Grilling Steak Tips

Need help grilling steak? Here are some general cooking tips to assist with your enjoyment.

• Apply a light coating of olive oil to your cooking grids or directly to the meat to prevent foods from sticking.
• Cook similar portion sizes together, so that they all cook evenly.
• Avoid piercing the meat, which will dry out the meat, and use tongs to turn foods.
• Use the 60/40 rule: Determine your total cooking time, cook the first side for 60% of the total time, then flip the meat and cook for the remaining time.
• Turn foods infrequently. A good steak should never be turned more than once.
• Apply sugar-based sauces near the end of cooking to prevent charring.
• To maintain the quality of the meat, defrost frozen meat in the refrigerator for 12 hours prior to cooking

Grilling Steak Times & Internal Temperatures:

Beef (Time/Internal Temp)
Thickness	Rare	Medium	Well Done
1 inch	4-7min/135°-140°	7-10min/145°-160°	10-12min/170°-180°
1 1/2 inch	9-12min/135°-140°	12-15min/145°-160°	15-17min/170°-180°
2 inch	15-17min/135°-140°	17-19min/145°-160°	19-22min/170°-180°

Pork (Time/Internal Temp)
Thickness	Done
1 inch	8-11min/155°-170°
1 1/2 inch	12-16min/155°-170°
2 inch	18-22min/155°-170°

NOTE: Please remember these times are general estimates for grilling. Many factors (gas vs charcoal, outdoor temperature, uncovered vs covered, etc…) will increase or decrease the amount of time required to get the preferred doneness. Gas will generally take longer than charcoal, winter months will take longer than summer, uncovered grilling will take longer than a closed lid. 

Cooking by internal temperature is the most accurate but there is another option.  To determine how done the steaks are, press down on the steak using a cooking utensil; If the steak is soft and leaves an imprint, it is rare.  If it is soft but slightly firm, it is medium.  If it is firm, it is well done.  We suggest using this method in combination with the above cooking times.  Grilling steak should now be easy!