Cooking steak on the barbecue can yield incredibly juicy and flavorful results when done properly. However, it can also lead to dried out, chewy meat if not grilled correctly. Knowing how long to cook steak on the grill is key to achieving the perfect barbecue steak.

Introduction to Cooking Steak on the BBQ

Steak is a prime cut of beef that can be grilled to succulent, tender perfection on the barbecue. When exposed to the high, dry heat of the grill, the meat undergoes a series of changes:

The high heat causes the proteins on the steak’s exterior to contract, sealing in the juices and creating a seared crust. This adds tremendous flavor through the Maillard reaction.
The heat gradually conducts from the surface towards the center, raising the internal temperature of the meat. As the proteins denature, the steak becomes more firm.
Finally, the collagen in the meat begins to melt into gelatin, leading to enhanced tenderness.

The art of grilling steak lies in managing this process – achieving the ideal crust and inner temperature before the meat dries out. This is where cooking time comes into play.

How Long Does it Take to Grill Steak?

The exact cooking time for steak on the barbecue depends on a number of factors:

1. Thickness of the Steak

The thicker the cut of meat, the longer it will need over direct heat. A thin minute steak may only require 2-4 minutes per side. A 1-inch ribeye or strip steak may need 5-7 minutes total (2-3 minutes per side). Very thick cuts like a 2-inch porterhouse may require 10-14 minutes altogether.

As a general guideline:

3/4 inch steak: 4-6 minutes total
1 inch steak: 6-8 minutes total
1 1/2 inch steak: 8-12 minutes total
2 inch steak: 12-16 minutes total

Keep in mind that grilling over very high heat can reduce cook times slightly.

2. Desired Doneness

Cook times will also vary depending on the final internal temperature and doneness of the steak:

Rare: 120-125°F – cook just until seared on both sides
Medium rare: 130-135°F – add 1-2 minutes total
Medium: 140-145°F – add 2-3 minutes total
Medium well: 150-155°F – add 4-5 minutes total
Well done: 160°F+ – add 6+ minutes total

Using a meat thermometer is the best way to gauge steak doneness precisely. Remove it from the grill when it reaches the desired internal temp.

3. Grill Heat

Cooking over high heat around 650°F can substantially decrease cooking times. It rapidly sears the exterior while cooking the interior. Lower heat around 400°F will require longer cooking.

Control the grill temperature by managing the air vents and burners. More oxygen and fuel equals more heat.

4. Steak Cut

The cut of steak impacts cook times due to differences in fat marbling and tenderness:

Tenderloin: Quite tender with little fat, cooks fastest
Strip, ribeye: Marbled with fat, moderately fast cooking
Flank, skirt: Very lean, requires slower cooking
Brisket, chuck: Well-marbled but tough, needs slow cooking

5. Steak Temperature Before Cooking

Letting meat sit at room temp for 30-60 minutes before grilling can shave off a few minutes of cooking time. A cold steak straight from the fridge will take longer.

6. Basting and Flipping

Frequently basting the steak with butter or oil can speed the cooking process slightly. Minimal flipping keeps cook times short as well – flip only once unless steak is very thick.

How to Tell When Steak is Done on the BBQ

Rather than follow cooking times exactly, use these visual and textural indicators to determine when your barbecue steak is perfectly done:

Touch test – Compare the firmness of the meat to the base of your thumb. Rare feels soft like a thumb touched to index finger. Medium feels firmer like thumb to middle finger. Well-done is solid as thumb to base of pinky.
Temperature probe – Use an instant read thermometer to check the internal temperature. This is the most precise doneness test.
Cuts – Slice into the thickest part of the steak. Check that the interior reaches your desired doneness.
Color – While subjective, color can give a good indication of doneness. Rare steak is deep red throughout. Medium is pink. Well-done is uniformly brown inside.
Fat rendered – When fat on the exterior edges becomes translucent, it indicates sufficient cooking.
Crust formed – A nicely browned crust means juices have sealed and flavors developed.

Tips for Grilling Steak Perfectly

Follow these top tips and techniques to cook outstanding barbecue steaks:

Bring steak to room temp before grilling for more even cooking. Take it out of fridge 30-60 minutes ahead.
Pat steak dry before seasoning. Dry exterior means better sear.
Use a rub or marinade for added flavor. Coat thoroughly.
Preheat grill properly – heat for 15-20 minutes on high before cooking.
Don’t move steak once it hits the grill. Let it sear untouched to caramelize the crust.
Flip only once during cooking unless steak is very thick. Just one turn is ideal.
Check for doneness early and often. Use touch test, thermometer and visual clues.
Let steak rest 5-10 minutes before slicing for juices to redistribute.
Slice across the grain – this yields the most tender texture.

