Safe Food Temps
1. Set the Grill Temperature
Thicker steaks require lower heat, and thinner steaks require hotter heat.
| Steak Thickness | Ideal Grill Temperature | Heat Indicators | Surface Temperature |
| 1/2 inch thick | Medium‑hot coals barely covered with ash | 3 second hand count | 425 to 450°F |
| 3/4 to 1 inch thick | Medium coals with light layer of gray ash | 4 second hand count | 360 to 400°F |
| 3/4 to 1 inch thick | Medium‑low coals with thick layer of grey ash | 5 second hand count | 325 to 350°F |
2. Start Grilling ‑ Grill Times for Steak
Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling.
| Steak | Grill Time & Temperature |
| Filet Mignon (1 inch thick) |
Medium Rare: Grill 4 minutes per side or to 140°F internal temperature
Medium: Grill 7 minutes per side or to 155°F internal temperature |
| New York Strip (1 inch thick) |
Medium Rare: Grill 7 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
|
| Ribeye (1 1/4 inch thick) |
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
|
| Sirloin (1 1/4 inch thick) |
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
|
3. Check Doneness ‑ Internal Temperature
Remove steaks from the grill when a quick‑response meat thermometer inserted through the side of the steak to its center reads the desired temperature below. To retain juices and reach final temperature, let steaks sit for 2 minutes before cutting.
| Steak Doneness | Remove from Grill at this Temperature | Final Cooked Temperature |
| Rare | 130 to 135°F | 130 to 140°F |
| Medium Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |