how long to grill 1.5 inch steak
For a 1.5-inch steak over a properly preheated hot grill (about 450–500°F), plan on roughly 9–12 minutes total for most common doneness levels, but always confirm with a meat thermometer for accuracy.
Quick Scoop: Core Timing Guide
These times assume:
- Steak about 1.5 inches thick
- Grill at high heat (around 450–500°F)
- Steak brought close to room temp and patted dry
Use this as a starting point and adjust slightly for your grill and steak type.
Approximate Grill Times for 1.5" Steak (High Heat)
| Doneness | Minutes per side | Total time (approx.) | Target internal temp |
|---|---|---|---|
| Rare | 4–5 min/side | [1][3]8–10 min | 125–130°F | [3][1]
| Medium-rare | 5–6 min/side | [1][3]10–12 min | 130–135°F | [3][1]
| Medium | 6–7 min/side | [1][3]12–14 min | 140–145°F | [3][1]
| Medium-well | 7–8 min/side | [1][3]14–16 min | 150–155°F | [3][1]
| Well-done | 8–10 min/side | [1][3]16–20 min | 160°F+ | [3][1]
Simple Step-by-Step
- Preheat your grill
- High heat, about 450–500°F, for 15–20 minutes to get the grates ripping hot.
- Prep the steak
- Bring to near room temp, pat dry, season with salt and pepper or your favorite rub.
- Sear over direct heat
- Place steak over direct high heat.
- Grill using the timing from the table, flipping once halfway (e.g., about 5–6 minutes per side for medium-rare).
- Check temperature, not just the clock
- Use an instant-read thermometer in the thickest part.
- Pull the steak off the grill a few degrees below your target; carryover heat will finish it (e.g., remove around 125–130°F for medium-rare).
- Rest the steak
- Let it rest 5–10 minutes so the juices redistribute before slicing.
Two-Zone / Reverse-Sear Option (For Extra Control)
If you want a bit more control or are nervous about overcooking:
- Sear: 2–3 minutes per side over direct high heat to build crust.
- Finish: Move to indirect heat, close the lid, and cook until the steak reaches your desired internal temperature (usually a few extra minutes, depending on your grill).
- Rest: Same 5–10 minute rest at the end.
Quick Example
If you’re grilling a 1.5-inch ribeye and aiming for medium-rare tonight:
- Preheat to ~500°F.
- Grill about 5–6 minutes per side over direct heat.
- Start temp-checking around the 8–9 minute mark; pull at roughly 130°F and rest for 8–10 minutes.
TL;DR: For a 1.5-inch steak, most people get a good medium-rare at roughly 10–12 minutes total on a hot grill, but let a thermometer make the final call.
Information gathered from public forums or data available on the internet and portrayed here.
