Grill Surface Temperature for Steak
For a good sear, steak wants high, direct heat — generally 450°F to 650°F on the grill grates. That range covers most home grills:
- 450°F–500°F is the standard sear zone most people should aim for. It’s hot enough to build a real crust without needing split-second timing.
- 550°F–600°F+ (“screaming hot”) works well for thin steaks (under an inch) that need to finish before the outside burns, since there’s less time for the crust to develop.
- For anything over about 1.5 inches thick, don’t rely on high heat alone — see the two-zone section below.
Steak Doneness Temperature Chart
Grill-surface temperature gets you the crust; internal temperature is what actually determines doneness. Use an instant-read thermometer in the thickest part of the steak, away from bone or fat.
| Doneness | Pull Temp | Final Temp After Resting |
|---|---|---|
| Rare | 115–120°F | 120–125°F |
| Medium-Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium-Well | 145–150°F | 150–155°F |
| Well-Done | 155°F+ | 160°F+ |
Pull the steak about 5°F before your target — carryover heat from the crust will keep cooking the interior while it rests.
Should You Grill Steak at 400°F or 450°F?
Both work, but they’re not interchangeable for every cut.
- 450°F is the better default for most steaks 1 inch or thicker. It builds a crust fast enough that the interior doesn’t overcook before the outside browns.
- 400°F is a reasonable choice for thinner steaks, or if your grill runs hot and 450°F is scorching the outside before the inside catches up. It just takes a minute or two longer per side.
If you’re working with a specific cut and want exact times, our grilling an inch-and-a-half ribeye guide and how to grill ribeye on a propane grill both work through this in more detail.
Grilling Steak at 350°F
350°F is slower and more forgiving than a full sear, but it’s not ideal on its own — at that temperature, steak spends longer on the grate before it browns, which means more gray, overcooked meat just under the surface by the time the crust forms. It works better as the indirect side of a two-zone fire (see below) than as your only heat source. If you only have one burner or one coal bed at 350°F, sear each side longer than you would at 450°F and lean more on your thermometer than the clock.
Grilling Steak at 200°F
200°F is too low to sear anything — this is reverse-sear or smoker territory, not a direct-grilling temperature. At 200-250°F, you’re slowly bringing the steak’s internal temperature up with minimal browning, then finishing with a short, hot sear afterward. This is the same logic behind smoked ribeye and reverse-seared tomahawk steak: low and slow first, blistering hot second.
What Is the 3-3-3 Rule for Grilling Steak?
The “3-3-3 rule” is a rough shorthand some grillers use: sear 3 minutes per side over direct high heat, then move the steak to indirect heat for another 3 minutes (or rest for 3 minutes) before serving. It’s a memorable starting point, not a guarantee — actual time depends heavily on thickness, starting temperature, and your grill’s real heat output. Treat it as a rough guide and confirm doneness with a thermometer, especially on anything thicker than about 1 inch.
Two-Zone Fire: Why It Matters for Thicker Cuts
A two-zone fire means one side of the grill is set up for direct, high heat and the other side is indirect (lower or no heat directly under the food) — see our indirect BBQ cooking method guide if you haven’t set one up before. For steaks under an inch thick, you can often get away with a single hot zone. For anything thicker — a 1.5-inch ribeye, a tomahawk, a thick filet — a two-zone setup lets you sear the outside hard on the hot side, then move the steak to the cooler side to finish coming up to temperature without burning the crust. It’s the same principle behind reverse searing, just compressed into one cook instead of a smoke-then-sear sequence.
Resting and Carryover Cooking
Let steak rest for 5-10 minutes after it comes off the heat, loosely tented with foil. During rest, the internal temperature keeps climbing a few degrees (carryover cooking) and the juices redistribute instead of running out onto the cutting board the moment you slice in. Skipping the rest is one of the most common reasons a well-cooked steak still ends up dry.
Pick Your Steak Guide
The right temperature and timing depend a lot on which cut you’re cooking:
- Best filet mignon recipe on the grill
- Smoked ribeye temperature guide
- How to grill ribeye on a propane grill
- Grilling an inch-and-a-half ribeye
- What temp to grill a tomahawk steak
- How long to grill London broil
- Smoking London broil for tenderness
- Slow smoked sirloin steak
- Smoked beef tenderloin time and temp
FAQ
Should I grill steak at 400 or 450? 450°F is the better default for most steaks an inch or thicker; use 400°F for thinner cuts or if your grill runs hot.
How long do I grill a steak at 350 degrees? Expect noticeably longer than at 450°F, and use 350°F mainly as the indirect side of a two-zone fire rather than your only heat source — go by internal temperature, not a fixed time.
How long do I grill a steak at 200 degrees? 200°F won’t sear a steak — it’s a low-and-slow or reverse-sear temperature, used to bring the interior up gently before a separate hot sear finishes the crust.
What’s the safest way to check doneness? An instant-read thermometer in the thickest part of the steak, pulled about 5°F below your target to account for carryover cooking during the rest.