How Long To Cook Strip Steak On Grill

ByLily

Grill temperature and lid position play a big role in how quickly a strip steak reaches your target doneness. If you want to know exactly how long to cook strip steak on grill, the honest answer is that time depends on thickness, heat level, and whether the lid is open or closed.

Most one-inch strip steaks take 8 to 12 minutes total over high heat. Thicker cuts need longer. Thinner cuts need less. Below you’ll find real numbers you can use tonight.

How Long To Cook Strip Steak On Grill

Here is the quick answer for a boneless strip steak cooked over high heat, roughly 450 to 500 degrees Fahrenheit.

  • 1 inch thick, medium rare: 8 to 10 minutes total
  • 1 inch thick, medium: 10 to 12 minutes total
  • 1.5 inches thick, medium rare: 12 to 14 minutes total
  • 1.5 inches thick, medium: 14 to 16 minutes total
  • 2 inches thick, medium rare: 16 to 20 minutes total

These times assume you flip once at the halfway point and keep the lid closed between flips. If you cook with the lid open the whole time, add 2 to 4 minutes.

Why Thickness Matters More Than Weight

A 12 ounce steak that is thin cooks faster than a 12 ounce steak that is thick. Heat has to travel from the surface to the center. A thicker steak has a longer distance to cover.

Always measure the steak at its thickest point with a ruler or your finger. That number drives your cooking time, not the number on the package label.

How Grill Temperature Changes The Time

Heat level is the second big variable. A hotter grill sears faster but can burn the crust before the middle cooks.

  • High heat, 450 to 500 F: best for steaks 1 inch or thinner
  • Medium high heat, 400 to 450 F: best for steaks 1 to 1.5 inches
  • Medium heat, 350 to 400 F: best for steaks over 1.5 inches or for a gentler cook

If your grill runs hot, move the steak to a cooler zone after the first sear. This is called two zone cooking and it prevents a burnt outside with a raw inside.

Lid Open Or Closed

A closed lid traps heat and works like an oven. It cooks the top of the steak and speeds up the center. An open lid only cooks the bottom, so you must flip more often.

For steaks under 1 inch, lid open is fine. For steaks 1 inch and up, keep the lid closed between flips. This alone can cut 3 to 4 minutes off your total time.

Step By Step Cooking Method

  1. Take the steak out of the fridge 30 to 40 minutes before grilling. Room temperature meat cooks more evenly.
  2. Pat the surface dry with paper towels. Wet meat steams instead of sears.
  3. Season both sides with salt and pepper right before it hits the grill.
  4. Preheat the grill to high, about 450 to 500 F, and clean the grates.
  5. Oil the grates lightly with a folded paper towel held with tongs.
  6. Place the steak at a 45 degree angle to the grates. Do not move it for 2 minutes.
  7. Flip once. Close the lid and cook for the remaining time based on your thickness chart.
  8. Use a meat thermometer to check the center. Pull the steak 5 degrees before your target temp.
  9. Rest the steak on a cutting board for 5 to 10 minutes before slicing.

Target Internal Temperatures

  • Rare: 120 to 125 F
  • Medium rare: 130 to 135 F
  • Medium: 140 to 145 F
  • Medium well: 150 to 155 F
  • Well done: 160 F and up

Remember that carryover cooking raises the temp another 5 degrees while the steak rests. Pull it early.

Common Mistakes That Add Time

Cold steak straight from the fridge can add 2 to 3 minutes. A dirty grill grate causes sticking, which forces you to flip too soon. Closing the lid on a thin steak can overcook it fast.

Also, dont trust time alone. Every grill runs different. A thermometer is the only way to know for sure.

Resting And Slicing

Resting lets the juices settle back into the meat. Skip this step and the juice runs out on the board instead of staying in the steak.

Slice against the grain. For a strip steak, look at the lines running across the meat and cut perpendicular to them. This makes each bite more tender.

Quick Tips For Better Results

  • Buy steaks at least 1 inch thick for easier grilling
  • Use a two zone fire for thick cuts
  • Flip only once unless the steak is very thin
  • Let the grill preheat for 10 to 15 minutes
  • Keep a spray bottle handy for flare ups

With a ruler, a thermometer, and the times above, you can nail a strip steak on the grill every time. Start with the chart, then adjust based on what your grill actually does. After two or three cooks you will know your setup cold, and the guesswork disappears.

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