Grilling steaks to perfection takes skill and knowledge. The most important factor is understanding how long different cuts and thicknesses of steak need to cook over direct heat to reach desired doneness levels. With the right techniques and timing, you can achieve tender, juicy, and flavorful grilled steaks.

Introduction

Grilling steaks is a cherished summertime tradition for good reason – the high heat caramelizes the outside of the meat while keeping the inside juicy and tender. Getting the perfect cook on a steak requires paying attention to a few key factors:

Steak cut and thickness
Desired doneness
Preparation method
Grill setup
Cooking times

The most popular steaks for grilling are ribeye, strip, filet mignon, T-bone, Porterhouse, flank, hanger, and skirt. Thickness can range from 1/2 inch up to 2 inches or more. Combining the variable of cut, thickness, and desired doneness level means grilling times can range widely from just 2-4 minutes up to 18-25 minutes.

This comprehensive guide will provide specific grilling times for every steak cut and thickness to ensure you get perfect doneness every time. We’ll also cover preparation methods, grill setup, tips and techniques. Let’s get grilling!

How Long to Grill Different Cuts and Thicknesses of Steak

The most important factor determining grilling times for steak is thickness. Here are general guidelines based on thickness first, then adjusted by steak cut:

Grilling Times for 1/2 Inch Steaks

Ribeye, strip, filet mignon – 4 to 6 minutes total
2 minutes per side for rare
3 minutes per side for medium-rare
4 minutes per side for medium
Flank, skirt, hanger – 8 to 10 minutes total
4 minutes per side for medium-rare
5 minutes per side for medium

Grilling Times for 3/4 Inch Steaks

Ribeye, strip, filet mignon – 6 to 8 minutes total
3 minutes per side for rare
4 minutes per side for medium-rare
5 minutes per side for medium
Flank, skirt, hanger – 10 to 12 minutes total
5 minutes per side for medium-rare
6 minutes per side for medium

Grilling Times for 1 Inch Steaks

Ribeye, strip, filet mignon – 8 to 10 minutes total
4 minutes per side for rare
5 minutes per side for medium-rare
6 minutes per side for medium
Flank, skirt, hanger – 12 to 15 minutes total
6 minutes per side for medium-rare
7 to 8 minutes per side for medium

Grilling Times for 1 1/2 Inch Steaks

Ribeye, strip, filet mignon – 10 to 12 minutes total
5 minutes per side for rare
6 minutes per side for medium-rare
7 minutes per side for medium
Flank, skirt, hanger steak – 15 to 18 minutes total
8 minutes per side for medium-rare
9 to 10 minutes per side for medium

Grilling Times for 2 Inch Steaks

Ribeye, strip, filet mignon – 12 to 15 minutes total
6 minutes per side for rare
8 minutes per side for medium-rare
9 to 10 minutes per side for medium
Flank, skirt, hanger – 18 to 22 minutes total
9 to 11 minutes per side for medium-rare
11 to 12 minutes per side for medium

Grilling Tips for Perfectly Cooked Steaks

Follow these tips and techniques in addition to the guidelines above to achieve tender, juicy steaks with a beautifully seared crust every time:

Pat steaks dry – Blot with paper towels right before grilling to help get a better sear.
Use direct high heat – Steak needs high heat, around 500°F, to sear properly. Avoid flames directly under meat which can cause soot.
Don’t move the steaks – Let them sear undisturbed before flipping once halfway through. Moving them prevents a nice crust.
Get grill grates clean and hot – Heat your gas or charcoal grill with all burners on high. Clean the grates well.
Oil the grates – Use a high smoke point oil on hot grates before placing steaks to prevent sticking.
Salt right before grilling – Season steaks with coarse sea salt just before grilling. Salt draws out moisture so avoid seasoning too early.
Use tongs for flipping – Use tongs rather than a fork to avoid losing any juices.
Let rest before slicing – Allow steaks to rest 5-10 minutes after grilling before cutting to allow juices to redistribute.

Getting Perfect Doneness When Grilling Steaks

Judging the doneness of steaks can be tricky, especially for beginners. Use these tips to nail the perfect doneness every time:

Use an instant read thermometer and check temperature in thickest part. 125°F is rare, 135°F is medium-rare, 145°F is medium.
Cut into a steak to check the internal color and juices. Rare is bright red, medium-rare is warm red, medium is pink.
Check firmness when pressing on steaks. Rare has a soft spongy feel, medium-rare is lightly firm, medium is firmer.
For very thick steaks, pull 5°F before desired doneness to account for carryover cooking as it rests.
If unsure, opt to slightly undercook. You can always put it back on the grill for another minute or two.

