For a 1- to 1¼-inch steak, plan on about 8–10 minutes over a hot grill, turning once, then rest it for 5 minutes. The exact timing depends on thickness and grill heat, so a thermometer—not the clock—is the dependable way to check doneness. This simple grilled steak uses salt, pepper, and a little oil for a browned exterior and a rosy center.
Ingredients
- 2 boneless steaks, 1 to 1¼ inches thick and about 12 oz (340 g) each; rib-eye, strip, top sirloin, or tenderloin all work
- 1 tsp (5 g) kosher salt, or ¾ tsp (4 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) neutral high-heat oil, such as canola or avocado oil
- 1 tbsp (14 g) unsalted butter, optional, for serving
- 1 small garlic clove, finely grated or crushed, optional, to mix with the butter
Instructions
- Check the steaks and get organized. Choose steaks of similar thickness so they finish at roughly the same time. If they are frozen, thaw them safely in the refrigerator before grilling; a frozen center makes timing especially unpredictable. Set out a clean plate for the cooked steaks and a separate plate or tray for raw meat. Keep raw steak and its juices away from ready-to-eat foods.
- Preheat the grill. Heat a gas grill with the lid closed on high for about 10–15 minutes, aiming for a hot cooking surface around 450–500°F (232–260°C). For charcoal, let the coals burn until covered with a light ash, then bank them to one side to create a hot zone and a cooler zone. Clean the grates and lightly oil them with an oiled paper towel held in tongs. Keep the grill lid nearby so you can cover flare-ups.
- Dry and season. Blot the steaks dry with paper towels; a dry surface browns better than a damp one. Rub the oil over both sides, then season evenly with salt and pepper. Let the steaks sit while the grill finishes heating, but do not leave raw meat at room temperature for more than 2 hours (or 1 hour if the air is above 90°F / 32°C).
- Grill the first side. Put the steaks over direct high heat and close the lid. Grill for about 4–5 minutes without moving them, until the underside has browned and releases fairly easily from the grate. If flames flare up, move the steaks briefly to the cooler zone rather than letting them burn. A little sizzling is expected; persistent flames can char the outside before the center is ready.
- Turn and check early. Flip once with tongs and grill the second side for about 3–5 minutes. Begin checking the temperature after about 7 minutes total, especially for steaks near 1 inch thick. Insert an instant-read food thermometer horizontally from the side into the center of each steak, avoiding bone and large pockets of fat. For the usual medium-rare target, look for 130–135°F (54–57°C); use the thermometer reading and adjust the steak’s position or cooking time as needed rather than relying on a fixed minute count.
- Know the safety trade-off. Medium-rare is below the USDA FSIS safe minimum for whole cuts of beef: 145°F (63°C), followed by a 3-minute rest. The 130–135°F (54–57°C) target is a doneness preference, not the USDA safe minimum. For the USDA recommendation, grill until the center reaches 145°F (63°C) and rest it for at least 3 minutes; the steak will be more done than medium-rare. People at higher risk from foodborne illness should choose the USDA-recommended temperature.
- Rest before serving. Transfer the steaks to a clean plate or cutting board and rest for 5 minutes before slicing. The rest lets the juices settle and gives you time to add a small pat of butter, if using. Resting does not make an undercooked steak meet the USDA safe minimum; check the temperature during cooking and follow the safety guidance above.
- Slice and serve. If serving sliced, cut across the visible muscle fibers into strips. Add the optional garlic butter at the table, and serve promptly while the surface is warm and browned.
Tips
- Thickness matters more than weight. A wide, thin steak cooks faster than a compact steak of the same weight. The timing here is a starting point for steaks 1 to 1¼ inches thick; for steaks closer to 1½ inches, expect more time and check the center frequently. Very thick steaks are easier to manage with a two-zone grill: brown them over direct heat, then finish over the cooler side with the lid closed.
- Use the right thermometer placement. A thermometer inserted from the side reaches the center of a thin steak more accurately than one pushed straight down from above. Check each steak separately because grill hot spots and small thickness differences can change the result.
- Swap the seasoning simply. Use fine salt if that is what you have, reducing the amount because it packs more densely than kosher salt. You can replace black pepper with a pinch of chili flakes or smoked paprika; these change the flavor, not the cooking time. Avoid sugary marinades over very high heat because their sugars can scorch.
