How Long to Cook a Steak on the Grill for Medium Doneness

For a medium grilled steak, cook a 1¼-inch-thick cut over high heat for about 5–6 minutes per side, then check the center with an instant-read thermometer. This simple recipe seasons two steaks with salt, pepper, and a little oil; it works with rib-eye, strip, or top sirloin and is easy to adjust for other thicknesses.

Ingredients

2 boneless steaks, about 12 oz (340 g) each and 1¼ inches (3 cm) thick, such as rib-eye, New York strip, or top sirloin
1 teaspoon fine sea salt (6 g)
½ teaspoon freshly ground black pepper (1 g)
1 teaspoon neutral oil, such as canola or avocado oil (5 ml)
1 tablespoon unsalted butter (14 g), optional, for serving
1 small sprig fresh thyme (about 1 g), optional, for serving

Instructions

Prepare the steaks. Pat both sides thoroughly dry with paper towels; a dry surface browns better than a damp one. Rub each steak lightly with the oil, then season evenly with the salt and pepper. Season the edges too, especially if the steaks are thick. There is no need to leave raw steak sitting out until it reaches room temperature; it can go on the grill shortly after seasoning.
Preheat the grill. Clean the grates and heat a gas grill to high, or prepare a charcoal grill with a hot direct-heat zone. Aim for roughly 450–500°F (232–260°C) at the cooking surface. Allow about 15 minutes for preheating, with the lid closed when possible. A properly hot grate helps the meat brown and release cleanly rather than sticking.
Check the heat and arrange a cooler zone. If using charcoal, bank some coals to one side so there is a cooler area for finishing a steak that is browning before it reaches the right temperature. On a gas grill, keep one burner lower or off if the grill allows. Brush the grates clean and, if they look dry, wipe them carefully with a lightly oiled paper towel held in tongs.
Grill the first side. Place the steaks over direct heat and close the lid. For 1¼-inch steaks, start with about 5 minutes before turning. Do not press down on the meat: that squeezes out juices without making the center cook more evenly. If a steak sticks when you try to turn it, give it another 30–60 seconds; browned meat generally releases more easily.
Turn and continue cooking. Flip with clean tongs and grill the second side for about 5 minutes, then begin checking the temperature. Grills and steak shapes vary, so the clock is only a guide. Insert an instant-read thermometer horizontally through the side into the thickest part, keeping the tip away from bone and large pockets of fat. For USDA FSIS safety, cook whole cuts of beef to a safe minimum internal temperature of 145°F (63°C), then rest for at least 3 minutes. The commonly used medium range is around 140–145°F (60–63°C), with a warm pink center; follow the 145°F minimum rather than relying on color or a doneness label.
Adjust if needed. If the outside is getting dark while the center is below 145°F (63°C), move the steak to the cooler zone and close the lid until it reaches temperature. If the steak is thinner than 1 inch (2.5 cm), start checking earlier; if it is 1½ inches (4 cm) thick or more, expect a longer cook and use the cooler zone to finish gently. Recheck the thickest part rather than guessing from the grill marks.
Rest and serve. Transfer the steaks to a clean plate or board and rest for at least 3 minutes before cutting. Add the optional butter and thyme while they rest, if desired. Slice across the grain for tender bites, or serve each steak whole. Keep the thermometer and plate that touched raw meat separate from ready-to-eat food.

Tips

Use thickness, not weight, to estimate time. A wide, thin steak can weigh as much as a compact, thick one but cooks much faster. These times are for steaks around 1¼ inches thick. Start checking thin steaks several minutes sooner, and expect thick steaks to need more time over indirect heat.
Choose a steak with an even shape. Steaks of similar thickness finish at roughly the same time. A tapered piece may have a thinner end that cooks past medium before the thick center is ready; fold that end slightly under or move it toward a cooler part of the grill.
Salt shortly before grilling or well ahead. Salting just before cooking is convenient. If you want to season earlier, salt the steaks and refrigerate them uncovered for up to 24 hours, then grill directly from the refrigerator; dry the surface if moisture has collected. Do not leave raw beef at room temperature for an extended period.
Keep the grill lid and tools in mind. Opening the lid repeatedly slows cooking and makes timing less predictable. Use separate clean tongs for cooked meat, and do not reuse a plate or brush that contacted raw steak unless it has been washed.

