Perfectly Grilled: Inch-Thick Steak Bbq Timing

Grilling the perfect steak is an art and a science. The cooking time depends on the cut and type of grill used. For a 1-inch steak, grill for approximately 3-4 minutes on each side over direct, high heat, or until it reaches the desired internal temperature. For a medium-rare doneness, grill for 4 to 6 minutes on each side, and for medium, aim for 5 to 8 minutes on each side. The grill temperature should be between 450-550 degrees Fahrenheit for the best results.

Grill temperature

The best grill temperature for a steak is high heat, between 450-550 degrees Fahrenheit. If your grill has a temperature gauge, look for it to reach about this temperature. If not, observe the coals or gas heat level—the coals should be barely covered with ash, or you shouldn't be able to hold your hand over the heat for more than 3-4 seconds.

For a charcoal grill, you can light all the burners to preheat and then turn off the centre burner to create a cool zone for cooking indirectly. For a charcoal grill, light 50-75 briquettes with vents open and, once they are ash-covered, push them to opposite sides of the grill to create an indirect heat zone in the centre.

Once your grill is up to temperature, place your steaks over direct heat to sear. Leave the lid open while searing to prevent the outside of the steak from becoming moist. After searing, you can move the steak to indirect heat to finish cooking, which will help to seal in the juices and leave a nice char on the outside.

If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat after searing. For leaner meats, like a New York Strip or Fillet, leave them over direct heat for the entire cooking time.

After searing, you can adjust your grill to high heat, or about 450-500 degrees Fahrenheit, by igniting more briquettes for a charcoal grill or igniting the centre burner on high for a gas grill.

Steak preparation

Before Cooking

Before you start cooking, make sure your steak is at room temperature. This will help you achieve a more even cook.

Grill Preparation

Get your grill ready by oiling the grates and preheating it to a high heat setting. This will help you achieve a good sear on your steak.

Steak Seasoning

Pat your steak dry and season it with salt and pepper, or a marinade of your choice. You can also pierce the steak with a fork to create tiny holes, allowing the seasoning or marinade to penetrate the meat faster.

Cooking Time

For a 1-inch thick steak, grill it for approximately 3-4 minutes on each side over direct, high heat. If you are using a meat thermometer, cook the steak until it reaches an internal temperature of 130-140°F for medium-rare, or 140-145°F for medium.

Resting

After cooking, let your steak rest for 5-10 minutes. This will allow the juices to redistribute, resulting in a juicy and tender steak.

Tips

• When grilling, only flip your steak once the full cooking time for one side has been reached.
• If you are cooking a fattier cut of meat, such as a ribeye, move the steak to indirect heat after searing to avoid flare-ups.
• Always allow your steak to rest after cooking, as it will continue to cook and the juices will need time to redistribute.

Cooking time

The cooking time for your inch-thick steak on a BBQ depends on the type of steak, the desired internal temperature, and how well done you like your steak.

Preparation

Before you start cooking, prepare your steak by patting it dry and seasoning it with salt and pepper, or a marinade. Take your steak out of the refrigerator 15 to 30 minutes before grilling and let it sit, covered, at room temperature.

Grill Temperature

The best grill temperature for an inch-thick steak is high heat, between 450-550 degrees Fahrenheit. Turn your grill to high and heat it for about 10 to 15 minutes before you start cooking.

For an inch-thick steak, grill it for approximately 3 to 7 minutes per side over direct, high heat, or until it reaches your desired internal temperature. Only flip the steak once during cooking.

Checking for Doneness

To check if your steak is done, use a meat thermometer to check the internal temperature. For a rare steak, the internal temperature should be 120-130 degrees Fahrenheit. For medium-rare, cook your steak to an internal temperature of 130-140 degrees Fahrenheit. A medium steak should be cooked to 140-145 degrees Fahrenheit, and a medium-well steak to 145-155 degrees Fahrenheit. Well-done steaks should reach an internal temperature of 160 degrees Fahrenheit.

Resting

After removing your steak from the grill, let it rest for 5 to 10 minutes before slicing or serving. This allows the juices to redistribute and helps keep them from escaping the meat.

Checking for doneness

One low-tech method is to use your finger and palm. Touch the tip of your middle finger to the tip of your thumb. Then, using the index finger of your other hand, poke the fleshy part of your palm that sits under your thumb. If your steak feels similar to this, it is medium-rare. If you touch your ring finger to your thumb instead, this is how a medium steak should feel.

Another method that does not require any equipment is to shake out your hands and then touch your thumb to a different finger on the same hand, depending on the level of doneness you want to achieve:

• Rare: touch your thumb to your index finger
• Medium-rare: touch your thumb to your middle finger
• Medium: touch your thumb to your ring finger
• Well-done: touch your thumb to your pinky finger

If you have a meat thermometer, you can use this to check the internal temperature of your steak. Insert the thermometer into the thickest part of the steak. The temperature will depend on how you like your steak done:

• Rare (still quite red): 120–130°F
• Medium-rare: 130–140°F
• Medium: 140–145°F
• Medium-well (a little pink): 145–155°F
• Well-done (no pink): 160°F

It is important to remember that your steak will continue to cook for a few minutes after you remove it from the grill. Therefore, it is recommended to remove the steak from the grill when it is about 5°F below your desired level of doneness.

Resting the steak

The steak will continue to cook a little after it is removed from the grill, so it is important to remove it from the heat a few degrees before it reaches your desired level of doneness. For a rare steak, aim for an internal temperature of 125°F; for medium-rare, 130-135°F; and for medium, 140°F.

Additionally, it is recommended to let the steak come to room temperature before grilling. This will help the steak cook more evenly, allowing the inside to reach your desired doneness without charring the outside.

Finally, it is important to clean and oil your grill before cooking. This will help prevent the steak from sticking and make it easier to flip.

Frequently asked questions