Grilled Steak
Steaks on a hot grill, timed by the side and pulled by temperature, with a chart for every doneness from rare to well-done.
- Grill
- 450°F
- Total time
- 50min
- servings
- 4
- Pull medium-rare at
- 130°F
| Doneness | Final temperature | Minutes per side | Pull off grill at max |
|---|---|---|---|
| Rare | 120 to 130 F | 5 then 3 | 125 F |
| Medium-Rare | 130 to 135 F | 5 then 4 | 130 F |
| Medium | 140 to 150 F | 6 then 4 | 145 F |
| Medium-Well | 155 to 165 F | 7 then 5 | 160 F |
| Well-Done | 170 F or more | 12 then 10 | 165 F |
Make
Units
Method
A line, step, tool, or note tagged Filled in was added by the editor because the original left it out.
- Take the steaks out of the refrigerator 30 minutes before they go on. Pat them dry and season both sides with salt and pepper.Filled in
- Heat the grill to high, 450 to 500 degrees, and brush the grates clean.Filled in
- Put the steaks on and close the lid. Grill the first side for the first number in the chart: 5 minutes for rare or medium-rare.Filled in
- Flip once and grill the second side for the second number: 4 minutes for medium-rare.Filled in
- Check the thickest part of each steak with the thermometer and take it off before it passes its pull temperature: 130 degrees for medium-rare.Filled in
- Rest the steaks for 5 minutes before serving.Filled in
Notes
Tips
- The minutes in the chart fit a steak about an inch thick on a hot grill. For a thicker steak, expect more time and go by the thermometer.Filled in
- The chart pulls each steak before its final temperature because the inside keeps heating after it leaves the grill. ThermoWorks says even a small steak rises at least 3 to 4 degrees as it rests.Filled in
Safety
- The federal safe minimum for a beef steak is 145 degrees with a 3 minute rest. Rare and medium-rare are below it; that is the cook’s call.Filled in
Nutrition Facts
4 servings per recipe
Serving size1 steak
Amount per serving
Calories830
% Daily Value*
- Total Fat 64g82%
- Saturated Fat 28g140%
- Trans Fat 4g
- Cholesterol 240mg80%
- Sodium 1,330mg58%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Total Sugars 0g
- Includes 0g Added Sugars0%
- Protein 64g
- Vitamin D 0.3mcg2%
- Calcium 30mg2%
- Iron 6mg35%
- Potassium 810mg15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How this label was figured
| Ingredient line | Counted | USDA food | Note |
|---|---|---|---|
| 4 ribeye or strip steaks, about 1 inch thick | 1,360 g | Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, raw | |
| Salt | 12 g | Salt, table | Figured at 2 tsp. |
| Black pepper | 2.3 g | Spices, pepper, black | Figured at 1 tsp. |
- Each steak is figured as a 12-ounce boneless ribeye, raw weight, with all of its fat.
- The salt is figured at half a teaspoon a steak.
