Ingredients
- Temperature
- 120 degrees for rare
- 126 degrees for medium rare
- 134 degrees for medium
- 150 degrees for medium well
- 160 degrees for a waste of good steak
- Rustic breads, 200 to 210 degrees
- Rich, buttery, yeasty breads, 190 to 200 degrees
Preparation
Step 1
Note: the first side should cook for a longer period than the second side, since the grill will be hotter later in the cooking process.
For tenderloin, filet, flank, or skirt steaks -
Rare: cook 6-8 minutes total for 1-inch steaks
cook 12-14 minutes total for 2-inch steaks
Medium-rare: cook 8-10 minutes total for 1-inch steaks
cook 14-18 minutes total for 2-inch steaks
Medium: cook 10-12 minutes total for 1-inch steaks
cook 18-20 minutes total for 2-inch steaks
For boneless top loin, rib, sirloin, top round, or chuck steaks -
Rare: cook 6-8 minutes total for 1-inch steaks
cook 16-18 minutes total for 2-inch steaks
Medium-rare: cook 8-10 minutes total for 1-inch steaks
cook 18-20 minutes total for 2-inch steaks
Medium: cook 10-12 minutes total for 1-inch steaks
cook 20-22 minutes total for 2-inch steaks
For bone-in T-bone, porterhouse, rib, top loin, or sirloin steaks -
Rare: cook 10-12 minutes total for 1-inch steaks
cook 18-20 minutes total for 2-inch steaks
Medium-rare: cook 12-16 minutes total for 1-inch steaks
cook 20-24 minutes total for 2-inch steaks
Medium: cook 16-18 minutes total for 1-inch steaks
cook 24-28 minutes total for 2-inch steaks