How to Grill Steak: Heat, Timing and Doneness Guide
How to Grill Steak: Heat, Timing and Doneness Guide
This website is independent and not affiliated with Miller & Carter.
To grill steak, bring it to room temperature, pat it dry and season it well, cook it over high direct heat for a few minutes per side to your preferred doneness, then rest it for 5 to 10 minutes before serving. That is the core method whether you are using an outdoor grill, a grill pan or a contact grill. This guide covers grilling in general. If you mean the grill inside a UK oven, see our separate guide to cooking steak under the UK oven grill (note: this page is published alongside this one and the link will resolve once both are live).
What You Need to Grill Steak
You do not need much equipment, but two things make the difference between a good steak and a great one: a thick enough steak and a way to measure its temperature. Choose a steak at least 2.5 cm thick so it can take a proper sear without overcooking inside. A quick read meat thermometer is the most reliable tool you can own for grilling, far more accurate than pressing the meat with your finger.
Long handled tongs are the other essential. They let you flip the steak safely without piercing it, which keeps the juices inside the meat where they belong.
Preparing the Steak
Take the steak out of the fridge about 30 minutes before cooking so it loses its chill. Pat both sides completely dry with kitchen paper, because moisture on the surface stops the crust from forming. Brush the steak lightly with oil on both sides, then season generously with salt and black pepper. Thicker steaks can take more salt than you think.
You can keep the seasoning simple. Salt and pepper are enough for a quality steak, and heavy marinades can burn on a hot grill. If you like extra flavour, add a knob of butter with garlic and herbs while the steak rests instead.
How to Grill Steak Step by Step
This method works for an outdoor grill running on gas or charcoal, and the same principles apply to a grill pan on the hob:
- Preheat the grill properly. Get it hot before the steak goes anywhere near it. On an outdoor grill, aim for high heat, roughly 230°C to 260°C (450°F to 500°F), with the lid closed for 10 to 15 minutes. A grill pan needs 3 to 5 minutes over high heat on the hob.
- Clean and oil the grates. Scrub the hot grates with a grill brush, then wipe them with a paper towel dipped in oil and held in tongs. For a grill pan, add a thin film of oil to the pan itself.
- Lay the steak down and listen. You want an immediate, aggressive sizzle. If it is silent, the grill is not hot enough. Leave the steak alone to sear.
- Flip once with tongs. After 2 to 4 minutes, turn the steak over. Resist the urge to press it flat: squeezing forces the juices out.
- Finish to temperature. Thinner steaks finish over direct heat. For steaks thicker than about 3 cm, move them to a cooler part of the grill or reduce the heat and close the lid so the centre cooks through.
- Pull it off early. Take the steak off the heat when the thermometer reads about 3°C to 5°C below your target. The temperature keeps climbing as the steak rests.
Grilling Times and Doneness
The table below gives approximate times per side for a 2.5 cm steak over high heat. Add roughly a minute per side for every extra half inch of thickness. The thermometer column is the one to trust.
| Doneness | Time per side (approx) | Internal temperature (approx) |
|---|---|---|
| Rare | 3 to 4 minutes | About 52°C (125°F) |
| Medium rare | 4 to 5 minutes | About 57°C (135°F) |
| Medium | 5 to 6 minutes | About 63°C (145°F) |
| Medium well | 6 to 7 minutes | About 66°C (150°F) |
| Well done | About 7 to 8 minutes | About 71°C (160°F) |
Figures are approximate and drawn from widely published grilling guides. Carryover cooking during resting adds a few degrees, so always pull the steak a little early.
Contact Grills and Grill Pans
No outdoor grill? The same method adapts well. A grill pan on the hob gives you the same seared crust and charred lines, though without the smoky flavour. Get the pan smoking hot, oil it lightly and follow the same timing. A contact grill cooks both sides at once, so halve the total time and check the temperature early, since these cook faster than you expect. Our rump steak guide includes pan based timings for a specific cut if you want a starting point.
Resting and Serving
Rest the steak on a warm board for 5 to 10 minutes, loosely tented with foil. Cutting too soon lets the juices run out across the board. When you do slice, cut against the grain: look for the lines running through the meat and cut across them. This shortens the muscle fibres and makes each bite noticeably more tender. A small knob of butter melting over the top while it rests is a simple finishing touch.
Grilling vs the UK Oven Grill
In the UK, the word grill can mean two different things: the grilling method described here, which uses intense heat from below or from a dedicated outdoor grill, and the overhead element inside a kitchen oven, sometimes called the broiler in American recipes. The oven grill cooks from above and needs its own technique for distances, shelf positions and timings. For that method, read our guide to cooking steak under the UK grill (note: this page is published alongside this one and the link will resolve once both are live). If you are wondering what the restaurant does, the main menu guide shows the cuts you can compare your home cooking against.
FAQs
What is the best heat for grilling steak?
High direct heat for searing, roughly 230°C to 260°C (450°F to 500°F). You can finish thicker steaks on a cooler part of the grill with the lid closed.
Should the grill lid be open or closed?
Open while searing thin to medium steaks. Close the lid to finish thicker steaks, which lets the ambient heat cook the centre without burning the outside.
How do I know when the steak is done without a thermometer?
Honestly, a thermometer is the only reliable method. Touch tests and timing are rough estimates at best, and they vary with every grill and every steak.
Can I grill a frozen steak?
It is not recommended. A frozen steak sears on the outside while the centre stays raw. Thaw it fully in the fridge first, then bring it to room temperature before grilling.
Grilling times and temperatures are approximate guides only. Grills vary, so a meat thermometer is the safest way to judge doneness. This website is independent and not affiliated with Miller & Carter.
