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Written by the YesChef staff
$14.99/mo
Billed annually
Cut | Thickness | Rare 120 – 125°F (48.9 – 51.6°C) | Medium Rare 130 – 135°F (54.4 – 57.2°C) | Medium 140 – 145°F (60 – 62.8°C) |
Ribeye (Boneless) | 1” 1.25” 1.5” 1.75” 2” | 2 min per side 2.5 min per side 3 min per side 3.5 min per side 4 min per side | 2.5 min per side 3 min per side 3.5 min per side 4 min per side 4.5 min per side | 3 min per side 3.5 min per side 4 min per side 4.5 min per side 5 min per side |
Ribeye (Bone-In) | 1” 1.25” 1.5” 1.75” 2” | 5 min first side 3 min second side 5 min first side 4 min second side 6 min first side 4 min second side 6 min first side 5 min second side 6 min per side | 4.5 min per side 5.5 min per side 6 min per side 6.5 min per side 7 min per side | 6 min first side 4 min second side 7 min first side 5 min second side 7 min per side 8 min first side 7 min second side 8 min per side |
Flank | 1” 1.25” 1.5” 1.75” 2” | 5 min first side 3 min second side 5 min first side 4 min second side 6 min first side 4 min second side 6 min first side 5 min second side 6 min per side | 4.5 min per side 5.5 min per side 6 min per side 6.5 min per side 7 min per side | 6 min first side 4 min second side 7 min first side 5 min second side 7 min per side 8 min first side 7 min second side 8 min per side |
New York Strip | 1” 1.25” 1.5” 1.75” 2” | 5 min first side 3 min second side 5 min first side 4 min second side 6 min first side 4 min second side 6 min first side 5 min second side 6 min per side | 4.5 min per side 5.5 min per side 6 min per side 6.5 min per side 7 min per side | 6 min first side 4 min second side 7 min first side 5 min second side 7 min per side 8 min first side 7 min second side 8 min per side |
Sirloin Strip | 1” 1.25” 1.5” 1.75” 2” | 5 min first side 3 min second side 5 min first side 4 min second side 6 min first side 4 min second side 6 min first side 5 min second side 6 min per side | 4.5 min per side 5.5 min per side 6 min per side 6.5 min per side 7 min per side | 6 min first side 4 min second side 7 min first side 5 min second side 7 min per side 8 min first side 7 min second side 8 min per side |
Filet Mignon | 1” 1.25” 1.5” 1.75” 2” | 2 min per side 2.5 min per side 3 min per side 3.5 min per side 4 min per side | 2.5 min per side 3 min per side 3.5 min per side 4 min per side 4.5 min per side | 3 min per side 3.5 min per side 4 min per side 4.5 min per side 5 min per side |
Porterhouse (T-Bone) | 1” 1.25” 1.5” 1.75” 2” | 5 min first side 3 min second side 5 min first side 4 min second side 6 min first side 4 min second side 6 min first side 5 min second side 6 min per side | 4.5 min per side 5.5 min per side 6 min per side 6.5 min per side 7 min per side | 6 min first side 4 min second side 7 min first side 5 min second side 7 min per side 8 min first side 7 min second side 8 min per side |
Remember to account for carryover cooking, the 5-10°F (about 3-6°C) degrees increase in internal temperature after the meat has been removed from the grill. Let the meat rest for 5-10 minutes before slicing and serving.
The times noted above already account for the expected rise in the internal temperature of the steak, but we believe that every home chef should invest in a decent meat thermometer. It will serve you for life.
If grilling is a new cooking technique for you, check out our 7 tips on how to cook a perfect steak for indispensable grilling steak tips and tricks.
Cooking another type of meat? Check out our grilling steak temperature chart.
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