Serving Suggestions

Serve the steak soon after its brief rest, with the juices from the board spooned over the slices. For a classic grill dinner, pair it with baked potatoes, grilled corn, or a crisp green salad. Roasted vegetables, such as asparagus, zucchini, or bell peppers, are also good choices; put them on the grill while the steaks rest if they are already cooked through.

A simple sauce can be served on the side so the browned crust stays visible. Try chimichurri, a peppercorn sauce, or a spoonful of horseradish mixed with sour cream. If you prefer a lighter finish, use lemon wedges and chopped parsley. Add rich sauces in small amounts at first so the steak’s seasoning remains balanced.

Variations

Change the cut: Rib-eye is richly marbled, strip steak has a firmer bite, and top sirloin is usually leaner. Any can be grilled with this method, but the shape and fat content affect browning, so use the thermometer instead of assuming every steak needs the same number of minutes. Bone-in cuts may take longer near the bone.

Use a simple spice rub: Add ½ teaspoon (1 g) garlic powder or smoked paprika to the salt and pepper. Paprika gives a gentle smoky note, while garlic powder adds savory flavor without needing fresh garlic on a very hot grill. Keep sugary rubs for the final minutes or use indirect heat, because sugar can scorch over direct flame.

Make it dairy-free: Skip the optional butter and finish with a teaspoon of olive oil (5 ml), lemon juice, or chopped herbs. The oil will not taste as creamy as butter, but it adds a little gloss and carries the herb aroma. For a bolder finish, serve with a dairy-free salsa verde.

Grill a thicker steak: For steaks about 1½–2 inches (4–5 cm) thick, sear over direct heat, then move them to indirect heat with the lid closed until the center reaches the required temperature. This two-zone method reduces the risk of a very dark exterior surrounding an undercooked center. Check frequently near the end because carryover heat can raise the temperature during resting.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it promptly in a freezer-safe, well-sealed container; for better texture, slice or portion the steak before freezing and use it within about 2–3 months. Thaw frozen steak in the refrigerator, not on the counter.

Reheat only the amount you plan to eat. Warm slices gently in a covered skillet with a tablespoon of water or broth over low heat, or use a microwave at reduced power in short bursts, stirring or turning the pieces between intervals. Reheat leftovers to 165°F (74°C), checking with a food thermometer. The steak may cook beyond its original medium doneness, so a gentler method and brief reheating help limit drying. Cold leftover steak can also be sliced thinly for sandwiches or salads without reheating.

Frequently Asked Questions

How long does a 1-inch steak take to grill for medium?
Begin checking after about 4 minutes per side over high heat, but thickness, grill temperature, and the cut can change the timing. Use an instant-read thermometer in the thickest part. The safe temperature guidance for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; time alone cannot confirm that the center is ready.

How long does a 1½-inch steak take?
A 1½-inch steak may need roughly 6–8 minutes per side, but it can vary considerably. Sear it over direct heat, then move it to a cooler zone if the outside is browning too quickly. Check the center frequently as it approaches 145°F (63°C), and rest for at least 3 minutes.

Should I grill steak with the lid open or closed?
Keep the lid closed for most of the cook, especially on a gas grill, because this holds heat around the steak and helps the center cook. Open it briefly to turn or check the meat. If flare-ups occur, move the steak to a cooler area rather than leaving it above flames.

How can I tell whether a steak is medium without cutting it?
A thermometer is the most reliable method. Pressing a steak or judging its color can be misleading because meat texture, lighting, and the cut vary. Measure through the side at the thickest point, and use the USDA FSIS temperature and rest guidance for safety instead of relying on appearance.

Can I grill steak straight from the refrigerator?
Yes. A steak does not have to reach room temperature before grilling. Pat it dry, season it, and allow for the possibility that a cold, thick steak may take a little longer. Measuring its internal temperature is more useful than adding a fixed number of minutes.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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