What temperature should I grill steak?
Quick answer
For steak, preheat until the grate hits about 500–550°F for searing, then use two-zone cooking: sear over direct high heat, finish to doneness over indirect heat or with lid down. Pull at 125°F internal for rare, 130°F medium-rare, 140°F medium — rest 5 minutes before slicing.
Two-zone method
Leave one or two burners on high (direct) and others off or low (indirect). Sear 1–2 minutes per side, then move to indirect until thermometer reads target.
Doneness targets (pull temp)
- Rare: 120–125°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F