A 1¼-inch (3 cm) steak usually takes about 8–10 minutes over high, direct heat to reach medium rare, followed by a 5-minute rest. Timing varies with thickness, grill heat, and the cut, so an instant-read thermometer is the dependable way to check doneness rather than relying on the clock alone.
Ingredients
- 2 boneless steaks, 1¼ inches (3 cm) thick, about 12 ounces (340 g) each; rib-eye, strip, or top sirloin all work
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) freshly ground black pepper
- 2 teaspoons (10 ml) neutral high-heat oil, such as avocado or canola oil
- 1 tablespoon (14 g) unsalted butter, optional, for serving
- 1 lemon, cut into wedges, optional, for serving
Instructions
- Season the steaks. Pat the steaks thoroughly dry with paper towels; a dry surface browns more readily than a damp one. Rub them lightly with the oil, then season all over with the salt and pepper. Let them sit while the grill heats, but do not leave raw steak at room temperature for an extended period. If the steaks were salted earlier, keep them refrigerated until you are ready to grill.
- Preheat the grill. Heat a gas grill with the lid closed, or prepare a charcoal grill, until the cooking grate is very hot, approximately 450–500°F (232–260°C). Allow about 15 minutes for a gas grill to heat; charcoal timing depends on the fire. Clean the grate with a grill brush, then oil it lightly using a paper towel held with tongs. Set up a cooler zone if possible so you can move a steak away from a flare-up without taking it off the grill.
- Grill the first side. Place the steaks over direct heat and close the lid. Grill for about 4–5 minutes without pressing down on them. The exact time depends on your grill and the steak’s shape. If flames flare up strongly, move the meat briefly to the cooler zone rather than letting the outside scorch.
- Turn and check the temperature. Flip each steak with tongs and grill the second side for about 3–5 minutes. Begin checking early: insert an instant-read thermometer horizontally into the center from the side, avoiding bone or a thick pocket of fat. For a medium-rare result, remove the steak at about 125–130°F (52–54°C); carryover heat during resting commonly raises the temperature several degrees, toward 130–135°F (54–57°C). USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; medium rare is below that recommendation.
- Rest before serving. Move the steaks to a clean plate or cutting board and rest them for 5 minutes before slicing. Resting allows the temperature to even out and gives the juices time to settle. Do not use the plate that held the raw steaks unless it has been washed. For a steak cooked to the USDA FSIS safe minimum, observe the full 3-minute rest at or above 145°F (63°C).
- Finish and serve. Add the optional butter while the steaks are warm, or serve with lemon wedges. Slice across the grain if serving the steak in strips. If you prefer to serve each steak whole, offer a steak knife and let diners cut as they eat.
Tips
Let thickness guide the clock. These timings are for steaks about 1¼ inches (3 cm) thick. A steak closer to 1 inch (2.5 cm) may finish faster, while one closer to 1½ inches (4 cm) can need several extra minutes. Start checking early and let the thermometer, not a fixed minute count, make the final call.
Use a thermometer correctly. A thermometer reading near the surface can be misleading. Insert it into the center from the side so the sensing area reaches the thickest part. Check more than one steak if they differ in thickness, and avoid touching the grill or bone with the probe.
Adjust the seasoning to your salt. The listed amount assumes kosher salt, whose crystal size varies between brands. If using fine table salt, start with about ½ teaspoon (3 g) for both steaks, since it packs more tightly by volume. You can add flaky salt at the table if the steaks need a little more.
Keep the grill lid and tools in mind. Closing the lid helps maintain steady heat, but a very fatty steak can still cause flare-ups. Use clean tongs to turn the steaks, and wash hands and surfaces that touched raw meat before handling cooked food. Never place cooked steak back on its raw-meat plate.
Serving Suggestions
Serve the steaks whole with lemon wedges and a simple green salad, grilled vegetables, or a baked potato. For a more substantial plate, add corn on the cob, roasted potatoes, or rice, plus a sauce such as chimichurri, peppercorn sauce, or a spoonful of herb butter. Put sauces on the side so the browned crust stays noticeable.
