Select Your Perfect Steak
Shop Ribeye Steaks
Shop Sirloin Steaks
Shop Filet Mignon
Shop Grass Fed
Shop New York Strip
Guide to Internal Temperature
Remove steaks from the grill when a quick-response meat thermometer inserted through the side of the steak to its center reads the desired temperature below.
RARE
Seared on the outside showing bright red color center. Center is slightly cool.
Remove From Grill
At This Temperature
130 to 135°F
Final Cooked Temperature
140°F
MEDIUM RARE
Seared on the outside with the center showing a red color, slightly firmer than rare.
Remove From Grill
At This Temperature
140°F
Final Cooked Temperature
145°F
MEDIUM
Firm with a pink center.
Remove From Grill
At This Temperature
155°F
Final Cooked Temperature
160°F
MEDIUM-WELL
Small amount of pink in the center.
Remove From Grill
At This Temperature
160°F
Final Cooked Temperature
165°F
WELL DONE
Firmer meat with no pink.
Remove From Grill
At This Temperature
165°F
Final Cooked Temperature
170°F
Chef tip: use tongs to turn steaks only once – halfway through grilling – for a juicier steak.
Grill By Steak
FILET MIGNON
1 inch thick
Medium Rare: Grill 4 minutes per side or to 140°F internal temperature
Medium: Grill 7 minutes per side or to 155°F internal temperature
Medium Rare: Grill 7 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
1 inch thick
NEW YORK STRIP
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
1.25 inch thick
SIRLOIN
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
1.25 inch thick
RIBEYE
Grilling By Thickness
THICKNESS
IDEAL TEMP
HEAT INDICATORS
SURFACE TEMP
1/2 inch thick
Medium-hot coals barely covered with ash
425 to 450°F
3-second
hand count
1 inch thick
Medium coals with
light layer of gray ash
360 to 400°F
4-second
hand count
1-1/2 inch thick
Medium-low coals with thick layer of grey ash
325 to 350°F
5-second
hand count
Chef Tips
It's always best to rest a steak after cooking for the juices to redistribute into the meat. Place the steak on cutting board and cover with a piece of Texas Tough Aluminum Foil so not too much heat is lost.
How long to rest? A good guideline to follow is to rest 5 minutes for every inch of thickness. A thicker steak will need more resting time than a thinner steak.
Looking to try something new for your next cookout? Try one of these delicious takes on steak or browse our wide selection of steak recipes created by H-E-B chefs.
Chef-Created Recipes:
Sunday Grilled
Steak & Onions
Grilled Southwest Marinated Flank Steak & Veggie Kabobs
Grilled Ribeyes with Hot Mustard Butter
Grilled Tri-Tip with Cowboy Butter
Shop now
Recommended Tools
$1.00 each
chefstyle Stainless
Steel Tongs
$0.91 each
chefstyle Instant Read Thermometer
$1.51 each
chefstyle Meat Thermometer
$1.00 each
H-E-B Texas Backyard Stainless Steel Steak Knife Set
$0.91 each
Cocinaware Red Silicone Basting Brush
$1.51 each
Cocinaware Pre-Seasoned Reversible Cast Iron Dual Griddle
More recipes
MEDIUM RARE
Seared on the outside with the center showing a red color, slightly firmer than rare.
140°F
145°F
Final Cooked Temperature
Remove From Grill
At This Temperature
MEDIUM
Firm with a pink center.
155°F
160°F
Final Cooked Temperature
Remove From Grill
At This Temperature
MEDIUM-WELL
Small amount of pink in the center.
160°F
165°F
Final Cooked Temperature
Remove From Grill
At This Temperature
WELL
Firmer meat with no pink.
165°F
170°F
Final Cooked Temperature
Remove From Grill
At This Temperature