A 1.5-inch steak cooks best on a gas grill with a hot direct sear followed by gentler, indirect heat. Plan on roughly 12–15 minutes over the grill, then use an instant-read thermometer—not the clock alone—to check doneness.
This recipe seasons two thick steaks simply with salt and pepper, then rests them before serving so the slices stay juicy. Grill timing varies with the cut, starting temperature, and grill, so the temperature check is what makes the method dependable.
Ingredients
- 2 boneless steaks, 1.5 inches (3.8 cm) thick, about 12 oz (340 g) each; ribeye, New York strip, or top sirloin all work
- 1 teaspoon fine salt (5 g)
- ½ teaspoon freshly ground black pepper (about 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 garlic clove, lightly crushed (about 3 g), optional, for serving
- 2 small sprigs fresh thyme (about 2 g), optional, for serving
Instructions
- Prepare the steaks. Take the steaks from the refrigerator while you set up the grill; there is no need to leave raw meat out for a long period. Blot both sides dry with paper towels so the surface can brown instead of steaming. Season all over with the salt and pepper. Brush or rub each steak with a thin film of oil. If the steaks are unevenly shaped, note the thinner end so you can check it first.
- Set up and preheat the gas grill. Make a two-zone fire by heating one side to high and leaving the other side off, or on its lowest setting. Close the lid and preheat for about 15 minutes. Aim for a hot grilling surface, roughly 450–500°F (232–260°C) over the direct-heat side if your grill has a reliable gauge. Clean and oil the grates carefully. The cooler side is important: it gives the center time to cook after the outside has seared.
- Sear over direct heat. Place the steaks on the hot side and close the lid. Grill for about 2–3 minutes, then turn them with tongs and cook the second side for another 2–3 minutes. For clear grill marks, rotate each steak about a quarter turn halfway through each side, but do not keep lifting it to check. If flames flare up, move the steak briefly to the cooler side; a little browning is useful, but sustained flames can char the outside before the center is ready.
- Finish over indirect heat. Move the steaks to the cooler side and close the lid. Continue cooking, turning once if the heat is uneven, for about 4–8 minutes. Start checking early: the approximate total grill time is 10–16 minutes, with about 12–15 minutes common for steaks of this thickness. The cut, grill temperature, wind, and how cold the steak was at the start all affect the timing. Insert an instant-read thermometer horizontally into the center from the side so the sensing area reaches the middle without touching bone or the grate.
- Cook to a safe temperature and rest. For food safety, USDA FSIS recommends cooking whole cuts of beef to at least 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. Take the steaks off the grill once they reach that temperature and rest them on a clean plate or board for 5 minutes; the required 3-minute rest is included. Add the optional butter, garlic, and thyme during the rest if you like. Keep in mind that the center may rise a little from carryover heat, but do not rely on carryover to replace a temperature check.
- Slice and serve. If serving sliced, cut across the visible muscle fibers into strips. Pour any juices on the board over the meat. For an intact steak, serve it whole with the butter or pan juices spooned on top. Use a clean plate and utensils rather than anything that held raw steak.
Tips
- Use temperature as the decision-maker. Minutes are a useful estimate, not a guarantee: grills can differ substantially, and a bone-in steak or a particularly cold steak may take longer. Check the thickest part of each steak separately. A thin instant-read thermometer is more useful here than judging color through the side of the meat.
- Keep the steaks dry and the grate clean. Moisture on the surface delays browning, while residue can make meat stick. Pat the steaks dry before seasoning and clean the preheated grate with a suitable grill brush. A small amount of oil on the meat is usually easier to control than pouring oil onto the grill, where it can drip and flare.
- Adjust the seasoning to your salt. The recipe uses fine salt. If using coarse kosher salt, the same teaspoon can weigh less and taste less salty, depending on the grain size; season evenly and use your usual measure for that salt. You can also skip the pepper before grilling and add it after cooking if you prefer its flavor less toasted.
- Do not press or cut the steak to test it. Pressing does not tell you reliably whether the center is done, and cutting into the steak to inspect it releases juices and still may not show the exact center temperature. Use tongs for turning and a thermometer for doneness. If one steak reaches the target first, remove it while the other continues cooking.
Serving Suggestions
Serve the steaks whole with baked potatoes, grilled corn, or a crisp green salad for a straightforward steak dinner. Roasted or grilled vegetables—such as asparagus, zucchini, mushrooms, or bell peppers—also pair well and can cook while the grill is hot. For a richer plate, add mashed potatoes or a slice of crusty bread to catch the juices.
