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How long to grill steak depends on steak cut, steak thickness and steak doneness
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5 from 2 votes

Perfect Grilled Steak

This grilled steak is tender and juicy every time for any steak cut and doneness.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dinner, Main Course
Cuisine: American
Keyword: grilling steak, how long to grill steak, how to grill steak
Servings: 4 servings
Calories: 385kcal
Author: TipBuzz


  • 1 ½ pound steak 1-inch thick, central cuts such as ribeye, Sirloin or T-bone Steak
  • 1 tablespoon olive oil
  • coarse salt to taste
  • pepper to taste
  • steak seasoning optional


Prepare the steak

  • Bring the steak to room temperature by removing it from the fridge 30 minutes before grilling and place on a work surface (see note).
  • Pat dry the steaks with paper towels. Then rub with the salt and seasoning along with the olive oil.

Prepare the grill

  • Preheat grill to medium-high or 450°F (232°C).
  • Place your palm about 3 inches above the grill grate. If you can only hold it for 1-2 seconds the grill is ready. (Make sure the grates are hot enough before putting the steak on.)
  • Carefully grease the grates with the oil using a folded paper towel. This will prevent the steak from sticking

Grill the steak

  • Place the steak on the grill, cover and sear for 2-3 minutes without moving. (To get a diamond/crosshatch pattern, rotate the steak 90 degrees halfway through searing on each side.)
  • Using tongs, flip the steak and let the second side sear for 2-3 minutes more.

Check doneness

  • Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Note: The temperature will rise a few degrees more while resting.

Rest the steak

  • Transfer the steak to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. This allows the juices to retreat back into the meat.
  • Cut against the grain and serve immediately.


  • The grilling times provided are based on cooking a room temperature steak, which ensures even cooking for the most tender texture. For chilled steak, you may need to add an extra minute or two per side.
  • Tougher cuts such as flank steak or skirt steak should be marinated before grilling.
  • Turn the steak only once to avoid drying out. Use steel tongs instead of piercing it with a fork, which will cause the steak to dry out.
  • To cook a thicker cut that's over 1 inch (2.5cm) thick, follow the guide in the post above to cook over indirect heat first and then finish over high direct heat.


Serving: 6oz | Calories: 385kcal | Protein: 34g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 89mg | Potassium: 456mg | Vitamin A: 26IU | Calcium: 12mg | Iron: 3mg