Grass Fed & Grain Finished
Steak Grilling Guide
|Steak Cut||Thickness||Grill Temp||Avg Time||Finish Temp|
|Skirt Steak||.5 inch||450-500 °F||6 mins||145 °F|
|Filet Mignon||1 inch||450-500 °F||8 mins||145 °F|
|New York Strip||1 inch||450-500 °F||8 mins||145 °F|
|Porterhouse||1 inch||450-500 °F||8 mins||145 °F|
|Ribeye||1 inch||450-500 °F||8 mins||145 °F|
|Flat Iron||1 inch||350-450 °F||10 mins||145 °F|
|Hanger Steak||1 inch||350-450 °F||10 mins||145 °F|
Note: The above guidelines are only guard rails. Grill performance varies. To ensure the pefect cook, turn the steak only once and check on steaks regularly. It's always good to check meat temperature with a meat thermometer.
Frequently Asked Questions
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Depending on temperature of grill and steak type, a 1 inch piece of steak needs close to 2 minutes each side for rare, about 4 minutes each side for medium, and 5 minutes each side for well-done.
Grill over medium to medium-high heat - depending on steak type and size - until internal temperature reaches desired doneness. Be sure to cook both sides of steak at an equal amount of time.
Many people suggest flipping only once, at the middway point of cooking the steak, which is a perfectly good method. But, you can also flip a steak every 30 seconds or so and it will produce a nice crust that is just as good.
Season the steak one hour before cooking, using extra virgin olive oil - or other preferred oil - fresh ground black pepper, and kosher or sea salt.