A thick grilled steak needs about 14–20 minutes over a two-zone fire, depending on its thickness, starting temperature, and grill heat. This recipe uses a hot sear and gentler indirect cooking for two 1½- to 2-inch steaks, with a thermometer—not the clock alone—to guide doneness.
Ingredients
- 2 thick steaks, 1½–2 inches thick (12–16 oz / 340–450 g each), such as ribeye, strip, or top sirloin
- 1½ tsp kosher salt (about 7 g; use a little less if using fine table salt)
- ½ tsp freshly ground black pepper (about 1 g)
- 1 tbsp neutral, high-heat cooking oil (15 ml), such as avocado or canola oil
- 2 garlic cloves, lightly crushed (optional)
- 2 sprigs fresh rosemary or thyme (optional)
Instructions
- Set up the grill. Preheat a gas grill with one side on high and the other side off or on low, creating a hot direct-heat zone and a cooler indirect-heat zone. For charcoal, bank the lit coals on one side and leave the other side clear. Close the lid and let the grill heat for about 15 minutes. Aim for a hot zone around 450–500°F (232–260°C); exact readings vary by grill, so keep a clear cooler zone for the longer cook.
- Season the steaks. While the grill heats, pat the steaks dry with paper towels. Sprinkle the salt and pepper evenly over both sides and the edges. Brush a very thin coat of oil over the meat just before grilling; too much oil can drip onto the flames and cause flare-ups. If the steaks are tied with butcher’s twine, leave it in place during cooking and remove it before serving.
- Start over indirect heat. Place the steaks on the cooler side of the grill, not directly above the coals or flame. Close the lid and cook for about 8–12 minutes before checking their progress. Turn once during this stage. For a 2-inch steak, the indirect portion may take closer to 10–14 minutes; a steak nearer 1½ inches may need less. These are estimates, not guarantees: grill strength, wind, steak shape, and whether the meat started cold all affect timing.
- Check the center and sear. Insert an instant-read thermometer horizontally into the thickest part of each steak, avoiding bone and large pockets of fat. When the center is approaching your preferred finish, move the steaks to the hot zone. Sear with the lid open for about 2–3 minutes per side, turning with tongs. If you like, add the crushed garlic and herb sprigs beside the steaks during the final minute for fragrance; keep them away from direct flame if they begin to scorch.
- Confirm safe temperature. Check each steak in its thickest section, and check again after resting. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum internal temperature for whole cuts of beef. Rest these steaks for 8 minutes and confirm they reach at least 145°F; if a steak is below that temperature, return it to the indirect side and cook a little longer, then rest again. A thermometer is more reliable than judging color, firmness, or elapsed time.
- Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 8 minutes before slicing. Keep them loosely tented, not tightly wrapped, so the crust stays as crisp as possible. Slice across the grain if serving in strips, and spoon any juices from the plate over the meat.
Tips
- Thickness changes the clock. The time range here is for steaks 1½–2 inches thick. A steak closer to 1½ inches will generally finish sooner; one that is a full 2 inches thick may need several extra minutes on the indirect side. Measure the meat itself rather than relying on its weight, because two steaks with the same weight can have different shapes.
- Use a two-zone fire. Putting a thick steak over strong direct heat for its entire cook can char the exterior before the center is ready. The cooler zone gives the inside time to warm through; the hot zone creates the browned crust at the end. If flames flare up, move the steak to the cooler side until they settle.
- Salt can be adjusted. Kosher salt is easy to distribute over a large surface, but brands differ in crystal size. If using fine table salt, start with about ¾ teaspoon (4 g) total for both steaks. You can omit the optional garlic and herbs without changing the cooking method; they add aroma, not a required step.
- Do not cut into the steak to check it. Slicing releases juices and still does not tell you the exact internal temperature. Use an instant-read thermometer, clean it between checks if needed, and avoid touching bone, which can give a misleading reading.
Serving Suggestions
Serve the steaks whole for a classic plate, or slice them across the grain and arrange the pieces on a warm platter. A crisp green salad, grilled asparagus, corn, roasted potatoes, or a simple baked potato all work well alongside the rich, browned meat. For a quick sauce, stir a teaspoon of Dijon mustard and a tablespoon of chopped parsley into the resting juices; taste before adding salt, since the steak is already seasoned.
