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

  1. Preheat grill to 450–500°F on high heat.
  1. Pat steak dry, season well.
  2. Sear 3–5 minutes per side (time depends on thickness and doneness target), lid closed as much as possible.
  1. For thicker cuts, move to a cooler zone (300–350°F) to finish until internal temp hits your goal.
  1. 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.