How to Grill Different Cuts of Steak

While the grilling times are largely determined by thickness, the intrinsic qualities of different cuts should also be taken into account. Here’s how to handle the most popular steaks:

Ribeye

The well-marbled ribeye is a fan favorite prized for its tenderness and beefy flavor. Sear over direct high heat until browned then move to indirect heat if very thick. Slice across the grain before serving.

Strip Steak

Also called NY strip or top loin, this moderately tender steak sears up nicely on the grill. Cook over direct heat to desired doneness. Slice thinly across the grain.

Filet Mignon

The lean yet tender filet mignon is a light, mild steak. Quick direct heat grilling avoids drying it out. Add a fatty side like bacon or compound butter. Cut into thick slices.

T-Bone and Porterhouse

These steaks have both strip and tenderloin connected by a T-shaped bone. Sear over high heat then move to indirect heat to finish cooking. Watch tenderloin side closely so it doesn’t overcook.

Flank Steak

This lean cut needs quick grilling over high heat. Slice very thin across the grain after cooking. Marinating works well for added moisture and tenderness.

Skirt and Hanger Steak

These thin, long steaks are imbued with lots of beefy flavor. Use high heat. Slice across the grain. Their leanness calls for adding a sauce or chimichurri.

Grilling Steaks Safely

To safely cook steaks on the grill:

Wash hands, utensils, and steaks before preparing
Defrost steaks fully in the refrigerator before grilling
Preheat grill to kill any bacteria before cooking
Use an instant read thermometer to check safe internal temperature
Don’t reuse marinades or sauces after raw meat is added
Discard any food left out for longer than 2 hours

Frequently Asked Questions

What is the best thickness for grilling steak?

1 to 1 1/2 inches is ideal. Thinner cuts will cook too fast while thicker steaks may char outside before the interior cooks through. Steaks cut 1 to 1 1/2 inches thick allow you to develop a nice sear while achieving perfect doneness inside.

Should steaks be at room temperature before grilling?

No, it’s best to grill steaks straight from the fridge. Cold steaks will cook more evenly since the center takes longer to heat up. Letting them sit out risks bacteria growth on the outside. Dry steaks well and season just before grilling.

Is it better to marinate steak before grilling?

Marinating does help tenderize and add flavor to steaks. But lengthy marinating can start to break down the texture. For best results, limit marinating time to 30 minutes up to 2 hours maximum. Rubs and dry seasoning blends also add lots of flavor.

Can you grill steak that is still partially frozen?

It’s best to fully thaw steaks in the refrigerator before grilling, especially thicker cuts, to ensure even cooking. If steaks are still icy in the center they will likely be underdone on the exterior by the time the middle thaws out.

Is grilled steak healthy?

Yes, steaks are a good source of protein, iron, zinc, and B vitamins. Opt for leaner cuts like flank or filet mignon. Go easy on high-calorie sauces. Marinating and rubs add lots of flavor without much added fat or calories.

Conclusion

Mastering the art of how long to grill the perfect steak requires paying attention to cut, thickness, preparation method, grill setup, and cooking times adjusted to desired doneness. Use the guidelines provided to achieve tender and juicy results. With the right techniques, you’ll gain confidence grilling steaks to back yard perfection every time.

How Long to BBQ Steaks

Introduction

Barbecuing steaks takes grilling to the next level. The smoky, wood-fired flavors imparted by a grill or smoker add wonderful depth and character to quality cuts of meat. But to get the best results, it’s important to understand barbecue cooking times.

With the low, indirect heat of barbecuing, steaks require longer cook times compared to direct high-heat grilling. Thickness is still the primary factor. But the type of smoker or grill, temperature maintained, and choice of wood chips or chunks also impacts timing.

This guide will provide specific recommendations for barbecue times based on all these variables. We’ll cover how to smoke various cuts of steak from T-bones to filet mignon. With the proper techniques, you can achieve competition-worthy backyard barbecue flavor. Let’s get smoking!

Barbecuing Times Based on Steak Cut and Thickness

Here are the typical barbecue times needed for different popular steak cuts and thicknesses:

1/2 Inch Steaks

Ribeye, NY Strip, Filet Mignon – 1 to 1 1/2 hours at 225°F
Flank, Skirt, Hanger – 1 1/2 to 2 hours at 225°F

3/4 Inch Steaks

Ribeye, NY Strip, Filet Mignon – 1 1/4 to 1 1/2 hours at 225°F
Flank, Skirt, Hanger – 1 3/4 to 2 hours at 225°F

1 Inch Steaks

Ribeye, NY Strip, Filet Mignon – 1 1/2 to 2 hours at 225°F
Flank, Skirt, Hanger – 2 to 2 1/4 hours at 225°F

1 1/2 Inch Steaks

Ribeye, NY Strip, Filet Mignon – 2 to 2 1/2 hours at 225°F
Flank, Skirt, Hanger – 2 1/4 to 2 1/2 hours at 225°F

2 Inch Steaks

Ribeye, NY Strip, Filet Mignon – 2 1/2 to 3 hours at 225°F
Flank, Skirt, Hanger – 2 1/2 to 3 hours at 225°F

These times are based on maintaining a low-and-slow temperature between 225-250°F on a charcoal grill or smoker. The increased time allows the smoky essence to thoroughly permeate while breaking down connective tissues.