Keep sauces on the side so the browned surface stays visible. Chimichurri brings parsley, garlic, vinegar, and herbs; a peppercorn sauce is creamy and savory; and a squeeze of lemon can brighten a fatty ribeye. If using a sauce or compound butter, add it after the steak has rested rather than letting it burn on the grill.
Variations
Change the cut. Ribeye has generous marbling and a rich flavor, while strip steak is usually a little firmer and more uniform. Top sirloin is leaner and often costs less. All can be cooked with this two-zone method if they are about 1.5 inches thick, but their exact timing will still vary. Bone-in cuts may need more time, so check the meat itself rather than adding a fixed number of minutes.
Add a dry spice rub. Mix the salt with ½ teaspoon garlic powder (about 1.5 g) and ½ teaspoon smoked paprika (about 1 g) for a more aromatic crust. Use the spice mix in place of the plain pepper or alongside it. Avoid adding sugar-heavy rubs early over very high heat, since sugar can darken or scorch before a thick steak finishes cooking.
Finish with herb butter. Stir 1 tablespoon (14 g) softened butter with 1 teaspoon chopped parsley (about 1 g) and a pinch of salt. Spoon a little over each steak after grilling. If you do not have fresh herbs, use a small pinch of dried parsley or simply serve plain butter; dried herbs have a more concentrated, less fresh flavor.
Use a grill pan indoors. A grill pan can brown steak on a stovetop, but it does not provide the same outdoor smoky flavor or the same indirect zone. Sear in a very hot pan, then lower the heat and continue cooking, or transfer the pan to an oven if it is oven-safe. The same thermometer target and rest apply; use an exhaust fan and expect more smoke than with the gas-grill method.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, in a covered container or tightly wrapped. It keeps for 3–4 days in the refrigerator. For easier reheating, store the steak whole rather than sliced; cut pieces tend to dry out faster. If you will not use it within that period, freeze it in an airtight, freezer-safe package. For best texture, use frozen cooked steak within about 2–3 months and thaw it in the refrigerator.
Reheat only the amount you plan to eat. Warm slices gently in a covered skillet over low heat with a teaspoon or two of water or broth, turning them until hot, or reheat a whole steak in a low oven until warmed through. USDA FSIS says leftovers should be reheated to 165°F (74°C), checked with a food thermometer. That temperature can make steak more cooked than when freshly grilled, so gentle heat and a little added moisture help limit drying. Cold leftover steak is also easy to slice thinly for a sandwich or salad.
Frequently Asked Questions
How long does a 1.5-inch steak take on a gas grill?
Allow about 12–15 minutes of grilling as a starting estimate: sear each side for 2–3 minutes, then finish over indirect heat. The broader range can be around 10–16 minutes, depending on grill heat, cut, and starting temperature. Always check the center with a thermometer because a timer cannot account for those differences.
Should I grill a thick steak with the lid open or closed?
Close the lid for most of the cooking. That helps the grill retain heat and cook the steak more evenly, especially while it finishes on the cooler side. You can open it briefly to turn the steak or check the temperature. Follow your grill’s instructions and keep the lid open if necessary to manage a flare-up safely.
Do I need to bring steak to room temperature before grilling?
No. It is fine to take the steaks out while the grill preheats and season them, but do not leave them sitting out for an extended period. A cold steak may take a little longer to cook, which is one reason to check its temperature rather than count on an exact number of minutes.
Can I cook a 1.5-inch steak to medium-rare?
Lower doneness levels, including medium-rare, are commonly requested, but temperatures below 145°F (63°C) do not meet the USDA FSIS safe minimum for whole cuts of beef. The food-safe target in this recipe is 145°F (63°C), followed by at least a 3-minute rest. Use a thermometer and make your choice with that distinction in mind.
When should I season the steak?
Season it just before grilling, as this recipe does, or salt it well in advance and keep it refrigerated. A little time in the refrigerator after salting can help the surface dry, but it is not required for this quick method. If seasoning ahead, keep the raw steak cold and pat away any surface moisture before it goes on the grill.
Why is my steak charred outside but undercooked in the middle?
The direct-heat side may be too hot, or the steak may have stayed over direct heat for too long. Set up a cooler side before grilling, use the direct zone only to brown both surfaces, then move the steak to indirect heat with the lid closed. If the outside is already dark, finish it over the cooler zone and check the center frequently.
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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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