If serving more than two people, slice the rested steaks and offer the pieces family-style with serving tongs. Keep the slices fairly thick so they stay warm and retain some of their juices. Bread is useful for catching the juices, while a sharp, acidic side such as tomato salad or pickled onions balances the richness. Put out any sauce separately so diners can add as much as they like without softening the crust.
Variations
Use a different cut: Ribeye has more marbling and a rich flavor; strip steak is usually firmer and evenly shaped; top sirloin is leaner. Any of these can work at the same thickness. A bone-in cut may cook differently from a boneless one, so position the thermometer in the thickest edible section and allow extra time if needed.
Add a simple spice rub: Along with the salt and pepper, use ½ teaspoon (1 g) smoked paprika or ground cumin. These spices brown quickly, so keep the steak over indirect heat until the final sear and watch for scorching. For a clean beef-forward flavor, leave the rub out and finish with chopped herbs instead.
Finish with compound butter: Mix 2 tablespoons (28 g) softened unsalted butter with 1 teaspoon (3 g) minced parsley or chives. Add a small pat to each hot steak after grilling. The butter melts into the crust and adds richness; it is optional, and plain butter can replace the herb mixture if that is what you have.
Make it without an outdoor grill: Use a heavy oven-safe skillet on the stovetop, searing the steak and then finishing it in a 275°F (135°C) oven. The timing will differ from the grill, so follow the same thermometer and food-safety guidance rather than transferring the grill minutes directly.
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, wrap it well and freeze it; use it within about 2–3 months for best quality, and thaw it in the refrigerator rather than on the counter. Store sauces separately when possible so the meat’s surface does not become soggy.
Reheat gently to limit drying. Place slices in a covered skillet with a teaspoon of water or broth, warm over low heat, and turn them once. You can also reheat a whole piece in a low oven until hot. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer, especially if reheating a thick piece. Leftover steak is also good cold, sliced thinly into a salad or sandwich, provided it has been refrigerated promptly and kept cold.
Frequently Asked Questions
How long does a 2-inch steak take on the grill?
A 2-inch steak often takes roughly 16–20 minutes on a two-zone grill, including the final sear, but the exact time depends on the heat and cut. Begin checking the center early and use a thermometer to decide when it is done. Rest it for 8 minutes and confirm it reaches the USDA FSIS safe minimum of 145°F (63°C), followed by at least 3 minutes of rest.
Should I grill a thick steak with the lid open or closed?
Keep the lid closed during most of the indirect-heat cooking so the grill behaves more like an oven and cooks the steak evenly. Open it for the final direct-heat sear so you can watch the crust and quickly move the meat if flames flare. If your grill’s temperature drops sharply with the lid open, close it briefly between turns.
Do I need to bring steak to room temperature first?
No. You can grill steak straight from the refrigerator, although a very cold steak may take a few minutes longer. If you set it out while the grill heats, keep the total time at room temperature within 2 hours, or within 1 hour when the air is above 90°F (32°C). Dry the surface before seasoning so it browns rather than steams.
When should I turn a thick steak?
Turn it once during the indirect stage, then move it to the hot zone for the sear and turn again after about 2–3 minutes. Turning more often can also cook steak successfully, but it is not necessary for this method. What matters most is that both sides brown and the thickest part reaches a safe temperature.
Can I tell steak doneness without a thermometer?
Not reliably, especially with a thick steak. Hand-pressure tests and color are affected by the cut, lighting, and cooking conditions, and a browned exterior does not show whether the center is safely cooked. An instant-read thermometer gives a much more dependable answer; check the center of each steak separately because they may finish at different times.
Why did my thick steak burn before the center cooked?
It likely spent too long over direct flame, or the grill was hotter than expected. Move the steak to the cooler side and close the lid to let the center cook more gently, then use the hot zone only for the final sear. Trim or wipe away excess oil, and move the meat away from flare-ups rather than pressing it against the grate.
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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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