- Do not press or repeatedly flip. Pressing the steak squeezes out juices, and constant turning makes browning harder to judge. One flip is easy to follow, though turning more often is also fine if you are closely monitoring the temperature. Use tongs rather than a fork so you do not pierce the meat.
Serving Suggestions
Serve the steaks whole for a simple plate, or slice them across the grain and arrange the strips with any juices from the resting plate. A crisp green salad, grilled asparagus, corn, roasted potatoes, or a baked potato makes a good side without competing with the charred beef. For a fresh contrast, add lemon wedges or a quick herb sauce made with chopped parsley, a little olive oil, and lemon juice. Keep sauces and sides ready before the steak comes off the grill so it can rest undisturbed and reach the table warm.
If you are serving guests with different doneness preferences, grill each steak to its own thermometer reading and mark which is which on the serving platter. Remember that a medium-rare steak is below the USDA safe minimum temperature; offer a steak cooked to 145°F (63°C) with a 3-minute rest for anyone who prefers or needs the safer recommendation.
Variations
Garlic-herb finish: Stir the optional softened butter with crushed garlic and a teaspoon of chopped parsley or thyme. Spoon a little onto each steak after grilling. Fresh herbs add a bright aroma, while dried herbs work too if used sparingly.
Chili-lime steak: Add a pinch of chili powder to the salt and pepper, then squeeze lime over the steak after it rests. Citrus added at the end tastes fresh; a long acidic marinade can soften the surface and does not replace safe cooking or temperature checks.
Simple steak rub: Add ½ tsp (about 1 g) smoked paprika and ¼ tsp (about 0.5 g) garlic powder to the listed seasoning. Use the same amount of oil and cook by temperature as directed. For a dairy-free finish, omit the butter and serve with olive oil, lemon, or a dairy-free herb sauce.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, or within 1 hour if the temperature is above 90°F (32°C). Store it in a shallow, airtight container and use it within 3–4 days. For longer storage, freeze it in a freezer-safe airtight package; for best quality, use within 2–3 months and thaw overnight in the refrigerator.
For safe reheating, warm leftovers to 165°F (74°C), checking with a food thermometer. Reheating to that temperature will cook the steak beyond medium-rare, so use gentle heat and a covered pan with a spoonful of water or broth to limit drying. Alternatively, slice cold leftover steak thinly and use it in a salad or sandwich, keeping it refrigerated until serving.
Frequently Asked Questions
How many minutes per side for medium-rare steak?
For a steak 1 to 1¼ inches thick on a hot grill, start with about 4–5 minutes on the first side and 3–5 minutes after flipping. Those are estimates: thickness, grill temperature, wind, and the steak’s starting temperature all affect the timing. Check the center with a thermometer for the 130–135°F (54–57°C) medium-rare preference, while remembering that USDA FSIS recommends 145°F (63°C) plus a 3-minute rest for whole cuts of beef.
Should the grill lid be open or closed?
Preheat with the lid closed. For steaks around an inch thick, closing the lid while grilling helps the heat stay steady; open it to turn the steaks and check for flare-ups. On a charcoal grill, use the cooler zone if the outside is browning too quickly before the center reaches your chosen temperature.
Can I grill a steak straight from the refrigerator?
Yes. There is no need to leave it out for a long time to “come to room temperature.” Pat it dry and season it shortly before grilling. A very cold or unusually thick steak may need extra time, so use the thermometer rather than adding a fixed number of minutes.
How can I tell if the steak is medium-rare without a thermometer?
Color, firmness, and timing are unreliable because steaks vary in thickness and light changes how the center looks. A thermometer gives a more dependable reading. If you do not have one, you cannot confirm the internal temperature accurately; consider getting one, particularly because medium-rare is below the USDA safe minimum for beef.
Can I cook a thicker steak with this method?
Yes, but a 1½-inch or thicker steak may char before its center is ready if it stays over direct heat. Sear both sides over the hot zone, then move it to the cooler zone, close the lid, and continue cooking while checking the center often. The total time will be longer and varies with thickness and grill setup.
Why should steak rest after grilling?
A short rest gives the hot meat time to settle before you cut it, so less juice runs onto the board. Five minutes is practical for these steaks. For food safety, the USDA FSIS 3-minute rest applies after a whole cut of beef has reached 145°F (63°C); resting a medium-rare steak does not bring it up to that safe minimum.
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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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