature using a thermometer.
Quick Scoop: Temps to Grill Steak
1. Grill temperature (the grill itself)
- Preheat your gas or charcoal grill to high heat: 450–500°F (232–260°C) for steaks of most thicknesses.
- Sear directly over this high heat to get a good crust and grill marks.
- For thick steaks (about 1.5–2 inches or more), you can:
- Sear at 450–500°F, then
- Move to a cooler zone around 300–350°F to finish more gently (indirect heat).
2. Internal temperature (the steak)
Use an instant‑read thermometer in the thickest part and pull the steak off the grill a few degrees before your target, since it will rise a bit while resting.
Typical internal temps:
- Rare: remove at ~120°F, target 125°F.
- Medium‑rare: remove at ~130°F, target 135°F.
- Medium: remove at ~140°F, target 145°F.
- Medium‑well: remove at ~145°F, target 150–155°F.
- Well done: 160°F and above.
3. Simple step‑by‑step
- Preheat grill to 450–500°F on high heat.
- Pat steak dry, season well.
- Sear 3–5 minutes per side (time depends on thickness and doneness target), lid closed as much as possible.
- For thicker cuts, move to a cooler zone (300–350°F) to finish until internal temp hits your goal.
- Rest 5–10 minutes before slicing so the juices redistribute.
Example: For a 1–1.25 inch ribeye, grill around 450–500°F and cook about 4–5 minutes per side, checking for 130–135°F internal for medium‑rare, then rest.
TL;DR: Grill hot (around 450–500°F) and let the steak tell you when it’s done by checking internal temp: about 130–135°F for medium‑rare and 140–145°F for medium.
Information gathered from public forums or data available on the internet and portrayed here.