Frequently Asked Questions

Still uncertain on steak grilling times or methods? Here are answers to some common questions:

How long should I cook steak on a BBQ?

Total cooking time depends on thickness, doneness preference, grill temperature and cut of steak. As a general guide, these are approximate grilling times:

3/4 inch steak: 4-6 minutes total
1 inch steak: 6-8 minutes total
1 1/2 inch steak: 8-12 minutes total
2 inch steak: 12-16+ minutes total

Use touch, temperature and visual tests rather than just timing to determine doneness.

What is the best thickness for grilling steak?

1 to 1 1/2 inches is ideal. This allows for searing on the outside while cooking perfectly from edge to edge. Thinner cuts under 1 inch can overcook too quickly. Thicker cuts over 2 inches may undercook in the center before outside dries out.

Does grilling time depend on whether steak is at room temp?

Yes, bringing steaks close to room temperature before putting them on the grill can reduce cooking time substantially. Steaks straight from the fridge require longer cooking. Take them out of the fridge 30-60 minutes early.

How can I tell when steak is done grilling?

Check for an interior temperature of 120-125°F for rare, 130-135°F for medium rare, 140-145°F for medium. Slice to inspect color and doneness. Check that the meat offers firmness comparable to touching thumb to various fingers. When fat is rendered and browned crust achieved, steak is likely properly cooked.

Should I flip steak multiple times on the grill?

Flipping just once is best. Every flip cools the surface and delays browning and searing. Leave steak untouched for 2-3 minutes initially to form a good crust before flipping once. Only flip again if absolutely necessary for very thick cuts.

What are some common mistakes with grilling steak?

Frequent flipping, pressing steaks down, moving them around, under-preheating the grill, and using a dirty or overcrowded grill can all lead to improperly cooked steak. Not letting meat rest before slicing can cause juices to spill out. Cooking over flare-ups can also burn the exterior.

How can I keep steak juicy on the barbecue?

Use the right thickness steak, let it come to room temp before grilling, pat it dry, and coat with oil. Don’t move it around while cooking. Flip only once. Don’t press down. Remove it once it reaches the target internal temperature. Let rest 5-10 minutes before slicing.

Conclusion

Mastering the art of how long to cook steak on BBQ takes experimentation and paying attention to visual and textural clues. An ideal cut of meat, proper preheating, minimal flipping, and resting before eating are all key to steakhouse quality results. With the right techniques, your barbecue steaks can turn out incredibly tender, juicy and packed with flavor every time.

How Long to Cook Steak on BBQ Based on Thickness

The thickness of your steak is one of the biggest factors determining necessary grill time. Understanding how long steaks of varying sizes need over barbecue heat is essential for success. Follow these guidelines based on thickness:

3/4 Inch Steak

Total Time: 4-6 minutes
Flipping: Flip once at the 2-3 minute mark
Doneness: Will cook to medium rare by 4 minutes

This thin steak cooks fast over direct heat. Keep a close eye to avoid overcooking. A quick sear on both sides is all that is needed.

1 Inch Steak

Total Time: 6-8 minutes
Flipping: Flip once at 3-4 minutes
Doneness: Reaches medium rare around 6 minutes

The average thickness for steak. Allows you to develop a nice sear while cooking evenly from edge to edge. Resist urge to flip more than once.

1 1/2 Inch Steak

Total Time: 8-12 minutes
Flipping: Flip once halfway through cooking
Doneness: Takes closer to 10 minutes for medium rare

Moderately thick steak requiring a little more time to cook inside without burning exterior. Let sit a bit longer initially before first flip.

2 Inch Steak

Total Time: 12-16 minutes
Flipping: Flip every 4-5 minutes
Doneness: Needs 12+ minutes to reach medium rare

Very thick steak. Sear well on each side initially. May need a couple extra flips to prevent charring while fully cooking interior. Check for doneness early.

Tips for Proper Thickness

For direct high heat grilling, 1 to 1 1/2 inches provides the best balance of searing and even cooking.
Pounding thicker steaks can help them cook more evenly.
Avoid steaks over 2 inches thick which may undercook in center before outside is burnt.
When in doubt, use a meat thermometer to determine doneness rather than just timing.
Thinner steaks under 3/4 inch can overcook quickly, so watch heat closely. Choosing the right thickness steak for your grill setup and mastery of cooking times delivers perfect results every time.

