What Temperature to Grill Steak

At DDR BBQ Supply, we've learned through years of testing grills, sampling steaks, and working with customers that one of the most common questions is what temperature to grill steak. 

The short answer is high heat—typically between 450°F and 550°F—but the real key is knowing how internal temperature matches the level of doneness you're going for.

Whether it's rare, medium-rare, or well-done, getting that temp right makes all the difference. In this article, we'll break it all down with tips, techniques, and steak temperature guidelines to help make every grill session a success.

What this article covers:

• Best Temperature to Grill a Steak
• Measuring the Internal Temperature of a Steak
• How to Grill a Steak
• How to Choose a Steak

Best Temperature to Grill a Steak

From our experience, high heat is your best friend when it comes to steak, no matter what doneness you're after. That means grilling in the range of 450°F to 550°F, depending on the thickness of the steak and your desired doneness.

Most experts agree, and so do we: the key is getting that beautiful sear while keeping the inside exactly how you like it.

Rare Steak

For a rare steak, you're aiming for an internal temperature of 120–125°F. According to our research and tests, this is best achieved by searing your steak at around 450°F for about 3–4 minutes per side.

The center stays cool and red, with just a kiss of heat. This one's for the bold folks who want their steak mooing.

Medium-Rare Steak

Ah yes, the sweet spot. Medium-rare is the gold standard for steak lovers. The internal temperature should hit 130–135°F. From our own grilling sessions, this means about 5–6 minutes per side at 450°F. The result? A pink center, tender texture, and fully developed flavor. Chef's kiss.

Medium Steak

A medium steak lands at 140–145°F. You'll want to keep your grill at high heat, cooking the steak for around 7–8 minutes per side. The center will still have a pink hue but will be warmer and firmer. Great for folks who want less pink without losing all the juiciness.

Medium-Well Steak

For those who like it mostly cooked through, shoot for 150–155°F. Grill at about 450°F for 8–9 minutes per side. From our tests, this stage still retains some moisture and a hint of pink but is noticeably firmer.

Well-Done Steak

Here's where it gets tricky. Well-done steaks clock in at 160–165°F, and you'll want to dial the grill down to around 400°F to avoid incinerating the outside. Cook for 10 minutes per side and flip gently.

Measuring the Internal Temperature of a Steak

Use A Meat Thermometer

This is the #1 tool we recommend, and it's non-negotiable if you want consistent results. At DDR BBQ Supply, we always suggest using a high-quality meat thermometer. It takes out the guesswork and helps you hit the perfect doneness, every single time. Trust the tools—your steak will thank you.

Insert It the Right Way

To get an accurate reading, always insert the thermometer into the thickest part of the steak. Go in from the side, not the top. That gives you a better read on the center, which is exactly where you want to track doneness. Just be sure not to hit any bone or fat, as that can throw off the result.

Pull It Early

Don't wait until the thermometer hits the final target. Remove the steak from the grill when it's about 5 degrees below your goal temp. That's because steak keeps cooking off the heat. It's called carryover cooking, and it can make or break your results if you're not paying attention.

Let It Rest

Once it's off the grill, let your steak rest for 5 to 10 minutes. This gives the juices time to redistribute throughout the meat. Skip this step, and you'll lose those juices the moment you slice in. Give it a few minutes—it makes a big difference in flavor and tenderness.

How to Grill a Steak

Pick Your Steak

Start with a great cut of meat. Ribeye, strip, filet—whatever you're into, just make sure it's high quality and at least an inch thick. The better the steak, the better the result. We'll dive deeper into choosing the right one below, but for now, just know that the cut sets the stage.

Let It Come To Room Temp

Once you've got your steak, let it sit out for about 20 to 30 minutes before grilling. This helps it cook more evenly. Tossing a cold steak on a hot grill leads to uneven doneness, and nobody wants that. Room temp is the way to go.

Season Generously

Salt and pepper are classic for a reason. They work. We would recommend using some alongside one of our fantastic steak rubs. Season both sides generously. If you're using a marinade like one of our premium beef marinades, give it enough time to soak in—at least 30 minutes or up to a few hours. Just don't overdo it. Let the flavor of the meat shine through.

Preheat Your Grill

Make sure that you know how to preheat your grill properly to get it ripping hot—between 450°F and 550°F is the sweet spot. Give it about 10 to 15 minutes to come up to temperature.

Preheating your grill correctly is crucial, whether you're grilling steak or cooking steak tips on a grill. High heat gives you that perfect sear, and that's what builds flavor. Don't rush it.

Clean And Oil The Grates

Nobody wants last night's burger sticking to today's steak. Use a grill brush to scrape off old residue. Then oil the grates with a paper towel and tongs to help prevent sticking. It's a small step that makes a big difference.

Sear Over Direct Heat

Time to hit the grates. Place your steak directly over the flame and sear each side for a few minutes. You're looking for that rich, brown crust. It locks in juices and adds flavor. Flip once and don't press it down.

Use Indirect Heat Or Reverse Sear For Thicker Cuts

If your steak is on the thicker side (we're talking 1.5 inches or more), move it to indirect heat after searing. Or try the reverse sear method—start low and slow, then finish hot. It gives you more control and more flavor.

Check The Temp

Grab your trusty meat thermometer and check the internal temperature. This is the most accurate way to hit your target doneness. Aim to pull the steak off the grill about 5 degrees before your final goal—carryover heat will take it the rest of the way.

Let It Rest

Don't skip this. Let your steak rest for 5 to 10 minutes after it comes off the grill. It allows the juices to redistribute so your steak stays juicy, not dry. Just place it on a clean plate and give it a minute.

Slice And Serve

Now for the fun part. Slice your steak against the grain to keep it tender and easy to chew. Then plate it up and serve with your favorite sides. That's it—you're officially in steak-grilling territory.

How to Choose a Steak

Thickness

For grilling, thicker is better. Steaks that are at least 1 inch thick give you more control over the internal temperature without overcooking the outside. Thinner steaks can dry out fast, especially over high heat. Go for thicker cuts when possible—they're easier to work with and taste better too.

Marbling

Marbling refers to the tiny white streaks of fat running through the meat. And yes, it's a good thing. That fat melts during cooking and adds incredible flavor and juiciness. From our experience, the more consistent the marbling, the better the overall eating experience.

Cut

Every steak cut has its own personality. Ribeye is rich and juicy with lots of marbling. New York Strip is leaner but still packs bold flavor. Filet Mignon is buttery-soft and tender. And the Porterhouse gives you a little of everything. Choose based on your taste and how indulgent you're feeling.

Grade

The USDA gives beef different grades based on quality. Prime is the best—plenty of marbling and top-tier tenderness. Choice is also great and easier to find in most grocery stores. Select is more budget-friendly but usually leaner and less flavorful. We always recommend aiming for Prime or high-Choice if you can.

Color

When you're shopping, look for steak that's bright cherry red. This color tells you the meat is fresh and hasn't been sitting around too long. Dull or brown spots can mean it's past its prime. A fresh-looking steak will give you better flavor and texture on the grill.

Conclusion

Grilling a steak comes down to a few key things: using the right temperature, understanding internal doneness, choosing a quality cut, and letting it rest. From rare to well-done, hitting the right internal temp makes all the difference, and using a thermometer is the best way to get there.

Pair that with a properly preheated grill, clean grates, and a well-chosen steak, and you're set up for success. If you're ready to take your grilling game to the next level, check out the tools and BBQ accessories we trust every day at DDR BBQ Supply.