Barbecuing Tips for Perfect Results

In addition to the recommended timeframes above, employ these barbecue techniques:

Use hardwoods like hickory, oak, or mesquite for optimal smoke flavor. Avoid soft woods like pine.
Soak wood chips/chunks in water for 30 minutes before adding to coals or smoker box to slow burn.
Place steaks over indirect heat, away from direct contact with fire or heating element.
Maintain steady low temperature between 225-250°F. Use vents to control airflow and heat.
Turn steaks once halfway through cooking for even exposure.
Monitor temperature with a probe thermometer placed in thickest section.
Lightly brush with barbecue sauce in last 10-15 minutes only if desired.
Allow steak to rest 15 minutes before slicing to allow juices to redistribute.

Barbecue Doneness Tips

The low, slow cooking of barbecue makes achieving the perfect level of doneness easier. Follow these tips:

Use an instant read thermometer to test doneness. 125°F for rare, 135°F for medium-rare, 145°F for medium.
Check firmness by pressing on steaks. Rare will be soft, medium-rare lightly firm, medium firmer.
Cut into steaks to check interior color. Red for rare, light pink for medium-rare, darker pink for medium.
Account for 5-10°F carryover cooking after removing from heat.
If unsure, start checking temperature early. You can always put it back on if more time is needed.

How to Barbecue Different Steak Cuts

While thickness determines overall barbecue timeframes, certain cuts require additional considerations:

Ribeye

The marbling helps keep ribeyes moist during low, slow cooking. Smoke until browned outside and between 125-135°F internally.

Strip and Tenderloin

These leaner steaks run the risk of drying out. Wrap in bacon or bard (fatty pork covering) to help keep moist.

Filet Mignon

The lean filet does well with quick grilling but dries out when barbecued. Wrap in bacon or foil and limit time to under 2 hours.

Flank Steak

Flank steak takes well to marinating. This helps tenderize and prevent drying out. Slice thin across the grain after cooking.

Skirt and Hanger Steak

These thin steaks need shorter cooking times even when thick. Wrap in foil if concerned about drying out.

Frequently Asked Questions

Should you sear steaks first when barbecuing?

Searing before smoking isn’t required. The low heat will still gradually brown and caramelize the exterior. But quick searing can add deeper flavor.

What are the best wood chips for smoking steaks?

Hickory and oak provide the quintessential barbecue flavor most associated with steaks. Mesquite imparts a little stronger smoke taste. Apple, cherry, pecan, and alder woods also pair well with beef.

Is smoked steak safe at lower temperatures?

Yes, the extended cooking times ensure any bacteria are killed even at low barbecue temperatures. Always use a meat thermometer to verify safe doneness.

Can you freeze and reheat smoked steak?

Smoked steaks can be frozen but the reheated texture won’t be as tender. Thaw in fridge overnight before reheating gently in oven or skillet. Don’t microwave from frozen.

Should barbecued steaks be sliced or chopped?

Slicing across the grain after resting allows the most tender texture. But chopping smoked steaks for sandwiches or fajitas ensures moisture and allows flavor to permeate.

Conclusion

Low and slow barbecue transforms steaks into tender, smoky masterpieces. Understand proper times for different cuts and thicknesses. Maintain steady heat, utilize flavorful woods, and check temperatures. With the proper techniques, your backyard grilled steaks will gain depth and character worthy of a barbecue pitmaster.

How Long to BBQ Steaks – Bottom Line

Here is a quick summary of how long different cuts and thicknesses of steak need to cook over indirect heat and smoke to be perfectly barbecue cooked:

1/2 inch steaks – 1 to 2 hours
3/4 inch steaks – 1 1/4 to 2 hours
1 inch steaks – 1 1/2 to 2 1/4 hours
1 1/2 inch steaks – 2 to 2 1/2 hours
2 inch steaks – 2 1/2 to 3 hours

The times are based on maintaining a temperature between 225-250°F.

Key tips:

Use hardwood chips/chunks like hickory, oak, mesquite
Place steaks over indirect heat
Flip steaks once halfway through
Monitor temperature with a probe thermometer
Allow to rest 15 minutes before slicing

With the proper barbecue times and techniques, you can achieve amazingly tender and smoky backyard grilled steaks. Low and slow is the way to go for mouthwatering barbecue flavor.