How Long to Grill Different Cuts of Steak

While thickness dictates much of the necessary grilling time, the particular cut of steak is also a key factor. Here’s how long you can expect to cook some popular cuts on the barbecue:

Tenderloin

Thickness: 1-2 inches
Time: 8-15 minutes
Tips: Cook quickly to avoid drying out this lean cut

Ribeye

Thickness: 1-1 1/2 inches
Time: 8-12 minutes
Tips: Render fat slowly over moderate heat

Strip Steak

Thickness: 1/2 – 1 1/2 inches
Time: 4-12 minutes
Tips: Can be grilled hot and fast due to tenderness

Flank Steak

Thickness: 1/2 – 1 inch
Time: 8-12 minutes
Tips: Slice against the grain when done

Skirt Steak

Thickness: 1/2 inch
Time: 8-10 minutes
Tips: Use high heat to char exterior

Hanger Steak

Thickness: 1/2 – 1 inch
Time: 6-12 minutes
Tips: Marinate well due to sinews

Chuck Steak

Thickness: 3/4 – 1 1/2 inches
Time: 10-16 minutes
Tips: Cook slowly to tenderize

Brisket

Thickness: 2+ inches
Time: 1+ hours
Tips: Needs very slow cooking at low heat

So in summary, tender or thinly cut steaks can be grilled relatively fast over high heat while thicker and tougher steaks require much longer barbecue time and lower heat.

How Long to Cook Steak on Gas vs Charcoal Grills

The type of grill can also impact the duration steaks need to cook properly. Here is a comparison of cooking times on gas and charcoal:

Gas Grills

Gas barbecues heat up rapidly and reach higher temperatures than charcoal, around 500-700°F. This intense heat can significantly decrease cooking duration, especially for steaks 1 inch or under.

Typical Cooking Times on Gas Grill:

3/4 inch steak: 4-5 minutes total
1 inch steak: 6-7 minutes total
1 1/2 inch steak: 8-10 minutes total

Gas grills allow you to control temperature accurately by adjusting burners, so you can customize heat based on thickness. Their consistent heat makes it easier to predict cook times.

Charcoal Grills

Charcoal grills generate slower rising heat, reaching around 400-600°F on average. This increased time for heat penetration means steaks will need a little longer over the coals.

Typical Cooking Times on Charcoal Grill:

3/4 inch steak: 6-7 minutes total
1 inch steak: 8-10 minutes total
1 1/2 inch steak: 12-15 minutes total

The starting temperature can vary based on the amount and layout of charcoal. Managing heat is trickier than gas. Allow extra time for heat to properly permeate steak.

Tips for Each Grill Type

For gas grills:

Preheating on high for 15-20 minutes is ideal before cooking
Use sear burners or hottest part of grill for fastest searing
Lower heat slightly once steaks are cooked to desired doneness

For charcoal grills:

Let coals burn until covered with white ash before cooking
Mound coals to one side for direct high heat searing zone
Add new hot coals to increase temperature as needed

So in summary, gas grills will generally cook steaks faster than charcoal, but both can produce outstanding results with proper preparation and cooking times.

How Long to Cook Different Thickness Ribeye Steaks on the Grill

Ribeye is a marbled, flavorful cut that benefits from the high heat of grilling. Matching grill time to the thickness of your ribeye is critical. Follow these guidelines:

1/2 Inch Ribeye

Total Time: 4-5 minutes
Flipping: Just once halfway through
Tips: Resist urge to flip repeatedly. Use high heat.

Ultra thin ribeyes must be watched closely to avoid overcooking. A brief sear on both sides over very hot heat is ideal. Don’t cook past medium or they’ll dry out.

3/4 Inch Ribeye

Total Time: 5-7 minutes
Flipping: Flip once after 2-3 minutes
Tips: Render fat slowly before flipping.

Common thickness for restaurant steaks. Provides enough time for browning exterior before inside overcooks. Let sit a bit before first flip.

1 Inch Ribeye

Total Time: 8-10 minutes
Flipping: Flip once halfway through
Tips: Move to cooler part of grill if needed.

The classic home grilling thickness. Allows searing while cooking through evenly. Avoid charring thin edges if needed.

1 1/2 Inch Ribeye

Total Time: 10-12 minutes
Flipping: Flip every 3-4 minutes
Tips: Use touch test for doneness.

Very thick steak requiring extra time to fully cook interior. Additional flips may help prevent burning. Check doneness early.

2 Inch Ribeye

Total Time: 14-18 minutes
Flipping: Flip every 4-5 minutes
Tips: May need to finish over indirect heat.

Extremely thick steak that runs risk of undercooking inside before outside is burnt. Check temperature regularly and adjust heat as needed.

Properly timing grill time based on the thickness of your ribeye is the best way to achieve the perfect medium rare throughout. Watch carefully and use all the doneness indicators at your disposal. Adjust cooking times lower or higher based on your preferred degree of doneness. Mastering ribeye steak grilling times takes practice, but the luscious, beefy rewards are well worth it.

How Long to Cook a 2 Inch Thick Steak on the Grill

Grilling an extra thick 2 inch steak brings unique challenges. The extended time needed to fully cook the inside without burning the exterior demands careful technique:

Grill at Two Temperatures

Start over direct high heat around 650°F