How Long to Grill Steak for Perfect Results

Grilling steak is both an art and a science. To achieve the best flavor and texture, you need to consider the cut of the steak and the type of grill you’re using. After all, you can’t cook a filet mignon the same way you would cook a flank steak. Perfect grilled steak begins with high-quality meat and the right cut. Always buy the best beef within your budget, and make sure to check out our full steak selection guide before purchasing.

Best Steak Cuts for Grilling:

• Chuck: Most cuts from this section are too tough for grilling, but there is an exception: the flat iron steak.

• Rib Section: Known for tender, flavorful cuts like ribeye and prime rib steaks.

• Short Loin: Ideal cuts for grilling include sirloin steaks, T-bone steaks, filet mignon, and strip steaks.

• Flank: This area yields cuts like flank steak, skirt steak, and hanger steaks. It’s essential to tenderize these before grilling for the best results.

To help you grill tender, juicy steaks, we’ll guide you through grilling the most popular cuts of beef using both charcoal and gas grills. We’ll also explain how long to grill steak for optimal internal temperature and provide insights on various grilling methods for other cuts of beef. Whether you’re grilling flank steak, filet mignon, or tri-tip, we’ve got you covered.

How to Reverse Sear a Steak

Reverse searing is a technique that results in tender, juicy steak with a crispy exterior. Here’s how to do it:

Step 1: Prepare the Steak

Grilling steak doesn’t take long, but follow these steps before placing it on the grill:

• Pat the steak dry with paper towels to ensure a beautiful golden sear on the surface.

• Trim any excess fat that may cause flare-ups on the grill.

• Optional: Marinate the steak for 4 to 24 hours before grilling to enhance the flavor. You can use a marinade with herbs or just season with olive oil, salt, and black pepper. Experts say that simply salting the meat will bring out its natural juices.

Step 2: Grill and Reverse Sear the Steak

For this method, choose thick-cut steaks (about 1.5 inches), such as New York strip or ribeye. Here’s how to prepare your grill:

• For a gas grill: Preheat the grill with all burners on, then turn off the middle burner to create an indirect heat zone.

• For a charcoal grill: Light about 50 to 75 charcoal briquettes. Once the coals are covered with ash, push them to the sides of the grill to create a cool zone for indirect heat. Place the grill rack above the coals.

• Place the steak over indirect heat (the grill should be around 300°F), cover, and grill on low heat.

• Once the internal temperature reaches 100°F, remove the steak from the grill.

• Increase the grill’s temperature to high (450°F to 500°F) by adding more coals (for charcoal) or turning on the middle burner (for gas).

• Return the steak to the hot grill, sear it, flipping occasionally, for about 4-5 minutes until golden brown.

Step 3: Check the Steak’s Doneness

Grilling time depends on personal preference. If you’re grilling for multiple people, stagger the grilling times—start with well-done steaks and finish with medium-rare ones.

To test doneness without a thermometer, use this simple hand test:

• Raw: Touch your thumb to your index finger and feel the fleshy area between your thumb and palm.

• Medium-rare: Touch your thumb to your middle finger.

• Medium: Touch your thumb to your ring finger.

• Well-done: Touch your thumb to your little finger.

If you prefer accuracy, use an instant-read thermometer. For medium-rare, aim for 130°F (54°C); for medium, aim for 140°F (60°C).

Step 4: Serve the Perfect Steak

Once your steak is done, let it rest for 5 minutes before slicing. This allows the juices to redistribute and prevents them from running out when you cut into the steak (making it super juicy!).

Steaks are perfect on their own, but feel free to add some compound butter, store-bought steak sauce, or homemade gravy. Use a sharp steak knife to slice the steak, ensuring a clean cut without tearing.

How to Grill Different Cuts of Steak

Not a fan of ribeye or filet mignon? Wondering how to grill the perfect steak? Keep reading for detailed grilling tips on other cuts of beef to make your steak as delicious as the ones at high-end steakhouses.

How to Grill Filet Mignon

Filet mignon is a tender, flavorful cut that deserves the spotlight. Follow these instructions:

• For a charcoal grill: Place the steak directly over medium heat on the grill, uncovered.

• For a gas grill: Preheat the grill, then reduce heat to medium. Place the filet on the grill, cover the lid.

• Flip the steak once during grilling and follow this timing guide:

  • For a 1-inch steak, grill for 10 to 12 minutes for medium-rare (130°F/54°C), or 12 to 15 minutes for medium (140°F/60°C).

  • For a 1.5-inch steak, grill for 15 to 19 minutes for medium-rare (130°F/54°C), or 18 to 23 minutes for medium (140°F/60°C).

• Rest the steak under foil for 5 minutes before serving.

How to Grill Flank Steak

Flank steak is best enjoyed in dishes like tacos or steak salads. Marinating before grilling is key to tenderizing it.

• Marinating method: Trim the excess fat from the steak and score the surface in a diamond pattern. Place the steak in a resealable bag, pour marinade over it, seal the bag, and refrigerate for at least 30 minutes (or as the recipe directs). Discard the marinade before grilling.

• For a charcoal grill: Grill the steak directly over medium heat without a lid for 17 to 21 minutes, or until the internal temperature reaches 140°F (medium-rare) or 180°F (well-done).

• For a gas grill: Preheat the grill to medium heat, then grill the steak as described above.

Rest the steak under foil for 5 minutes, then slice thinly against the grain.

How to Grill Tri-Tip

Grilling tri-tip is a bit of a secret. Here’s the method:

• Consider seasoning or marinating the tri-tip since it’s a lean cut.

• Grill the tri-tip over medium heat with the lid closed, flipping once. For a ¾-inch thick steak, grill for 9 to 11 minutes for medium-rare (130°F/54°C), or 11 to 13 minutes for medium (140°F/60°C). For a 1-inch steak, grill for 13 to 15 minutes for medium-rare (130°F/54°C), or 15 to 17 minutes for medium (140°F/60°C).