If you are serving several people, slice the steak across the grain into thin strips and arrange them on a warm platter. This works well with salad, warm flatbread, or roasted vegetables, and makes it easy to share. Let the meat rest before slicing, and spoon any juices left on the cutting board over the slices just before serving.
Variations
Choose another cut. Rib-eye is richly marbled, strip steak has a firmer bite, and top sirloin is usually leaner. All can be grilled with the same method when they are about the same thickness, but their shape and fat content can change the timing. A bone-in steak may also take longer near the bone, so check the center without touching it.
Add a simple herb finish. Mix the optional butter with 1 teaspoon (2 g) finely chopped parsley or chives and a small pinch of garlic powder. Set a little on each hot steak after grilling. The herbs add a fresh, savory finish without changing the cooking time.
Use a spice rub. Replace some or all of the black pepper with ½ teaspoon (1 g) smoked paprika or ground coriander. Avoid a rub heavy in sugar over direct high heat, because sugar can darken or burn before the center reaches the desired temperature. Keep the salt amount in the recipe unless your seasoning blend already contains salt.
Make it dairy-free. Skip the butter and finish with a little olive oil, lemon, or a dairy-free herb sauce. The steak itself needs no butter to grill well; the optional topping is for flavor rather than a required cooking step.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, storing it in a covered container or tightly wrapped. It keeps for 3–4 days in the refrigerator. For best texture, store pieces whole and slice them just before serving; sliced steak is still fine to keep, but it can dry out more quickly. Freeze well-wrapped portions for about 2–3 months for best quality, then thaw them in the refrigerator.
To reheat, warm slices gently in a covered skillet over low heat with a teaspoon or two of water or broth, just until hot. You can also use a microwave at reduced power in short bursts, turning the pieces between bursts. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation, and check with a food thermometer. Reheated steak may cook beyond medium rare, so use gentle heat and avoid reheating it more than once.
Frequently Asked Questions
How long does a 1-inch steak take to grill medium rare?
A 1-inch (2.5 cm) steak often takes around 6–8 minutes over high direct heat, turning once, but grill strength and the steak’s starting temperature make a difference. Begin checking after about 5 minutes and use a thermometer. The 8–10-minute guideline in this recipe is for a thicker steak, about 1¼ inches (3 cm).
What temperature is medium rare?
Medium rare is commonly described as a final internal temperature of about 130–135°F (54–57°C). Since the temperature can rise while the steak rests, many cooks remove it from the grill at 125–130°F (52–54°C) and check again after resting. This doneness is below the USDA FSIS safe minimum of 145°F (63°C) plus a 3-minute rest for whole cuts of beef.
Can I grill steak medium rare without a thermometer?
You can estimate by timing and touch, but neither method is as dependable as checking the center with an instant-read thermometer. Steak thickness, grill temperature, and the distance from the heat all affect how quickly it cooks. For a more reliable result, use a thermometer and insert it into the side of the thickest part.
Should I flip a steak more than once?
One turn is simple and works well for this recipe. You can flip every minute or so if you prefer more frequent turning; it does not change the target temperature, and the steak may cook a little more evenly on some grills. Whichever method you use, avoid repeatedly moving it around and check doneness with a thermometer.
Should steak be at room temperature before grilling?
No. It is not necessary to leave steak out to warm up before grilling, and a short time on the counter does not reliably bring the center to room temperature. Season it while the grill heats, then cook it directly from the refrigerator or after a brief seasoning rest. Keep raw meat out of the temperature danger zone and refrigerate it if grilling is delayed.
Why did my steak turn out less tender than expected?
It may have been overcooked, cut with the grain, or made from a naturally leaner cut. Check the temperature early, rest the steak, and slice across the visible muscle fibers when serving strips. Cuts vary, so a thermometer is especially helpful when you are grilling a different cut or a steak with an uneven shape.
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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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