Time for Steak on Grill depends on a few key factors — but for most home cooks, the answer is simpler than it may seem. This guide assumes a 1-inch steak cooked to a medium-rare, which is the most common desired doneness, and it’s a very forgiving starting point. Below you’ll find a quick steak grilling time chart and exact grill times by cut, plus simple tips to adjust if your steak is thicker, thinner, or cooked to a different doneness. As cattle farmers who grill steaks regularly, this timing is what we use at home for consistent, reliable results.
Quick Answer: Time for Steak on Grill (1-Inch, Medium Rare)
After grilling hundreds of steaks over the years, we’ve found that steak temperature—not guesswork—is the only reliable way to get consistent results. That said, if you’re grilling a 1-inch steak over high heat, here’s the cliff notes version of what most cuts take:
- 8-10 minutes total
- 4-5 minutes per side
- Pull steak from grill at 130–134°F (medium rare)
This timing works for beginners and experienced grillers. If your steak is thicker, thinner, bone-in, or cooked to a different temperature, you’ll adjust this slightly.
Steak Grilling Time Chart (1-inch steaks)
Use this chart as a general guide. Always use an instant-read thermometer and cook steak to the appropriate temperature. Do not rely on color or time for the doneness of steak.
| Steak Cut | Thickness | Time per Side | Total Time | Pull Temp |
| Filet Mignon | 1-inch | 4-5 minutes | 8-10 minutes | 130–134°F |
| Ribeye | 1-inch | 5-6 minutes | 10-12 minutes | 130–134°F |
| New York Strip | 1-inch | 5-6 minutes | 10-12 minutes | 130–134°F |
| Sirloin | 1-inch | 4-5 minutes | 8-10 minutes | 130–134°F |
| T-Bone Steak | 1-inch | 6-7 minutes | 12-14 minutes | 130–134°F |
Farm Tip: Pull steaks from the grill 5°F before your target temperature to allow for carryover cooking.
Grilling Time by Steak Cut
Grilling time for Filet Mignon
Filet mignon is the most tender cut of beef and very lean, which means it cooks quickly. Grill a 1-inch filet over high heat for 4–5 minutes per side, pulling it at 130–134°F. Because there’s little fat, avoid overcooking or lingering over direct heat too long.
How Long to Grill Ribeye Steaks
Ribeye steaks are well-marbled and forgiving on the grill. For a 1-inch ribeye, grill 5–6 minutes per side over direct heat, then pull at 130–134°F. Ribeyes tolerate slightly longer grill times without drying out.
Sirloin Steaks for Grilling
Sirloin is lean, affordable, and widely available. Grill a 1-inch sirloin steak for 4–5 minutes per side, pulling at 130–134°F. Because it’s leaner than ribeye or strip, temperature control is key to keeping it tender.
Grilling a New York Strip Steak
New York strip steaks are excellent for grilling thanks to their balance of tenderness and beefy flavor. Grill a 1-inch strip steak for 5–6 minutes per side over high heat. Pull at 130–134°F and rest before slicing.
Grilling a T-Bone Steak
A T-bone includes both a strip steak and a tenderloin, which cook at different rates. Grill a 1-inch T-bone for 6–7 minutes per side, positioning the strip side closer to direct heat and the tenderloin slightly farther away. Pull at 130–134°F.
Cooking Time by Doneness
While grilling times are helpful, temperature is the most reliable way to know when steak is done. In fact, using an instant-read thermometer will improve how you cook steak more than any other kitchen tool. This steak temperature chart will help you cook steak to your desired doneness.
| Doneness | Final Temp (°F) | Final Temp (°C) | What It Looks & Feels Like |
|---|
| Rare | 120–129°F | 49–54°C | Cool, bright red center; very soft |
| Medium-Rare | 130–134°F | 54–57°C | Warm red center; beginning to firm |
| Medium | 135–144°F | 57–62°C | Warm pink center; firmer texture |
| Medium-Well | 145–154°F | 62–68°C | Slightly pink center; firm |
| Well-Done | 155°F+ | 68°C+ | No pink; very firm |
Farm Tip: Pull your steak 5–10°F before these temperatures to account for carryover cooking.
How to Adjust Grill Time if Your Steak Isn’t 1-Inch?
Since you cook steak by temperature, not time or appearance, adjusting the cook time is easy. If a steak is thicker than 1-inch, sear over high heat, then finish over indirect heat until the target temperature is reached. When thinner, reduce the grill time and watch closely because thin steaks cook very fast. For bone-in steaks, expect a slightly longer cook time and remember that meat near the bone cooks more slowly.
Preparing Steaks: Room Temperature or Not?
There’s an ongoing debate among chefs on if steaks should be at room temperature before grilling or if it’s best to grill straight out of the refrigerator. The theory is that the “warmer” meat will cook more evenly. According to Cooks Illustrated magazine, there is no noticeable difference in taste or texture of steak whether or not you grill a steak straight from the refrigerator or let it warm up. We’ve tried both methods numerous times and we don’t notice a difference either.
Preparing the Grill
For best results, set up a two-zone grill. This works for both a gas and charcoal grill, and gives more control over how your steak cooks. One area should have intense, direct heat. The second area should have indirect heat. This allows you to first sear food on the hotter section of the grill and move it to the cooler zone to finish cooking through.
For the hotter, direct heat section of the grill, be sure to give your grill plenty of time to preheat. An easy test to do is the hand test. Hold your hand about 3 inches above the grill grate and count…”One-Mississippi, Two-Mississippi…” If you can hold it there for a second or two, the grill is hot and you’re ready to go.
The One Tool That Matters Most: An Instant Read Meat Thermometer
Grilling steak without an instant-read thermometer is like driving without a speedometer—you’re guessing instead of knowing.
The most reliable way to cook a steak is with an instant-read thermometer. Color and touch can be very misleading.
To use, insert the thermometer most of the way through the thickest part of the steak, and draw it out slowly. As you do, you’ll see the temperature change as you move the probe through the steak’s temperature gradients. The lowest number you see is the best indication of the internal doneness of that steak. Be sure to pull the steak off the grill about 5°F BEFORE it reaches the target temperature. This allows for carryover cooking.
Can You Tell if Steak is Done by Touch? With Finger Test?
Because steaks muscles widen and relax in the cooking process, the meat gets firmer the more done it is. This makes it possible to touch the steak and guesstimate its doneness. Touch tests are very subjective, but they’re popular with some cooks. These tests are great when you’re in a pinch, but remember, the only real way to tell a steak’s doneness is by temperature, which requires a thermometer. Learn 3 types of steak touch tests here.
Resting Steak (Don’t Skip This)
After grilling, let steaks rest for about 5 minutes before slicing. Resting allows plenty of time for carryover cooking and allows juices to redistribute so they stay inside the steak instead of running onto the plate.
FAQ:
Most 1-inch steaks take 8-10 minutes total for medium-rare over high heat
Time is a helpful guide, but temperature is the only way to accurately ensure doneness.
Yes. High heat creates a good sear. Thicker steaks can finish over indirect heat.
A 1-inch filet mignon takes about 8-10 minutes total, depending on grill heat.
Touch tests are very subjective, but they’re popular with some cooks and we use them as a backup. Here’s a quick overview — Palm test: Compare the firmness of the steak to the pad at the base of your thumb as you touch your fingers together — the firmer it feels, the more done it is. Fist test: A relaxed fist feels like rare; a tight fist feels like well-done. Face test: Cheek = rare, chin = medium, forehead = well-done.
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We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.